When I consistently eat fermented foods, I have more energy levels overall which are sustained throughout the day. I feel more vital and resilient against my environment and have a stronger immune r
After being diagnosed with Hashimotos after the birth of my son, I gained a bunch of weight, felt very sick, and had extreme imbalances in my hormones and cycle. I tried elimination diets but did not see any shifts until I incorporated fermented veggies, Juice Plus+ (a wonderful blend of whole foods known to feed and support healthy flora), and vitamin D supplements and mushroom sources consistently into my diet which helped with balancing my hormones, healing my leaky gut, and aiding with mineral deficiency.
My son has been reacting to all his food since he first started eating solid food and his face turns a pink, red, or purplish color every time he eats. It does not seem to matter what food it is but having him on a clean, organic whole food diet helps to reduce the severity of the reactions. He also gets puffy eyes, edema in his face, distended belly and he occasionally complains of his tummy hurting after meals. After he turned 4, he started having more severe reactions resulting in us having Benadryl and an epi-pen on hand for emergency situations. It does not seem to matter what I eliminate, and I have had him on probiotics, yogurt, kefir, and goat milk (when I could) since he was 6 months old.
I started to see a reduction in his symptoms when I started to make our own fermented foods and drinks at home and when I introduced him to Juice Plus+.
I eat a small amount of kimchi or an herbal-based kraut 1-2 times a day and find as many ways of incorporating other fermented veggies, condiments, dressings, spiced pastes, yogurt, and kefir into our meals. I drink 4-8 ounces of a fermented beverage like kombucha, kefir, kvass, or herbal fermented soda on most days. I take a break from sugar-fed fermented drinks when I am doing cleanses or detoxing. I am sometimes able to keep a sourdough starter going and will bake bread from scratch, but I have a few local artisan bakeries who sell delicious fresh sourdough and gluten-free breads. I enjoy sprouting and even fermenting other grains for our meals. We have all noticed our digestive and food sensitivities are reducing as we have been finding more creative ways of consistently eating or drinking beneficial microbes.