Fermented foods have been attracting more and more interest from health-seeking folks for years. Indeed, the production of these foods is age-old. For many of us, not a single day goes by without some kind of fermented food. This might surprise you, until you stop and think about how ubiquitous these foods truly are: coffee, bread, cheese, yogurt, chocolate, wine and beer just to name a few. (Not all fermented foods are 100-percent healthy, but they are popular!)
While eating fresh foods is always best, fermented foods are the exception that proves the rule. The opposite of “fresh,” fermentation in food happens as it decays. You may think that sounds unappetizing, but people have been fermenting a wide assortment of foods and beverages for thousands of years. Fermentation is one of the most traditional methods to preserve food by producing an environment that prevents spoiling organisms from thriving. During fermentation, microorganisms break down the sugars and starch found in food into alcohol and acids. Nobody objects to tangy pickles, good beer or delicious cheese and wine!
The health benefits of eating fermented foods are numerous. Rich in nutrients themselves, fermented foods introduce healthy bacteria to the digestive tract that help with food absorption and nutrient assimilation, improve the immune system and provide stamina.
Fermented foods range from kombucha, miso, kimchi, sauerkraut, pickles, yogurts (both dairy and non dairy) and tempeh, to cheeses, beer, wine, chocolate, coffee, sourdough bread and cured meats. Some of these foods tend to be “healthier” than others. I recommend kombucha, miso, kimchi, sauerkraut, coconut yogurt and tempeh.
For some people, the inflammatory properties (minor or major) in beer, wine, cheese, bread and coffee can affect the digestive system, joints and muscles, nervous system and respiratory system, as inflammation creates dampness in the body and leads to feelings of sluggishness, fatigue and general weakness, as well as increased mucous and phlegm.
The quality and production of the fermented food is very important. If foods are pasteurized, then that process has killed much of the bacteria that is so healthy for us. Pasteurization most often occurs in wine, beer and cheeses. The label should state whether a product has been pasteurized. Look for unpasteurized options to get the benefits of those healthful microorganisms.
A healthy gut is critical for good immune function and for general overall health and energy. With so many products on the market determined to kill bacteria–good and bad bacteria—maintaining healthy gut bacteria is crucial for a balanced system. Healthy foods mean a healthy, happier you!