From: The Brain Possible
Fermentation is an excellent way to preserve foods by lengthening shelf-life, but it also bolsters nutritional value. Arguably, fermentation’s most significant role is adding live micro-organisms—natural probiotics, which are essential to good digestion—to foods. Fermented foods embody “food as medicine.” They aid digestion, support immunity, and increase the nutritional content of foods. Research today highlights the importance of a diverse and healthy intestinal microbiome because it helps to fine-tune the immune system, thwarting harmful inflammation in the gut that contributes to or complicates some conditions, from diabetes to neurodegenerative diseases. Known health benefits originate from the live microbes that are found in foods like yogurt, kimchi, and sauerkraut, among others.