There are many benefits of incorporating fermented foods into your diet. Fermentation is an endogenous metabolic process that converts carbohydrates and sugars into alcohol, carbon dioxide, or organic acids. Lactic acid fermentation is a naturally occurring process in the body whereby bacteria convert carbohydrates and sugars into lactic acid. This increases the intracellular pH allowing acid-loving bacteria to proliferate while killing bacteria that prefer a more alkaline growth medium.
Eating fermented food in moderation helps to maintain a healthy gut bio terrain by fostering beneficial bacterial growth and proliferation. When in Lyme Disease treatment, drowning out the concentration of bad bacteria by increasing the good bacteria is a technique that many clinicians overlook. This is an important component of the way that Dr. Marra treats Lyme Disease and one way to do that is by eating fermented foods.
Below is a list of fermented foods that you may find helpful in combating Lyme Disease and coinfections. They essentially help to reorganize the microbiome to a more healthy form.
Kefir-a fermented milk drink similar to a thin yogurt
Kimchi-a staple food in Korean cuisine is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish
Kombucha Tea-fermented, lightly effervescent, sweetened black or green tea drink
Pickles
Sauerkraut
Tempeh-a traditional Javanese food made from fermented soybeans
Fermented meats and condiments
