Fermented foods have moved from niche to mainstream, with yoghurt, kefir, kombucha, kimchi and tempeh now staples in many “gut-friendly” diets. Packed with live microorganisms, these foods can help support a healthy gut microbiota, which in turn is linked with better digestion, improved nutrient absorption and a stronger immune response.
Nutrition experts quoted in Hello! Magazine note that a diverse range of fermented options – from sauerkraut and miso to rejuvelac and umeboshi – can contribute to overall metabolic health and may help lower the risk of conditions such as high cholesterol and high blood pressure when eaten as part of a balanced diet. They also highlight emerging evidence that better gut health can be reflected in clearer, healthier-looking skin.
However, the same specialists warn against treating these foods as a “miracle cure” or a substitute for medical treatment, stressing that they should complement, not replace, professional care and a well-rounded eating pattern. For the full interview and detailed breakdown of the science, see the original article in Hello! Magazine.