Fermented Foods for Good Gut Health
Stress, GMO’s, and other toxins that abound and surround you are disturbing the delicate balance of your probiotic intestinal flora. Probiotics, the friendly bacteria, are vital to digestion as well as being involved in activating killer cells throughout your body.
Fermented foods have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This preserves the food, creates beneficial enzymes, B vitamins, Omega-3 fatty acids, and various probiotics. Natural fermentation also breaks down the food to a more digestible form.
Eating and drinking fermented foods therefore introduces beneficial bacteria into your digestive system and helps balance the bacteria. These probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity.
Some fermented foods include:
Kombucha – a fermented black or green tea with four to seven microorganisms helping to build a strong gut.
Sauerkraut – fermented cabbage (nothing but cabbage, water, and sea salt)
Tempeh -- fermented soybeans which is also a complete protein consisting of all the amino acids.
Miso – fermented soybeans with salt and koji, a type of fungus. In addition to its probiotic content it has also been found to lower breast cancer risk, lower blood pressure, and protect heart health.
Kimchi – made from fermented cabbage or other fermented vegetables. Besides being great for your gut health it is also effective in lowering cholesterol and reducing insulin resistance.
Nato – a staple probiotic food in Japanese cuisine that is also made from fermented soybeans. It contains a good deal of fiber to support digestive health and alleviate constipation. It has also been shown to dissolve blood clots and reduce bone loss.
Try adding some of these fermented foods to your diet for a healthy dose of probiotics.