The Death of Fermented Food and the Birth of Chronic Illness

Did you know that the rise of chronic illness can be traced back to the death of fermented food? It’s true! Fermented foods are an essential part of a healthy diet, and when we stopped consuming them, our health took a turn for the worse. In this blog post, I will explain why fermented foods are so important and how their absence has contributed to the rise of chronic illness. I’ll also share some tips on incorporating fermented foods into your diet. Thanks for reading!




Fermenting food is an ancient practice, dating back thousands of years, that has become all but lost in the age of modern convenience. Fermented foods are nutrient-dense, packed with beneficial bacteria and have proven gastrointestinal health benefits.


Moreover, the lactic acid produced in fermented food conserves nutrients. It helps keep food preserved without having to resort to refrigeration or additives. But with the advent of refrigeration and all its convenience, we slowly moved away from this traditional method and entire catalogues of fermented foods -along with specific strains of beneficial bacteria – began to disappear from our cuisine and GI tracts.


This shift away from fermented foods in favour of refrigerated or processed food coincided with a rise in chronic illnesses—debilitating afflictions infrequently seen before industrialization transformed our diet.













Foods like yogurt, kefir and Kimchi promised probiotic benefits that helped us to stay healthy. Unfortunately, today we’re turning more towards processed foods, quickly replacing these healthful options.

The excess sugar, salt and chemicals used in processed food weaken good gut bacteria while promoting unhealthy bacteria, creating a cycle of chronic illness and inflammation in our bodies.

This type of diet leads to widespread digestive problems such as constipation and diarrhea, frequent headaches and fatigue. It can also lead to long-term illnesses such as autoimmune diseases and cancer.

Making the conscious decision to choose fermented foods over processed ones is an important step that can drastically impact our physical and mental health.





Chronic illnesses are on the rise as our diets have shifted from naturally fermented foods to canned or fast convenient food. Fermented foods like sauerkraut, yogurt and other pickled goods used to be an integral part of people’s diets, but these days they’re replaced too often by overly processed choices.

Commercially prepared foods lack important live cultures. Research has suggested that artificial preservatives and high fructose corn syrup may lead directly to metabolic syndrome, diabetes and numerous other health issues.

Refined sugars and flour are also directly linked to increased inflammation, leading to even more health risks – including losing keystone bacterial species that help proliferate other vital species in our microbiome that benefit our health.

Keystone bacterial species are those bacteria that play an integral role in the health of their ecosystems. In the human body, these helpful microorganisms aid digestion and help to build immunity against pathogens.

Scientists are even exploring using keystone bacterial species as probiotics and natural treatments for some diseases.

By supplementing the microbiome, keystone species can lead to better well-being as they can influence hormone regulation and brain chemistry. Keystone bacterial species are essential players in preserving biodiversity and our delicate ecosystems.

With increasing knowledge about the importance of these microbes, humans could benefit from reaping the rewards of nature’s allies by recognizing how crucial certain bacteria are for keeping us healthy.

One such species, lactobacillus reuteri, is worth noting. In Dr. William Davis’s book Super Gut, he says, “L.reuteri is a star in the world of bacteria” due to its unique ability to trigger the release of the hormone oxytocin from the brain.  L.reuteri is also a producer of natural antibiotics called bacteriocins that are effective against harmful bacteria – and they don’t wipe out the good guys simultaneously, as antibiotics can.

Sauerkraut, a famous fermented cabbage, contains beneficial strains of bacteria like Lactobacillus Sakei, which has proven benefits in reducing sinus symptoms.

Another beneficial bacteria is Lactobacillus Brevis, found in Kimchi, which has been shown to decrease pro-inflammatory cytokines while boosting our immune systems.






Incorporating fermented foods into our diets is a great way to ensure proper digestion of nutrients and improve overall health.

Start slowly by incorporating small amounts of fermented food into your regular diet to make the transition easier. Experiment with different flavours and textures to find what works and will fit easily into your routine.

Make sure to include probiotic-rich foods such as yogurt, kefir, Kimchi, sauerkraut, miso paste, pickles and some types of cheese. Eating these foods regularly can help regulate your gut bacteria, boost immunity and provide anti-inflammatory effects.

As an added bonus, they also add flavour to dishes! So don’t fear the power of fermentation – take advantage of its healthful benefits!




Eating fermented foods has been well known to boost the immune system and protect against chronic illnesses. It is a valuable source of probiotics that helps create a healthy balance of good bacteria in our gut, stimulates digestion, boosts nutrition absorption, reduces bloating and promotes better immunity. Studies have also shown that fermented foods can reduce our risk of allergies, cardiovascular disease and certain types of cancer – all while providing a tasty treat!

All in all, incorporating these kinds of natural living foods into your diet is incredibly powerful for helping us stay healthy!

In conclusion, fermented foods have been a significant source of nutrition for centuries. Currently, they are enjoying a well-deserved resurgence in popularity today.

Although traditional fermentation methods take time and effort, the health benefits of consuming fermented foods are undeniable.

From reducing inflammation to strengthening our gut microbiome, consuming these deliciously nutritious treats can help improve overall health and reduce chronic illness in the long run.

So if you’ve been considering giving homemade kombucha or sauerkraut a go, why not try it? You might be surprised at how much better your body feels!

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