Fermented Foods for Gut Health: Myths vs Science

Fermented foods offer surprising health benefits with science showing they can increase gut microbial diversity in ways other dietary interventions cannot.

• Expert Elisa Caffrey clarifies what qualifies as fermented food: substrate + microbes + time
• While touted as a source of probiotics, most fermented foods don't technically contain probiotics, which require specific strain characterization and known health benefits
•Different types of fermentation are used in food production: lactic acid bacteria ferment carbohydrates in sauerkraut and yogurt; acetic acid bacteria oxidize ethanol into acetic acid in kombucha; and filamentous fungi such as Aspergillus oryzae and Rhizopus species are involved in the fermentation of miso and tempeh, respectively.
• Fermented foods may benefit gut health through microbial derived metabolites rather than just the microbes in the food or beverage.
• Consider starting with yogurt if you are a newcomer and have fun exploring kimchi, sauerkraut and other options for fermented food variety.
• Most fermented foods are safe, though some considerations exist for those with histamine intolerance or sodium restrictions
• Variety is key – consuming diverse fermented foods appears to help maximize potential benefits
• The fermentation process may have mental health benefits beyond nutrition though more research is needed

Try incorporating fermented foods gradually into your diet and experiment with different types to find what works for your body and taste preferences.

 Let us know what makes your taste buds (and gut) happy! 

This episode has been sponsored by Activia. Check out their Gut Health Tool Kit here and A Gut Friendly Meal plan here.

References:

Caffrey EB et al. Unpacking food fermentation: Clinically relevant tools for fermented food identification and consumption

Gaudiest G et al. Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine

Wastyk HC et al. Gut microbiota-targeted diets modulate human immune status (high fiber vs fermented food study)

Nielson ES et al. Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - A pilot study  

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The information included in this podcast is not a substitute for professional medical advice, examination, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider before starting any new treatment or making changes to existing treatment.