Happy living things: How fermented foods make you happier
by Stephen Hotchkiss
When nomadic shepherds in the Caucasus Mountains found that the milk they kept in leather pouches sometimes fermented into an effervescent yogurt-like drink they called it “kefir”, based on the Turkish word “keif” meaning “good feeling” to describe the sense of well-being experienced after drinking it.
Validating once again the prescience of ancient wisdom, a recent study from UCLA confirms that healthy gut bacteria populations have a significant positive impact on brain function, contribute to an overall happier disposition.
Feeling “disconnected” and alone lately? Talk to your doctor about saving our water sources and ditching the pharmaceuticals in favor of probiotic-rich fermented foods like kefir, kombucha, raw milk, and sauerkraut.
Disclaimer: For educational use only. These statements have not been evaluated by the FDA. Educational programs are available through Heart of Herbs