Cultures of Healing: Traditional Fermented Foods Find Their Place in the Modern World
By Rob Streisfeld, NMD | Contributing Writer
- Vol. 7, No. 4. , 2006
There’s a reason why nearly all traditional cultures worldwide have some form of fermented food as part of their dietary staples. Unfortunately, in the rush to modernity and “convenience,” many people have lost the taste for things like kefir, kimchi, and natto. These and other fermented foods are extremely healthy, providing a rich source of probiotic gut bacteria, which aid digestion, reduce inflammation and promote overall health.
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