By fitlifemonthly 
Fermented foods are everywhere these days, but can they actually boost your health? Let’s dive in and find out.
Thirteen years ago, Donna Schwenk, then 41 and expecting her third child, faced a health scare. She developed preeclampsia, which led to liver issues and an early delivery of her daughter, Holli. Weighing just four pounds, Holli was born via C-section seven and a half weeks early. Afterward, Schwenk struggled with diabetes, high blood pressure, and severe fatigue, making it hard for her to care for her newborn.
Desperate for solutions, Schwenk explored various options. She stumbled upon a book about kefir, a fermented milk drink, in a health food store. She decided to try it for herself and Holli. In just a month, Holli put on four pounds, and Schwenk noticed significant improvements in her own health over 12 weeks, returning her blood sugar and blood pressure to normal levels. She felt better than she had in years.
Schwenk is now a firm believer that the beneficial bacteria in fermented foods like kefir have profound effects on gut health, digestion, immunity, metabolism, and even mood. She even wrote a book about it and participated in a PBS special exploring current research on how fermented foods can improve health.
It’s not just Schwenk who supports this idea. Fermented foods are gaining popularity, and studies highlight their potential benefits. Health advocate Michael Pollan has even developed a passion for making his own fermented foods after reading about their benefits. Nutritionist Kimberly Snyder also recommends fermented vegetables to her clients, noting improvements in weight management, skincare, and energy levels.
The gut is increasingly being recognized as essential for overall health. Nutritionist Kathie Swift, in her work, prioritizes gut health to address various health issues from mood disorders to autoimmune diseases. Studies have shown that altering gut bacteria can impact weight and mood, underscoring the gut’s role in immunity and nervous system functions.
Our gut is home to about 100 trillion bacteria, which are essential for well-being. With age and lifestyle factors like stress, sugar intake, and antibiotics, harmful bacteria can take over. To maintain a healthy balance of good bacteria, O’Shaughnessy, a nutritional therapist, suggests incorporating a variety of fermented foods into the diet instead of high-sugar, store-bought probiotic drinks.
Different fermented foods provide a diverse array of beneficial bacteria. For instance, kefir, sauerkraut, and kombucha each offer unique strains. O’Shaughnessy recommends consuming a mix of these foods for the best results, as they provide a wider spectrum of bacteria than most probiotic pills.
Fermenting food is an age-old practice used to preserve food before refrigeration. Besides preservation, fermentation increases nutrient availability and supports digestion due to its natural acidity. Fermented foods are staples in many cultures, contributing to health benefits such as longer life expectancy in Japan, where foods like miso soup and fermented soybeans are common.
When incorporating fermented foods into your diet, moderation and variety are key. Starting slow can help prevent digestion issues like gas and bloating as your gut adjusts. Look for products with raw, live cultures in the refrigerated section of stores. You can even make your own fermented foods at home with just a jar and some salt.
In conclusion, adding fermented foods like kefir, miso, sauerkraut, and kombucha to your diet might be worth a try, as they potentially offer a host of health benefits. Begin with small amounts and see how your body responds, gradually introducing more variety to boost your gut health effectively.