Since my thyroid removal I have had all sorts of gut issues. The medical industry don’t seem to have a clue. Maybe it’s an ancient solution.
It makes sense that fermented foods might improve digestive health. In fermentation, whether for yogurt or beer, bacteria or yeast feed on the natural sugars in foods. These microorganisms create compounds such as lactic acid or alcohol, which help preserve the foods. The fermented foods also wind up filled with "friendly" bacteria such as those touted in probiotic products, as well as helpful enzymes.
The bacteria "predigest" certain food components, making them easier for your gut to handle and for nutrients to be absorbed when you eat them. People who are lactose-intolerant usually tolerate yogurt or kefir, because the lactose sugar in these products has been partly broken down by the bacteria in them. Even vegetables can benefit from fermentation: Making cabbage into sauerkraut or kimchi increases glucosinolate compounds believed to fight cancer.
Because the gut is the largest component of your immune system, introducing friendly bacteria into your digestive system may also help keep illness away. Evidence suggests that gut health could affect inflammation, allergies and autoimmune disorders in the body as a whole.
A study published in the International Journal of Obesity even found that some types of probiotics promoted weight loss. But the jury's still out, and the same research found that other probiotic strains can actually contribute to obesity.
I have included a video from Mason, watch the following video on how to ferment food with the Mason Tops Kit.
I’ll be creating a few blogs after my own experiments come along and see how it goes.