Kombucha is rising in popularity—and for good reason. Its probiotic properties make it great for the all-important microbiome (fancy talk for “your gut”), which helps many health issues. However, as major brands jump on the bandwagon and create their own drinks, the refrigerated shelves are getting a little crowded.
You might know that naturally fermented foods are one of our closest nutritional allies, but do you know the science behind your sauerkraut?
More and more studies are backing up what we’ve known for millennia about lacto-fermentation, adding a much-needed dose of holistic wisdom to the culture at large. It seems as though every time a study is conducted, more ancient knowledge quietly transforms into scientific fact. Not only is this research satisfying, but it also gives us a closer look at why fermented food plays such a critical role in our diets.