Fermented foods

by Lucia Stansbie

Fermented foods are rich in live probiotic bacteria which can help in lowering inflammation, improving digestion, crowding out “bad” gut bacterias, rebuilding a poor variety of gut bacteria after an antibiotic course or years of poor dietary choices. Widely known fermented foods are live yoghurt and kefir, kombucha, apple cider vinegar, raw cheese, buttermilk, sourdough bread, sauerkraut, kimchi, tempeh, miso, and natto.