Fast Five: Reasons Why You Should Eat Fermented Foods

March 25, 2015

This ancient way of preserving food is actually a boon for our health. Fermented foods are one of the best sources of healthy enzymes. So consider any of these as perfectly healthy items to start eating: yogurt with active cultures, unpasteurized sauerkraut, kimchi, kefir, beet kvass, traditional sourdough bread, Ethiopian injera, tempeh, miso, traditional buttermilk and kombucha. We give you five reasons why you should make fermented foods a part of your daily diet.

They Improve Digestion: The process of fermentation partially breaks down hard-to-digest enzymes like the ones found in protein and carbohydrates, making these foods easier to metabolize. This simply means less strain on your digestive tract. In addition, these foods are a great source of probiotics, the healthy bacteria that simulate production of lactic acid in our gut and are responsible for digestion.
They Increase Nutrient Absorption: By breaking down food into smaller units and balancing gut bacteria, fermentation not only makes it more digestible but also increases nutrient availability.
They Have A Longer Shelf Life: Lacto-fermentation makes these foods last for much longer than the fresh or canned variety.
They Taste Better: The process of fermentation elevates the taste of these foods providing them with complex, interesting flavors.
They Are Good For Teeth: Cavities and other oral problems are caused by the spread of harmful bacteria in the mouth. However, these foods are rich in beneficial bacteria like lactic acid, which actually promotes dental health.