Reasons to eat fermented foods every day
01.07.2025
Fermented foods are foods that have been processed using microorganisms such as bacteria, yeast or mold. The fermentation process improves nutritional value, taste, shelf life and often has a positive effect on digestion and gut health.
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š¬ Properties of fermented foods
1. Natural presence of probiotics ā they contain beneficial bacteria that support gut health.
2. Better digestibility ā fermentation breaks down complex compounds (e.g. lactose, gluten), making some fermented products easier to digest.
3. Richer taste ā fermentation creates complex flavors (sour, umami).
4. Longer shelf life ā natural preservation due to the formation of acids and alcohol.
5. Increased nutritional value ā improved bioavailability of certain vitamins (e.g. B12, K2).
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Reasons to Eat Fermented Foods Every Day
1. Digestive Support
Fermented foods contain beneficial probiotics that improve digestion and help maintain a healthy gut microflora.
2. Boost the Immune System
The good microorganisms in fermented foods help boost the immune system and reduce the risk of infections.
3. Better nutrient absorption
Fermentation increases the bioavailability of vitamins and minerals, which means that the body can better utilize nutrients.
4. Natural detoxification of the body
Fermented foods help remove toxins from the body and support liver function.
5. Prevent digestive problems
Regular consumption of fermented foods reduces the risk of constipation, bloating and other digestive problems.
6. Improve mood
Intestinal flora affects the production of happiness hormones (serotonin), so fermented foods can improve mental well-being.
7. Support skin health
Probiotics help reduce inflammation and improve skin conditions such as acne and eczema.
8. Weight management
A healthy gut microflora helps regulate appetite and metabolism, which can help maintain a healthy weight.
9. Increased stress resistance
Fermented foods can help improve the body’s response to stress and reduce its negative effects.
10. Flavor and variety in the diet
Fermented foods give dishes a special, rich flavor and are culinary very interesting and diverse.
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š„¬ Examples of fermented foods
FoodĀ Ā Ā Ā Ā Ā Ā Ā SourceĀ Ā Ā Ā Ā Ā Ā Ā Ā Main microorganisms
SauerkrautĀ Ā Ā Central EuropeĀ Ā Ā Lactic acid bacteria
KombuchaĀ Ā Ā AsiaĀ Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Yeast + bacteria (SCOBY)
KefirĀ Ā Ā Ā Ā Ā Ā CaucasusĀ Ā Ā Ā Ā Ā Ā Kefir grains (mixture of cultures)
YogurtĀ Ā Ā Ā Ā Ā WorldĀ Ā Ā Ā Ā Ā Ā Ā Ā Ā Lactobacillus, Streptococcus
MisoĀ Ā Ā Ā Ā Ā Ā JapanĀ Ā Ā Ā Ā Ā Ā Ā Ā Ā Mold (Aspergillus oryzae)
KimchiĀ Ā Ā Ā Ā KoreaĀ Ā Ā Ā Ā Ā Ā Ā Ā Ā Lactobacilli, Leuconostoc
TempehĀ Ā Ā Ā Ā IndonesiaĀ Ā Ā Ā Ā Ā Ā Mold (Rhizopus)
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