Posted BY: | NwoReport

(Natural News) New research out of Ireland has confirmed that fermented and cultured foods are good both for the gut and the brain.

Eating foods that are alive and thriving due to beneficial bacteria – a few common examples include yogurt, kefir, kombucha, and kimchi – can greatly improve one’s mental health, concludes the review, which was published in the journal Preventive Nutrition and Food Science.

Because of the way they help modulate the release of neurotransmitters like brain-derived neurotrophic factor (BDNF), glutamate, gamma-aminobutyric acid (GABA), and serotonin, fermented and cultured foods demonstrated effectiveness in improving both learning and memory.

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Sauerkraut, a type of fermented cabbage, contains an amino acid called choline that is vital for the production of acetylcholine, a neurotransmitter involved in muscle control, circadian rhythm, and memory. Acetylcholine has also been identified as having a powerfully protective effect against Alzheimer’s disease.

Tryptophan is another amino acid found in fermented foods that the body requires to produce the hormone melatonin, which regulates the body’s sleep-wake cycles. Tryptophan is found in milk – raw milk is preferable as it is a living food filled with beneficial bacteria – tuna and meat.

Tryptophan is also an important precursor for serotonin, a brain neurotransmitter that regulates mood and other functions. Consuming fermented foods that are rich in it was shown to boost brain health both in the short and long term, helping to improve mood while reducing stress.

(Related: One warming fermented beverage that is really good for you that you may want to look into is miso, a nutritional powerhouse of traditional Japanese cuisine.)

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