By Delia Quigley for Care2.com
Humans have been fermenting foods to aid in digestion for as far back as we can trace. Primarily they were fermented to improve holding and storing properties of foods. The milk from camels was fermented naturally to produce some of the first yogurts. Stored in goat bags and dropped over the back of camels in the hot deserts of North Africa with temperatures reaching 40C (110F) It was the ideal environment for lactic acid-producing bacteria to go to work. Pickles date back to ancient Egypt and vinegar was used by the ancient Greeks and Romans as a digestive aid, and to promote a healthy liver and gallbladder.
Every culture in the world has some form of fermented foods they eat with meals to aid in digestion. It isn’t necessary to eat very much, just enough to provide the proper enzymes to help break down food and make the nutrients available for absorption in the small intestine. Common in Indian, Korean, Chinese, and Japanese cuisine are sweet, sour and salty pickles; while in North and Central Europe you will find sauerkraut and, again, pickles; the Mediterranean countries serve a small glass of red wine, cider or beer with meals to provide digestive enzymes.