When fibre found in wheat, rice and soy is fermented, it promotes better glucose levels, immune function, and lowers inflammation. Fermentation of these foods as well as others such as lentils and buckwheat sprouts help the beneficial gut bacteria produce more GABA, a neurotransmitter known for reducing anxiety.

Fermented dairy products such as kefir and yogurt also help mood. One study of participants consuming fermented dairy, non-fermented dairy and no dairy, found that that those who consumed the fermented dairy had higher activity in their brains in the regions that controlled emotions and sensations.

It is believed that the reason for these changes is that fermenting of the milk bioactivates peptides and other chemicals that affects the central nervous system.

One human study using herbs in traditional cultures, compared fermented versions of the herbs with non-fermented.  The fermented form lowered LPS and increased lactobacillus strains in the stool.

Fermented herb products are now appearing in the health foods store, but we can also add herbs when we make our own fermented foods such as sauerkraut, cultured vegetables, and kimchi.

And this may be the best news for those who like to celebrate with food and drink…regular, modest consumption of wine (2-7 glasses a week) as part of a whole food diet, is associated with lower systemic inflammation, increases in bifidobacteria and lower levels of depression. And no, you cannot have all 7 glasses in one day!