Скачать или смотреть 10 Japanese Fermented Foods They Eat To Improve The Gut: The Secret To Digestive Health

Fermented foods are often treated as a modern wellness trend, but in Japan, fermentation is not just a trend; it's a tradition. For centuries, fermented foods have been quietly supporting gut health in Japan, not through dramatic fixes, but through consistent, small amounts incorporated into daily meals. In this video, we explore the 10 Japanese fermented foods that have helped the Japanese maintain gut balance for generations, like miso, natto, tsukemono, and more.
From small servings of miso soup to the quiet role of fermented rice bran pickles, each of these foods plays a subtle yet vital role in supporting digestion and gut health over time. Learn how Japan’s approach to gut health emphasizes consistency and patience, not quick fixes. If you’ve been chasing the latest wellness trends, this video will make you rethink what it takes to truly improve your gut health.

Timestamps:
00:00 - Introduction
01:00 - Miso: The Fermented Soybean Paste
04:00 - Natto: Powerful Yet Gentle
07:00 - Tsukemono: Pickled Vegetables
10:00 - Shoyu: Traditional Soy Sauce
12:00 - Tamari: Wheat-Free Soy Sauce
14:00 - Amazake: Sweet Fermented Rice Drink
16:00 - Sake Lees: Kasu
18:00 - Fermented Tofu
20:00 - Fermented Rice Bran: Nukazuke
22:00 - Fermented Teas
25:00 - Conclusion: The Japanese Approach to Gut Health
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