By fitlifemonthly 
Fermented foods seem to be everywhere these days, but do foods like sauerkraut, kimchi, and kefir really benefit your health? Let’s dive into this topic through the story of Donna Schwenk.
Around 13 years ago, when Donna was 41 and expecting her third child, she faced a tough health crisis. She developed preeclampsia, and her liver started failing, leading to an early C-section to deliver her baby, Holli. After the delivery, Donna herself suffered from diabetes, high blood pressure, and extreme fatigue, leaving her without the energy to even get off the couch and care for her newborn. Desperate for a change, she stumbled upon a book that recommended kefir, a fermented milk drink rich in bacteria.
Skeptical but hopeful, Donna started adding kefir to her routine. In about 12 weeks, her blood pressure stabilized, and she experienced a renewed sense of wellness. Her story didn’t stop there; she went on to write a book advocating for the benefits of fermented foods, which she believes contributed to both her and her baby’s recovery.
Today, there’s increasing talk about how these foods do more than just improve digestion. They’re being linked to better immunity, weight management, and even mood, thanks to their impact on gut health. The gut is now seen as central to overall health, influencing everything from our immune system to our mood.
Health experts like Kathie Swift highlight how essential it is to maintain a healthy balance of gut bacteria. Studies have found that this balance can impact weight, immune function, and even mood, with research showing how gut bacteria from lean mice helped obese mice lose weight. Likewise, altering gut bacteria in anxious mice helped them calm down.
However, achieving this balance can be tricky. Our gut bacteria’s health is affected by our diet, stress levels, and medication. A poor diet can lead to a negative shift in this balance, potentially resulting in issues like food intolerances, fatigue, or skin problems. Daniel O’Shaughnessy, a nutritionist, suggests that simply consuming mass-marketed drinks claiming to boost gut health might not work because they often contain transient bacteria that don’t stay in the gut. He advises eating a variety of fermented foods instead for a broader range of beneficial bacteria.
Though trendy, fermenting foods is a practice that has been part of traditional diets worldwide. Besides Korean kimchi and German sauerkraut, many cultures have long relied on fermented foods for preservation and nutrition, like Japan’s miso soup and natto.
If you’re curious about trying fermented foods, it’s best to start slowly and include a variety. Jill Ciciarelli warns against overdoing it; moderation is key. Starting with small amounts of fermented foods and gradually increasing your intake can help avoid digestive discomfort. Look for products with live cultures and consider making some at home—it can be simpler than you think.
Kefir, miso, sauerkraut, and kombucha are just a few examples of the wide array of fermented foods you can incorporate into your diet. They not only offer probiotic benefits but also make your meals healthier and more diverse.