Health

Fermented foods and beverages, such as sauerkraut, kimchi and kombucha, were a regular part of our ancestors’ diets for thousands of years. Originally a method of preserving produce from harvest time through the cold days of winter;[¹] fermentation involves adding a bacterial or yeast starter to a food. These organisms convert starches and sugars to alcohol or acids, lengthening the food’s shelf life and producing the unique and tangy flavours we associate with fermented foods. Recently, these foods have seen a resurgence in popularity, not for their shelf lives but for their claimed digestive health benefits. As probiotics have also risen in popularity for similar reasons, let us explore how fermented foods stack up against a high-quality probiotic. 

You may have heard probiotics can provide a multitude of beneficial effects, but how do you know which one to choose when you’re confronted by a countless range of options? What probiotic will help your presentation? Do you need a product with one probiotic strain or multiple probiotic strains? With all the choice,