12 ways fermented foods heal your body and mind

Hippocrates, the father of medicine, said that disease begins in the intestine. So, it stands to reason that health and beauty start there, too. The importance of good bacteria in the intestine is essential for this.

We want to increase these friendly bacteria, and one of the best ways to do this is through  fermented foods. There are many types of fermented foods that can heal your body and mind. Most can easily be made at home by placing some starter culture in a food-based jar.

Alternatively, you can buy them at any health food store. Some of the healthiest fermented foods are: 

Apple Cider Vinegar.
Mixed Pickles.

Fermentation occurs naturally when bacteria are given an opportunity to transform carbohydrates into more complex substances.

12 ways fermented foods heal your body and mind.

1. They increase the intestinal flora.

The intestinal flora will strengthen digestion for better elimination of toxic waste through the intestines. How to clean from the inside out, and cleaning out the old.

2. A clearer, smarter, sharper mind.

Any dysfunction of the brain is normally connected to what is going on in the digestive system. Many reputable “healers” have cured mental problems through addressing the gut. It is well established that the gut serves as our second brain . Hence the phrases “What is your first impression?”, “Do you have the guts?” And “Trust your instincts.”

3. Increase and heal your immune system.

If bad bacteria overwhelm the friendly bacteria, poorly-digested food particles and fungi begin to spread throughout the body. This is often called leaky gut syndrome.

This sets off a firestorm of inflammation, which can lead to autoimmune disorders including Addison’s disease, celiac disease, multiple sclerosis, rheumatoid arthritis, Type I diabetes, Lupus, etc.

4. Detoxifies.

Fermented foods are some of the most powerful detoxifiers, capable of extracting a wide range of heavy metals. The beneficial bacteria take in mercury, lead, aluminum, arsenate, and anything else toxic, clinging to them until they are eliminated through the feces.

5. Beautiful skin.

Every day you will see your skin improved. When the toxic load is reduced, and the bad bacterial load is reduced, this relieves the pressure on the body to do other things. Connective tissue is able to repair and heal.

Acne, psoriasis, eczema, and other chronic skin conditions can be cleared by adding  fermented foods to your diet, and the beautiful subtle coloring on your face radiates your inner health.

6. Essential for nutrition.

If you eat a meal of fermented foods each day, your instincts will be dominated by probiotic species of beneficial bacteria, and they will start to build and make all kinds of essential nutrients like vitamin B12, vitamin B6, vitamin K2, and biotin.

7. Biological enrichment of protein, essential amino acids, essential fatty acids and vitamins.

As vegetables ferment, their cellulose structure is broken, and they become more nutritious and mineral-dense. The protein structure of food is unraveled through fermentation, and it becomes much easier to digest.

8. Food lasts longer.

Fermentation has been a way of preserving food since ancient times. Fermented foods generally don’t need refrigeration, and they certainly don’t require artificial chemicals for preservation. Quite the contrary: time really helps in the fermentation process.

9. Promote weight loss.

Fermented foods stabilize your blood sugar, which means two things. First, it will balance your appetite, making you feel more satisfied and less hungry. And secondly, they create a more even and constant release of insulin so the body doesn’t store fat.

10. pH in equilibrium.

Acetic acid and alkaline fermentations bring blood and vital fluids back to the correct hydrogen level pH 7.35. In a very acidic world, this is very important.

11. Eliminate antinutrients.

Foods that would normally be unhealthy due to phytic acid are transformed (such as soy).

12. Great taste.

You can enrich your diet through a wider range of flavors, aromas and textures in the food substrates.

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