Even though fermented foods aren’t everyone’s favorite choice, they’re known to be a healthy option. Here are 7 fermented foods that are good for your overall wellbeing.
Kombucha
Kombucha ranks high on the list of fashionable drinks, but it’s also good for your health. This fermented tea is rich in antioxidants and live probiotics, provided that it’s not pasteurized prior to consumption.
Sauerkraut
While sauerkraut is a delicious condiment for hot dogs, it’s so much more than just that. This fermented cabbage dish is packed with probiotic bacteria that can promote healthy digestion.
Tempeh
Tempeh is made by cooking fermented soybeans. It’s a yummy way to get some plant-based protein into your body. Also, it helps reduce the risk of type 2 diabetes and goes well in salads, stir-fries, sandwiches, and so on.
Kefir
Kefir is a tangy fermented dairy drink that offers various health benefits. Regular consumption of kefir has been associated with a lower risk of Helicobacter pylori infection. The latter has been linked to an increased risk of stomach cancer.
Yogurt
Yogurt is made by adding live cultures to dairy milk, and is a good source of bone-supporting nutrients. Certain probiotics found in yogurt can enhance your gut health, reduce the chances of inflammation, support immunity, and may reduce gas in individuals with irritable bowel syndrome (IBS).
Miso
An essential ingredient in many people’s favorite soup, miso will provide you with a savory umami taste and live probiotics that promote gut health. Daily consumption of miso soup has been linked to a lower risk of stomach illnesses such as gastritis.
Kimchi
Kimchi is a traditional fermented dish typically found in Korean cuisine. Studies show that consuming moderate amounts of kimchi can result in a lower risk of eczema and pancreatic cancer cell development.
Introduce Fermented Products to Your Diet
Fermented foods are a rich source of probiotics and offer several other health benefits. Adding these foods to your diet can enhance your overall health and well-being.
