The Power of Fermented Foods

Fermented foods such as kombucha, kimchi, kefir and sauerkraut contain live microbes to boost our gut biome and support better mental and physical performance. In addition to these highly beneficial byproducts, the process of fermentation also increases the nutrition of many foods by breaking down anti-nutrients and increasing the bioavailability of stored nutrients thus giving these particular foods antioxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic properties.⠀