12 Superfoods Your Ancestors Ate For A Healthy Gut That You're Missing Out On

1. SOURDOUGH

The story of sourdough bread is almost 5000 years old. Fermentation allows for vast majority of the antinutrient phytic acid to be digested by the good bacteria and yeast. Sourdough bread is kinder on the gut and even people who suffer from IBS and related disorders find their gut health improved when they swap to real sourdough. Vitamins and minerals from the bread are also more easily accessible. 

2. LACTOFERMENTED VEGETABLES

An excellent source of vitamin C and fibre in colder climates. Thanks to their probiotic properties, lactofermented vegetables are healthy for the gut and provide a boost to our intestinal bacterial flora. Common choices are cabbage, cucumbers, beetroots or carrots.

3. LACTOFERMENTED DAIRY

Like the vegetables, these are much kinder for the gut. Since lactose has been mostly digested by the friendly bacteria, most lactofermented dairy can be enjoyed by those who are lactose-intolerant. Kefir, sour cream, sour milk and real yoghurt are some of the most popular options.

4. BUTTER

A wealth of healthy fats and fat-soluble vitamins. Butter has been demonised in recent years for its high content of saturated fat, which was believed to be a culprit in high cholesterol and heart disease. Now that we know better, butter can be enjoyed freely on good sourdough bread, providing vitamins A, D, E and K alongside healthy fats, for example CLA, which is good for the gut and good for the body.

5. BLOOD

Bet you didn't see that one coming, did you? Yes, blood was enjoyed by our ancestors. It's very high in nutrients (for instance iron) and, if fresh from a good source, is very healthy. Certain cultures around the world consider blood a delicacy. Its most popular modern form is a black pudding and duck blood soup enjoyed in many Eastern European countries.

6. PORK FAT (LARD)

Vilified by many, thought to be an unhealthy source of saturated fat, not many people realise that lard is actually mostly unsaturated. It's an excellent fat for frying. Lard is also the secret to your grandma's best shortcrust pastry. As if that wasn't enough, pork fat is one of the best dietary sources of vitamin D, but only from outdoor reared pigs. 

7. FISH

An excellent source of Omega 3 fatty acids, vitamin D and protein. Fish have racked up some bad press because of ocean pollution and their high content of heavy metals. This is why best choices are small fish, like sardines, sprats and herring, that are near the bottom of the foodchain. Large predator fish should be limited.

8. WHEY

A byproduct of making cheese, whey had been drunk by our ancestors for millenia. Whey is high in protein, vitamins and minerals. It's very healthy. It contributes to our feeling of satiety. Another perk for those who train to gain muscle - whey is known to significantly improve your gains.

9. WILD VENISON

Wild meat is grass-fed, free-roaming and tasty. Lean protein and a particularly favourable composition of fatty acids make wild venison the best meat that can find its way to you plate. Unlike meat from grain-fed animals, venison has a high proportion of Omega 3 fatty acids.

10. APPLES

The humble apple, pushed off the top spot fruit by berries, had been accompanying our ancestors for many generations. An apple is a prebiotic, which means that its fibres feed the healthy bacteria in our guts. It's a great source of fibre and vitamin C, and an excellent snack when peckish.

11. BEER

Surprised? Beer, the proper, unfiltered and preferably unpasteurised version, can lay claim to many health benefits. Particularly rich in B vitamins and friendly yeast, beer is not only good for the gut but also does wonders for skin, hair and nails. Our ancestors drank weak beer throughout the day, fearing the deadly infections plain water could bring them. The commercial beer we see in shops today does not deliver these benefits, sadly. 

12. WILD MUSHROOMS

Apart from being fun to forage, there is a host of other reasons to eat wild mushrooms. If it wasn't enough for them to just be delicious, they are high in some of the B vitamins and, most importantly, mushrooms exposed to sunshine are a source of vitamin D. Our ancestors added them to meats and sauces, to bring out those deep umami flavours.