In recent years, fermented foods have become the number 1 tip for improving digestion and reducing intestinal discomfort.
But which ones should we choose to optimize the health of our microbiota?
This is the question that Tim Spector, British professor of genetic epidemiology and author of books on nutrition, wanted to answer.
In a video published on February 19 on his Instagram account and on the account of ZOE, an English media specializing in nutrition, the specialist gives the four most beneficial fermented foods for our intestine.
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Kombucha juice, kimchi, kefir...
“Eating a small portion of fermented foods daily could help increase the diversity of your gut microbiome, which is associated with improved health,” writes Tim Spector in the caption of his publication.
Fermentation, through its “probiotic” effect, has many virtues.
In a previous article, Gabriel Perlemuter, head of the hepato-gastroenterology and nutrition department at the Antoine-Béclère hospital in Clamart, informed us that the “good bacteria” contained in fermented foods “have a multiple anti-inflammatory effect: on immunity, digestion, porosity of the intestine, diabetes, excess cholesterol and even on joint pain.
But which product to choose?
It doesn't matter whether it's kefir (a fermented whey drink), sauerkraut, kimchi (fermented peppers and vegetables) or kombucha juice (a sweet tea drink).
According to Tim Spector, these four foods have similar benefits for the microbiota and contain an equivalent number of bacteria: “they are 10 times more nutritious than yogurt or a piece of cheese,” he emphasizes.
In practice, we choose the fermented products that we like the most and we add them - as often as possible - to the contents of our plate.
“If you find kimchi too spicy, try making it yourself with fewer chili flakes or opt for sauerkraut instead,” advises Tim Spector.
For those worried about the salt content of sauerkraut, opt for kefir, and if you don't like dairy, try water kefir (or fruit kefir) or kombucha juice.
The best thing is to vary our consumption of fermented foods.
Because the more we consume, the more we improve our health and that of our microbiota, he finally promises.