5 Crucial Benefits of Fermented Foods Everyone Should Be Aware Of

Fermentation is a preservation method known for enhancing flavors and prolonging the shelf life of various products. Foods such as curd, cheese, wine, and Kombucha are created through the process of fermentation.

The process of fermentation encourages the growth of beneficial bacteria known as probiotics. Probiotics contribute to improved immune function, digestive health, and heart health. Fermented foods are generally more beneficial compared to their unfermented counterparts.

Vidhi Chawla, a Dietitian and founder of Fisico Diet and Skin Clinic, highlights the advantages of consuming fermented foods:

1. Improves Digestive Health: Probiotics produced during fermentation can help restore the balance of friendly bacteria in the gut, alleviating digestive issues such as diarrhea, bloating, gas, and constipation. It can also reduce symptoms associated with irritable bowel syndrome.
2. Boosts the Immune System: The bacteria present in the gut have a significant impact on the immune system. Consuming fermented foods with a high probiotic content can strengthen the immune system, reduce the risk of infections like the common cold, and promote faster recovery during illnesses.
3. Easier Digestibility: Fermentation breaks down nutrients in food, making it easier to digest compared to unfermented counterparts. This process is particularly beneficial for individuals who are lactose intolerant and can tolerate fermented dairy products like yogurt.
4. Supports Heart Health: Probiotics assist in reducing blood pressure and lowering overall cholesterol levels, including bad LDL cholesterol.
5. Potential Mood and Behavior Improvement: Certain probiotic bacteria found in fermented foods may contribute to improved symptoms of anxiety and depression.

To incorporate more fermented foods into your diet, Dietitian Chawla suggests the addition of yogurt, kombucha, idli, and dosa, as they are all products of fermentation.