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Encourage healthy digestion with fermented foods like sauerkraut

Encourage healthy digestion with fermented foods like sauerkraut

Fermented foods and probiotics are all the hype these days. Whether it is kimchi, sauerkraut, kefir, or kombucha, I’m sure you’ve heard the buzz about fermented foods and how they boost digestive health.

Before the era of the fridge and canned goods, fermentation techniques were used to preserve foods and keep them edible for longer periods of time. According to a study published in the Journal of Physiological Anthropology, fermented foods have been around for nearly 10,000 years.

Our Neolithic ancestor’s only concern was keeping their food from spoiling. Little did they know about the effects these fermented foods were having on their bodies. As more research is being done to unravel the secrets of this ancient technique, we can no longer ignore the bare facts. 

Fermented foods are good for us.

Fermented foods balance stomach juices to safeguard the lining of the stomach and improve digestion. Furthermore, they stimulate the production of acetylcholine, a neurotransmitter to strengthen the colon and facilitate bowel movement.

Fermented foods are inexpensive and relatively easy to make. In sauerkraut, for example, the lacto-bacteria needed for the fermentation process are naturally present on the cabbage leaves. When you seal freshly chopped cabbage in a container or mason jar with filtered water and salt you are creating the ideal environment for these bacteria to thrive.

Fermented foods or drinks are very easy to implement in your daily diet. Fermented vegetables can be served as a side-dish or used as a condiment. Familiar examples of fermented vegetables include sauerkraut, kimchi, or pickles.