Why fermented food is so beneficial for the body (and why it is recommended even by doctors)

Several studies have confirmed that the fermentation process creates more health-beneficial ingredients in foods. In fact, it’s not uncommon for fermented foods to contain more beneficial substances than in their original form (sadly, fresh foods now often contain fewer nutrients).

Fermented foods like yogurt, kefir, or sauerkraut are popular around the world. Scientists are still discovering numerous health benefits, primarily preventive ones. A German study in PLOS Genetics even showed that in all these foods, the cell receptor HCA3 is crucial. It is a protein that is formed as a byproduct of lactic acid bacteria and produces D-phenyllactic acid (D-PLA).

Fermented food thus helps prevent inflammation in the gut, assists in the breakdown of food, and has a positive effect on gut flora. HCA receptors act as regulators of immune system functions and are essential for a range of metabolic processes. Additionally, it strengthens the immune system, aids digestion, helps with weight loss, reduces the risk of heart disease, improves mental health…

When buying fermented products, be careful not to buy products that have added sugar, salt, and fats.

A final tip:

Homemade pickled vegetables are better mainly because you know which ingredients you used. Otherwise, whenever possible, make your own yogurt salad dressing and don’t let a meal go by without yogurt or kefir (ideally, take a sip or two of kefir before your meal).

Pay special attention to these additions at least during the winter months, and your health will thank you.


Information on this website is for educational purposes only and is not medical advice.