You’ve probably heard of some traditional foods that have been creating a gut health foodie frenzy lately. Late to the fermenting party? Here’s what you need to know.
Kombucha is made by fermenting a sweetened tea with a live culture of yeast and bacteria called scoby/scobie. The yeast converts the sugar in the tea to alcohol (only a tiny percentage girls) and the bacteria converts the alcohol into organic acids. What results is a power punch like sour drink with an effervescent kick. Some say it smells like beer and tastes like a fizzy apple cider, and others vinegar.
The first recorded use of Kombucha comes from China in 221 BC. In essence it is a ‘live’ cultured drink, and hence a probiotic. So they say it’s like a friendly gut bacteria colony with similar benefit claims to the fibre family. Up for debate however is whether these scoby friends make it in sufficient numbers to our gut to make a significant impact.
Kefir was traditionally made from fermented milk, but also now, as it has become more popular in the west, from water. It is similar to Kombucha in that it is made with a symbiotic yeast and bacterial starter from Kefir grains. It originated in the Caucasus Mountains on the border of Eastern Europe and Western Asia.
There is contention that Kefir contains a richer source of bacteria strains than Kombucha. Whatever the source, and even when more research might be needed, their health claim benefits remain the same — Friendly bacteria food frenzy fest!
Kimchi is a staple fermented dish in Korean cuisine. It is so ingrained and a loved part of their culture that when taking a little selfie, the smile cue is ‘Kimchi’ and not ‘cheese’. It is made traditionally of fermented Napa Cabbage and radishes, with a variety of seasonings and different recipes.
We know that it is fibre rich in its various forms and recipes but the added friendly bacteria that join in the fermenting process party are what give this creation growing gut superfood status!
We cannot go past a good old German Sauerkraut! The simple meaning of this famous delicacy is sour vegetable or fermented cabbage. Origins of the food stems from Eastern Europe with variations throughout the rest of the continent. Like Kimchi, it’s fibre rich. Its fermenting process party vibes that can make your food game strong here – Ballaststoff!
Like anything counter-productive to balance though, having too much Sauerkraut can cause bloating and farting, of which the German fibre translation can be most appropriate — it will make you blast-off for sure!!!
A combination of different types of fibre and even some fermented traditional foods all contribute to good gut health, healthy digestion and regular bowel habits to keep you free from constipation! What can follow onto our nervous, hormone and immune systems is surprising but just simply amazing! Ballaststoff for a strong food game and gut party vibes. #GATF
More information and help
If your are requiring more help with good, healthy habits or even dealing with constipation or irregular bowel habits then why not take the plunge and make a call to the National Continence Helpline. Our supportive and experienced Nurse Continence Specialists can help advise or direct you onto further help near to where you live if you need it!