Fermented Foods for Traditional Healing Against Metabolic Diseases

For thousands of years, human diets have included fermented foods, and the consumption of these foods is ingrained in many traditional societies worldwide. Fermented foods have gained recognition for their possible health advantages beyond their sole culinary appeal, particularly when it comes to metabolic illnesses. Metabolic diseases, such as cancer, type 2 diabetes, cardiovascular disease and obesity are a major global health concern. Ayurveda—the traditional medical system of India, Traditional Chinese Medicine, and the Mediterranean diet have long promoted the idea of consuming fermented foods for health advantages. These procedures recognise the role of a well-balanced gut flora plays in general health. Probiotics, or good bacteria, are abundant in fermented foods and can have a beneficial impact on gut health. The relationship between fermented foods and microbiota is fundamental to conventional medical practices, and is increasingly gaining attention in present-day studies. This book chapter delves into the use of fermented foods in traditional healing practices to address metabolic diseases, exploring their mechanisms of action and the scientific evidence supporting their effectiveness.