Fermented Foods: Top 8 Reasons to Eat Them

Photo Credit: Cheeseslave

'It’s very recent that fermented foods have begun to disappear from our plate. Modern pickles and sauerkraut are made with vinegar instead of the traditional method of lacto-fermentation using salt. 

Bread and pasta are made with commercial yeast instead of being naturally leavened with wild yeast (sourdough). Wine, beer and cheeses are being pasteurized — killing off all the good bacteria we so desperately need to maintain health.

But there are many advantages to going back to the traditional ways of our ancestors, and eating more fermented foods.'

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