10 Healthy Reasons for Eating Lacto-Fermented Foods
Choline: Sauerkraut contains choline which is an amino acid
needed for good liver health and the production of acetylcholine.
This is a neurotransmitter that helps with memory and is
protective against Alzheimer’s.
Vitamin C: Fermented vegetables contain large amounts of vitamin C.
This common, and over looked vitamin is one of the most critical nutrients for the immune system, good vision, and to buffer stress.
- Minerals: Lacto-fermentation increases the bio-availability of minerals present in food, such as manganese, calcium, and potassium.
- Bacteriocins: Lactobacilli competes with harmful bacteria such as shigella, salmonella, and coli. Therefore eating fermented vegetables on a regular basis protects against these pathogens.
- Vitamins K & B: The presence of lactobacilli organisms in the gut actually creates vitamins K and some B.
- Detoxifies: Fermented foods provide the most bio-available form of beneficial bacteria, and these probiotics are some of the best chelators available, capable of pulling toxins and heavy metals from the body.
- Improves digestion: As people age, the production of hydrochloric acid is reduced, which means that the stomach is less able to properly digest food. Lacto-fermented foods help increase the action of hydrochloric acid, while also protects the integrity of the stomach lining.
- Prevents cancer:Lacto-fermented sauerkraut and other cruciferous vegetables are rich in indole-3-carbinol, a well-known cancer fighter that helps to remove excess estrogen.
- Dietary Fiber: A delicious and nutritious way to increase fiber on a daily basis.
Energy: According to Jeff Cox, author of, The Essential Book of Fermentation, the presence of lactobacilli microbes facilitates energy production:
“They turn sugars into lactic acid, an acid that links carbon with hydrogen and oxygen to form the molecules of adenosine triphosphate (ATP) in our bodies that provide us with energy as it is broken down into its constituent pieces.”