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Fermented

Studies show many health benefits from eating fermented foods

Posted February 26, 2014

Although the human body is made up of 10 times as many bacteria as human cells, mainstream medicine and an unsuspecting public continue to kill off the bacteria that make up their body indiscriminately through the use of antibiotics and antibacterial products. Meanwhile, studies show that many of the health issues being faced by our modern society are being created by damage caused to our internal flora. At the same time other studies along with human experience are showing the health benefits that come from undoing that damage through the consumption of fermented foods.

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Probiotic boosts flavonoids in fermented soy

Posted February 2, 2014

A strain of the Bifidobacterium genus can enhance flavonoid output in fermented soy or other bean-derived drinks, a study has found.

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Choose Fermented Foods for Health and Flavor

Posted August 30, 2013

Fermented foods and drinks are quite literally alive with flavor and nutrition, and are more common than you may realize. Cultured foods’ flavors tend to be strong and pronounced. Think of stinky aged cheeses; tangy sauerkraut; rich, earthy miso; smooth, sublime wines. Humans have always appreciated the flavors resulting from the transformative power of microscopic bacteria and fungi.

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Why You Should be Eating Fermented Foods

Posted December 5, 2012

It’s hard to imagine that anything numbers into the trillions in your intestinal tract. But in healthy adults, your lower intestine is full of trillions of happy, healthy beneficial bacteria known as probiotics that help your body digest food and stay healthy.

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Specially Fermented Vegetables and Fennel are More Effective Than Calcium to Prevent Bone Loss

Posted November 19, 2012

In most people, sometime during yours 30s your bone mass will start to gradually decline (there are steps you can take to slow, or stop, this from occurring, which I’ll discuss below). For women, that bone loss speeds up significantly during the first 10 years after menopause, which is the period when osteoporosis often develops.

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The secret healing benefits of miso – Here’s why this fermented food is a nutritional powerhouse

Posted July 30, 2012

Miso is a traditional Japanese fermented food that has been growing in popularity worldwide. Chefs and food aficionados prize miso for its rich, complex flavor and its ability to add an extra heartiness (“umami,” also known as the “fifth taste”) to nearly any dish. Natural health advocates love miso for its dense concentration of nutrients and its remarkable disease-fighting properties.

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Significant Inverse Association of Marine-Sourced Omega-3 Fatty Acids with Plasma Fibrinogen Levels

Posted April 30, 2012

This population-based, cross-sectional study investigated the association of marine omega-3 fatty acids with plasma fibrinogen, a risk factor for cardiovascular disease (CVD).

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