The Amazing Healing Properties of Fermented Foods
There is no lack of scientific confirmation for the indisputable value of fermented food for the promotion of health & wellbeing. In fact, one could consider fermented foods like kimchi, natto, apple cider vinegar, and even – in moderation – wine, coffee, chocolate and beer, ‘medical foods’ of sorts. At GreenMedInfo we have been indexing these functional applications in disease prevention and treatment straight from the research housed on National Library of Medicine, and have found over 140+ diseases that may be prevented or ameliorated by their use.
There are a broad range of fermented foods we could look at to illustrate their power to heal. After all, every single culture on the planet used (not a semantic coincidence:) culturing to sustain themselves.
Another important point to make about fermented food is that it generates an entirely novel set of nutrients and medically important phytocompounds, in addition to what is found in the starter culture ingredients themselves. This is not unlike what happens when we consume a raw or cooked food, and the beneficial bacteria within our gut go to work to break down antinutrients, or secrete enzymes we ourselves are not capable of producing, or at least not in adequate quantities. There is something known as the food metabolome. It is that set of small-molecule metabolites of foods – numbering over 3,500 – that are byproducts of our organism interacting with food to produce novel new byproducts.
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