With the exception of yogurt and miso soup, I confess to a great deal of ignorance about fermented foods. I thought this write-up from Tufts health & Nutrition Letter was very informative.
Fermented foods may be the oldest “new” food trend around. The process is as old as civilization itself, and fermented foods are consumed in nearly every culture in the world. While researchers attempt to tease out how the changes caused by fermentation actually impact health, many not-fully-substantiated health claims are being made. Let’s take a look at what we know, and don’t know, about these promising (and tasty) foods.