WHY FERMENTED FOODS?
The short answer: Because they taste good.
Fermented foods have been around for centuries. Before refrigeration, fermentation—the use of a salt brine to preserve food—was the primary method for saving the harvest for winter. Our "modern" culture has only recently re-learned what our ancestors may have known intuitively: what a goldmine of nutrient-dense goodies they had on their hands. The slow process of fermentation grows the “good” bacteria—probiotics. We like to think of this as a gift from Mother Nature, a way of enhancing the nutritional value of the food. Making fermented foods involves patience, intuition, experimentation, setbacks, courage, guesswork, and acceptance. In other words, it’s much like life. 😊
Research shows that fermented foods improve the gut biome - the community of microorganisms that inhabit the gut- and improve immunity. According to the Stanford research below, this can happen in a very short time!
Did you know?
80% of our immune system is in our gut, so having a healthy gut has many positive health benefits for our skin, allergies, mood, weight, brain clarity, and more.
90% of serotonin—our body’s "happy chemical"—is made in our gut, which means that a healthy gut=happier life!
We have more chemical signals that go from our gut to our brain than our brain to our gut, so our gut health has a significant impact on our brain health and cognitive function.
You don’t have to know all the details. You can just eat our foods because they’re so yummy. If you do want to know what some of the experts say, a few articles are here:
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