Fermented foods: good for the gut, bad for cancer
Fermentation is a chemical process that keeps foods from spoiling, but it has other benefits, especially after cancer. The bacteria (or probiotics) causing fermentation are good for the gut, boost our immune system, and help free up more nutrients for digestion. And if you love grains, know fermentation reduces their gluten and lectins—the not-so-healthy stuff in them.
Research shows probiotics influence hundreds of our genes, helping them express in a way that fights disease
For instance, they help downregulate a protein tied to cancer-promoting inflammation, according to alternative physician Dr. Joseph Mercola.
Unfortunately, fermented foods are disappearing from modernized diets worldwide, especially in the United States. But here are some good ones you can still find:
Good fermented foods
Dietician Gale Maleskey recommends sourdough bread; pickled vegetables like German sauerkraut, natto (Japanese soybeans), kimchi (Korean dish with cabbage, other vegetables and spices), and tempeh (Indonesian dish derived from fermented soybeans.) There’s dark chocolate, aged cheeses, pickled and cured olives, and yogurt (full-fat Greek yogurt or strain your own to get rid of the sugars).
You’ll get a bonus with some of these foods. Sourdough bread is a classic example: it has a lower glycemic index than other breads, helping reduce insulin spikes, which gives sugar-loving tumors less to feed off of, and boosts immune strength.
Organic yogurt has healthy protein and carbs, associated with better immunity and reduced risk for colon cancer. And with dairy in general, fermentation breaks down milk sugar lactose, helping with insulin levels and digestion. But Gale advises us to drink non-hormone treated dairy, like whole-fat products from pastured cows.
“Just don’t overdo it because the saturated fats in dairy can cause inflammation, which is not good for cancer,” she says, adding to avoid milk that is mass manufactured because it’s injected with hormones and antibiotics.
Be sure you’re buying real fermented foods
Shop at organic food stores, Asian markets or major supermarkets that can tell you the food isn’t pasteurized or homogenized; these processes destroy health-promoting microorganisms.
Some of these products are available online, through Berkeley Bowl in the US, Cold Storage in Singapore, or other on-line “stores” (e.g., Amazon.com sells raw, organic sauerkraut).
Know some fermented foods may be safer than others
“With some products, probiotics are added by food manufacturers (called seeding). Then there are probiotics from wild fermentation, where the food is left open to the air to take up microbes,” says Gale.
“Wild fermentation can result in spoiled food. I recommend someone with cancer sticks with the seeded foods to know exactly what’s in them, and to get their full benefits,” she says.
Ideas for fermented dishes
Probiotics and cancer
Health benefits of probiotics