{"id":4362,"date":"2025-09-29T19:33:30","date_gmt":"2025-09-29T19:33:30","guid":{"rendered":"https:\/\/sawahsolutions.com\/aging\/diet-and-nutrition\/yep-this-hot-dog-topping-is-actually-great-for-your-gut-health\/"},"modified":"2025-09-29T19:33:30","modified_gmt":"2025-09-29T19:33:30","slug":"yep-this-hot-dog-topping-is-actually-great-for-your-gut-health","status":"publish","type":"post","link":"https:\/\/sawahsolutions.com\/aging\/diet-and-nutrition\/yep-this-hot-dog-topping-is-actually-great-for-your-gut-health\/","title":{"rendered":"Yep, This Hot Dog Topping Is Actually Great for Your Gut Health"},"content":{"rendered":"<div data-testid=\"article-0:default:blocks\">\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:0:paragraph\">Not to shade your standard summer salads, crudit\u00e9s, and basic grilled veggies, but adding a bit of funk to your produce\u2014by way of fermentation, that is\u2014could go above and beyond in yielding gut-health gains. A new study published in the journal <em>Applied and Environmental Microbiology<\/em> investigated raw cabbage, sauerkraut (fermented cabbage), plus the brine left over from fermentation. The researchers found that sauerkraut specifically helped maintain the integrity of intestinal cells, chiefly thanks to an increased amount of gut-friendly metabolites including lactic acid and amino acids.<\/p>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:2:paragraph\">According to Will Bulsiewicz, MD, a board-certified gastroenterologist and the author of <em>Fiber Fueled<\/em>, these results aren\u2019t surprising. He cites a study by Stanford researchers, published in the journal <em>Cell<\/em> in 2021, which found that a diet enriched with fermented foods (specifically, six servings daily) resulted in better gut diversity and lower inflammatory markers within 10 weeks.\u00a0 \u201cThis was highly predictable, though, because when you improve the gut microbiome and you lower inflammation, this implies that the gut barrier is getting healthier\u2014and this new study confirms that thesis,\u201d he says.<\/p>\n<aside class=\"flex flex-col recirc-composition-sm lg:recirc-composition-lg lg:hidden [&amp;_.rc-heading]:lg:recirc-text-heading-lg [&amp;_.rc-cards-container]:lg:flex-row [&amp;_.rc-divider]:lg:!hidden [&amp;_.rc-card]:lg:grid-cols-[none] [&amp;_.rc-card]:lg:grid-rows-[auto_1fr] [&amp;_.rc-card]:lg:basis-0 [&amp;_.rc-card]:lg:grow related-content\" data-testid=\"article-0:default:blockRenderer:4:relatedContent\"><\/aside>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:5:paragraph\">Ahead, we\u2019re diving deeper into why sauerkraut and other fermented foods are veritable all-stars for your gut, immunity, and beyond. Plus: Creative ways to eat more of these tangy goods this summer that aren\u2019t limited to throwing it on a Reuben sandwich or a hot dog (though that\u2019s totally fair game, as well).<\/p>\n<h2 id=\"what-are-the-benefits-of-fermentation\" data-testid=\"article-0:default:blockRenderer:6:heading:2\" class=\"heading scroll-mt-20 articleText-color-heading-onLight [&amp;_a]:underline [&amp;_a]:cursor-pointer hover:[&amp;_a]:no-underline [&amp;_a]:articleText-color-hyperlink-text-onLight hover:[&amp;_a]:articleText-color-hyperlink-hover-text-onLight hover:[&amp;_a]:articleText-color-hyperlink-hover-background-onLight articleText-text-heading-h2-sm md:articleText-text-heading-h2-lg articleText-space-heading-h2-marginBottom-sm md:articleText-space-heading-h2-marginBottom-lg [&amp;_strong]:articleText-text-heading-h2-sm md:[&amp;_strong]:articleText-text-heading-h2-lg\">What are the benefits of fermentation?<\/h2>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:7:paragraph\">Fermentation ultimately transforms a raw food into a new and improved version of itself. Take, for instance, raw cabbage evolving into sauerkraut. Per Dr. Bulsiewicz, fermentation makes protein and fiber more bioavailable, typically reduces the carbohydrates, and allows for (good) bacteria and yeasts to grow. \u201cWhat we see in this study is that those microbes are producing bioactive chemicals, and that combination of bioactive chemicals is able to do things in our body, such as repair and restore the gut barrier,\u201d he shares.\u00a0<\/p>\n<aside class=\"flex flex-col recirc-composition-sm lg:recirc-composition-lg [&amp;_.rc-heading]:lg:recirc-text-heading-lg [&amp;_.rc-cards-container]:lg:flex-row [&amp;_.rc-divider]:lg:!hidden [&amp;_.rc-card]:lg:grid-cols-[none] [&amp;_.rc-card]:lg:grid-rows-[auto_1fr] [&amp;_.rc-card]:lg:basis-0 [&amp;_.rc-card]:lg:grow related-content\" data-testid=\"article-0:default:blockRenderer:8:relatedContent\"><\/aside>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:9:paragraph\">The benefits associated with eating fermented foods are plentiful. Their friendly bacteria and probiotic cultures \u201chave been linked to various health benefits, such as reducing symptoms of lactose intolerance, inflammatory bowel disease (IBD), Crohn\u2019s disease and ulcerative colitis, irritable bowel syndrome (IBS), gastroenteritis, diarrhea and even cancer,\u201d says Kenneth Brown, MD, a board-certified gastroenterologist.\u00a0<\/p>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:10:paragraph\">Additionally, he notes that the Stanford study cited above found that fermented foods were more effective in increasing gut diversity and reducing inflammation more effectively than high-fiber diets alone. \u201cFurthermore, the probiotics in fermented foods are protected from the harsh environment of the GI tract by the food itself, making them more effective than taking probiotics alone,\u201d he adds.<\/p>\n<h2 id=\"so-are-fermented-foods-always-better-for-you\" data-testid=\"article-0:default:blockRenderer:11:heading:2\" class=\"heading scroll-mt-20 articleText-color-heading-onLight [&amp;_a]:underline [&amp;_a]:cursor-pointer hover:[&amp;_a]:no-underline [&amp;_a]:articleText-color-hyperlink-text-onLight hover:[&amp;_a]:articleText-color-hyperlink-hover-text-onLight hover:[&amp;_a]:articleText-color-hyperlink-hover-background-onLight articleText-text-heading-h2-sm md:articleText-text-heading-h2-lg articleText-space-heading-h2-marginBottom-sm md:articleText-space-heading-h2-marginBottom-lg [&amp;_strong]:articleText-text-heading-h2-sm md:[&amp;_strong]:articleText-text-heading-h2-lg\">So, are fermented foods always \u201cbetter\u201d for you?<\/h2>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:12:paragraph\">Despite their vast benefits, fermented foods aren\u2019t necessarily superior to unfermented fare. \u201cI wouldn&#8217;t argue for fermented foods as a replacement for plant-based foods, like unfermented vegetables,\u201d says Dr. Bulsiewicz. \u201cMost Americans aren&#8217;t eating much of either, and they&#8217;re both so healthy that we shouldn&#8217;t view them as competing.\u201d Instead, he advocates for swapping in more fermented foods <em>and<\/em> plant-based foods in general. He also reminds us that the gut microbiome thrives on a diverse eating plan\u2014so the more of either tends to be the merrier.<\/p>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:13:paragraph\">Note: Some exceptions do exist. \u201cSome people may have difficulty digesting fermented foods due to sensitivity, allergies, or because their digestive systems cannot properly break down and absorb the nutrients in these foods,\u201d notes Dr. Brown. He adds that fermented foods are high in histamine, which some people may not tolerate well (and potentially not even know it). Others with chronic digestive distress may find relief from eating low-FODMAP foods, so some items may be better kept off the proverbial and literal table.<\/p>\n<h2 id=\"how-to-get-more-fermented-foods-on-your-plate\" data-testid=\"article-0:default:blockRenderer:14:heading:2\" class=\"heading scroll-mt-20 articleText-color-heading-onLight [&amp;_a]:underline [&amp;_a]:cursor-pointer hover:[&amp;_a]:no-underline [&amp;_a]:articleText-color-hyperlink-text-onLight hover:[&amp;_a]:articleText-color-hyperlink-hover-text-onLight hover:[&amp;_a]:articleText-color-hyperlink-hover-background-onLight articleText-text-heading-h2-sm md:articleText-text-heading-h2-lg articleText-space-heading-h2-marginBottom-sm md:articleText-space-heading-h2-marginBottom-lg [&amp;_strong]:articleText-text-heading-h2-sm md:[&amp;_strong]:articleText-text-heading-h2-lg\">How to get more fermented foods on your plate<\/h2>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:15:paragraph\">In light of this new research, you might be inspired to get more sauerkraut onto your plate to help fortify your gut barrier. However, both gastros also champion the likes of other fermented fare as well, such as kimchi, pickles, tempeh, miso, kefir, and yogurt. A moderate intake of kombucha also gets the green light; just be sure to keep tabs on its sugar content. \u201cIt&#8217;s not a replacement for water, but it does make a fine replacement for soda,\u201d says Dr. Bulsiewicz.<\/p>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:16:paragraph\">The GI doc is reluctant to advise aiming for a specific amount of fermented foods per week, so as not to make doing so feel like a chore or an impossible goal. Instead, he recommends using fermented foods as a garnish or a complement to your go-to meals. \u201cMuch like wine pairs well with certain foods, so too does a small serving of fermented foods,\u201d Dr. Bulsiewicz explains. \u201cThe acidity often helps to clear the palate, or to soften or enhance other flavors and textures.\u201d A winning bet is to keep a variety of these mouth-puckering goodies in your fridge, mixing and matching them from one meal or snack to the next.<\/p>\n<p class=\"base default-template paragraph templateName\" data-testid=\"article-0:default:blockRenderer:17:paragraph\">Dr. Bulsiewicz also suggests trying out fermentation for yourself. He likens the process to slow cooking a crockpot meal: \u201cMost of the work is done up front,\u201d he says. \u201cOnce the initial work is complete, you step back while the microbes step up.\u201d Each summer, he enjoys fermenting green beans, cauliflower, and even watermelon rinds. \u201cYes, the outer part of the watermelon that you&#8217;ve been throwing away can be fermented to make a crunchy dill and garlic flavor that&#8217;s like a pickle,\u201d he shares. Less food waste, more dietary diversity, new flavors, and gut-boosting gains aplenty? Consider this doctor\u2019s orders to put your Mason jars to good use.<\/p>\n<\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/>Read the full article <a href=\"https:\/\/www.wellandgood.com\/food\/sauerkraut-gut-health-benefits\" target=\"_blank\" rel=\"noopener\" rel=\"nofollow\">here<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Not to shade your standard summer salads, crudit\u00e9s, and basic grilled veggies, but adding a bit of funk to your produce\u2014by way of fermentation, that is\u2014could go above and beyond in yielding gut-health gains. A new study published in the journal Applied and Environmental Microbiology investigated raw cabbage, sauerkraut (fermented cabbage), plus the brine left<\/p>\n","protected":false},"author":1,"featured_media":4363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":{"0":"post-4362","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-diet-and-nutrition"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Yep, This Hot Dog Topping Is Actually Great for Your Gut Health - Aging Decoded<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sawahsolutions.com\/aging\/diet-and-nutrition\/yep-this-hot-dog-topping-is-actually-great-for-your-gut-health\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yep, This Hot Dog Topping Is Actually Great for Your Gut Health - Aging Decoded\" \/>\n<meta property=\"og:description\" content=\"Not to shade your standard summer salads, crudit\u00e9s, and basic grilled veggies, but adding a bit of funk to your produce\u2014by way of fermentation, that is\u2014could go above and beyond in yielding gut-health gains. 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