Why eat fermented food? Mainly they help re-supply our gut microbiome with the quantity and variety of flora that help manage our health. And our environment and lifestyle wreak havoc with the microbiome!
The amounts of probiotics and enzyme available to us in our food supply has been severely dwindled over the decades. Many things are pasteurized, and devoid of many life-giving components!
From The Wellness Mama (https://wellnessmama.com/2245/health-benefits-fermented-foods/):
Why Eat Fermented Foods?
Besides the fact that they taste great and really grow on you, there are several great reasons to start making and eating fermented foods:
- Probiotics– Eating fermented foods and drinking fermented drinks like Kefir and Kombucha will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity!
- Absorb Food Better– Having the proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat. Pair this with your healthy real food diet, and you will absorb many more nutrients from the foods you eat. You won’t need as many supplements and vitamins, and you’ll be absorbing more of the live nutrients in your foods.
- Budget Friendly– Incorporating healthy foods into your diet can get expensive, but not so with fermented foods. You can make your own whey at home for a couple of dollars, and using that and sea salt, ferment many foods very inexpensively. Drinks like Water Kefir and Kombucha can be made at home also and cost only pennies per serving. Adding these things to your diet can also cut down on the number of supplements you need, helping the budget further.
- Preserves Food Easily– Homemade salsa only lasts a few days in the fridge- Fermented homemade salsa lasts months! The same goes for sauerkraut, pickles, beets and other garden foods. Lacto-fermentation allows you to store these foods for longer periods of time without losing the nutrients like you would with traditional canning.
My wife and I just started to make sauerkraut (we have to wait another month before it’s done). We will most likely post the results. And we’ve been making and drinking “water kefir” (very easy to make, quicker and easier than kombucha).
Our microbiome is larger than us (10 times the number of bacteria than the number of human cells) and does a LOT for us! It’s our immune system’s first line of defense! And the microbiome affect many other aspects of our lives, including who we wind up with a mates!
To Your Health!