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This is just a snippet of the article, but it will give you the REAL reason to keep reading until you read the whole thing. It could be very important to your health and is one of the reasons I was always dismayed that my husband wouldn't eat sauerkraut. He didn't even like the smell of it! Lots of people don't but there are many other fermented foods (like yogurt and kefir which I also love) and you really should be eating at least ONE thing from that family at least once per day.
I keep saying that if people would actually DO that, and do it religiously, we could tackle the burgeoning diabetes epidemic in America. SUGAR DOES NOT CAUSE DIABETES, you hafta know that. There's much more to it than that.
I will follow this snippet with the link to the article and you can read it all for yourself.
"What Are Fermented Foods? When you bite into a hot dog that is topped with crunchy sauerkraut or you sip on a tangy glass of kefir, you are giving your body a boost of fermented foods. These foods are produced using certain bacteria, yeast, or other probiotic-containing organisms to break down sugars, facilitating a process called fermentation.1 "Once used primarily as a way to preserve foods, fermentation is now a common culinary practice to create certain flavors as well as potential health-promoting foods,” Sarah Anzlovar, MS, RDN, LDN, a Massachusetts-based dietitian at Sarah Gold Nutrition, told Verywell.One example of a food that leans on fermentation to enhance its taste and texture is olives. Olives would be too bitter to eat right off the tree thanks to a plant compound called oleuropein. People ferment olives to convert oleuropein into non-bitter products, making them more enjoyable for consumers. Examples of fermented foods include: