The concept of fermenting foods in order to preserve them has been with us since ancient times. Studies may confirm what folklore has known for centuries; fermented foods help people stay healthy.  Fermented foods are currently being studied to determine what, if any, role they play in improving conditions such as ulcers, colds, arthritis and digestive disorders as well as cancer.

Most fermented foods contain lacto-bacillus (Acidophilus) so they promote good intestinal bacteria populations.  Usually associated with disease, the word “bacteria” conjures up negative associations in our minds.  You must remember that without bacteria your body would cease functioning properly.  Friendly bacteria exist in your digestive tract to help you maintain healthy intestinal flora that is necessary for the proper digestion and assimilation of the food you eat.  Un-desirable micro-organisms, including candida yeast overgrowth and bacteria that can cause disease are prevented from growing when you have healthy intestinal flora.  The friendly bacteria that support and enhance life are known as probiotics.

During the fermentation process, lactic acid and enzymes are produced.  This appears to have a beneficial effect on our digestive system and metabolism.  Fermented foods are considered predigested due to the process of fermentation.  This makes these foods easy for you to digest and assimilate.

The following are examples of fermented foods:

– Yogurt: Look for the words “active” or “live” with reference to the culture.  Some yogurt is pasteurized after it is made and this will kill the healthy bacteria.  When yogurt has active culture it means that the milk is pasteurized before the bacterial culture is added.  Active cultures boost your body’s own friendly bacteria and this helps to improve digestion while keeping your intestines healthy. 

– Sauerkraut: Sauerkraut is a fermented cabbage dish.  It is rich in many nutrients, including vitamin C and it also contains beneficial lactic-acid bacteria.  Due to lactic-acid fermentation, sauerkraut is easy to digest. 

– Kefir: This fermented food is a milk product.  Kefir is a great choice for those with lactose intolerance.  Kefir works as a probiotic in the digestive tract.  Kefir is usually ingested in a drink form.

– Miso:  This fermented food is made from soybeans and/or barley and it comes in the form of a paste that can be used in soups, dressings and sauces.  Miso provides healthy micro-organisms to maintain and promote good intestinal health.  Be sure not to heat miso to a boiling point or the live culture will be destroyed.

– Tempeh:  This is a fermented food made by the controlled fermentation of cooked soybeans.  Tempeh can be used as an ingredient in soups, spreads, salads and sandwiches.  The fermentation produces natural antibiotic agents.  Tempeh maintains all the fiber of the beans while it gains some digestive benefits from the enzymes that are created during the fermentation process.

– Sourdough Bread (Made with a culture starter):  Sourdough bread made with a culture starter is the traditional way of making bread.  Before commercial baker’s yeast came along this is how everyone made bread.  There are many advantages to consuming naturally fermented bread instead of the modern breads we buy that are made with yeast.  Real sourdough is probiotic and contains multiple strains of beneficial microflora.  Without adequate beneficial microflora in your gut you will not be able to absorb nutrients from the foods that you eat.

Tags: Acidophilus, Fermented Foods, Intestinal Bacteria, Probiotics