Why fermented foods?

ESSENTIAL for a gut-healthy diet · Contain an abundance of friendly bacteria and enzymes which help improve digestion and liver function · Stimulates production of hydrochloric acid, which helps better break down your proteins and increases absorption of vitamins and minerals (you can absorb 50 - 300 times more vitamin C from fermented cabbage than raw or cooked cabbage!) · When eaten with carbohydrates, fermented foods lower the meal’s glycemic index resulting in less blood-sugar fluctuation, which can in turn reduce bloating and improve bowel habits · Contain a higher percentage and wider range of good bacteria than commercially produced probiotics · Can balance taste buds and gut-bacteria, thereby influencing diet choices (eg. you may crave the sour and fresh taste rather than the sickly sweet or bland taste) · May improve mood and behaviour · They are delicious!

The FREQUENCY of eating fermented food is more important than the QUANTITY.

Try adding a side of fermented food to every meal as this will ensure a continuous supply of beneficial bacteria.

You can add your ferments to any meal. Just a small amount can transform the flavour of a dish, particularly when it includes fatty elements like cheese or meat, and starchy foods like rice or potato. Blob a bit on the side or your plate, or in your sandwich. Pretty soon you’ll be adding it to eggs, avocado toast, or a bed of rice. You’ll be surprised at how naturally it comes.