Although the human body is made up of 10 times as many bacteria as human cells, mainstream medicine and an unsuspecting public continue to kill off the bacteria that make up their body indiscriminately through the use of antibiotics and antibacterial products. Meanwhile, studies show that many of the health issues being faced by our modern society are being created by damage caused to our internal flora. At the same time other studies along with human experience are showing the health benefits that come from undoing that damage through the consumption of fermented foods.
The human body is made up of an estimated 10 trillion human cells and 100 trillion bacteria which means we are actually more a collection of bacteria than we are human. However many products commonly used today for cleaning and personal hygiene (antibacterial hand sanitizers for example), as well as antibiotics and chemical laden junk foods are damaging the bacteria that keep us healthy and make us what we are.
Prior to the paranoia over bacteria and the implementation of pasteurization, all traditional cultures not only survived despite bacteria, they actually thrived by making use of bacteria (albeit unknowingly) to create healthy, fermented foods. These fermented foods not only allowed traditional cultures without refrigeration to store foods for the times when food was not plentiful, but they helped keep them strong and healthy by keeping their internal flora balanced and therefore their immune systems strong.
Fermented foods are key to good gut flora
Today there is a resurgence of interest in fermented foods. It is a craze that is growing among those looking for healthier diet options and recent studies back up what those fermented food fans know through experience: fermented food is healthy food! Studies have shown that regular consumption offermented foods can not only correct digestive problems, but also have positive effects on heart disease, arthritis, obesity, gum disease, mood and more.
Although many associate fermented foods simply with dairy products such as yogurt, kefir and cheese, there is much to learn because the variety of foods that can be fermented is endless. From the more traditional German sauerkraut, Vietnamese kimchi and sourdough breads, to more unusual mixtures such as fermented beetroot with garlic and cheeses made from nuts, there are unlimited ways to add these simple, healthy foods to our diets.
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