Humans have consumed fermented foods for thousands of years, providing several health benefits. Microorganisms like bacteria, yeast, and mould break down carbohydrates and other substances during fermentation, a natural process. Yoghurt, kefir, sauerkraut, kimchi, miso, tempeh, and kombucha are a few of the most well-liked fermented foods.

Better digestion: Fermented foods are full of probiotics, good bacteria that dwell in our intestines and help digestion. Probiotic use has been associated with better digestive health, including reduced gas, bloating, and constipation.

Improved immune system: Studies have shown that probiotics, included in fermented foods, strengthen the body’s defences by raising the production of antibodies and white blood cells. The body can stave off illnesses and infections thanks to this.

Reduced inflammation: Certain fermented foods include anti-inflammatory elements like lactic acid and beneficial bacteria that aid in reducing inflammation in the body. Chronic illnesses, including cancer, diabetes, and heart disease, can all be avoided this way.

Better mental health: Studies on the gut-brain nexus have revealed that fermented foods can elevate mood and lessen the signs of anxiety and despair.

Increased nutrient absorption: Increased availability of some nutrients, such as minerals and B vitamins, can be achieved by fermentation, which makes them more readily available for the body to absorb and use.

Weight control: According to some research, eating fermented foods may aid with weight control by lowering hunger and increasing feelings of satiety.

Improved mental health: Research into the gut-brain link is expanding, and fermented foods have been found to elevate mood and lessen the signs of anxiety and sadness.