By fitlifemonthly 
Fermented foods are popping up everywhere, but can foods like sauerkraut, kimchi, and kefir really boost your health? Here’s what you need to know.
Thirteen years ago, Donna Schwenk faced a health crisis at 41, while pregnant with her third child. She developed preeclampsia, which led to an early delivery by C-section. Her baby, Holli, was born seven and a half weeks early, weighing just four pounds. Schwenk herself developed diabetes, high blood pressure, and severe fatigue, making it hard for her to care for her newborn.
Desperate for a solution, Schwenk discovered a book on kefir, a fermented milk drink high in beneficial bacteria, at a health food store. She started adding kefir to Holli’s bottles and noticed significant weight gain in just a month. Schwenk also began drinking kefir herself and saw her blood sugar and blood pressure return to normal within 12 weeks, leading her to feel much healthier and happier.
Schwenk later wrote “Cultured Food for Life,” advocating the benefits of fermented foods. She believes that the transformation she and her baby experienced was due to the positive impact of these foods on the gut. Emerging research supports this, suggesting that fermented foods can improve digestion, immunity, weight management, and even mood.
Schwenk was featured in a PBS special on the health benefits of fermented foods, and she is not alone in her enthusiasm. The New York Times recently highlighted fermented foods as a major future food trend.
Michael Pollan, in his book “The Art of Fermentation,” expressed his newfound passion for DIY food fermentation. He observed that his kitchen counters were now filled with various jars and bottles, illustrating his commitment to this practice.
Meanwhile, LA nutritionist Kimberly Snyder recommends her clients eat fermented vegetables daily. She believes that maintaining a good balance of gut bacteria can aid in weight loss, improve skin, and boost energy levels.
Research increasingly points to the gut as central to overall health. Kathie Swift, a clinical nutritionist, and author of “The Swift Diet,” emphasizes the importance of gut health in treating a variety of conditions, from autoimmune diseases to mood disorders. Studies even show that altering gut bacteria in mice can lead to weight loss and reduced anxiety.
As we age, our gut’s balance of good and bad bacteria changes, often tipping in favor of the bad due to factors like diet, stress, and medication. This imbalance can lead to various health problems, including food intolerances and autoimmune diseases.
O’Shaughnessy, a nutritional therapist, warns against relying on supermarket probiotic drinks, which are often high in sugar and contain transient bacteria. Instead, he recommends consuming a variety of fermented foods, each offering different beneficial bacteria strains.
Fermentation has been a part of traditional diets worldwide for centuries, serving as a method to preserve food before modern refrigeration and enhancing nutritional value. From Korean kimchi to German sauerkraut, fermented foods play a significant role in many cultures’ cuisines.
Japan, for example, where life expectancy is one of the highest globally, includes many fermented foods like miso soup and natto in their diet, which are thought to contribute to their great health.
However, it’s essential to consume fermented foods in moderation. Starting with small amounts can prevent digestive issues and allow your gut to adjust gradually. Look for products with raw, live cultures, and consider making your own at home using simple methods.
To summarize, incorporating a variety of fermented foods into your diet can support a healthy gut, which is crucial for overall well-being. Start small, diversify your intake, and allow your body to adjust to the beneficial bacteria for the best results.