Humans are inherently linked to bugs, including microbes that live in and on our bodies. These microbes play a crucial role in maintaining our health and well-being, aiding in digestion, regulating pH levels, and producing essential components for our immune system, hormones, and neurotransmitters.
Historically, humans would encounter microbes regularly through dirt and bacteria-ridden foods; however, today’s sanitized world limits our exposure to these beneficial microbes. Incorporating fermented foods into our diet is a practical way to reintroduce these microbes to our bodies.
Fermented foods contain live microbes, such as bacteria and fungi, that metabolize carbohydrates in the food, producing acid or alcohol and creating an inhospitable environment for harmful pathogens. Fermented foods are a staple in many global cuisines and have been consumed since ancient times for their health benefits.
The health benefits of fermented foods are numerous. Consuming these foods introduces live probiotics to our gut, which can positively impact our immunity, mental health, inflammation regulation, and digestion. Fermentation can also render inedible or dangerous foods safe and nutritious, making it an essential practice for our health.
Some examples of fermented foods include yogurt, kefir, fermented cabbage (such as sauerkraut and kimchi), natto, and apple cider vinegar. These foods can easily be incorporated into your diet and offer a diverse range of probiotic strains and health benefits. Whether store-bought or homemade, adding these fermented foods to your meals can significantly improve your health.
