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Fermented foods have been around for thousands of years – traditionally it was a means of preserving food. Our hygienic, hyper-sanitised modern culture has cultivated a morbid fear of bacteria, contamination and food poisoning. Together with the acceleration and industrialisation of food production, this has contributed to a significant reduction in the diversity of fermented foods being consumed.
 
Lately and fortunately, there has been a revival in the popularity of fermented foods in part due to the resurgence of artisanal processes, but also due to the positive research that have substantiated what our forefathers instinctively knew – that eating fermented foods also provides numerous health benefits.

Did you know that acid reflux, bloating, indigestion, nausea and belching (especially after meals), constipation, diarrhoea and small intestine bacterial overgrowth (SIBO) are common symptoms of low stomach acid?
 
WHAT IS LOW STOMACH ACID?

Stomach acid facilitates protein digestion, the absorption of iron, calcium and vitamin B1; and prevents bacterial overgrowth. Low levels of stomach acid (hypochlorhydria) can lead to vitamin and mineral deficiencies (e.g. vitamin B12, iron, calcium and magnesium), and increased risk of food allergies and SIBO.