It may be one of the more surprising new trends in cuisine and nutrition: fermentation. Based around a process involving the deconstruction of sugars using bacteria and yeast, it can help preserve foods and it may have some rather unexpected health benefits.
Specifically, fermentation can significantly increase the “good” bacteria in our lower digestive system, helping us process food better stay regular. Not only that, but fermentation could help improve the functioning of our immune systems, helping us fight off infection before it takes hold in the body. But that leaves one big question: what types of fermented food boast these remarkable health benefits?
Those familiar with Japan and Japanese cuisine may be familiar with natto, a fermented soybean product that, like tempeh, has lots of probiotic benefits. Natto also contains a high amount of fiber, making this one of the best food choices for anyone struggling with digestive issues like diarrhea and constipation.
And that’s not all. Natto also contains high amounts of vitamin K, which can help boost your body’s processing of calcium and, in turn, improve overall bone health. Finally, natto has been shown to help dissolve blood clots, making it a wise choice for anyone with circulatory issues.