Homemade Fermented Onions To Balance Stomach Acid, Melt Fats And Stop Brain Fog

People have used the benefits of fermentation for centuries. The method was passed down generations, and the world tasted the most wonderful national dishes. Lacto-fermentation is the common way to make fermented foods.


“Lacto” stands foe Lactobacillus, a specific species of bacteria. These are found on the surface of plants, in the gastrointestinal tract, the oral cavity, and vaginas.

Lactobacillus bacteria was first discovered in milk ferments. It uses lactose and other sugars, and turns them into lactic acid. The interesting fact is that lacto-fermentation doesn’t have to be associated with dairy products.

Lactic acid acts as a natural preservative, and it inhibits the growth of dangerous bacteria. But, this isn’t the only power of the lactic acid. It offers an array of health benefits:

  1. Enhanced digestion and nutrient absorption

Fermented foods are more easily absorbed than other foods, and this is their top benefit. They enhance digestion, and soothe the digestive tract. Give your intestines healthy bacteria, to help your body get rid of harmful bacteria. These bacteria gives the body a power to absorb nutrients from food.

  1. Immunity boost

Your intestines are your biggest ally against ailments. Healthy bacteria in lacto-fermented foods will help you build up a strong immune system. Healthy bacteria regulate the function of the immune cells, and prevent autoimmune reactions like inflammation.

  1. Stronger brain

Your brain shares strong connections with your digestive and immune system. Remember how your colds make your head feel fuzzy? It’s all about the vagus nerve.

This nerve is one of the 12 cranial nerves that carries information from the intestinal nervous system to the central nervous system. Obtaining a healthy range of friendly bacteria, and controlling the number of harmful bacteria strengthens the bond between the two systems. This contributes to a stronger prevention and improvement of cognitive issues.

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