Shutterstock/Natasha Breen
Humans have been fermenting food and drink for at least 13,000 years – and touting the health benefits for nearly as long. But despite our long history with them, we are only beginning to determine whether these foods are actually beneficial for our health.
Unlike our ancestors, however, we now know how fermentation works: microbes such as certain yeasts and bacteria break down sugars in grains, fruit, vegetables and dairy products in a way that prevents them from spoiling and produces unique flavours. But what does this mean for our health?
