Boosting Gut Health with Fermented Foods: A Digestible Guide
Bacteria, especially the ones that live on and within us, play a crucial part in healthy body function, aiding digestion, maintaining an optimal pH level, and facilitating the production of vital immune system components, hormones, and neurotransmitters. Once upon a time, the human interaction with microbes was much more common because exposure to natural dirt and bacteria was part of our day-to-day life.
Fermented foods are a valuable source of these beneficial bacteria. Despite the risk of foodborne illnesses, our ancestors ingested regular amounts of microbes through their food. In today’s overly sanitized world, fermented foods act as a safer and healthier alternative.
Fermented foods might be a less common element in modern U.S based menus, but you can find them as a mainstay in many world cuisines. But why are these foods considered so beneficial? Here's a deep dive into the what, why, and how of fermented foods.
Fermentation occurs when the microbes (either bacteria or sometimes fungi) present on food metabolize, ferment the carbohydrates in that food, producing acid or alcohol as a byproduct. When done right, not only does this process prolong the food's shelf life, but it also creates a hostile environment against dangerous pathogens. Countries around the world have a rich history of alcoholic fermentation dating back thousands of years, from wine culture in Georgia to alcohol in ancient Babylon, Egypt, Mexico, and Sudan.
Various fermented foods have been pivotal parts of global diets post-agriculture. From the army rations of sourdough bread for Roman soldiers to delicacies like kiviak in the Inuit tradition and fermented dairy in the Masai diet, fermented foods have always been a part of human eating habits.
From a personal trainer standpoint, recognizing the remarkable nature of fermented foods, I perceive them as the unsung heroes of the dietary world. These foods expose our bodies to beneficial bacteria, reinstate gut diversity, and promote better nutrient absorption.
Incorporating fermented foods into our diets adds a pop of variety and a punch of beneficial probiotics, which our modern lifestyles drastically lack. I’d argue that the value of these traditional dietary staples should not be forgotten, but rather emphasized more in the current fitness and health landscape.
As a parting thought, lad or lass, remember that there's more to nutrition than chowing down on your protein supplement post-workout. True fitness involves invigorating and recuperating our internal ecosystems with a balanced diet, and in this harmony of elements, fermented foods play an instrumental tune. Let's take a leaf or two from our ancestors' dietary book and start fermenting! Ready, steady, ferment!