Fermentation: An Ancient Secret for Modern Health
Sep 12, 2025
Hippocrates, the father of modern medicine famously said “All disease begins in the gut” This was centuries before we truly understood the gut microbiome and the interconnectedness of all bodily systems like the gut-brain axis.
We’re still discovering more about these connections today. And revealing a complete picture of what a healthy microbiome looks like could take years if not decades. That being said, one key to maintaining a healthy microbiome can be traced back to around 9500 years before the birth of Hippocrates himself.
History of Fermentation
Human beings likely first started fermenting foods around 10,000 BC. The earliest archaeological evidence was found in a cave near Haifa (eastern Mediterranean region). Stone mortars carved into the cave floor contained the residue of a substance researchers described as beer with a porridge-like consistency. Throughout the ages, civilizations the world over have used fermentation to produce everything from bread and beer to kimchi and Sauerkraut. Our ancestors often attributed fermentation to magic, alchemy, or some form of a miracle. Fermentation was originally used as a form of preservation, but also made its way into spiritual rituals and medicinal practices.
Fermented foods were recognized for their health benefits long before the scientific advances that explained what caused fermentation and how probiotics, acids, and enzymes aid our microbiome and other bodily systems.
Popular Fermented Foods
The following is a list of foods ancient peoples revered for their health benefits.
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Kefir: Ancient peoples, particularly in the Caucasus Mountains, believed kefir to be a gift from the gods, bestowing longevity and vitality. It was revered for its ability to support digestion, strengthen the immune system, and promote overall well-being.
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Sauerkraut: In ancient Eastern European cultures, sauerkraut was prized for its ability to prevent scurvy due to its high vitamin C content. It was also believed to aid digestion, relieve constipation, and support gastrointestinal health.
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Miso: Ancient Japanese cultures considered miso to be a source of strength and vitality. It was believed to promote longevity, improve digestion, and boost the body's natural defenses against illness and disease.
- Fermented Fish: Various ancient cultures, from Scandinavia to Southeast Asia, valued fermented fish for its ability to provide sustained energy and endurance. It was also believed to enhance fertility, support immune function, and improve overall vitality.
- Fermented Beverages: Ancient civilizations often associated fermented beverages like beer, wine, and mead with religious and ceremonial practices. These beverages were believed to have sacred and mystical properties, providing spiritual enlightenment and communion with the divine
- Tempeh: In ancient Indonesia, tempeh was revered as a food of the gods, offering strength and nourishment to those who consumed it. It was believed to promote physical endurance, mental clarity, and spiritual well-being.
- Kombucha: Ancient Chinese cultures regarded kombucha as the "Immortal Health Elixir" and believed it to bestow longevity and vitality. It was thought to cleanse the body of toxins, balance the Qi (life force), and promote harmony and balance within the body.
- Natto: In ancient Japan, natto was considered a potent elixir for vitality and strength. It was believed to fortify the blood, improve circulation, and invigorate the body with life force energy (ki or chi).
These beliefs reflect the deep cultural significance and reverence that ancient civilizations held for fermented foods. They highlight the profound connection between food, health, and spirituality in ancient cultures.
Fermentation in the Modern Era
Modern understanding of fermentation began in the 1850s when French chemist and microbiologist, Louis Pasteur conducted a series of experiments that disproved the prevailing theory of spontaneous generation, which stated that living organisms could arise spontaneously from non-living matter.
Pasteur observed that when certain microorganisms, such as yeast, were introduced to a sugary solution, they produced alcohol and carbon dioxide. He proposed that these microorganisms, which he termed "ferments", were living organisms that caused chemical changes in organic matter.
Pasteur’s work laid the foundation for modern microbiology and revolutionized our understanding of fermentation's role in various biological processes.
We now understand that fermentation offers extensive health benefits. Key advantages include:
- Improved digestion due to beneficial bacteria and enzymes
- Enhanced gut health through probiotics
- Boosted immunity against infections
- Anti-inflammatory effects
- Improved nutrient absorption
- Regulated blood sugar levels
- Mood enhancement
- Detoxification support
By diversifying our diet with fermented foods rich in probiotics, organic acids, enzymes, polyphenols, antioxidants, vitamins, and minerals, we can support our overall health and promote a balanced microbiome.
Fermented Supplements
For some people, fermented foods are either not palatable or not readily available.
For these people fermented supplements can be a godsend. Fermented supplements can enhance nutrient absorption, as fermentation breaks down nutrients into more bioavailable forms. They may also promote gut health by introducing beneficial probiotics. Additionally, fermented supplements often contain a diverse array of nutrients and phytonutrients, potentially offering broader health benefits.
