Good Bacteria?

Let's talk: BACTERIA! Fermented foods are known to provide many health benefits such as antioxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic, anti-carcinogenic and anti-atherosclerotic activity! But why do fermented foods offer all of these incredible benefits?
 
Many fermented foods are rich in vitamin C, iron, and zinc — all of which are proven to contribute to a stronger immune system. During fermentation, microorganisms generate various nutrients such as vitamin C, B group vitamins (including the famous B12), and vitamin K. Bacteria also consume sugar from vegetables! Fermented foods also offer good bacteria to your gut. A diet rich in fermented foods enhances the diversity of gut microbes and decreases molecular signs of inflammation, according to researchers at the Stanford School of Medicine. Many individuals who added fermented foods to their daily diets saw improved energy, skin, and mood management.
 
Biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect!
 
Here are some food groups with fermentation to add into your meals this week!

• Kefir.
• Plain Yogurt.
• Dry Curd Cottage Cheese or Farmer's Cheese, or fermented cottage cheese.
• Certain aged cheeses (check label for live and active cultures)
• Fermented Vegetables.
• Tempeh (choose gluten free)
• Miso (refrigerated)
• Pickles (in salt, not vinegar)

 
 Resources
https://pubmed.ncbi.nlm.nih.gov/28945458/#:~:text=As%20a%20result%2C%20fermented%20foods,diabetic%20and%20anti%2Datherosclerotic%20activity.

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