Increased intakes of fermented foods are associated with significantly reduced risks of skin conditions, digestive problems and even autoimmune disease. Diets which have a high content of food enzymes and beneficial bacteria from lacto-fermented vegetables, fruits, beverages are highly correlated with better physical and emotional health.
“All Disease Begins In The Gut.” Hippocrates made this statement over two thousand years ago and it is truer today than ever.
Sour milk products and lactic acid-fermented foods have been dietary staples for thousands of years. Early writings show that Chinese workers ate acid-fermented vegetables while building the Great Wall of China. The Japanese have routinely served a small serving of pickled vegetable with their meals. Centuries ago, the Koreans developed kimchi by acid-fermenting cabbage and other vegetables.