kimchi

Fermented foods are gaining attention for their potential gut health benefits, supported by historical use and some scientific research. The federal government's dietary guidelines encourage their consumption, while critics question other diet fads promoted by the Make America Healthy Again (MAHA) movement. Experts caution that not all fermented foods are equally beneficial and warn against mass-produced products.

More people are focusing on gut health due to rising colorectal cancer in young adults and personalized microbiome treatments. Fermentation, a traditional food preservation method, is now highlighted in federal dietary guidelines and promoted by the Make America Healthy Again movement. Experts note that while fermented foods like yogurt and kimchi offer benefits, mass-produced versions and non-probiotic options like beer may not be as healthy.

Increased focus on gut health, driven by rising colorectal cancer rates and popularity of personalized microbiome treatments, has brought fermentation—a millennia-old food preservation method—into the spotlight. The U.S. dietary guidelines now encourage fermented foods, while the Make America Healthy Again movement promotes them, though experts caution that not all fermented products are equally beneficial.

Scientists in South Korea discovered a probiotic bacterium in kimchi that may help flush out microplastics from the body. The bacterium clung tightly to nanoplastics in lab tests, even under conditions mimicking the human intestine. This finding suggests a potential natural solution for removing microplastics from the body.