One of the most basic and fundamental benefits found in fermented foods is that the food is preserved longer than fresh food. Fermenting foods increases the bioavailability of the nutrients in the food. Thus, you derive greater levels of nutrients in an easily digestible form, all the while increasing the number of good bacteria consumed. When foods are going through the fermentation process, the bacteria predigest some of the food, breaks down cellular walls in vegetables, and makes the nutrients and vitamins easy to absorb. This is true of carrots, beets, collard greens, peas, kelp, kale, parsley, broccoli, and spinach as well as other fermented vegetables.
Fermented Foods & Gastrointestinal Health
There’s evidence the consumption of foods that have been fermented eases digestion and simultaneously improves absorption.
Our bodies are exposed to a multitude of factors that throw off the inner balance of the bacteria in the gut. When this happens, it can affect your ability to absorb foods properly, and it can also lead to illness and the weakening of immune system functioning. Some of the factors that cause bacterial imbalance in the gut include the use of antibiotics, excessive sugar consumption, excessive carbohydrate consumption, too many processed foods in the diet, and psychological stress.
Consuming fermented foods helps in restoring the balance of good versus harmful gut bacteria. A number of health conditions are linked to an imbalance of gut bacteria, including conditions like asthma, Irritable Bowel Syndrome, constipation, Candidiasis (area and systemic yeast infections), and gluten and lactose intolerance.