Without a doubt, gut health is the most exciting topic in the nutrition world – or at least that’s my opinion. According to research published in Plus BiologyThe human body contains as many microbes as actual human cells. Collectively, these microbes make up the human microbiome and have a significant impact on many aspects of health, from digestion to immunity.

As research reveals more about the ways in which probiotics — the healthy live bacteria found in certain foods and supplements — can affect the microbiome, foods rich in probiotics are becoming increasingly common. For centuries, even thousands of years, people have relied on their diets to provide and nourish their microbiome. One way they did this was by eating foods that had been fermented with milk.

What are the benefits of lactone fermentation?

Fermentation was first used as a method of food preservation around 6000 BC, according to food and nutrition. Many of the most popular foods from cultures around the world are fermented, including yogurt, cheese, sauerkraut, kimchi, tempeh, and miso. Not only does fermentation add a distinct flavor to each of these foods, which is important in their culinary right, but it also adds a healthy dose of probiotics.

During fermentation, bacteria naturally break down food and form lactic acid as a byproduct, which helps keep disease-causing bacteria in check, according to the University of Missouri Extension (PDF). Lactic acid also appears to confer health benefits, according to research.

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