Probiotics and Cultured Foods

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What You’ll Learn:

  • Heal your health & digestion with cultured foods
  • Why beneficial bacteria is important
  • What cultured foods are, and tasty recipes you can try today

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Donna Schwenk

Donna SchwenkDonna Schwenk is the author of the book, Cultured Food for Life, to be published by Hay House this Fall. Donna's been making, eating and teaching about cultured food since 2002.

The dramatic change in her health and that of her family, has given her a sense of well-being that's been incredible.

Donna is the Kansas City Chapter leader for the Weston Price Foundation, a worldwide organization comprised of people dedicated to restoring nutrient-dense food to the human diet, through education, research and activism.

To learn more about Donna Schwenk and all of the work that she does, you can visit her website at:


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18 comments on “Probiotics and Cultured Foods
  1. Mary says:

    Does anyone know where can we get kefir grains in New Zealand?

  2. Pixie says:

    Mindblowing information. Thank you. Because I've never heard of any of this, it feels a little overwhelming, but hey, a year ago I'd never heard of chia seeds! Hopefully this will be the key for me as my body still insists on hanging on to my weight! Inspirational lady!

    • Denaleigh -Gabriel Method Team says:

      Hi Pixie,
      Don't worry if you can't or don't to do everything - just take on board this information and slowly add in little bits here and there where you can.
      Yes I agree - Donna is amazing!
      Thanks for the lovely feedback.

  3. Mary says:

    Thank you Den

  4. Mary says:

    I have made sauerkraut. Is it OK to warm it for eating?

    • Denaleigh -Gabriel Method Team says:

      Hi Mary,
      Heating the sauerkraut will kill off the healthy bacteria so perhaps try it at room temperature.
      Kind regards
      Den - GM Team

  5. Estelle Keribin says:

    What an inspiring video!!! So informative and so full of life! Will defo check Donna's website.. thank you!

  6. SusanLB says:

    This was so much fun to watch / listen to! Donna is great ... never thought I'd feel excited about fermenting food, lol. I agree with Jon that after my daily meditations I usually feel calm, cleansed and joyful ... but then later in the day, usually after eating, all that can crash and fatigue and even headaches can set in. At first I thought it was just blood sugar, then food allergies, but now I see that I am really lacking in good digestion...yikes! But so good to have this info and also all the info here on the site. Thank you!!

    • Denaleigh -Gabriel Method Team says:

      Hi Susan,
      Glad to hear that Donna's ideas were so inspirational. Keep us posted on your journey - it sounds like you have already made quite a bit of ground!
      Den - GM Team

  7. Jutebug says:

    Love this! I grew up with my grandmother's fermented cabbage! Since starting probiotics six months ago, I am starting to experience short bursts of pure joy out of nowhere, as Donna describes! Off to buy some kefir granules and start down this new path of cultured food.

  8. Jean McCauley says:

    OMG!!! I thought this was wonderful. I, too will start with the kefir if I can figure out where to get it. Thanks so much. She was quite exciting to hear! Something else to add to my already overloaded mind right now. Just starting out on this journey, and all the info is so whelming!!!

  9. Belinda Russell says:

    Yes and guess what? I put it out there to spirit to get the digestive enzymes from you and I got some prexmas money from my parents. I got a month supply and the MP3 player with all the meditations on it so I can even listen if I'm at Woodford Folk Festival, at work in my break or at the beach. Top stuff.

  10. Belinda Russell says:

    Well this was a really interesting piece. I had never heard of any of this before so it's another change to make. I might start with the keifer and build up. Thanks Jon she was lovely