Shutterstock/Natasha Breen
Humans have been fermenting food and beverages for at least 13,000 years, and the health benefits have been around for almost as long. But despite our long history with them, we’re only just beginning to determine whether these foods are beneficial to our health.
Unlike our ancestors, we now know how fermentation works: microbes such as certain yeasts and bacteria break down the sugars in grains, fruit, vegetables and dairy products, preventing them from spoiling and creating unique flavors. But what does this mean for our health?
This article is part of a series on nutrition that delves into the hottest trends of the moment. Read more here.
Numerous studies have linked fermented foods – especially dairy versions – to a reducing the risk of heart disease, type 2 diabetes and obesity. For example, a 2023 exam In a study involving more than 46,000 adults living in the US, eating fermented foods was associated with lower blood pressure, body mass index and lower waist circumference.
But much of the research includes all types of fermented foods, and given the health halo surrounding these products, we know that people who consume them are probably taking care of their health in other ways as well. Both of these factors make it difficult to determine what actually provides the observed benefit.
The benefits of yogurt
That’s right, the case of yogurt is the strongest. Many major studies have linked its consumption improvements in immunityto reduce bone density and longevity and risk cardiovascular disease and high blood pressure. However, determining cause and effect from these observations…
