Including fermented foods in your diet isn’t as hard as it seems

Fermented foods aren’t new or some wanky health trend, they’ve literally been on kitchen bench tops for hundreds of years.

Whilst they originated mostly as a means of preserving food, over time they’ve developed well deserved recognition for their role in supporting health including :
~ diversifying gut microbes…improving the number of beneficial bugs and reducing harmful ones
~ improving digestion
~ supporting cognitive function
~ boosting immune function

Most fermented foods you can now find on supermarket shelves and of course you can have a crack at making your own if that’s your jam. Look out for and integrate more of these into your diet where you can :

Kombucha
Kefir
Yoghurt
Miso
Kraut
Kimchi
Other fermented veg
Tempeh
Natto
Kvass

A few ideas for you:
~ Kombucha instead of alcohol for your evening drink
~ Overnight oats made with kefir, heaps of berries and yoghurt
~ kefir yoghurt as a shot first thing in the morning
~ yoghurt (unsweetened natural) with cinnamon and seasonal fruit for a snack
~ miso soup for an arvo snack with some steamed soy beans / edamame on the side for healthy protein
~ 1/4 cup sauerkraut, kimchi, or other fermented veg with your salad, wrap, steamed veg and protein… I often have mine before a meal when I feel peckish (sounds odd yes but I love sour pickled type flavours)
~ tempeh, natto, kvass are probably some of the less favoured / available and definitely come down to personal preference too

I’m not here just to tell you something is healthy therefore go eat it, but rather provide you with ways/examples to make it easier to include it in your diet so it just becomes part of the norm