When it comes to my intuition, I do it right, or I think. Work out five days a week, eat clean (high protein, low carb), and always check my fitness tracker. On paper, I look healthy. But still – things have been done.
I’ve been sick all the time, suffering from mysterious physical pain, bloating, low immunity, and even eight hours of sleep can’t solve it. It feels like I’m stuck in a loop – doing everything I should have done, but seeing no results. That’s when I began to realize that the problem might not be what I was doing, and that was something I was overlooking.
The problem comes from my intestines. The microbiome living in the digestive system is a living ecosystem that breathes trillions of microorganisms that digest food, produce nutrients, regulate hormones and inhibit harmful bacteria. Ayurveda always says this: Cultivate your intestines and the rest will take care of the rest. Now, modern science echoes this wisdom, calling it the gut axis. Terms of complex communication between the nerves, endocrine and immune systems, intestines and brain.
“The gut is the command center of our entire happiness. It affects everything: our emotions, brain function, physical health, and even our ability to prevent lifestyle diseases.” So if you have been feeling uncomfortable lately – energy, indigestion, fog focus – it may be worth checking your gut health. You’ve ticked the basics: more fiber, less processed food, more water. But what if that’s not enough?
That’s because real gut healing is more than just something you cut off. It also has something to do with what you add.
Fermented food, unsung heroes with intestinal health
yogurt,,,,, Pickle,,,,, Kefir,,,,, Pickled vegetables– These are not only flavor bombs or nostalgic side dishes. They are filled with beneficial bacteria that help refill your gut microbiome. These bacteria work more than just support digestion. They help rebuild your internal ecosystem, thus affecting everything from immunity to psychological clarity.
Fermentation is essentially a transformation of microorganisms. Yeast and bacteria break down sugars and carbohydrates in foods, making them easier to digest and boost nutritional content. Fermentation is not about rotting food, it turns it into something more bioavailable and beneficial.
