A growing interest in ldquogut healthrdquo is helping fermented foods thrive as illustrated in this selection of sauerkrauts on display at Expo East

A growing interest in “gut health” is helping fermented foods thrive, as illustrated in this selection of sauerkrauts on display at Expo East.

Food takes a gut check

Pickling vegetables as a means of preserving them dates back some 4,000 years, but the ancient practice has never been more opportune.

Riding a wave of interest in “gut health” and associated probiotic properties said to aid in digestion and potentially battle conditions like diabetes — fermented foods, from kimchees to sauerkrauts to salsas, were all the rage at last month’s Natural Products Expo East in Baltimore.

The probiotics trend — which first proved a hit in yo

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