Fac­tor in fer­mented foods

Healthy Food Guide (Australia) - - FEATURES -

WHY IT WORKS

Lab-based stud­ies have un­cov­ered the nat­u­ral anti-age­ing po­ten­tial of fer­mented foods like kim­chi and sauer­kraut.

Foods that have been through the fer­men­ta­tion process have also been shown to pos­i­tively af­fect the ex­pres­sion of genes re­lated to weight gain, thanks to the way they im­prove gut bac­te­ria. And that’s pow­er­ful, be­cause gain­ing just a mod­er­ate amount of weight in mid-life de­creases the chances of you achiev­ing healthy age­ing, ac­cord­ing to a study re­leased ear­lier this year.

How to do it

Al­ways choose and eat ‘fresh’ sauer­kraut and kim­chi, which have been nat­u­rally fer­mented, rather than the shelf-sta­ble va­ri­eties that you’ll find in su­per­mar­kets. These shelf-sta­ble va­ri­eties are pre­served us­ing vine­gar rather than fer­men­ta­tion, so they don’t con­tain the ben­e­fi­cial bac­te­ria. And you’re prob­a­bly more likely to en­joy the pun­gent taste of fresh sauer­kraut or kim­chi.

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