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Keto Tip: Fermented Foods

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Often times, individuals on a ketogenic diet tend to avoid eating a lot of vegetables. It’s completely understandable – veggies often have a pretty high carb count, and this can be scary! A great way to get some vegetables with a lower carb count is to eat them in fermented form like sauerkraut or kimchi.

Lactofermentation is a process where bacteria eat the sugars in the vegetables and create an awesome, probiotic-rich pickle that is high in B vitamins and beneficial acids. Eating fermented foods can help promote good digestion and keep things moving! Plus, the B vitamins and acids (which are a byproduct of the fermentation process) can help with energy levels and promote healing within your gut. It’s pretty awesome.

So, spicing up your omelette with a few tablespoons of sauerkraut (after cooking!) can make your insides feel better in no time while keeping you in ketosis.



4 thoughts on “Keto Tip: Fermented Foods”

  • Kimchi is my side of choice. A friend of mine makes her own, and it’s amazing. That’s a food I have trouble not eating my the bucket. If I use lactofermentation, can I ferment most any vegetable? How would I calculate macros for homemade lacto-veg? Great post, keep up the great work!

    • Thanks for commenting! Kimchi is awesome – so tasty and healthy! I think you can pretty much use whatever veg you’d like. I’ll be honest – I don’t track that carefully, and would probably just count the carbs from the original food, with the understanding that there are a few less carbs, but you’ve inspired me to do a bit more research! I’ll get back to you when I find out more!

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