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Why you should avoid fermented foods during the rainy season

Why you should avoid fermented foods during the rainy season

Time of India6 days ago
The rainy season brings with it cooler temperatures, excess humidity, and a spike in microbial activity. While fermented foods like idli, dosa, pickles, kanji, and kombucha are generally considered gut-friendly, consuming them during monsoon may not always be wise.
Here's why it's best to limit or avoid fermented foods in this damp weather:
Increased Risk of Contamination
High moisture levels during the rainy season create the perfect environment for bacterial and fungal growth. Fermented foods, which are already rich in natural microbes, can easily get contaminated if not stored properly, leading to food poisoning or stomach infections.
Weakened Digestion During Monsoons
According to Ayurveda, digestion becomes sluggish during the rainy season due to humidity and reduced physical activity.
Fermented foods are naturally sour and heavy, which can aggravate digestive issues like bloating, acidity, or indigestion during this time.
Aggravates Skin and Allergy Issues
Fermented foods generate internal heat and increase pitta in the body, which can trigger or worsen skin rashes, acne, and allergic reactions that are already common during monsoons. People with sensitive skin or seasonal allergies are especially at risk.
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by Taboola
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May Disrupt Gut Balance Temporarily
While fermented foods promote good bacteria, in a damp and infection-prone environment, the gut flora may already be compromised. Introducing additional microbes—even beneficial ones—can sometimes disturb the balance further, leading to gas, cramps, or loose motions.
Risk of Over-Fermentation
Due to fluctuating temperatures and excess moisture, homemade fermented items like batter or pickles can ferment too quickly and become overly sour or even spoiled without obvious signs.
Consuming over-fermented food can lead to toxicity or digestive distress.
Things to keep in mind before consuming fermented foods in monsoons
To safely enjoy fermented foods during the monsoon, always prepare them fresh and consume them within a short time to avoid over-fermentation. Store them in clean, airtight containers in the refrigerator to prevent moisture-induced spoilage. Avoid consuming fermented items that smell overly sour or have changed in texture or color.
Prefer mildly fermented dishes like fresh idli or dosa batter and avoid raw fermented drinks like kombucha or kanji unless made under hygienic conditions.
Most importantly, eat them in moderation and combine them with warm, cooked foods to support digestion in the damp weather.
Conclusion
While fermented foods offer health benefits in general, it's important to consume them cautiously during the rainy season. Stick to freshly prepared meals and limit foods that undergo natural fermentation, especially if you're prone to digestive troubles or skin issues. Prioritizing light, warm, and well-cooked food is the safest way to stay healthy in monsoon.
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