The Fermented Wellness Drink Fad: Fact or Fiction?

Your gut’s microbiome is unquestionably vital to your daily wellness as well as health and longevity. Did you know your digestive system actually has its own nervous system that operates separately from the brain? Some refer to the gut as a “second brain” because it drives countless processes throughout the body that affect everything from daily energy levels to immune system integrity.

Beef tallow, apple cider vinegar, castor oil – there’s no shortage of influencers touting this or that as a way to unlock optimal digestive health and, subsequently, overall vitality. But often we find that there’s little to no science behind these claims – especially the beef tallow thing. And the vagus nerve thing. And the everything-is-ADHD thing. In general – do less.

Anyway.

One of the latest TikTok wellness fads is fermented foods and drinks. Think tempeh, kimchi, yogurt, or kombucha. The big claims are that fermented foods increase bacterial diversity in your gut while also increasing resistance to pathogens. Is there anything behind it, though? Let’s find out:

The Origins of Fermentation

The earliest evidence we currently have of people using fermentation is a craft brewery built and operated by the Natufians about 13000 years ago in the Near East. That finding actually raised the question of whether alcohol was an incidental byproduct of agriculture or if the two in fact developed hand-in-hand.

Did we domesticate barley for the sake of nutrition? Or did we domesticate barley so we could get drunk? Truly.

It’s likely that people in North Africa began fermenting foods around the Neolithic Revolution (10000-12000 years ago). The first may have been yogurts and cheeses, which were thought to be processed in goat and sheep bags filled with milk. A couple thousand years later, we see fermented fruits, rice and honey appear in East Asia. Another couple thousand years later, we have beer in Egypt, and later, wine in Greece and Rome … the history of fermentation includes lots of alcohol.

Fast forward to the 17^th century, when Louis Pasteur figured out exactly what was happening during the process of fermentation. A very, very tiny little animal called yeast was responsible. In an anaerobic environment (meaning little-to-no oxygen), this functional microorganism enhances nutrient availability and creates prebiotics and probiotics.

The result is a soured (due to acetic acid) concoction full of nutrients and gut-healthy bacteria. The fermentation process makes it so they’re protected until they reach the gut, which is why fermented foods are referred to as “functional” – they’re full of microscopic creatures that perform actions on your gut microbiome upon reaching the digestive system.

The Emergence of Fermentation in Nutrition

It wasn’t until the early 20^th century that someone figured out the nutritional benefits of fermented foods, though. Until this time, fermentation had been used to extend the lifespan of foods that spoil quickly, and also to get drunk. But a study on Bulgarian lifespans vs fermented milk consumption led to the discovery of certain bacteria that benefited gut health.

The implication that people who consume fermented foods might live longer than others led to a 1920s fermented milk fad (… ew). In the 1960s, probiotics were officially defined as substances secreted by microorganisms that encourage the growth of other microorganisms. Good word of mouth and a heap of subsequent research eventually led us to the probiotic supplements and fermentation obsession we have today, almost exactly a century later.

Popular Fermented Foods Around the World

Like most things, we see fermented foods across the globe. Some are familiar to us, others not. Here are a few interesting fermented foods you may not have heard of:

Central Asia: Chal is a fermented camel milk beverage made by adding fresh milk to soured milk over the course of several days. It’s believed to have curative properties and is known for its very distinct, unpleasant odor.
Greenland: Kiviak is basically liquified fermented bird guts. No joke – you gather, like, 400-500 dead birds, stuff them in a dead seal, and leave them to ferment for anywhere up to 18 months. Then you cut the head off the bird and drink the juiced guts.
Iceland: Hákarl is a fermented and cured shark meat dish that’s made by burying a shark for 12 weeks and then hanging it in the open for several more months. It’s known for a strong smell and taste of fishy ammonia.

North Atlantic friends… are you okay?

Russia: Kefir is a fast-fermented milk that is processed by adding kefir grains to milk. It’s said that elite families hoarded and passed down kefir grains over several centuries, until Russian physicians got their hands on enough of them to start producing kefir on a large scale.
Southeast Asia: Su fu is bean curd that’s fermented with mold and bacteria, then cured in a brine, usually of rice wine, salt, and miso paste. It’s described as akin to a soft cheese but can have different tastes and smells depending on what was in the brine.

Historically, fermentation was mostly used for food preservation, flavor, and nutrient enhancement. Some cultures touted health benefits, believing some fermented drinks worked as immunity tonics. But now that we know the MVPs of fermentation – bacterial strains and probiotics – we can look at why they may offer functional benefits.

Health Benefits of Fermented Foods

So, is there scientific evidence behind the experiential observations? Yes! A review of the literature on the history of and scientific support for fermented foods synthesized results from dozens of studies:

a)Results of dietary studies indicate a strong correlation between weight management and fermented milk drinks, as well as lowered risk of heart disease/events, type 2 diabetes, overall mortality (read: chance of dying), plus better glucose metabolism and faster/improved recovery from physical exertion.
b)Results of observational studies on the fermentation process of milk confirmed that fermentation increases nutrient availability and transport, and improves digestion of complex carbohydrates. As well, processing of proteins and lipids produces bioactive compounds strongly associated with lowered blood pressure, lower cholesterol, and improved metabolic function.
c)Observational studies on the byproducts of fermentation also show nutrients and functional compounds are created, which can include vitamins A, B (7, 11, 12), C, polyphenols, antioxidants and free-radical scavengers, and bioactive peptides. Fecal studies confirm that fermented foods increase species diversity in the gut.
d)Studies on specific fermented foods confirmed positive health effects. Kombucha has shown an ability to protect against cancers and neurodegeneration. Kimchi has shown an ability to prevent plaque buildup in the arteries. Fermented milk has shown an ability to reduce blood pressure regardless of age group.

Conclusion: There’s Truth to the Fermented Foods Fad

Like everything on TikTok, the grain-of-salt theory applies. However, it seems this social media fad is simply a combination of hijacked medicinal wisdom and modern science. Maybe it’s a good idea to add a kombucha or kefir to your morning routine. We’ll pass on that nasty fish thing, though… Sorry, Greenland. ☹

Curious yet? Some easy-to-find/make fermented foods and drinks include:

Aged cheeses
Apple cider vinegar
Kefir
Kimchi
Kombucha
Miso
Sauerkraut
Sourdough
Tempeh
Yogurt

But hey – not all of us love purposefully-let-it-go-bad foods. Whether it’s the concept of curdled cottage cheese or the sour taste of jarred cabbage, it’s no big deal – there are other healthy ways to support gut health and holistic energy.

MTE contains chicory root, a fibrous little plant filled with prebiotic inulin, which has been shown to support digestive health and immune function. Along with 9 other key adaptogens, nootropics and superfoods, MTE is an alternative not just to caffeine and energy drinks, but also to your cabinet full of random supplement pills. This daily wellness drink powder isn’t just gut-friendly – it’s an inside-out energy experience that’s different than the caffeine roller coaster and chronic exhaustion vibes that often define both the days and nights.

Explore more about the science behind MTE on our Wellness Blog, Ingredients, and Benefits pages, and head to the Shop to get your first month’s supply!

Questions About the Topic

Chicory is a flowering plant widely used across the world for centuries. It’s considered a superfood with adaptogenic abilities. Each part of the plant has medicinal qualities, but the roots are where the real good stuff is at. Traditionally, chicory root tonics and pastes have been used for everything from treating gout to malaria to wounds. We included it in our formula because there is scientific evidence to indicate it is:

Antimicrobial
Anti-inflammatory
Anti-allergen
Digestion aid
Liver support
Immune support
Antioxidant
Heart protectant

The thing that gives chicory root its gut-boosting powers is inulin. Inulin is a prebiotic fiber that is not digestible by humans. That may sound counterintuitive, but the fact that it sits in the digestive system but is not digested has several positive consequences:

It serves as a feast for good gut bacteria like Bifidobacteria and Lactobacillus. These helpful microbes ferment the inulin, producing beneficial short-chain fatty acids (SCFAs) like butyrate. SCFAs nourish the gut lining, reduce inflammation, and support overall digestive health.
A healthy gut boasts a diverse microbiome. Chicory root, by favoring the growth of specific beneficial bacteria, helps increase overall bacterial diversity, strengthening the gut's resilience and function.
Inulin acts as a bulking agent, adding volume to stool and promoting healthy bowel movements, which can help alleviate constipation and regularity issues, regulating and even boosting metabolism.

The impact of your digestive system goes far beyond your stomach, intestines and all the stuff below. The microbiome of your gut is comprised of billions of microorganisms that function in a similar way to the brain. Seriously – it’s even got its own nervous system (ENS).

It’s not this simple – but think of every microorganism in your gut as a mirror of every neuron in your brain. Some of the ways your gut health influences cognition and mental health include:

The microbiome is constantly sending signals via the vagus nerve, producing neurotransmitters similar to those in the brain, and even impacting brain development and function
Conditions traditionally associated with the mind, like low mood and even cognitive decline have been linked to imbalances in the gut microbiome. Conversely, improving gut health through diet, prebiotics, or probiotics can positively impact mood and mental well-being.
The phrase "gut feeling" reflects the subtle influence the gut can have on our decision-making. Research suggests the ENS may contribute to intuition and emotional responses, playing a role in how we make choices beyond just conscious reasoning.
While connected to the central nervous system, the ENS has some degree of autonomy, regulating digestion, gut motility, and even some immune responses.

We can also consider diet adjustment in neurological disorders as evidence of the gut affecting brain and metabolic function. For instance, the medical keto diet is often used for treatment-resistant movement disorders.

Frequently Asked Questions

MTE combines support for energy, focus, mood, stress response, gut health, and overall recovery into a single daily blend to help your body better manage inflammation, immune challenges, and everyday wear and tear. Rather than borrowing from tomorrow, MTE’s proprietary blend of nootropics, adaptogens, and superfoods nourish your body’s systems naturally so you can feel good consistently. No crash. No jitters. No impact on sleep.

Most people describe MTE as calm, clear, and steady; focused without being wired; energized without the edge. Some feel a difference from their first serving. Adaptogens and nootropics work best over time, so the deeper shift in mood, stress resilience, and sleep tends to build over about 30 days.

Most drinks provide a burst of focus and energy, but disrupt your calm and sleep in return. MTE doesn't work that way. Instead of triggering a stress response, it supports your nervous system. Adaptogens build stress resilience, nootropics support focus and mood, and together, they tap into your body's natural energy reserves. No payback later.

MTE is made of 10 carefully-selected nootropics, adaptogens, and superfoods: paraxanthine, L-theanine, saffron, GABA, ashwagandha, eleuthero, maca, spirulina, amaranth, and chicory root. No caffeine, no added sugar, and no artificial anything.

If caffeine makes you jittery, anxious, or wrecks your sleep, MTE was made for you. It's also a good fit if you're looking for something that supports energy, mood, focus, and sleep without the usual tradeoffs. Many people add it to their morning ritual. Others use it as an afternoon coffee replacement, or just as a way to feel like themselves again. MTE is vegan, gluten-free, keto-friendly, and free of common allergens.