A personal experiment by a writer who consumed fermented foods daily for eight weeks has gone viral, claiming a striking 73% reduction in anxiety levels. As more Thais struggle with mental health challenges amid rapid urbanisation and lingering pandemic stress, this claim invites deeper scrutiny from the scientific community and public health professionals journee-mondiale.com.
Fermented foods like kimchi, yogurt, miso, and Thai favourites such as som tam with pla ra (fermented fish), sai krok Isan (fermented sausage), and nam phrik pla too regularly appear on local plates. But can these tangy staples really calm the mind? The report’s headline promises hope for many Thais, especially as surveys indicate a rising prevalence of anxiety disorders. According to the Department of Mental Health, over 1.5 million Thais suffered from diagnosed anxiety conditions by 2024, a figure likely underestimated due to ongoing stigma.
The experiment, published by an independent writer on a lifestyle news site, details their journey from daily worry and tension to a state of unexpected calm after two months of adding a variety of fermented foods to their diet. The claim—“my anxiety decreased by 73%"—is self-reported, based on subjective mood tracking rather than a clinical tool. Nonetheless, it has captured attention on social media and among health advocates.
Scientific evidence linking fermented foods to mental health is accumulating. Several peer-reviewed studies have found that consuming such foods may support a healthy gut microbiome, and in turn, regulate mood and anxiety through the “gut-brain axis”—the complex communication network linking digestive health and the central nervous system Harvard Health Publishing. A landmark 2021 study in the journal Cell found that a high-fermented-food diet led to increased gut microbial diversity and reduced markers of inflammation, both associated with improved mental wellbeing Cell Journal. However, expert psychologists and dieticians caution that individual effects can vary widely and that robust clinical trials are needed before prescribing fermented foods as a standalone mental health intervention.
Officials from the Thai Food and Drug Administration have noted rising consumer interest in probiotic supplements and fermented products, emphasising that traditional Thai diets already contain many natural sources. One registered dietician at Siriraj Hospital explains: “Fermented foods like those widely eaten in Isan, or dishes such as yogurt and miso, naturally introduce beneficial bacteria into the gut. These can improve digestion and may have downstream effects on mental health, but they are not a replacement for professional mental health care.”
There are cultural reasons to pay attention to this trend. Fermentation is a deeply rooted practice in Thai culinary heritage, valued not only for flavour but also for food preservation and communal identity. In the modern age, barriers such as processed food consumption, antibiotic overuse, and urban lifestyles have altered the Thai gut microbiome, possibly contributing to a national rise in non-communicable diseases—including mental illnesses World Health Organization.
The experimenter’s dramatic drop in self-reported anxiety adds a compelling anecdote to the ongoing debate about food, lifestyle, and mental health. Yet, mental health professionals urge caution. A psychiatrist affiliated with Ramathibodi Hospital notes: “Diet is just one piece of a much bigger picture—exercise, sleep, social connection, and therapy are all proven factors. Still, a nutritious, balanced Thai diet that includes natural fermented foods does no harm and may support emotional resilience.”
Looking ahead, the potential for greater public health outreach on nutrition and mental wellness is clear. Schools and community health volunteers could promote the inclusion of probiotic-rich dishes as part of a holistic approach to emotional well-being. At the same time, more clinical research, especially among Thai populations, is needed to determine precisely how and for whom fermented foods could reduce anxiety.
For Thai readers interested in trying this out, experts recommend choosing a variety of minimally processed fermented foods—such as plain yogurt, tempeh, kimchi, and traditional Thai pickled vegetables—while watching salt intake and ensuring overall dietary balance. Crucially, anyone experiencing severe or persistent anxiety should seek guidance from a qualified medical or mental health provider.
While one anecdotal account cannot substitute for scientific consensus, the experiment highlights growing curiosity about the relationship between food and mood, reminding Thais of the age-old wisdom: “You are what you eat.” As Thailand navigates mental health in the 21st century, such stories may encourage both personal experimentation and collective dialogue about how culturally meaningful foods could support national well-being.