The Amazing Healing Properties of Fermented Foods

There is no lack of scientific confirmation for the indisputable value of fermented food for the promotion of health and well-being. In fact, one could consider fermented foods like kimchi, natto, apple cider vinegar, and even – in moderation – wine, coffee, chocolate, and beer, 'medical foods' of sorts.

There is a broad range of fermented foods we could look at to illustrate their healing power. After all, every single culture on the planet used (not a semantic coincidence:) culturing to sustain themselves. There is already such a huge body of clinical research demonstrating the amazing health effects of one specific strain of beneficial bacteria in fermented foods: Lactobacillus Brevis

Kimchi– a probiotic strain isolated from the fermented cabbage preparation known as kimchi, is capable of degrading organophosphorus pesticides.
Kimchi – a probiotic strain known as Bacillus pumilus found within this fermented food, is capable of degrading BPA, a powerful endocrine-disrupting chemical.
Miso – a fermented soy food has been shown, when consumed regularly, to reduce the risk of breast cancer in women by up to 54%.
Miso can regress colon cancer growth in an animal model.
Nope– A fermented soybean extract that has been shown to suppress plaque buildup (as measured by the intima-media thickness) in the arteries in an animal model.
Natto – capable of contributing to nerve regeneration following sciatic nerve crush injury.