There is a growing wealth of research indicating the importance of a healthy gut to our general good health and wellbeing. The gut has its own eco-system – microbiome which contains hundreds of different types of microbes and these include good bacteria (probiotics), fungi and viruses. A layer of probiotics protects the gut wall and is the body’s first line of defence against infections, disease, harmful bacteria and toxins.
Probiotic foods with good bacteria can support the existing bacteria in the gut and help prevent harmful bacteria from taking over. This is why for a healthy gut microbiome, it’s good to have a regular intake of probiotics. To maintain good gut health it is also important to eat a diverse range of vegetables and fruits to encourage a diverse range of probiotics to thrive. Our modern life style of an increasingly processed and limited diet has reduced the diversity of our gut microbiome.
Why are fermented vegetables so good for us?
Fermented vegetables are naturally rich in gut friendly probiotics because the fermentation process encourages good bacteria, probiotics, to thrive. These probiotics can help to support good gut health.
Fermentation not only produces lots of good bacteria it also increases the amount of vitamins C, B and digestive enzymes in the food:
- Vitamin C helps with tissue growth and is important during pregnancy.
- Vitamin B helps the body make energy from food and make red blood cells.
- Digestive enzymes make the food more digestible and help the body break down proteins, fats and carbohydrates.
Fermented vegetables contain less sugar than the original vegetables because the process converts sugar into lactic acid and CO2.
Fermented vegetables are the ultimate super food full of probiotics, digestive enzymes and rich in Vitamins B and C.
What are probiotics?
Probiotics are live good bacteria which help balance the gut ecosystem- microbiome and form a protective layer to prevent our bodies from harm.
Probiotic benefits: supporting digestive health and a healthy gut that promotes general good health.
How are Bodkin's fermented vegetables made?
A small amount of coarse sea salt is massaged into the raw vegetables, these are then placed in an airtight container and left for a minimum of 3 weeks to ferment. This is called lacto-fermentation and it encourages the good bacteria to thrive which has the dual benefit of naturally preserving the vegetables and making them a probiotic food. Bodkin’s fermented vegetables are not pasteurised and are made from the raw vegetable. The heating involved in pasteurisation can kill off some of the natural goodness in raw vegetables, whereas fermentation enhances their health benefits.