When is a Good Time to Eat Gut-Friendly Fermented Food? – “Ask the Doc”
Jonathan Hunsaker: Hey, you know fermented foods are good for you, but do you know when to eat them?
Do you eat fermented foods and you’re wondering “Should I eat them before my meal, the middle of the meal, at the end of a meal, on an empty stomach? What’s the best time to eat fermented foods?” Let’s ask Doc Nuzum.
Dr. Daniel Nuzum: Fermented foods are best consumed at the beginning of a meal or the end of a meal.
At the beginning of a meal, more of the beneficial microbes will survive, because, at the beginning of a meal, the stomach acid production is low. After you’ve eaten, your stomach acid starts being produced, you have more and more stomach acid being produced, and that is an antibiotic.
One of the functions of hydrochloric acid in our gut is to kill microbes. And so, if you’re consuming a fermented food, you want some of those microbes to survive. So, you’d eat that before you eat your meal.
If you have already eaten or you are at the end of the meal, you can also eat fermented foods at the end of the meal, and they actually help with adjusting the pH in the gut so that you process the food better.
So, adding fermented foods either before you eat, which gives you more probiotics out of the fermented foods, or consuming the fermented food at the end of the meal, which speeds up your digestion, are the best way to consume it.
You can also consume the fermented foods while you’re eating, it just won’t do as much of either of those jobs as efficiently.
Jonathan Hunsaker: We’ve written a full fermentation report, absolutely free. Just click the link, download it, and I think you’ll absolutely love it.
Looking to get more nutrients in to your body that your body can actually absorb? Many multivitamins are made with synthetic chemicals that your body doesn’t recognize. New liquid Multi-Vita-Maxx from Organixx is made from 100% organic whole food sources that have gone through our patent-pending proprietary fermentation process for maximum bioavailability.