HISTORY
Fermented foods have stood the test of time. Miso and yogurt are over 10,000 years old. Sauerkraut, kefir and kimchi are 2,000 to 4,000 years old.
Meanwhile, the probiotic pill industry is brand new….. and the industry growth far exceeds our scientific understanding of the effects of probiotic pills.
It all started with food anyway. Almost all of the microbial species found in probiotic pills were originally isolated from fermented foods. So why not just eat natural foods?
SURVIVABILITY
Fermented food microbes are grown on natural foods. They thrive in acidic anaerobic conditions with a rich ecosystem of other microbes during fermentation. These conditions mimic that of the digestive tract, so the microbes in fermented foods are more adapt to survive digestion.
On the other hand, the microorganism's found in pills are grown in sterile industrial facilities, in steel vats, as isolated pure cultures in mild living conditions.
GENETIC MODIFICATION
Fermented foods, like sauerkraut, contain natural microbial species that originate from the soil microbiome.
Meanwhile, a lot of pill manufacturers genetically alter the species found in their pills. They do this so that they can claim "proprietary" and "patented" status on the microbial species.
If you see ™M after a species name on a pill bottle, it's GMO.
LIVE BACTERIA ARE NOT THE ONLY BENEFICIAL COMPONENTS OF FERMENTED FOOD
Bioavailable vitamins, minerals, SCFAs (short chain fatty acids), polyphenols, and antioxidants are just a few of the other proven health benefits in fermented foods.