Fermented foods are becoming increasingly popular, but do foods like sauerkraut, kimchi, and kefir actually boost your health? Thirteen years ago, Donna Schwenk was pregnant at 41 with her third child when she developed preeclampsia, which caused her liver to start failing. Her baby, named Holli, was delivered early via C-section and weighed just four pounds. Schwenk herself faced complications, developing diabetes, high blood pressure, and severe fatigue, which made it difficult for her to care for her newborn.
Searching for ways to improve her health, Schwenk visited a health food store and stumbled upon a book titled “The Body Ecology Diet” by Donna Gates, which highlighted kefir— a fermented milk drink rich in beneficial bacteria. She decided to try it and added two teaspoons of kefir to Holli’s bottles. Remarkably, within a month, Holli’s weight increased by four pounds. Schwenk also started consuming kefir, and after 12 weeks, her blood sugar and blood pressure normalized, and she felt better than she had in years.
Convinced of the benefits, Schwenk wrote “Cultured Food for Life,” advocating the power of fermented foods. She believes that foods like kefir not only improve digestion but also boost immunity, aid in weight management, and enhance mood. Interest in fermented foods is rising, and even the New York Times has recognized them as a significant future food trend.
Michael Pollan, in his book “The Art of Fermentation,” shares his own enthusiasm for fermentation and describes how his home is now filled with jars and bottles housing various fermented foods. Nutritionist Kimberly Snyder recommends eating fermented vegetables daily. She suggests that restoring the balance of good bacteria in your body can help you shed excess weight, improve your skin, and boost energy levels.
Current research emphasizes the connection between gut health and overall well-being. Gut health affects not just digestion but also nutrient absorption, with implications for various health issues like autoimmune diseases and mood disorders. Studies have shown that changing gut bacteria can influence weight and mood by altering bodily functions.
As we age, the balance in our gut bacteria shifts, often leaning towards more harmful bacteria due to factors like poor diet and antibiotic use. This imbalance can cause issues such as chronic fatigue and skin disorders. Registered nutritional therapist Daniel O’Shaughnessy advises that eating a variety of fermented foods can help restore this balance better than commercial probiotic drinks.
Kefir, sauerkraut, and kombucha each contain different strains of good bacteria, making it beneficial to consume a mix of fermented foods regularly. Fermentation has long been part of traditional diets, and foods like kimchi, sauerkraut, and Japan’s miso soup have historically helped with digestion. However, too much can cause digestive upset, so it’s essential to start slow with small amounts.
To make the most of fermented foods, look for products with live cultures and consider making your own. Fermented foods are best paired with prebiotic foods, like onions and garlic, to nourish good bacteria. Whether it’s kefir, coconut yogurt, or kombucha, incorporating various fermented foods can contribute positively to your diet. However, moderation is key to avoiding any digestive discomfort.
