By fitlifemonthly 
Fermented foods are everywhere these days, but can eating things like sauerkraut, kimchi, and kefir actually improve your health? Let’s find out.
Thirteen years ago, Donna Schwenk was 41 and pregnant with her third child. Her health took a turn for the worse when she developed preeclampsia, which led to severe liver issues. Her baby, Holli, had to be delivered prematurely by C-section, weighing just four pounds. Schwenk herself ended up with diabetes, high blood pressure, and extreme fatigue.
Desperate for help, Schwenk found a book called “The Body Ecology Diet” by Donna Gates, which introduced her to kefir, a fermented milk drink rich in beneficial bacteria. She started adding two teaspoons of kefir to her baby’s bottles. Within a month, Holli gained four pounds. Schwenk also began drinking kefir, and after 12 weeks, her blood pressure and blood sugar returned to normal. She felt healthy for the first time in years.
Schwenk later wrote “Cultured Food for Life,” convinced that fermented foods like kefir transformed her and her baby’s health by benefiting the gut. Research suggests that these foods can improve digestion, immunity, weight management, and even mood.
Schwenk’s story is featured in a PBS special on the health benefits of fermented foods. The New York Times recently highlighted fermented foods as a significant food trend. Michael Pollan, a healthy eating advocate, also praised the benefits of fermenting your own food, saying it’s worth the effort.
Celebrities like Drew Barrymore, Hilary Duff, and Dita Von Teese follow the advice of nutritionist Kimberly Snyder, who recommends eating fermented vegetables daily for better skin, more energy, and weight management.
Clinical nutritionist Kathie Swift focuses on gut health in her book “The Swift Diet.” She believes the gut is central to overall health, influencing digestion, vitamin absorption, and even mood through chemicals like serotonin. Research supports this by showing how gut bacteria can impact weight and mental health.
About 100 trillion bacteria live in your gut, both good and bad. As we age, the balance tips toward more bad bacteria due to reduced stomach acid, high sugar and caffeine diets, stress, and medications like antibiotics and steroids. This imbalance can lead to health issues like chronic fatigue, autoimmune diseases, and skin disorders.
Registered nutritional therapist Daniel O’Shaughnessy emphasizes that supermarket probiotic drinks often contain too much sugar and transient bacteria. A better approach is eating a variety of fermented foods, which introduce different beneficial bacteria strains essential for good health.
Fermented foods have been part of traditional diets worldwide for ages. For example, Japan’s diet includes fermented foods like miso soup and natto, contributing to their long life expectancy. However, moderation is key; too much fermented food can cause stomach issues.
Start slow with small amounts of kefir, yoghurt, miso, sauerkraut, or fermented vegetables. Read labels carefully to ensure products contain live cultures, and consider making your own fermented foods.
In conclusion, fermented foods can offer numerous health benefits, but it’s essential to include a variety in your diet and consume them in moderation.