Fermented foods are all over the place these days, but do they actually help your health? About 13 years ago, Donna Schwenk was pregnant with her third child and faced serious health issues like preeclampsia, which led to an early delivery of her baby, Holli, via C-section. Around this time, she developed diabetes, high blood pressure, and extreme fatigue, making it difficult to care for her newborn.
Desperate for a solution, Schwenk stumbled upon the book “The Body Ecology Diet” by Donna Gates, which introduced her to kefir—a fermented milk drink full of beneficial bacteria. Despite her situation, she decided to try it. After adding kefir to her and Holli’s diets, she noticed positive changes. Holli gained weight, and within three months, Schwenk’s blood sugar and blood pressure returned to normal, and she felt renewed.
Inspired by her experiences, Schwenk wrote “Cultured Food for Life” and became a proponent of fermented foods, believing they not only help with digestion but also improve immunity and mood. Fermented foods are becoming popular, with renowned voices like Michael Pollan advocating for home-fermented foods and even nutritionists like Kimberly Snyder recommending daily consumption of fermented vegetables to improve skin, energy, and overall health.
More research is focusing on the gut’s role in overall health. Clinical nutritionist Kathie Swift recommends improving gut health as a basis for addressing conditions like auto-immune diseases and mood issues. Studies have shown that altering gut bacteria in mice can lead to weight loss, and gut bacteria is seen as vital for other functions like the immune system and mood regulation.
Our gut holds about 100 trillion bacteria, and as we age or take certain medications, the balance can tip in favor of harmful bacteria. This can lead to various health issues, from food intolerances to skin disorders. Nutritional therapist Daniel O’Shaughnessy suggests repopulating the gut with good bacteria through fermented foods, which offer diverse strains unlike sugary supermarket probiotic drinks that don’t have lasting effects.
Kefir, sauerkraut, and kombucha all provide different beneficial bacteria. A diverse intake of these foods is ideal, as probiotic pills might not be reliable. Fermented foods aren’t new; they’ve been part of global diets for ages due to their preservation qualities and easier nutrient absorption. Countries like Japan, known for their high life expectancy, frequently consume fermented foods like miso and natto.
However, it’s essential to consume fermented foods in moderation. Too much can cause digestive discomfort since they create an internal battle between good and bad bacteria. Starting with small amounts is best. Look for products with live cultures, as pasteurization can kill beneficial bacteria.
Making fermented foods at home is simple and allows for a wide variety. Beyond fermentation, including prebiotic-rich foods like onions and bananas in your diet supports good bacteria. Fermented foods contribute to maintaining a healthy gut and overall well-being when part of a balanced diet.