Scientists Explain Why Fermented Foods Are Good for Your Gut

Nearly every culture on earth has fermented foods in its traditional cuisine. These foods — from yogurt to sauerkraut to kimchi and kefir — are made with microorganisms that transform them. Fermentation provided a way to preserve foods thousands of years before refrigeration was invented, and it was used to impart unique flavors and textures.

However, nowadays, fermented foods are enjoying a resurgence in large part because of research illustrating their nutritional benefits. Scientists have found in studies that eating fermented foods may lower inflammation, improve blood sugar control and increase the diversity of your gut microbiome, which is linked to a lower risk of developing chronic diseases.

That’s in part because fermented foods are often loaded with probiotics — friendly microorganisms that confer health benefits. These microbes produce essential nutrients such as vitamins K and B. They synthesize health-promoting compounds such as short-chain fatty acids. They increase the bioavailability of iron, zinc and other minerals. And they make some foods easier to digest.

Please select this link to read the complete article from The Washington Post.