Fermented Foods

Fermented foods are presented as a more reliable starting point than probiotic supplements. Fermented foods are discussed more as sources of fermentation products than as reliable sources of surviving probiotics. The article says fermented foods may make colonization more likely than freeze-dried capsules in a hostile gut environment. A fermented-food-rich diet is cited as improving microbial diversity and lowering inflammation markers compared with a prebiotic-only diet. Fermented foods deliver bacteria already alive in a growth medium that supports survival. Fermentation produces acetic acid and other short-chain fatty acids that can signal through the microbiome and uncouple mitochondria. Fermentation is described as a traditional method for reducing lectins in grains and beans. Histamine intolerance is presented as a complication for some people consuming fermented foods.