Fermented Foods Are Abundant in Your Ancestor’s Diet
The way our forefathers lived offers clues on how different cultures used fermented foods (like yogurt and sauerkraut) not only as food preservatives, but also as support for intestinal and overall health. History shows that:
- During the Roman era, people consumed sauerkraut because of its taste and health benefits.
- In ancient India, it was common to enjoy lassi, a pre-dinner yogurt drink. This traditional practice is anchored on the principle of using sour milk as a probiotic delivery system to the body.
- Bulgarians are known for their high consumption of fermented milk and kefir, and for their high level of health.
- Ukrainians consumed probiotics from a fermented food list that included raw yogurt, sauerkraut, and buttermilk.
- Various Asian cultures ate pickled fermentations of cabbage, turnips, eggplant, cucumbers, onions, squash, and carrots, and consume these fermented treats until today.
Fermented foods are chock-full of probiotics or good bacteria. A myriad of research has demonstrated how the ideal balance of good and bad bacteria in your gut forms the foundation for physical, mental, and emotional well-being.
Next: Why a Fermented Food List?
