In Nutrition

Happy Wellness Wednesday!

Wellness Wednesday emails are designed to provide you with simple tools, information, and resources to encourage positive and healthy lifestyle choices. As a proud recipient of The Healthy Arizona Worksite Award, The Be Kind People Project is committed to the health and wellness of their employees, friends, and family.

A friend in fermentation!

Want to try something new for National Nutrition Month? Why not try some fermented foods! These delightfully tangy and fizzy foods give your body some bountiful benefits to maintain a healthy lifestyle. Let’s learn more about how we can get funky with fermentation!

What is fermentation?

First off, what is fermentation? According to Healthline, “Fermentation is the process that involves the breakdown of carbs by bacteria and yeast.” This process enhances food preservation and results in a tart and tangy flavor that we find in some of our favorite foods.

Why are fermented foods healthy?

Fermentation not only helps preserve our foods and a unique flavor but also promotes gut-healthy bacteria called probiotics. There are a variety of strains of these friendly bacteria, so not all probiotics are the same. However, they still provide a helping hand, just in their unique way! For example, research shows that probiotics help in treating or preventing the following:

  • Irritable bowel syndrome
  • Urinary tract infections
  • Diarrhea due to antibiotics
  • Eczema in children

Want to learn more? Click here to learn about more health benefits of fermented foods!

What foods are fermented?

Hungry for these beneficial bacterial buddies? Here are some foods that you can start incorporating into your daily eating habits!

  • Kombucha: A fermented, fizzy green or black tea that you can find in most grocery stores.
  • Kefir: A dairy drink made using the kefir grain, similar to yogurt.
  • Miso: Commonly used for seasoning in Japanese cuisine, made from fermenting soybeans with salt and koji, a fungus.
  • Sauerkraut: A popular condiment made from shredded cabbage fermented with lactic acid bacteria.

Hungry for more?

You can make some fermented foods at home! Want to learn more? Click here for some general steps to get started. Just be sure to do your research and make sure you’re practicing food safety techniques!

Published March 10, 2021

By: Krysta Flores, School Wellness Program and Events Coordinator 

Questions? Comments? Want to contribute to the Wellness Wednesday Bulletin?
Send your ideas to Krysta Flores at krysta@bkpp.org.