Fermented Foods - Staying Young by Eating Old

Here in the United States, we have an obsession with freshness. We’ve been convinced that the sooner a food leaves the farm, the better it is. Sure, it’s a good policy, but it leaves out an incredibly healthful category of foods that can help keep you younger.

What are Fermented Foods

Fermented foods are dishes that would seem spoiled by conventional definitions, but have been preserved through the introduction of beneficial bacteria. Good examples of these foods that have gone main stream are sourdough bread and yogurt, both of which capitalize on the biochemical processes that begin when wheat and milk begin to spoil. However, when carefully controlled, and kept from other contaminants, fermented foods can ‘mature’ into anti-aging super foods.

Benefits of Fermented Foods

Fermentation can even render previously inedible foods more palatable and/or nutritious. Lectins, glutens and phylates in grains can be greatly reduced through fermentation (great news for those with gluten allergies). Similarly, fermentation breaks down lactose in dairy. But most impressively, fermentation can amp up the content of Vitamin K2 in certain foods such as soy, known as Natto when fermented. K2 is essential to bone, cardiovascular and dental health.

Best Fermented Foods to add to your diet

Other fermented foods that may be worth a try include:


kimchi (fermented cabbage)

soy sauce


torshi (mixed vegetables)


crème fraiche



dark chocolate


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