Cultured Foods―Defined.

Are you familiar with cultured foods? These include items like Asian miso, sauerkraut, kimchee, yogurt, kefir, kombucha, and more. Cultured or fermented foods use beneficial microbes―“good” bacteria/yeast―which work naturally over time to break down sugars, forming probiotics and developing complex flavors.

Cultured foods are also more bioavailable, with higher nutrient levels due to microbes breaking down complex compounds, reducing anti-nutrients like phytates, and increasing vitamins, minerals, antioxidants, and beneficial enzymes.

Additionally, the probiotics resulting from fermentation enhance digestive or “gut” health and potentially reduce levels of dangerous, chronic inflammation. All these factors make cultured foods easier and more beneficial for your body to absorb and utilize. Next, check out Health Benefits of Cultured Foods.