We’re constantly exposed to microplastics in our water, food, and even the air we breathe. But what if something as simple as fermented food could help your body deal with it?
A recent study from the World Institute of Kimchi has revealed something remarkable: it suggests that kimchi and the beneficial bacteria inside it may play a role in binding and removing microplastics from the gut.
We’ve always believed that fermentation is more than just flavour, but also its function. Now, new research is starting to prove just how powerful that function can be.
What are microplastics and nanoplastics?
Microplastics are tiny plastic particles that come from the breakdown of larger plastics. Nanoplastics are even smaller, less than 1 micrometre in size. Because they’re so small, they can:
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Enter the body through food and water
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Pass through the gut lining
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Accumulate in organs such as the brain and kidneys
This has raised growing concerns about their impact on long-term health.
New findings:
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Up to 87% of nanoplastics were absorbed by the bacteria in lab conditions
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Even in simulated gut environments, it retained 57% efficiency
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In animal studies, subjects showed over 2x higher excretion of nanoplastics when given this bacterium
Why fermented foods matter for gut health:
Fermented foods like kimchi are rich in live probiotics, beneficial bacteria that support your gut. These probiotics are known to:
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Improve digestion
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Reduce bloating
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Support immune function
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Balance the gut microbiome
At The Ferm, we don’t just make kimchi. We build it the traditional way, using live fermentation to maximise both flavour and function. With our authentic Korean fermentation methods, with no shortcuts, no pasteurisation, our ferments are designed to support gut health naturally.