Fermenting was first used as a means of food preservation, before times of refrigeration and grocery stores. Most of us now associate eating fermented foods with improved gut health, and evidence shows that gut health can play an important role in metabolism, immunity, inflammation, mood, allergies, as well as autoimmune disorders.
Unfortunately, fermented foods have all but disappeared in our newly sterile, overly-processed world of food, and what our current Western-style diet lacks, traditional diets thrive on. In Asia, they consume tempeh and miso, both from fermented soy. In the Caucasus Mountains, it is kefir from fermented milk. In Africa, they enjoy fermented porridge and cassava. In Korea it is Kimchi and in Germany it is Sauerkraut. Does our health suffer when our modern day diet lacks fermented foods? What are the health benefits of fermented foods? Here are my top 9 common gut health foods you have at home.
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