The probiotic craze continues as doctors recommend people to consume fermented foods for the good bacteria. An article by Jennifer Dalton, the director of didactic program in dietetics at the University of Dayton, states that fermentation is no new practice, dating back approximately 10,000 years. Traditionally, fermenting vegetables was a way to preserve fresh summer foods long into the winter. Now, this ancient form of food processing is mostly done for its medicinal properties. During fermentation, good bacteria present in cabbage is mixed with salt and stored in an airtight container, creating our favorite fermented food, sauerkraut.
“Sources of fermented foods in the United States tend to be limited to yogurt, sauerkraut, sourdough, and pickles. While these sources provide exposure to probiotics, there are more ways we can add microbial diversity and flavor to our diet throughout the week,” Dalton says. See a complete list of fermented foods and get some ideas for how to incorporate them into menu items. Read the article here!
Article from the Dayton Daily News on April 20, 2015, and written by Jennifer Dalton MS, RDN, LD.