Fermented foods are everywhere these days, but do they really benefit your health? Let’s dive into the story of Donna Schwenk to find out.
Thirteen years ago, Donna, then 41 and pregnant with her third child, developed severe preeclampsia. Her condition led to an emergency C-section, and her baby, Holli, was born seven and a half weeks early, weighing only four pounds. Donna’s health took a severe hit; she developed diabetes, high blood pressure, and extreme fatigue.
Determined to improve her health for her newborn’s sake, Donna stumbled upon a book, “The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity” by Donna Gates. It introduced her to kefir, a fermented milk drink loaded with beneficial bacteria. Encouraged by a store assistant, she decided to give it a try.
Donna started adding two teaspoons of kefir to Holli’s bottles, and soon after, the baby’s weight significantly improved. Inspired by this, Donna began drinking kefir herself. Within 12 weeks, her blood sugar and blood pressure normalized, and she felt healthier and more joyful than she had in years.
Donna later wrote “Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness.” She’s convinced that the transformations she and her baby experienced were due to the impact of fermented foods on gut health. Emerging research supports the idea that these foods can benefit not just digestion but also immunity, weight management, and even mood.
In the US, Donna has been featured in a PBS Special called “Health Breakthroughs,” exploring the benefits of fermented foods like kefir, yogurt, and vegetables such as sauerkraut and kimchi. Fermented foods have been noted as a future food trend by the New York Times, and healthy eating advocates like Michael Pollan and nutritionist Kimberly Snyder promote their benefits.
Increasingly, research highlights the gut as central to overall health. Clinical nutritionist Kathie Swift refers to the digestive tract as the “highway to health,” noting that gut health impacts everything from vitamin absorption to immune function. Research shows that altering gut bacteria in animals can influence weight and mood, indicating similar potential benefits in humans.
Our guts host around 100 trillion bacteria, both good and bad. As we age, the balance often tips towards more harmful bacteria due to factors like poor diet, stress, and long-term medication use. This imbalance can lead to various health issues, from food intolerances to autoimmune diseases.
While you might consider consuming probiotic drinks available in supermarkets, experts like registered nutritional therapist Daniel O’Shaughnessy point out that these drinks often contain too much sugar and may not provide lasting bacterial benefits. Fermented foods, on the other hand, offer a diverse range of beneficial bacteria, making them a better choice for maintaining gut health.
Fermented foods such as kefir, sauerkraut, kombucha, and miso provide different strains of beneficial bacteria. While probiotic pills are available, they don’t compare to the variety and volume of bacteria in fermented foods.
Fermenting foods isn’t a new practice; it’s a traditional method of preserving food and enhancing its nutritional value. Cultures worldwide, from Korea to Germany to Japan, have long included fermented foods in their diets. These foods are linked to numerous health benefits and improved longevity.
However, moderation is key. Overconsumption of fermented foods can upset your stomach. Start with small amounts and gradually increase your intake to avoid any digestive issues. Look for products with live cultures and consider making your own fermented foods at home. They’re easy to make and ensure you get the freshest, most beneficial bacteria.
To sum up, fermented foods can be a valuable addition to your diet. They help maintain gut health, boost your immune system, and may even improve your mood. Just remember to start slow and enjoy a variety of these nutrient-rich foods.