Canadian Fermented Foods Initiative

Today we're meeting 𝗦𝗮𝗺𝗮𝗻𝘁𝗵𝗮 𝗧𝗮𝗽𝗽𝗶𝗻𝗴!

Samantha studies how food-grade acetate compounds found in apple cider vinegar affect bacterial communities in the human gut. 🍎🔬

Swipe to learn why understanding these interactions could help us develop new ways to support a healthy microbiome.

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The countdown is on for World Microbiome Day 2026, check out the events page and hook on to an event close to you.

Or, even better, create your own microbiome event – get together in the classroom, lab or research group and think about how you and your team can put microbes into the spotlight.

https://worldmicrobiomeday.com/events/

🐝 Did you know that bacteria can affect the health of honey bees, one of our most important pollinators?

Meet 𝗝𝘂𝗹𝗶𝗮 𝗟𝗮𝗰𝗶𝗸𝗮, MSc Candidate!

Julia studies European foulbrood, a disease that affects honey bee larvae, and investigates how different microbes may contribute to disease progression.

Swipe to learn more about the hidden microbial world inside a beehive!

Today we're meeting Andreas Parashos!

Andreas studies how gut bacteria and the molecules they produce influence the body's ability to generate energy and communicate with different organs.

Swipe to discover why does this matter and to learn a new gut microbiome fact 👀

Stay tuned for more as we count down to World Microbiome Day!

Meet 𝗥𝗮𝗰𝗵𝗲𝗹 𝗥𝗲𝗴𝗶𝗲𝗿, soon to be graduating MSc Student!

Rachel studies bacteriophages (or phages)—viruses that naturally target and kill bacteria.

👉 Swipe to learn why this research matters and discover a microbiome myth Rachel would like to bust.

🦠 We're joining the celebration of World Microbiome Day!

World Microbiome Day is an initiative led by APC Microbiome Ireland to raise awareness of the vital role microbes play in the health of humans, animals, plants, oceans, and our planet as a whole.

To celebrate World Microbiome Day on June 27, trainees from the Canadian Centre for Human Microbiome and Probiotic Research at Lawson Research Institute in London, Ontario, will be sharing their research, why it matters, and some common microbiome myths they'd like to bust.

Founded by the "godfather of probiotics," Dr. Gregor Reid, the Centre has helped shape microbiome and probiotic research in Canada and around the world. Today, it is led by Dr. Jeremy Burton, co-founder of the Canadian Fermented Foods Initiative (CFFI).

Over the coming days, you'll meet the next generation of microbiome researchers and discover how the tiny microbes that live in and around us can influence everything from human health to the health of pollinators such as bees. 🐝

Stay tuned as we count down to World Microbiome Day!

Fermented Cucumbers vs. Pickles — What's the Difference? 🥒🦠

They may look similar, but they're made differently.

Pickled cucumbers are preserved by adding vinegar or another acidic solution. The acidity comes directly from the ingredients.

Fermented cucumbers rely on microorganisms—especially lactic acid bacteria—to naturally produce acids during fermentation, creating the tangy flavour and acidic brine.

Fermentation can also:
• Change flavour and aroma
• Modify texture
• Produce fermentation-derived compounds
• Help preserve the food naturally

Importantly, not all pickles are fermented, and not all fermented cucumbers contain live microorganisms by the time they are consumed.

🤔 And here's an interesting question: since vinegar is itself a fermented product, should vinegar-pickled cucumbers also count as fermented foods?

Both fermented cucumbers and pickles can be part of a healthy diet.

🧂 What about salt? Many fermented vegetables use salt as part of the fermentation process, and sodium levels can vary considerably between products.

👉 In our next post, we'll explore why salt is used in fermentation and what the science says about balancing the benefits of fermented vegetables with sodium considerations.

Did you know your muscles can also “ferment”? 💪🦠

Fermentation is not just something that happens in foods like yogurt, kimchi, kefir, etc - your own body can perform a type of fermentation too!

During intense exercise, when your muscles need energy faster than oxygen can be delivered, muscle cells start breaking down glucose (sugar) rapidly through a process that produces lactate (lactic acid).

Interestingly, lactic acid bacteria in fermented foods also produce lactic acid when they ferment sugars in foods.

These are very different biological systems but both involve transforming sugars into energy-related compounds and producing lactate/lactic acid along the way.

Fermentation is actually one of the oldest and most fundamental biological processes on Earth — used by microbes, foods, and even our own bodies.

SHARE this knowledge with others ❤🧠

Apple cider vinegar (ACV) has been around for centuries — but modern science is still uncovering how fermentation may influence its health effects 🍎

Fermentation transforms apple sugars into organic acids and other bioactive compounds that may influence glucose metabolism, digestion, and satiety.

Recent clinical evidence suggests ACV consumption may have modest effects on certain metabolic markers. Meta-analyses have reported associations with:

⬇ Total cholesterol (~6 mg/dL)
⬇ Fasting blood glucose (~8 mg/dL)
⬇ HbA1c (~0.5%)

Some studies also suggest that consuming ACV before meals may help reduce post-meal glucose responses.

However, evidence is still evolving, and not all products are the same. Factors such as fermentation methods, concentration, dose, and processing can substantially influence composition and potentially health effects.

At CFFI, we are interested in helping build stronger scientific frameworks to better understand who benefits, from what, and why when it comes to fermented foods and health.

More details at: https://fermentedfoods.ca/consumers/

Reference: (Amir et al., 2021). The effect of apple cider vinegar on lipid profiles and glycemic parameters: a systematic review and meta-analysis of randomized clinical trials. BMC Complementary Medicine and Therapies. 21. 10.1186/s12906-021-03351-w.

Today is International IBD Day 🌿

Inflammatory bowel disease (IBD), including Crohn's disease and ulcerative colitis, affects millions worldwide.

Only a handful of clinical studies have studied fermented food interventions in IBD populations. However, there is emerging evidence showing that certain fermented foods can cause improvements in gut inflammatory markers and gastrointestinal symptoms.

🔬 Research in IBD is accelerating

There are currently 46 actively recruiting clinical studies in Canada involving IBD populations, yet none looking specifically at fermented food-based interventions.
Info to recruiting studies: https://clinicaltrials.gov/search?cond=IBD&viewType=Card&aggFilters=phase:1%202%203,status:enr%20rec

Broader nutrition research suggests diet may also influence IBD risk. Larger studies have reported that greater intake of certain ultra-processed food (UPF) subgroups, including soft drinks, refined sweetened foods, salty snacks, and processed meats, is associated with a higher risk of IBD.

Larger studies have found that subgroups of ultra-processed food, including soft drinks, refined sweetened foods, salty snacks, and processed meat, are associated with higher risk of Crohn's Disease.
Ref: J Crohns Colitis. 2023 Apr 19;17(4):535-552. doi: 10.1093/ecco-jcc/jjac167

Future studies are needed!
Understanding who benefits, from what, and why will require better product characterization, standardized frameworks, and larger clinical trials — something CFFI is actively working to help advance.

What fermented food would you like researchers to study in IBD? 👇

Why can some people tolerate sourdough bread better?

Many people assume sourdough is easier to tolerate simply because it contains “less gluten,” but research suggests that, in many cases, the improved tolerability may be more related to reductions in fermentable carbohydrates (FODMAPs) — particularly fructans — during fermentation.

During sourdough fermentation, microorganisms such as yeasts and lactic acid bacteria break down and transform some of the compounds naturally found in flour, including fructans and some gluten-related components.

FODMAPs are naturally present in wheat and some other grains that can contribute to digestive discomfort in sensitive individuals.

Because sourdough fermentation is often slower and more microbially complex than commercial bread fermentation, some of these compounds may be partially degraded over time. This may help explain why some individuals report tolerating certain sourdough breads better than some commercial breads.

However, not all sourdough breads are the same:

• Fermentation time matters

• Different microorganisms break down compounds differently

• Different flours contain different sugars and proteins

For example, wheat, rye, barley, and other grains can vary substantially in their carbohydrate composition, including fructans and other fermentable compounds.

Importantly, sourdough bread is NOT gluten-free unless specifically made with gluten-free ingredients, and individuals with celiac disease should only consume products certified gluten-free.

Reference: (Menezes et al., 2018) Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects. doi: 10.3389/fmicb.2018.01972