9am – 6pm M-F and 9am – 1pm Saturday | Sunday CLOSED

Southside: 804.897.6447 Opt 1 | West End: 804.897.6447 Opt 2

What's the Deal with Fermented Foods? - South River Compounding Pharmacy
post-template-default,single,single-post,postid-1037,single-format-standard,theme-wellspring,mkdf-bmi-calculator-1.1,mkd-core-1.3.3,woocommerce-no-js,tribe-no-js,wellspring child theme-child-ver-1.0.0,wellspring-ver-2.4.1,mkdf-smooth-scroll,mkdf-smooth-page-transitions,mkdf-ajax,mkdf-grid-1300,mkdf-blog-installed,mkdf-bbpress-installed,mkdf-header-standard,mkdf-sticky-header-on-scroll-down-up,mkdf-default-mobile-header,mkdf-sticky-up-mobile-header,mkdf-dropdown-default,mkdf-search-dropdown,wpb-js-composer js-comp-ver-6.4.0,vc_responsive

What's the Deal with Fermented Foods?

South River Compounding Pharmacy / Articles  / What's the Deal with Fermented Foods?

What's the Deal with Fermented Foods?


Power Up Your Gut with Fermented Foods

Fermented foods may be setting a trend lately, but these nutrient-potent foods have been around for thousands of years in Japanese, Chinese, Indian, and German cultures. For people living without modern medicine and refrigeration, fermentation was a simple means of food preservation and a way to imbue foods with the health-enhancing properties of the live bacteria the gut needs to stay in balance. Fermented foods are a potent source of probiotics, which research has shown are essential to powering up the mucosal immune system in your digestive tract and producing antibodies to pathogens. Both are key to helping you maintain vibrant health.
Why probiotics are so important
You may not even realize just how many fermented foods you already enjoy in your diet (see list). Incorporate more of these probiotic powerhouses into meals, and put those good-for-you organisms back into action in your gut.

Fermented Foods Short List

Cultured Dairy: Yogurt, kefir, buttermilk, sour cream, some cheeses
Veggies: Beets, radishes, tomatoes, onions, garlic, kimchi, green beans, sauerkraut
Condiments fermented at home or commercially: ketchup, relish, salsa, chutney
Other: Miso, tempeh, tofu, soy sauce

Fermented Food Facts & Tips

• All fermented foods must be kept cool to maintain the live cultures.
• Food labels must be marked “fermented.”
• Fermented and “pasteurized” do not go together. Pasteurization kills live cultures.
• Pickled is not the same as fermented (unless indicated on the label). Pickled foods are soaked in vinegar or brine.
• Choose organic, non-GMO items or locally farmed products.
• Start with small servings of fermented foods, one to two times a day.
• Toss fermented veggies into salads; enjoy as a snack or as a side dish.
• Add a spoonful or two to your morning smoothie (e.g., beets, kefir).

Kim Knoch

Homemade ginger ale (Flickr/Kim Knoch)

Additional Resources

Rawlings, D. Fermented Foods for Health: Use the Power of Probiotic Foods to Improve Your Digestion, Strengthen Your Immunity, and Prevent Illness. Fair Winds Press: 2013.
Schwenk, D. Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness. Hay House, Inc.: 2013.

SRRX Admin