There is always a trend on the internet that claims to improve mental and physical health. One that has been around for a while is the practice of fermenting food at home. People really adore fermented foods like kimchi, kefir, and yogurt.
Many health benefits have been linked to fermented foods, such as helping the gut, the immune system, the bones, the brain, the heart, and more. But as more people start fermenting foods at home, we need to ask: Are there any further benefits to doing this at home, and are there any concerns that we haven’t thought of? The major worry about fermenting at home is that it could create harmful microorganisms. For instance, preparing kombucha in a place that is too hot or gets direct sunlight will create harmful bacteria, like Clostridium botulinum, Salmonella, and E. coli.
Dr. Daniel Kim, a board-certified doctor at Medical Offices of Manhattan, says that eating foods that have bad bacteria in them could give you stomach flu or even more dangerous infections, like botulism, that could kill you. Read the article.
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