{"id":9887,"date":"2025-10-06T12:14:03","date_gmt":"2025-10-06T19:14:03","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/health-and-fitness\/?p=9887"},"modified":"2025-10-06T12:14:05","modified_gmt":"2025-10-06T19:14:05","slug":"gut-feelings-why-fermented-foods-are-arizonas-newest-wellness-staple","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/health-and-fitness\/nutrition\/gut-feelings-why-fermented-foods-are-arizonas-newest-wellness-staple\/","title":{"rendered":"Gut Feelings: Why Fermented Foods Are Arizona\u2019s Newest Wellness Staple"},"content":{"rendered":"\n

Fermentation is a process older than bread itself. In fact, archaeologists have found fermented beverages dating back 9,000 years (National Institutes of Health). While an ancient tradition, fermented foods are now at the forefront of wellness culture. Research from Harvard Medical School suggests that regularly consuming them may help reduce inflammation and support better mental health.<\/p>\n\n\n\n

Figuring out how to work these so-called \u201cpower foods\u201d into your everyday meals isn\u2019t always easy. It was this challenge that led Scottsdale resident Suzette Smith, nutraceutical specialist and owner of Garden Goddess Ferments<\/a>, to can her first jar of sauerkraut – not knowing it\u2019d soon lead to a successful business.<\/p>\n\n\n\n

\u201cI didn\u2019t grow up on kraut or even think about it,\u201d\u00a0 Smith said. \u201cI threw it all together and put it in a cooler in the closet, and sure enough, in about five days, I had made sauerkraut. I was most excited because I knew I could make something good for the gut.\u201d <\/p>\n\n\n

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Suzette Smith, nutraceutical specialist and owner of Garden Goddess Ferments<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Now, 10 years later, her company is creating approachable, flavor-packed ferments with more innovations on the horizon.\u00a0To Smith, the key to a healthy gut isn\u2019t about taking vitamins; it\u2019s a way of eating and living that has to be built into your daily diet.<\/p>\n\n\n\n

\u201cI used to encourage people to supplement their diet – we can\u2019t get all our nutrients from food we eat – and now I say you can\u2019t supplement your way out of a bad diet,\u201d Smith said. \u201cFermented foods are life, and variety is the spice, and it\u2019s important to have fun with your meals.\u201d<\/p>\n\n\n\n

That philosophy comes alive in Garden Goddess Ferments\u2019 colorful lineup, which goes far beyond plain kraut. There\u2019s the mood-boosting \u201cPick Up the Beet\u201d tonic, a zero-waste Kraut Jerky with a tangy chew, and bold blends like Power Kraut, packed with garlic, turmeric and ginger. <\/p>\n\n\n\n

Local flair shows up in Kowboy Kraut, a nod to Scottsdale\u2019s cowboy roots, while Apple Horse Kraut and Dilly Hot Kraut balance heart health with just the right kick. Even fermented garlic comes into play, mellow and sweet, but still rich with probiotics. One of the questions Smith gets most often is, ‘How do I actually eat this stuff?’ Her advice is simple: enjoy a little every day, on purpose.\u00a0<\/p>\n\n\n\n

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\u201cPersonally, I eat a little bit right out of the jar with a fork with or without other food, a couple times per day,\u201d she said. \u201cThat said, I also love to add sauerkraut as a side to other dishes.\u201d Here are a few tasty ideas:<\/p>\n\n\n\n