It's important to limit
your portion of fermented foods as more is not always better.
Not exact matches
Consume seeds, grains, and nuts that are soaked, sprouted,
fermented, or naturally leavened in order to neutralize a
portion of the naturally occurring anti-nutrients in these
foods.
Unfortanately, anybody that eats a highly vegetarian or vegan diet, or purposely avoids the fat from animal
foods typically doesn't get enough vitamin K2 because K2 is almost entirely found in certain animal
foods such as the fat
portion of pasture - raised dairy (butter and cream, full - fat yogurt, kefir, and also full - fat aged cheeses), egg yolks, or in some
fermented foods like natto, which most people have never even tried.
Dietary fiber is the indigestible
portion of plant
foods and has two main components: insoluble fiber (principally cellulose and lignin) and soluble fiber such as galacto - oligosaccharides and fructooligosaccharides (FOS), which are
fermented by the gut microbiota into short - chain fatty acids (SCFAs) acetate, propionate, and butyrate.
In these places, a large
portion of their
food is comprised
of food stuffs which, in some way or the other, are processed with yeast or
fermented; such as breads, other baked items, cheese and above all, wine and other alcoholic drinks.