Guest post by Amani Kaite, Nutritional Therapist & Functional Medicine Practitioner specialising in gut health.
Fermenting foods is one of the oldest food processing types. Back in the days, fermenting foods provided a way to store them without the need for refrigeration. In the last 40 years or so, extensive research has been conducted to examine the health benefits of consuming friendly bacteria. According to research, eating fermented foods may support people struggling with chronic conditions such as IBS , chronic stress or Type 2 Diabetes.
Let’s explore how fermented foods such as sauerkraut or kimchi can enhance our health. The live microorganisms in sauerkraut improve the diversity of our gut microbiome. And the more diverse and healthier our gut bacteria, the stronger our immune system. With 70-80% of immune cells being present in the gut, there is an intricate interplay between our gut bacteria and our immune cells. In other words, our microbial friends can seriously reduce inflammation in our body.
The fibre in sauerkraut is as important as the live microorganisms. This type of fibre is called prebiotic fibre, which is a form of dietary fibre that feeds the “friendly” bacteria in our gut. Eating prebiotic fibre promotes the growth of beneficial bacteria. And the more, the merrier! Indeed, studies have shown that friendly bacteria contribute to the production of a happy chemical called serotonin, which helps to improve our mood.
Finally, fermented foods such as sauerkraut and kimchi contain natural digestive enzymes, which help to break down food. They can therefore support digestion and help to relieve digestive issues such as bloating, cramps and irregular bowel movements.
For those who are seeking an inexpensive way to bring superfoods into your daily diet, look no further! Fermented vegetables are the answer. But be consistent : small daily improvements are key to staggering long-term results!
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