Fermented Foods
Fermentation is the oldest food technology on Earth — microbes partially digest a food, preserve it, and load it with live cultures and new compounds. Each page covers what the culture does, the nutrition, and how to buy or make the real thing (the shelf-stable, vinegar-brined versions have no living cultures at all).
- Yogurt — The best-studied fermented food, from strains to Greek straining
- Kefir — The drinkable ferment with far more strains than yogurt
- Sauerkraut — Raw cabbage ferment: lactobacilli plus vitamin C and K2
- Kimchi — Korea's spiced ferment and its research base
- Natto — The stringy soybean ferment, richest food source of vitamin K2
- Nattokinase — The clot-dissolving enzyme isolated from natto
Connections
- Gut Health — The section hub with all sub-pages
- Gastroenterology — The complete digestive-conditions library
- Food — Whole foods, including every fermented food above
- Infections — The hostile side of the microbial world
- Herbs — Including the digestive and carminative herbs
- Amino Acids — Glutamine, glycine, and the gut-lining builders
- Biology — All 137 interactive animations
- Longevity — Where gut health and healthy aging meet
- Lab Tests — Including the GI and liver panels