The Science of Fermenting Foods: Healthy Eating
6:39
YouTubeLive Well
The Science of Fermenting Foods: Healthy Eating
What is fermentation? Fermentation is an ancient technique of preserving food. The process is still used today to produce foods like wine, cheese, sauerkraut, yogurt, and kombucha. These foods are shown to be rich in beneficial probiotics and have been associated with a range of health benefits — from better digestion to stronger immunity ...
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If you have SIBO, Candida or mold toxicity you should not consume fermented foods.....👀 This includes things like sauerkraut, keifir, kombucha, yogurt, and even certain vinegars. 🦠Fermented foods are rich in fermentable carbohydrates (FODMAPs) that feed yeast and overgrown bacteria in the small intestine, which can worsen symptoms. And although fermented foods do have long term benefits for gut health, they should be avoided during the treatment phase or until the gut flora is balanced again.
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