Fermented foods seem to be everywhere these days, but do they really benefit your health? Let’s dive into the story of Donna Schwenk to find out. Back when she was 41 and pregnant with her third child, she faced a serious health scare with preeclampsia, leading to her daughter being born prematurely. Following the birth, Schwenk herself struggled with diabetes, high blood pressure, and severe fatigue, leaving her in desperate need of a health solution.
While browsing a health food store, she stumbled upon “The Body Ecology Diet” by Donna Gates, which spoke about kefir, a drink rich in beneficial bacteria. Intrigued, Schwenk started consuming kefir and giving it to her newborn, witnessing remarkable health improvements in both herself and her baby in just a few weeks. This experience led her to advocate for the benefits of fermented foods, believing they play a crucial role in our gut health and overall well-being.
Around the same time, various studies and experts were spotlighting fermented foods for their potential benefits beyond digestion, including boosting immunity, aiding weight management, and enhancing mood. In the U.S., Schwenk took part in a PBS special exploring how foods like kefir, yogurt, and fermented vegetables can impact health positively. The New York Times even cited them as a future food trend.
Many notable people, including nutritionists and health advocates, promote the inclusion of fermented foods in daily diets. They emphasize the importance of maintaining gut health for overall health, as our gut is central to digestion, vitamin absorption, and even mental well-being. Experiments in gut bacteria swaps in mice have shown promising results for weight loss and reduced anxiety, highlighting the gut’s significant role in various bodily functions.
The human gut hosts vast numbers of bacteria. As we age, the balance between good and bad bacteria can be disrupted by diet, stress, medications, and other factors. Nutrition experts argue that an imbalance can lead to health issues such as food intolerances, chronic fatigue, and skin disorders. Simply consuming commercial drinks with “good” bacteria might not be enough, as they often don’t provide the necessary variety or sustainability of live cultures that fermented foods can offer.
Incorporating a wide range of fermented foods like kefir, sauerkraut, and kombucha introduces different bacterial strains necessary for a healthy gut. Despite the trendy nature of these foods, fermentation is a traditional practice that has been used historically for preserving food and enhancing nutrient availability.
To fully benefit from fermented foods, it’s advised to include them in moderation and variety, as overconsumption can cause digestive discomfort. Starting small and gradually increasing intake is recommended, allowing your gut to adjust. When choosing these foods, look for products with raw, live cultures, ensuring they are not pasteurized or heat-treated, which can kill beneficial bacteria.
If you’re adventurous, consider making your own fermented foods at home. It’s a simple process involving basic ingredients like salt and vegetables. Additionally, including prebiotic foods, which feed good bacteria, can further aid gut health.
Fermented foods, although traditional, are making a comeback due to their numerous health benefits, and they seem to justify the current hype. Whether you’re looking to improve your gut health, energy levels, or mood, adding these foods might be worth a try.
