People are starting to use fermented foods like yogurt, kefir, tempeh, and old-fashioned pickles again in their homes. Dr. Mercola is one of the most vocal supporters of their return. He points to ancient knowledge and new science that reveals a spoonful of sour kraut or a glass of fizzy kombucha may accomplish more than just taste good. Fermented basics help your body absorb nutrients better, encourage good bacteria, and cut down on food waste for energy every day. This integrative doctor says you should get daily support for these primary reasons:
1. Lots of helpful microbes
Gives billions of life cultures in each serving
Brings back the balance of microbes after stress or antibiotics
Beats microorganisms that affect the gut
We carefully regulate the microbes in every batch of sauerkraut or miso to make sure that they contain Lactobacillus, Bifidobacterium, and other good strains. Regularly repopulating the stomach makes digestion better, gut-brain mood signaling better, and metabolic health better.
2. Better bioavailability of nutrients
Bacteria break down complex carbs and proteins before they are eaten.
Raises levels of short-chain fatty acids, vitamin K2, and B vitamins
Helps the body absorb iron and zinc
Fermentation is a natural way to “pre-chew” food. When soybeans or dairy make natto or kefir, enzymes release vitamins. The gentle procedure turns conventional food into a concentrated, highly absorbable source of vitamins that help with energy, bone strength, and heart health.
3. Help with digestive health
Eating frequent meals keeps the walls of the intestines healthy, reduces bloating, and helps with regular bowel movements. People often notice:
Less pain after eating
Removal more often
A healthy balance of intestinal bacteria can help you stop wanting sugar.
Fermented foods help the gut junctions stay strong, which lowers the number of undigested particles. This calms down immune system overreactions that could cause skin irritation or joint stiffness.
4. Natural ways to improve the immune system
70% of immune cells are in the stomach.
Fermented short-chain fatty acids teach cells how to do things.
Kimchi, ginger, and fermented garlic all have antiviral properties.
Bacteria that protect us help our immune systems tell the difference between friends and enemies, which lowers chronic inflammation and makes us better able to deal with true dangers. A daily meal of kimchi or kefir is a delightful way to protect yourself amid seasonal changes.
In conclusion
Choosing kimchi or miso instead of ketchup or other processed sauces is a proven way to protect the environment, increase the variety of microbes in your gut, and get more nutrients. Dr. Mercola simple suggestion makes it easy for anybody to add small, tasty portions of fermented foods to their breakfast, lunch, and dinner for a happy gut, stronger immune system, and less food waste.