The benefits of cultured food
Cultured foods have been enjoyed across the globe since the beginning of civilization. The fermentation process can transform the taste of food from the plain and mundane to mouth-watering flavors enlivened by colonies of beneficial bacteria and enhanced micro-nutrients. While fermented food like yogurt, sauerkraut and kefir are well-known many other lesser-known foods also benefit from the culturing process. Indeed, virtually every food with a complex or simple sugar content can be cultured successfully.
In many societies including our own where yogurt has been heralded as a health food since the 19th century, fermented food has gained a reputation for its beneficial effects on immunity, intestinal health and general well-being. Modern researchers are just beginning to understand what the sages of old were tuned in to: fermented food conveys clear and noticeable health benefits to the human diet.
In countries where fermented food is still a staple diet, gastrointestinal tract problems and irritable bowel syndrome are about one-tenth of that in Western societies.
As our immune system weakens and we lose our ability to digest, absorb and assimilate food because of our poor food habits, we need to add more cultured foods to increase our army of good bacteria.