Are Fermented Foods Good For Me
Fermented foods are miso, vinegar, wine, pickles, kombucha, aged cheeses, sauerkraut and kimchi. Fermented foods increase heat in the body. The are sour and acidic. In Ayurveda these types of foods are good for people who have a weak and sluggish digestion. They help stoke the digestive fire. Those people whose digestive systems tend toward acidic, may want to avoid fermented foods altogether or consume them as strictly a medicinal part of the diet.
In the Western diet, fermented foods are served in quantities that are less medicinal and more habitual. The qualities of the fermented foods are sharp, penetrating, acidic and sour. Too much of these foods can raise the internal temperature of our digestive fire which can promote an imbalance. Too much heat in our systems can create symptoms such as acid reflux, high blood pressure, a sour and angry temper, judgmental characteristics, etc.
Also, the longer that something sits around, the more sour it tastes and will begin to have the sharp and penetrating qualities. Think about how long you eat from left-overs in the refrigerator. Plus, as the food sits around from a day to a week it looses it nutrients. Now it is "dumb and dead" food.
Traditionally ferments are usually homemade and fresh, not store bought. To use as a medicinal part of the diet, I recommend 1 tbsp serving size with your meals.