Fermented foods are good for your gut….

Morning! I am feeling particularly spritely today despite a bad night’s sleep. I go on a lot about sleep but it’s so important in keeping healthy. The way I see is that I can go to bed early tonight so let’s fire on all cylinders today.

I have used my morning wisely by meditating, doing 15 minutes of yoga followed by 40 minutes of rebounding then after having a green juice and supplements I had a coffee enema and cleared my sinuses using the neti pot with Himalayan salt.

I am a tad excited. This weekend I had friends visit us whom we met in Ibiza. It was brilliant to see them and catch up and I didn’t even drink any alcohol. That’s a first for me.  I’m also excited as we go to Germany on Wednesday to Dr Nesselhuts clinic to have both our bloods taken for the next round of DC therapy. I still have many unanswered questions following my last visit but I guess I will have to wait until I get there.

I am feeling really buoyant at the moment. Things are sorting themselves out. Little irritations like skin rashes and spots as well as Candida in the mouth are all going away on their own. I can only hope it is because I am being good to my body.

Last week during the recovery of Candida I did some research into gut health. Little did I realise how good German cooking is for me! Being married to a half German I had always embraced his traditions but was delighted to find out that sauerkraut is so very good for you. Thankfully we had a big jar of sauerkraut sitting in our cupboard which my hubby made into a tasty supper.

It seems like every day, another scientific discovery is made showing the link between the bacteria in our gut and the health of the rest of our bodies. The best way to boost your gut bacteria is to consume nutrient- and probiotic-rich fermented foods. Here are just a few reasons why you should add them to your diet:

Fermented foods improve digestion. Fermenting our foods is sort of like pre-digesting them (sorry about the mental image!). That makes them easier to digest, and easier for our bodies to absorb their nutrients.

Fermentation actually makes foods more nutritious. On top of the fact that we can more easily absorb their nutrients, studies have shown that traditionally fermented dairy products actually provide more vitamins than conventional or even raw milk. (of course I don’t consume dairy but this is still an interesting fact for those of you that do) Veggies, fruits, beans and grains also become more nutritious after they ferment.

Fermentation also helps get rid of anti-nutrients. Fermentation helps eliminate phytic acid, an anti-nutrient that hangs out in grains, beans, seeds and nuts. Reducing the phytic acid makes it easier for our guts to absorb minerals, so you get more bang for your buck.

‘Sugar and refined carbohydrates cause damage while fermented foods heal.’
Fermented foods;

Sauerkraut is finely cut fermented cabbage that is packed with vitamins C, B and K. It also contains a ton of probiotics, including leuconostoc, pediococcus, and lactobacillus. If you’re buying sauerkraut at the store instead of making your own, make sure to choose unpasteurized brands (they should be in the refrigerator aisle.) Pasteurization kills all the helpful bacteria.


Made from fermented soybeans, miso is a very good source of manganese, zinc and antioxidants. It’s often used in soup recipes, but it can also add flavour to other dishes



Coconut yogurt
Coconut yogurt is packed with probiotics, and since its non-dairy, it’s a lot easier to digest than conventional yogurt. Coconut is antiviral, anti-fungal and antibacterial, plus it’s high in electrolytes, calcium, potassium and magnesium.


Pickles are filled with active bacterial cultures and enzymes. Like sauerkraut, make sure you purchase lacto-fermented pickles from the refrigerator section, not the kind made with vinegar — they may taste similar, but they don’t have the same health benefits. And remember to drink your pickle juice!
With all this in mind I happily chowed down a huge helping of sauerkraut last week and aim to introduce fermented foods into my diet more readily. I’m going to go and make a miso mug right now!