Good for your gut
Eating fermented, probiotic foods has many benefits. The microflora that lives in fermented foods creates a protective lining in the intestines and shields it against pathogenic factors, such as salmonella and E.coli.
Fermented foods helps to increase of antibodies and a stronger immune system. They also regulate the appetite and reduce sugar and refined carb cravings.
A study published in the Journal of Applied Microbiology states that “recent scientific investigations have supported the important role of probiotics as a part of a healthy diet for humans as well as for animals and may be an avenue to provide a safe, cost effective, and natural approach that adds a barrier against microbial infection.”
However, before you start stocking up on pickles, sauerkraut and other fermented staples, be aware that not all traditionally fermented foods contain probiotic bacteria. Most fermented foods you can buy in supermarket jars or cans have been pasteurized and cooked at high heat, killing any friendly bacteria and often come with high amounts of added sugars or salt. It is best to make your own fermented food.
It boosts immunity, heals irritable bowel disease, builds bone density, fights allergies, kills candida and improves digestion.
Sauerkraut is finely cut fermented cabbage that is packed with vitamins C, B and K. It also contains a ton of probiotics, including leuconostoc, pediococcus, and lactobacillus. If you’re buying sauerkraut at the store instead of making your own, make sure to choose unpasteurized brands (they should be in the refrigerator aisle.) Pasteurization kills all the helpful bacteria.
Kimchi is a fermented Korean side dish that’s usually made with cabbage, radish or cucumber. It’s flavor packed, filled with vitamin C and carotene, and can be eaten on its own or incorporated into a ton of different dishes.
Pickles are the gateway ferment. Not only do they provide a healthy dose of probiotics, they’re a familiar food item and have a taste that many people already love—including those who may hold their nose at the idea of eating fermented foods.
The Miso paste made from fermented soybeans and grains is “full of essential minerals, like potassium, and consists of millions of microorganisms giving us strength and stamin. To make miso soup, just add a dollop to boiling water, along with some favorite vegetables, like onions, bok choy, or mushrooms.