Fermented foods are pretty much everywhere these days, but can they really boost your health? Let’s explore that with a story.
About 13 years ago, Donna Schwenk was 41 and expecting her third child. She developed preeclampsia, and her liver started failing. This led to her daughter, Holli, being born by C-section over seven weeks early, weighing only four pounds. Schwenk ended up with diabetes, high blood pressure, and extreme fatigue, making it hard for her to even get off the couch, let alone care for her newborn. In search of ways to improve her health and help her tiny baby grow, she discovered kefir, a fermented milk drink filled with good bacteria.
While browsing a health food store, a book called “The Body Ecology Diet” caught her eye, and a shop assistant claimed it to be an essential read. Desperate for a solution, Schwenk started adding kefir to Holli’s bottles, and within a month, the baby gained four pounds. Schwenk herself began drinking kefir, and in just 12 weeks, her blood pressure normalized, and she felt better than she had in years.
Schwenk wrote a book, “Cultured Food for Life,” and credits kefir and other fermented foods for her and Holli’s health turnarounds. These foods, packed with beneficial bacteria, are said to improve not just digestion but also immunity, weight management, and mood.
Schwenk even became part of a PBS special called “Health Breakthroughs” that focused on the benefits of fermented foods like kefir, yogurt, and sauerkraut. The trend has caught on, with growing recognition in places like The New York Times.
Michael Pollan, a healthy eating advocate, praised food fermentation in his book’s forward, noting how his kitchen is now filled with fermenting jars and containers. Meanwhile, LA nutritionist Kimberly Snyder recommends eating fermented vegetables daily, claiming they help balance good bacteria, improve skin, boost energy, and aid weight loss.
Research emphasizes the gut as central to our health. Kathie Swift, author of “The Swift Diet,” states gut health affects overall health, including digestion and vitamin absorption. Studies have shown that altering gut bacteria can lead to weight loss and have even linked fermenting foods to better mental health.
As we age, the balance of good and bad bacteria in our guts shifts, often tipping towards the bad due to factors like diet and medication. These imbalances can result in various health issues, from food intolerances to skin conditions. Daniel O’Shaughnessy, a nutritional therapist, emphasizes the importance of repopulating our guts with good bacteria through a variety of fermented foods instead of relying on store-bought drinks, which often contain sugar and ineffective bacteria.
Different fermented foods provide different bacteria strains, so a diverse intake is essential. O’Shaughnessy points out that one tablespoon of sauerkraut may contain far more beneficial bacteria than probiotic pills. Plus, fermentation is an ancient tradition, preserving foods and making nutrients more accessible.
Globally, cultures have relied on fermented foods for centuries, like kimchi in Korea or sauerkraut in Germany. In Japan, fermented foods are a diet staple, contributing to its high life expectancy.
However, moderation is key. According to Jill Ciciarelli, author of “Fermented,” too much can upset the stomach. Starting with small servings and gradually increasing intake is recommended, as is choosing products with live cultures and making one’s own fermented foods.
For those interested, common fermented foods like kefir, miso, sauerkraut, coconut yogurt, and kombucha are easy to incorporate into daily diets, whether homemade or store-bought.
