While more studies are needed to evaluate the health-promoting aspects of fermented foods, current research suggests that eating them as a regular part of your meals and snacks is a healthy choice.
Fermented foods and beverages are made as the result of microbial growth. Fermentation can be spontaneous, from organisms found in the air, or initiated using starter cultures. Some foods, like yogurt are a made from a single step fermentation while other foods, like soy sauce can require multiple steps and take hours, days, weeks or months to prepare. Except for yogurt, there are no standards of identity for most fermented foods.
Why are fermented foods healthy to eat?
Yogurt reduces the risk for type 2 diabetes and heart disease.
Kefir improves bone mineral density in osteoporosis patients.
Fermented milk, like buttermilk, reduces muscle soreness.
Sauerkraut improves the severity of IBS (irritable bowel syndrome).
Kimchi improves insulin sensitivity, blood pressure and the presence of atopic dermatitis.
Sourdough is better tolerated by IBS patients.
