If you have not already discovered “the magic” of fermented foods, I encourage you to do so. These microbe-enhanced foods offer a slew of unique features that put them in a league of their own for better health.

Aside from a pleasingly pronounced and zingy flavor, fermented foods offer the following added benefits:

• Easier digestibility
• Superior nutritional value, including additional vitamins, particularly B vitamins and vitamin K2, along with numerous antioxidants
• Better nutrient bioavailability, including enhanced nutrient absorption
• Less “anti-nutrients” like oxalates and phytates
• Loads of beneficial bacteria (probiotics) – including a greater variety and up to100 times more good bacteria per serving than probiotic supplements!

Enjoy the full gamut—yogurt, kefir, tempeh, sauerkraut, kombucha, kimchee, miso, and any other “fermented” foods. You can even make your own right at home. Check out Sandor Katz’s wonderful book Wild Fermentation for excellent guidance.

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