I found this excellent article I'd saved from The Guardian a while back, and thought it was a good time to share it given the launch recently of Foley's Gut Shots, adding to our selection of organic Foley's Sauerkrauts and Kimchi. I like the content because it doesn't lay down hard and fast rules, nor does it preach. As the journalist Felicity Cloake says,
"We are only just beginning to understand the influence of the trillions of tiny hitchhikers inside each of us, so the true importance, or otherwise, of live foods to our diets may be a while in coming."
I find it helpful to keep this in mind and avoiding that sense that I'm always the latest thinking when it comes to fermented foods but, clearly, there's a long way to go yet in understanding their true potential. This article at least gives a snapshot of what we do know so far. I hope you find it informative.