Fermented Foods
Fermented foods are transformed by beneficial bacteria and yeasts, predigesting the food and enhancing its nutritional profile while creating complex flavors.
Foods in this group
Miso
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Tempeh
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Kvass
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Overview
Fermentation is an ancient preservation method. Through the action of microbes (like lactobacillus), sugars and carbohydrates are converted into lactic acid, serving as a natural preservative and creating a living food.
Nutritional Highlights
Rich in live probiotics, enzymes, B vitamins (often including B12 in certain ferments), and highly bioavailable minerals.
Therapeutic Properties
Why it matters therapeutically: These foods actively repopulate and diversify the gut microbiome, which is foundational to immune function, mental health, and digestive efficiency. They also help degrade anti-nutrients.
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