There are some fascinating studies being published that point to the holistic and specific benefits of fermented foods.

Just today I read a study on Decreased social anxiety among young adults who eat fermented foods – boy, that sure sounds like a relevant issue today, eh?

Sandor Katz has documented instances where fermentation has removed toxins, bacterial contaminants, and pesticides, “…in some cases transforming them from anti-nutrients into nutrients.”

That’s definitely topical.

Here’s another quote from a review in the Clinical Infectious Diseases journal:

“(Fermented foods) may prove to be one of our most effective tools against new and emerging pathogens that continue to defy modern medicine.”

Have I got your attention yet??

Look, I’m not saying eat some yogurt instead of taking precautions, washing your hands, & taking proper medicine…

I’m saying that medical and scientific experts are starting to realize there are significant benefits to investing in our gut health and it starts with fermented foods. Perhaps all of us should start realizing it too.

The spread you see is fairly normal for us (Charcuterie Friday – leftovers get used on Pizza Sunday) and something we’ve not only enjoyed, but intentionally invited into our lives.

If you don’t already eat these kinds of foods, I strongly recommend adding them to your diet:

• Plain, whole milk (or alt) yogurt
• Whole grain sourdough bread
• Kimchi / Sauerkraut
• Fermented hot sauces
• Non processed cheeses
• Non processed cured meats and sausages
• Natural wines & ales
• And many more!

Your gut (and health) will thank you for it.