Kefirs are cultured drinks produced by lacto-fermenting certain liquids for a short 1-3 day period of time. Among the list of fermented foods, they are one of the easiest to make from scratch, requiring only a few ingredients and minimal skill level.

When it comes to water kefir vs milk kefir, both can be health-enhancing drinks to consume for most people. However, each variety of kefir is made somewhat differently, utilizing unique cultures that provide slightly different end results.

If you’re someone looking to add kefir into your daily regimen, you may want to learn more about these cultured drinks to see which one might be best for your current health objectives.

The term “kefir” has several pronunciations depending on your country of origin. Most people in the Western U.S. call it KEE-fir or sometimes KEFF-er. The original Russian pronunciation however is KUH-fear.

On this page, we are primarily discussing the difference between traditional-style water kefir vs milk kefir when making homemade artisanal varieties of this beverage. Both are made from SCOBY grains, similar to how kombucha is fermented. The term SCOBY is short for Symbiotic Colony of Bacteria and Yeast, not to identify one particular ferment.

But, before we discuss the top differences between water kefir vs milk kefir, we’d first like to clarify the distinction between powdered kefir starter cultures and commercial based kefir products.

Powdered Kefir Starter Cultures Vs Kefir Grains

The use of kefir grains, in both water and milk variations, is the traditional way to make milk kefir or types of water kefir, also commonly called “tibicos.”


In recent times, especially is the last decade, kefir powdered starter cultures have become a popular way to make homemade kefir without having to use heirloom SCOBY grains. Although these types can be more convenient and used interchangeably between water kefir and milk kefir, they only contain SOME of the beneficial strains, not the diverse amount found in “true” grain-made kefir ferments.

While the kefir created from quality powdered starter cultures, like the one from Body Ecology, can be reused for a number of batches, eventually it will lose its ability to culture the liquid substrate.

By comparison, the grain cultures used to make traditional-style kefir are actually referred to as a type of “evolved life form” and a living matrix of microbes that, when properly cared for, will proliferate and in-effect live indefinitely. So yeah, they are a bit different!

Though powder-made varieties have their place, for the serious kefir consumer, traditional-grain based kefir can be a better, more cost-effective probiotic-diverse option to powder starters.

What are Commercial Kefir Products Made From?

Kefir grains are considered “heirloom” forms and are more of an artisan variety not used on a commercial scale as they are harder to maintain and regulate for production purposes. Commercial kefir products, both milk and water, are therefore most always made using dried probiotic powder starters.


Top Differences Between Water Kefir Vs Milk Kefir

1) Water Kefir and Milk Kefir are Not Related Cultures

While both go by the name “kefir” and are cultured from SCOBY grains, the two are not actually directly related.

Milk kefir is believed to have its origins from the Caucasus mountain regions and has a long history of use in Russia, the countries Georgia and Turkey as well as other regions of Eurasia and Central Asia. Milk kefir grains themselves look a bit like small off-white cauliflower florets and have a dense rubbery texture. They vary in size but are generally larger than water kefir grains.

Water kefir or tibicos grains also vary in size but are nearly translucent, like tiny crystals, and tend to be smaller than milk grains. They also have an irregular less rounded shape in addition to a softer gummy texture.

2) They are Used to Culture Different Substrates

The obvious difference between water kefir vs milk kefir is that they are used to culture different liquids. If you’ve ever tried to use water kefir grains to ferment milk, you may have come to this realization.

Milk kefir grains are used specifically to culture milk. Traditionally, dairy milk is used but vegan milks can also be substituted. A popular one we enjoy is coconut milk, made with the flesh and water.  To keep most milk kefir grains alive and thriving, however, it is necessary to periodically use a dairy milk source. We personally prefer using raw organic grass-fed cows milk over pasteurized.

Water kefir is strictly used to ferment carbohydrate-rich sugary liquids, such as coconut water, fruit juice or water that has been mixed with a sugar source. The water used when making kefir works best in spring water or water that has minerals added.

Typically, 2 Tablespoons of water grains and 1 Tablespoon of milk kefir grains are used for about one quart of liquid.

3) Contain Different Strains of Lactic Acid Bacteria and Yeast

The visual distinctions between the two grains are of course associated with the different blend of yeast and bacterial microbes they are made of, probiotics that will further inoculate into the fermented liquids.

Both milk and water varieties are considered “wild” cultures, in that they can take on other species over time. Grains may therefore vary from one to the next in overall composition. To keep your homemade ferment free of other species, you can use an air-lock cap as kefir’s don’t require oxygen to ferment.

Milk Kefir Bacteria and Yeast Strains
  • Protein: 4 grams
  • Vitamin B1 (thiamine): 11% of the RDA
  • Vitamin B2 (riboflavin): 15% of the RDA
  • Vitamin B3 (niacin): 4% of the RDA
  • Copper: 21% of the RDA
  • Iron: 11% of the RDA
  • It also contains decent amounts of magnesium, potassium and manganese and small amounts of almost every other nutrient that you need.
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    t are lots of fake products out there claiming to include tongkat ali as its principal ingredient but in fact consists of illegal substances. And once the authorities catch up with these unscrupulous producers, they just change the packaging and name of the product, so it’s really hard to figure out which is legitimate and which isn’t. [13]” target=”_blank” rel=”noreferrer noopener”>police seized 40,000 sachets of fake tongkat ali premixed coffee in Sabah, so do your homework before you purchase.

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    Tofu, tempeh, and seitan are all products that can be used in place of meat. They’re all delicious, but very different and can be used in a variety of ways. Let’s break it down.

    Tofu Seitan veeeth > ecome stained from coffee, tea, wine or berries? Activated charcoal helps whiten teeth while promoting good oral health by changing the pH balance in the mouth, helping prevent cavities, bad breath and gum disease.

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    • Carbinoxamine
    • Fentanyl
    • Hydrocodone
    • Meclizine
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    Nature’s Way Activated Charcoal is a brand I trust. This Premium Coconut Activated Charcoal also comes highly recommended. Click on the links to buy.

    How To Use A <->
    • Activated charcoal is great for itr long-term use.
    • Take activated charcoal at least two hours away from your medicines or supplements.
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    There are a lot of types of fasts being promoted right now, like water fasting, dry fasting, juice fasting, intermittent fasting and more. But with so many different beliefs and theories being promoted, there’s also a lot of confusion.

    When fasting is done right, it can be a very helpful healing tool, but so often the way it’s done prevents true healing. So I want to offer some guidance and make sure you understand the safest way to fast for your constitution and circumstances.

    Before we move into the details of different fasts, it’s important to understand how your body—and especially your liver—works. Read Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease for advanced healing information that explains the liver’s role in detoxification and health in far more detail than an article can. The book is an important foundation for anyone looking to cleanse, fast or invest in their health.

    What Fasting Means For Your Liver

    Your liver is an intelligent and powerful organ. It has a critical job of processing and disarming the many toxins we inherit and encounter in our modern world: toxic heavy metals, undiscovered strains of viruses and bacteria, pharmaceuticals, petrochemicals, solvents, plastics, pesticides, everyday household chemicals and more.

    Your liver works to capture those toxins and hold onto them in order to keep them from floating around in your bloodstream and harming your heart, brain, central nervous system and other organs. When the circumstances are right and your liver is able to detoxify, it releases these toxins so they can be eliminated ideally through your urine and bowel movements.

    In Liver Rescue I talk about how the liver doesn’t like to be pushed. It’s like a child standing on the diving board for the first time working up the courage to jump when she’s ready. If someone sneaks up and suddenly pushes that child from behind, trust is broken. And, she’s going to be more wary about getting back up on that board to jump again.

    The same thing happens to your liver if it’s pushed into detoxifying through an unsafe or harsh fast. An inappropriate fast forces your liver to release too many toxins at once. When the toxins flood the bloodstream, the kidneys and bowel can still only eliminate a small portion at a time. The rest floats around in the bloodstream.

    This sudden barrage of poison in the bloodstream causes two kinds of problems. First, the toxins can wreak havoc on your pancreas, spleen, nervous system, brain and heart. Second, the spillover puts your liver in a state of alarm, so the organ works on overdrive trying to gather up and seal in the toxins once more. It’s exhausting to your liver, which makes it harder for it to heal later and potentially more reluctant to release toxins in the future. After all, like the child who was pushed off the diving board and now fears jumping off, the liver that was pushed might hold tighter to the toxins in the future (which means the liver itself becomes increasingly toxic).

    When Not to Fast

    One important thing to know about fasting is that doing it right takes preparation. If your liver is really toxic, it’s not the time to do a fast. If you’ve been eating a standard American diet, a lot of animal products, or a high fat, high protein diet, or if you haven’t been eating many fruits and vegetables, it’s not a good idea to do a fast. Even if you’ve been eating a clean diet for a long time but you’ve inherited poisons or been exposed to a lot of chemicals or pathogens, it’s also best to not jump into a fast right away.

    Fasting should also be avoided by people who have a weaker or sensitive constitution, which is the result of an overload of pathogens and toxins in the body (see Liver Rescue for more information), and by people who have nervous system problems, adrenal issues or a heart that isn’t that strong.

    In all of these cases, instead of doing something intense like a fast, you’re much better off making continual, gradual changes. This way, your liver can safely and continually flush out toxins. With time, you’ll clean things up to the point where you’re ready to consider a fast.

    Where to Begin for Safe Cleansing

    A great place to start is by drinking lemon water upon waking and then 30 minutes later drinking 16 ounces of straight celery juice. Start avoiding the foods that feed pathogens, including gluten, dairy, eggs, soy, corn and canola oil. It’s also important to avoid pork. Anyone who wants to cleanse and heal can help their body by lowering their fat intake, whether it comes from healthy or unhealthy sources (although the unhealthy sources are best to reduce or eliminate first.) The lower your fat intake, the easier your liver can detoxify and heal and the more prepared you will be to do a smartly designed fast when the time comes.

    If you don’t think you eat much fat, consider how much protein you consume. Protein-rich foods such as eggs, beef, chicken, soy products, nuts, and others are inherently high in fat also. Continually eat better and better, so your liver can adapt to the changes over time.

    After you’ve cleaned up your diet with these suggestions, then you’ll be at a point where you can consider the 28-day cleanse I describe in my book Medical Medium, or the 90-day cleanse in Thyroid Healing, or the Liver 3:6:9 Cleanse from Liver Rescue. All of these cleanses are designed to work perfectly in harmony with the body’s needs, not to push the liver in an unproductive and harmful way like most cleanses and diets out there, and are based on plenty of delicious foods to still give your body the nourishment it needs to heal.

    At some point, your body will be cleared out enough and nutritionally fortified enough that you can try a fast. For some people, it may even take a year or two of drinking celery juice and following my food guidance or cleanses to get to the point where you’re ready. At that time, here’s what you need to know:

    Water Fasting

    Water fasting is what it sounds like—it means you ingest water only, and no food. Short term water fasting is a helpful tool for some people in some circumstances. But it is definitely not for people who haven’t gotten to a point where their bodies are already pretty well cleaned out and who have healthy levels of nutrients in their bodies.

    At that point, if you want to water fast, it should typically only be done for one to two days. It’s critical you stay well hydrated and drink plenty of water during that time. It’s also really important to stay home, get lots of rest and take it easy during a water fast. Weekends are a good time to try it. Driving around or doing physical work is not safe. When you’re water fasting, you can suddenly get a dizzy spell, experience a big blood sugar drop or feel weak.

    The other thing to know is that people can easily become addicted to water fasting. Once they go two or three days, sometimes they don’t want to stop. They want to do four days and then five and it can become hard to break the addiction. On a water fast, people can sometimes experience moments of clarity and euphoria because of the adrenaline that’s released during water fasting so they want to keep going. Be careful. It’s better to do water fasts periodically—even once a month if you wish—but only for a couple days versus doing a longer water fast.

    Unfortunately, a lot of people try a water fast because they’re sick. They’ve often been sick for a while, are nutritionally deficient as a result and have viruses in their system (learn more about the many undiscovered strains of viruses that cause hundreds of different illnesses and symptoms, including autoimmune conditions, in Thyroid Healing and Medical Medium).

    Under these conditions (or for people who try to water fast too long), the fast weakens the immune system. That allows the viruses that made people sick in the first place to proliferate, so people end up getting sicker as a result. Many people who fast, including fasting experts, don’t understand what’s really happening, and they mistakenly attribute the illness surge as a sign of detoxification.

    People who have neurological problems should definitely stay away from water fasts. It’s too hard on the central nervous system and can weaken it greatly. That means water fasting is not for you if you experience issues like anxiety, depression, headaches, migraines, chronic fatigue, restless legs syndrome, fibromyalgia, back pain, ringing in the ears, tremors, twitches, bad nerve pain or burning sensations. People who have neurological issues also typically take longer, maybe a couple of weeks, to recover from a water fast.

    If you’re interested in water fasting, I recommend reading Liver Rescue before you get started. It’ll give you a great background on what’s happening in your body and what you need to do to cleanse and prepare your body so you can fast safely when the time is right.

    Dry Fasting

    Here’s what you need to know about dry fasting: Never do it. Ever. Dry fasting is when you don’t eat or drink anything, not even water. This is traumatizing and harmful to your body and brain. It fills your bloodstream with so many poisons you can nearly go into sepsis. The toxins spill out of the liver but they don’t get flushed out of the body. Dry fasting is incredibly destructive for your liver, kidneys, nervous system and brain—it actually kills brain cells.

    Juice Fasting

    Juice fasting, which is when you only consume juice, can be a good choice. But again, as with water fasting, you need to be prepared. You need to have spent enough time drinking daily celery juice and lemon water, eliminating the foods that feed pathogens, lowering your fat and animal product intake and eating lots of fruits and vegetables. These steps will get your body cleansing on their own. Then, as I mentioned earlier, you can try the Liver 3:6:9 Cleanse from Liver Rescue and/or the 28-day cleanse I describe in Medical Medium. These cleanses are safe and effective and can even become your permanent way of life if you wish.

    Then you may be ready for a juice fast. But take it easy—don’t jump into a long-term juice fast. It can put too much pressure on your liver. It’s also important that you don’t drink only green juices (like kale, spinach and celery) that lack carbohydrates. One reason you need to include some carbohydrates is to slow down your cleanse. And again the purpose of that is so that your liver doesn’t get forced into dumping too much poison into your bloodstream at once. Also, the fruits you would include as part of your juices contain important nutrients that will nourish your body and also support your adrenals as you cleanse.

    Include at least one of the following carbohydrates in at least one juice per day: apples, cucumbers, pears, oranges and watermelon. Including these carbohydrates also protects your brain because it needs the glucose, or natural sugar, from these fruits to keep from getting injured during a fast.

    Intermittent Fasting

    Intermittent fasting is when you limit the number of hours you eat over a day, usually by waiting to eat until later in the day. I support this for certain people for a period of time in some circumstances. Some people feel like it’s not helpful to eat right away in the morning because their digestive system can’t handle it yet. In this case, I recommend people drink lemon water (with some raw honey if possible) and even celery juice if they can in the morning and then wait until maybe 11 a.m. for their first snack. Or, some people can go a little while longer if it feels right. Then later in the afternoon and in the evening they eat their meals.

    This can be a helpful method for people who have an inflamed intestinal tract or hypersensitive nerves in the lining of their stomach, duodenum and small intestinal tract. For these people, any time they eat, it rubs and hurts. They may feel better if they wait half a day to eat, and it gives their digestive tract a rest. If that’s you and it feels better, you can try intermittent fasting for a while. Just remember it’s not a long-term way to eat. Rather, it’s something you may need to do for a month or for six months or so but it’s then important to return to eating frequently so you can properly care for and give your adrenals, brain, liver and the rest of the body the critical glucose they need.

    You can read more about why it’s important to eat frequently in the Adrenal Fatigue article on the blog. To give your body the best support possible, consider grazing on snacks like these Adrenals snacks every two hours. Eating something every couple or few hours is especially helpful for people who have issues with their adrenals, blood sugar, nervous system or liver.

    Moving Forward in Health

    I highly recommend you check out Liver Rescue before doing any fasts so you can get more guidance on doing it safely. This will protect you for the long haul and help you heal. Sometimes people who have done a fast that didn’t truly serve their body in the past “hit the wall” in terms of their health and mental clarity years later because their brain runs out of glycogen storage (which an unhealthy fast dramatically accelerates). In these cases they usually don’t even know what they lost by doing the fast, and they never restored themselves afterward. Trying to “fast-track” your health with a fast usually backfires.

    One other red flag to watch out for is fasting programs that include herbs and tinctures that have alcohol in them. Any kind of alcohol kills the beneficial internal bacteria and microorganisms in your gut. If a program sells products with alcohol, it’s important to avoid it.

    Another piece of information that’s missing from many fasts is the importance of proper recovery. It’s so critical for your health and healing that you take the time to build yourself back up afterward. This is something I cover more in Liver Rescue as well, but one of the best ways to recover is to continue drinking a lot of straight celery juice every day. This will protect and restore your brain, liver and entire body. Take your time as you ease back into eating. Stick with fresh fruits, leafy greens and vegetables and their juices for a period until you feel you have adjusted back to consuming solid food. This could be a good time to do another round of the 28-day cleanse in Medical Medium.

    I hope this information helps you to know whether fasting is right for you at this time and to make the best decision for your health.

    Kimchi health benefits includes providing probiotics that help promote digestion, boosting immunity, providing fiber to the body, aid in weight management, assists in diabetes management, rich source of vitamin A, detoxifies the body, cures eczema, helps prevent asthma attack, helps prevent ulcers, improves skin quality, help fight cancer, and promotes healthy heart.

    What is Kimchi?

    Kimchi is among the oldest traditional dishes originating in Korea, which has been around as early as 37 BC – 7 AD. Its name is derived from ‘shimchae,’ meaning ‘salting of vegetables.’ Kimchi was cited in antique journals dating back thousands of years ago. At present, kimchi is a national dish in Korea and is among the leading food trends worldwide. There are several different recipes for preparing kimchi, but all have vegetables and seasonings in common such as the napa cabbage, Korean radish, cucumber, scallion, red chili paste, red pepper powder, and so forth.


    Kimchi has dlyogurt. The process of fermentation of the spicy napa cabbage not only enhances the flavor, but also develops probiotics that promote gut integrity. Probiotics thrive off the glucose molecules present in the vegetables. The longer it ferments, the more probiotics develop.

    Although irmentation process, probiotic bacteria remains more prevalent while other bacteria types are suppressed owing to kimchi’s presence of garlic, ginger, and the overall salting of cabbage, which ensures kimchi is safe from pathogenic bacteria.

    Repopulatinl ria prevents digestive disorders and promotes regular bowel movements. Kimchi is also rich fiber, which is vital for proper digestion and fluent peristaltic movement of food along the intestines. Furthermore, probiotics eliminate harmful bacteria in the stomach that causes inflammation and indigestion. Moreover, fermented foods such as kimchi treat constipation, irritable bowel syndrome, ulcers, and leaky gut syndrome.

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    Probiotics prstturn stimulates better assimilation of nutrients that promotes proper body functions and strengthens the body’s responses against infections. In addition to probiotics, kimchi contains garlic, red peppers, and ginger that are notable for their benefits for the immune system. Red pepper exhibits anti-carcinogenic and anti-bacterial properties, which also helps prevent spoilage in kimchi. Garlic, on the other hand, promotes longevity by lowering inflammation and fighting off viruses. Lastly, ginger helps relax intestinal muscles, fights bacteria, and aids in the faster healing of intestinal ulcers. Furthermore, the cabbage exhibits anti-inflammatory and antioxidant properties. The cruciferous vegetable detoxifies feature biochemicals that effectively flushes out toxins and heavy metals from the liver and kidneys.

    ses,s, which are high in fiber that is both satiating and ideal for overall health. Cabbage, its main ingredient, is high in fiber yet low in calories and carbohydrates. People whose regular diet includes fiber-rich foods such as vegetables are less prone to diabetes, coronary heart disease, hypertension, obesity, and digestive problems. Fiber-rich foods also help you eat less since it absorbs water and makes you feel full.

    Eating kimchi ielight. According to studies, consumption of probiotic foods such as kimchi reduces food cravings and helps with appetite regulation. Studies suggest that a healthy microbial ecosystem within the stomach is the new holistic approach in treating obesity. Kimchi is a low-fat and low-calorie food, but high in vitamins, minerals, and dietary fiber.

    Fiber alone provides a satiating feeling and enables slow gastric emptying so you won’t have to prevent the need to snack. Moreover, the thermogenic effects of kimchi’s hot red pepper flakes helps boost metabolic function and contributes to weight loss. Many speculated that the reason why Korea has a low overweight population is due to their diet of vegetables and fermented foods.

    Studies suggest thaal. Diabetics are susceptible to a long list of health complications such as a poor gastro-intestinal tract. Probiotics help restore a healthy flora in the gut and reduce the chances of diabetes diarrhea that may cause dehydration. Probiotics also curb sugar cravings and help lower blood sugar levels.

    Every 100 g serving16dietary allowance for vitamin A, a powerful antioxidant that plays a vital role for maintaining sharp eyesight, normal neurological functions, healthy skin, and so forth. As an antioxidant, vitamin A provides immune support, fights inflammation, and scavenges free radicals that may cause macular degeneration.

    Our bodies are expoV ther harmful chemicals every day. Harmful chemicals can be acquired through water bottles, canned foods, and more. Fortunately, kimchi contains a gamut of antioxidants that help flush out toxins that may lead to hormonal imbalance, negative neurological effects, and so forth.

    Probiotics present try, but also extends its effects on the skin. The good bacteria in kimchi help suppress inflammation.

    Kimchi has anti-inf tma attacks. Asthma is a respiratory condition, but also has strong ties to an allergic reaction to food and allergens.

    Kimchi contains lacat anti-microbial compound that inhibits bacterial growth such as the H. pylori, a type of bacterium that is associated with several types of gastric ulcers. Pathogenic bacteria enter our body through the food we eat; hence, eating kimchi minimizes the possibility of such bacteria from spreading.

    A poor complexion iitt a diet high in antioxidants slows down skin aging naturally and effectively. Kimchi is rich in vitamin A, which promotes faster wound healing and skin renewal. As mentioned earlier, vitamin A promotes healthy skin. It is essential in formation of epithelial skin cells and glycoproteins that help cells connect together to form tissues. In addition, vitamin A fights acne and assists collagen and elastin production so skin stays supple and smooth.

    Kimchi is a cancer-it powerful antioxidants, phenols, and flavonoids that protect the body against oxidation through inhibiting reactions promoted by oxygen or peroxides. Garlic, cabbage, radishes, ginger, scallions, and red peppers all feature an array of antioxidants and exhibit anti-inflammatory properties, which are all beneficial in the prevention of chronic diseases that are linked with oxidative stress.

    Antioxidants are t rrier against oxidative damage while reversing the damages caused by these free radicals. In addition, studies suggest that capsaicin, which is found in red peppers, minimizes the probability of lung cancer development while allicin, another compound present in garlic, helps prevent thyroid, stomach, and liver cancer.

    ng i allicin and selenium. Allicin, on one hand, is notable for its cholesterol-lowering effects; hence, reducing the probability of cardiac disorders. Likewise, selenium prevents fatty deposits from forming within artery walls and reduce the threat atherosclerosis.


    Kimchi is an exotic dntory. It is the Korean soul food contrary to America’s milkshake or Italy’s pizza. However, the popularity of this strong, spicy dish has spread far from its place of origin. More and more people are now eating kimchi for its flavor and health benefits. In fact, it is among the leading trending foods worldwide. You may have heard of it from friends, but it would be best to have your own jar of kimchi so you can experience yourself its amazing flavor and health benefits.

    In this post we take look at the top ten reasons for eating fermented foods. To find out what these exciting and compelling reasons are, read on!

    Fermented foods are becoming a hot topic, and for good reason. They bring a host of health benefits to the table (literally).  There are so many amazing reasons to eat fermented foods, so we decided to compile the top ten for you.

    By now most of us probably have heard about some of the benefits associated with fermented foods, and get the idea that we should include some in our diet.

    But, if you want to get super pumped to start eating some fermented foods asap, read this list of 10 reasons why you should eat them. Because folks, there are some amazing benefits that fermented foods can hold, which are not always on your typical list article.

    The most common benefit tied to fermented foods is their probiotic qualities. The fact that fermented foods are a source of probiotics is by now common knowledge. However, to really appreciate how valuable this is, we are going to take a deep dive into how this can work to boost your body in far reaching ways.

    Fermented foods have been described by Mind Body Green as one of the cheapest ways to do something big for your health and well being. And after compiling this researched list, we can’t agree more with them.

    So, are you ready to get the low down on the 10 awesome reasons why you need to eat fermented foods? Let’s get started!

    #1 Your Gut Health Will Increase –ne System Will Get Stronger Ts two fold, because not only will your immune system be stronger, but also, because of this one is likely to experience fewer colds and flues and other viral infections. These types of infections are taxing to the body, and it has to use resources to fight off the viruses once they take hold. If the body is relatively free from infections optimum health can be more easily achievable.

    Iy important for glowing skin. So much so that glowing skin is an external indication of good health. And one of the reasons why it is so attractive!

    Feen proved by studies to hold anti-inflammatory properties, and inflammation is the enemy when it comes to skin. Dermatologists have singled it out as playing a key role in many skin issues.

    Sur body with fermented foods, and thereby getting a steady stream of probiotic bacteria into your system, you will be potentially reducing skin harming inflammation. Hello dewy glow!

    Aa healthy gut means better nutrient absorption, if you eat fermented foods regularly, you will probably take up increased levels of vitamins and minerals. Good levels of vitamins and minerals are also key to a healthy and radiant skin, so its a win win.

    Home added bonus to enjoy from eating fermented foods? Science is revealing that hunger signals and food cravings are created in the gut by the bacteria there, and then picked up by the brain as an impulse.