We love these delicious five fermented foods
You’re going to love these five fermented foods that we highly recommend to add to your daily meals if you haven’t already. Although fermented foods have long been mainstays of cuisine, their anti-inflammatory and antioxidant qualities are still drawing attention to them for their health advantages.
Studies have proved that people who consume a high-fermentation diet, averaging six servings per day for ten weeks, had lower levels of inflammation markers and higher levels of microbiota diversity, also known as gut health. This was compared to those who consume a high-fiber diet, averaging roughly 45 grams per day, but no fermented foods.
So let’s dig into the top five fermented foods we’d suggest you try out!
Greek Yogurt
Among the many health advantages of greek yogurt are its ability to lower the risk of type 2 diabetes and improve fasting blood glucose and antioxidant status in those with the disease. In addition to lowering blood pressure, greek yogurt also lowers the risk of osteoporosis, breast and colorectal cancer, and inflammation in the gut.
Kombucha
Tea, sugar, and SCOBY, or symbiotic cultures of bacteria and yeast, are combined to make kombucha, which is a refreshing, fermented, and carbonated drink with a slight sour taste. It contains anti-inflammatory and antibacterial qualities in addition to being rich in antioxidants, such as flavonoids and polyphenols. Furthermore, kombucha has the potential to reduce blood glucose levels despite its high sugar content.
Kimchi
Our favorite of the five fermented foods, kimchi is a traditional Korean dish that is made up of napa cabbage that has been fermented with garlic, ginger, scallions, and chili. It’s a great source of vitamins A, B6, B12, C and K, calcium, iron, phosphorus and magnesium.
Miso
Who doesn’t love miso? You may be familiar with miso soup, which is a traditional Japanese dish. With soy proteins and isoflavones, miso contains various health benefits which include antidiabetic, antioxidative, anti-inflammatory, anti-cancer and anti-hypertensive properties. Daily consumption has been linked to a lower risk of stomach cancer, heart disease, and mortality.
Tempeh
Last but not least on our list of five fermented foods is tempeh, a traditional Indonesian food that is made from soybeans. Three ounces of tempeh contains calcium, potassium, iron, magnesium, phosphorus and B vitamins, 17 grams of protein, and 6 grams of unsaturated fat. Paraprobiotics, which are cooked probiotics with antioxidant and anti-inflammatory qualities, are found in tempeh.
That tops off our list of some of our favorite fermented foods that we’d highly suggest you try out. Don’t forget to check these out the next time you’re at the market!