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History provides us a few clues on how different cultures supported their intestinal health before modern times. Years ago, people used fermented foods like yogurt and sauerkraut as food preservatives and as support for intestinal and their health.

Preparing cultured foods and beverages dates back to a time when people didn’t have advanced preservation methods available.

Here are a few examples of how pre-modern diverse cultures enjoyed fermented foods (many still do today):

During Roman times – People enjoyed sauerkraut because of its taste. 

In ancient Indian society – It became commonplace (and still is) to savor a before-dinner yogurt drink called lassi. 

Bulgarians –
Are known for their high consumption of fermented milk and kefir. 

In Asian cultures – Pickled fermentations of cabbage, turnips, eggplant, cucumbers, onions, squash, and carrots are still practiced today. 

People of the Ukraine – Consumed foods like sauerkraut, raw yogurt, and buttermilk.

The interesting thing was most of these dietary habits were born from tradition. At the time the tradition began, no one probably knew or understood why they were so good for your digestive system