Fermented Foods

The art of fermenting food is deeply rooted in tradition, before refrigeration. Countless cultures around the world ferment in part as a preservation technique but also as a way to enhance the nutritional profile of ingredients. 

Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics. Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the bevy of probiotics created during the fermentation process, could explain the link between consumption of fermented foods and improved digestion. 

Foods in the "fermented" category are things like sauerkraut, yoghurt (not the sugary, fruit added kind), sourdough bread, olives, water kefir, kombucha.

Here is a list of some of the health benefits you can expect from eating fermented foods:

1.  It restores gut health. The lactic acid produced during fermentation promotes the growth of healthy flora in the intestine.

2.  It increases Vitamin A and Vitamin C levels. Lactic acid enhances a foods digestibility and increases vitamin C and vitamin A levels.

3.  It helps remove toxins from the body. Fermentation breaks down the nutrients in foods by the action of beneficial microorganisms and create natural chelators that are available to bind toxins and remove them from the body (helps keep good stuff in, takes bad stuff out)

4.  Fermentation cuts the sugar content of foods dramatically. In fact, it’s the sugar that starts the fermentation.

5.  It has cancer-fighting properties. Fermented foods are rich in Vitamin K2 and studies have shown that increased intake of Vitamin K2 may reduce the risk of prostate cancer.

6.  It helps you absorb nutrients better. When your gut flora is out of whack you don’t absorb the nutrients from the foods you eat. So no matter how much kale you munch on you won’t be reaping any of the benefits. Fermented foods produce the digestive enzymes which ensure you get the most nutrients out of all foods you ingest.

7.  It supports our immune function. Some experts consider the gut to be the largest immune organ in the body. The chronic inflammation linked to diseases like heart disease, cancer and diabetes can begin with dysfunctional gut microbiota.

I'll admit that "fermented" foods doesn't sound nice, but with all these benefits I have decided to dig deeper and find out more. After all, isn't this the way Grandma used to do it!