Fermented foods like sauerkraut, kimchi, and kefir are everywhere these days, but do they really benefit your health? Thirteen years ago, Donna Schwenk, then 41 and pregnant with her third child, faced severe health issues. She developed preeclampsia, which led to early delivery of her baby, Holli, who was born underweight. Schwenk herself struggled with diabetes, high blood pressure, and fatigue, making it difficult to care for her newborn.
While searching for solutions, Schwenk discovered a book on kefir, a fermented milk drink rich in beneficial bacteria. She began adding it to her diet and her daughter’s formula. Within a month, Holli gained four pounds, and Schwenk’s health improved significantly in 12 weeks. Convinced of the power of fermented foods, Schwenk wrote a book advocating their health benefits, including better digestion, immunity, metabolism, and mood.
Fermented foods are gaining popularity, and research supports their health benefits. Notable advocates like Kimberly Snyder recommend these foods for their ability to improve gut health, which is crucial for overall health. The gut, often called the “second brain,” is where a large portion of our immune system resides, and it plays a key role in mood regulation.
Research has shown that good gut bacteria can influence weight, immunity, and even mental health. An imbalance in gut bacteria, often caused by diets high in sugar and stress, can lead to various health issues. Fermented foods, which contain a variety of beneficial bacteria strains, can help restore this balance.
However, not all products claiming to have good bacteria are effective. Many store-bought drinks have high sugar content and transient bacteria, which do not effectively colonize the gut. A variety of fermented foods in the diet can provide a wide range of good bacteria, essential for good health.
Despite their current trendiness, fermented foods have been a part of traditional diets worldwide for centuries. They were originally used to preserve food and enhance nutritional availability. From Korea’s kimchi to Japan’s miso and sauerkraut in Germany, these foods have longstanding cultural significance. Experts suggest consuming a variety of fermented foods in moderation to reap their benefits without experiencing digestive discomfort. Starting with small amounts and gradually adding more can help prevent potential side effects.
Overall, while making your own fermented foods can be rewarding, ready-made options are available. The key is choosing products with live cultures and enjoying a variety of them as part of a balanced diet.