By fitlifemonthly 
Fermented foods like sauerkraut, kimchi, and kefir are gaining popularity, but do they really benefit your health? The story of Donna Schwenk highlights how impactful these foods can be. At 41, while pregnant with her third child, she developed severe health issues, including preeclampsia, necessitating an early C-section. Her health continued to decline post-birth, with diabetes, high blood pressure, and extreme fatigue.
In a quest to improve her health and care for her newborn, Schwenk discovered kefir, a fermented milk drink rich in beneficial bacteria, in a book she found at a health food store. Encouraged by a shop assistant, she began adding it to her baby’s bottles and saw remarkable improvements in her baby’s weight and her own health. Within weeks, her blood sugar and blood pressure stabilized, and she felt significantly better.
Convinced of the benefits, Schwenk authored a book on probiotics and became part of a PBS Special exploring the health benefits of fermented foods. These foods are believed to positively influence not only digestion but also immunity, metabolism, and mood. The enthusiasm for fermented foods is growing, with The New York Times spotlighting them as a future food trend.
Healthy eating advocates like Michael Pollan and LA nutritionist Kimberly Snyder also encourage incorporating fermented foods into diets due to their ability to promote gut health, potentially aiding weight management and energy levels. Gut health is increasingly recognized as vital, affecting absorption of nutrients, and overall health. Research shows altering gut bacteria can impact weight, immunity, and even mood, illustrating the interconnectedness between gut health and various bodily functions.
There are about 100 trillion bacteria in our guts, and maintaining a balance—favoring good bacteria—is crucial for health. Diets high in sugar, caffeine, and stress can disrupt this balance, leading to health issues like food intolerances and chronic fatigue. Instead of relying on sugary supermarket drinks said to contain ‘good bacteria,’ it’s better to consume a variety of fermented foods, which provide diverse strains of beneficial bacteria.
Each fermented food offers different bacteria, so mixing them in your diet is ideal. Probiotic supplements may contain billions of bacteria, but they might also include unwanted strains. Fermented foods have been around forever, used traditionally in various cultures for their digestive benefits and ability to preserve food.
Popular worldwide, fermented foods like kefir, yogurt, miso, and sauerkraut are staples in many cuisines, contributing to health and longevity, as seen in Japan with foods like miso soup and natto. Yet, moderation is key; too much can cause digestive upset. Start slowly, introducing small amounts of different fermented foods and gradually increasing intake for the best results.
When choosing fermented foods, look for those with raw, live cultures, as pasteurization destroys these beneficial bacteria. Making your own is also an option; it can be as simple as fermenting vegetables with salt. Additionally, consuming prebiotic foods like onions, garlic, and bananas supports fermentation by nourishing good bacteria.
Popular fermented products include kefir—a milk drink, miso—a soybean paste, sauerkraut—fermented cabbage, coconut yogurt—dairy-free yogurt, and kombucha—a fermented tea. These are widely available at health food stores. Starting small with a variety of these can help promote a healthy gut flora and overall well-being.