When it came to my gut, I did everything right—or so I thought. Working out five days a week, eating clean (high protein, low carb), always checking my fitness tracker. And on paper, I looked healthy. But still—something was off.
I kept getting sick, had mysterious body aches, bloating, low immunity, and a fatigue that even eight hours of sleep couldn’t fix. It felt like I was stuck in a loop—doing everything I was supposed to do, but seeing none of the results. That’s when I started to realize that maybe the problem wasn’t what I was doing, it was what I was ignoring.
The problem was coming from my gut. Your microbiome, which lives inside your digestive system is a living, breathing ecosystem home to trillions of microbes that digest food, manufacture nutrients, regulate hormones, and fend off harmful bacteria. Ayurveda has always said it: nurture your gut and it’ll take care of the rest. Modern science now echoes that wisdom, calling it the gut-brain axis. A term for the complex communication between your gut and brain through the nervous, endocrine, and immune systems.
According to nutritionist and author Kavita Devgan, “The gut is the command center of our entire well-being. It impacts everything: our mood, brain function, physical health, and even our ability to prevent lifestyle diseases.” So, if you’ve been feeling off lately—low energy, poor digestion, foggy focus—it might be worth checking in with your gut health. Chances are, you’ve already ticked the basics: more fibre, fewer processed foods, more water. But what if that’s not enough?
That’s because true gut healing isn’t just about what you cut out. It’s also about what you add in.
Fermented food, the unsung hero of gut health
Yogurt, kimchi, kefir, sauerkraut—these aren’t just flavor bombs or nostalgic side dishes. They’re teeming with beneficial bacteria that help repopulate your gut microbiome. These bacteria do more than support digestion; they help rebuild your internal ecosystem, impacting everything from immunity to mental clarity.
Fermentation is essentially a microbial makeover. The yeasts and bacteria break down sugars and carbs in food, making them easier to digest and supercharging their nutrient content. Instead of letting food rot, fermentation transforms it into something more bioavailable and beneficial.
