Eating Cultured

Examples of fermented foods can be found in every culture around the world.  Whether cheese in Europe and Central Asia, fermented cabbages in China and later Germany, or tempeh in Indonesia, these super foods have rightfully found their way into our diets. There’s no doubt that cultured foods are good for us, but why, and what exactly is a cultured food?

Cultured foods are formed by the process of lacto-fermentation, during which beneficial yeast and/or bacteria break down starches like fiber and polysaccharides, producing lactic acid. The lactic acid sets an environment that eliminates harmful bacteria and promotes good bacteria. Fermentation also allows for the preservations of foods and the release of essential nutrients.

The most important aspect of cultured foods is the introduction of beneficial bacteria into the intestinal flora. These bacteria have come to be known as “probiotics”. Although encapsulated store-bought probiotics can have the same health benefits, nothing comes close to the variety and number of bacteria found in fermented foods.

The essential role probiotics play in human health deserves mention.  As some of us age, our digestive systems don’t work as well. The bacteria in cultured foods help produce digestive enzymes that aid in absorption of nutrients like minerals and vitamins. Improved digestion caused by these enzymes helps relieve GI discomfort. The lining of our digestive tract holds eighty percent of our immune system. Having a healthy gastrointestinal immune system can predetermine the quality of our overall health. Consuming good bacteria in cultured foods helps line our stomachs with plentiful and diverse good bacteria, fortifying our immune systems.

Cultured foods can contain specific constituents that have additional benefits. For example, fermented cabbage contains a compound called glucosinolate. Glucosinolates have been shown to prevent certain types of cancers, including prostate, breast and stomach cancer. Kombucha contains glucaric acid, a sugar acid that improves liver metabolism by binding to harmful compounds, aiding in detoxification. Tempeh has the isoflavone genestein, which studies have demonstrated has the ability to prevent cancer. All cultured foods contain anti-oxidants that have a wide variety of health benefits such as improved cardiovascular health, increased immunity, detoxification and much more.

Whether you eat cultured cheeses, kimchi, sauerkraut, yogurt or drink kefir and kombucha, you are getting some serious medicine. So if you get a chance, do yourself favor, eat well and eat fermented.

Written by Dr. Jorge Lopez

Dr. Lopez is an Asheville based naturopath that helps people using natural means. Please visit http://drjlopeznd.wix.com/solointegrative or call (828)581-4018 further information.