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It's great to see so much focus on putting fresh foods into our bodies, however, could foods that become fermented after sitting for days, weeks, or possibly even months be good for you? The answer is a resounding yes!
Before we had refrigerators and freezers for preventing our foods from spoiling, our ancestors were experts in preserving food by the process of fermentation. Fermented food fare often starts off its life as a whole food and then its carbs and sugars are converted into compounds such as lactic acid with the help of microorganisms. Lactic acid is the substance that gives foods -- such as sauerkraut and pickles -- their sour taste.
Health Benefits of Fermented Foods
Interestingly, allowing foods to ferment actually enhances their nutritional value. A study in the Journal of Applied Microbiology stated that fermented food products are beneficial for health, including the health of your immune system, digestive tract, helps with absorption of nutrients, and even reducing the risk of certain cancers. That's a lot of health benefits coming from foods! The fermentation process makes certain foods high in prebiotics. These feed your digestive tract’s good bacteria which has been found to be the most important element of your microbiome health.
Having a healthy microbiome (bacterial community) in your gut can reduce your blood pressure, help you stay slim, prevent disease, increase your immunity, and aid digestion. Additionally, fermented foods are easier for your body to digest than regular types as they’ve already been broken down in part by bacteria. Vitamins are found in higher levels in fermented foods than in unfermented foods.
Types of Fermented Foods:
Miso
Kombucha
Kefir Water
Non dairy yogurt
Sauerkraut
Fermented vegetables
Kimchi
Tempeh
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