Hippocrates once said, “all disease begins in the gut.” And it turns out, he was right. Scientists have started to make the connection between a healthy gut and the impact it can have on whole-body health. When your gut is unbalanced in terms of good and bad bacteria, it can affect not only your digestion, but your immunity, mood, weight, and skin. Cue the rapid production of kombucha, probiotics, and fermented foods, all of which contain that good bacteria. Here are some ways to keep your gut in check.

Examine your diet.
Eating whole grains, vegetables, legumes, and fruits that contain a lot of fiber can promote the growth of beneficial bacteria, as well as increase the feelings of fullness so you do not over eat.

Check for food intolerances.
If you experience bloating, digestion issues, fatigue, or acid reflux, you may have a food intolerance that you aren’t aware of. Try eliminating foods from your diet slowly to see if you notice a positive change in your digestive health.

Lower your stress level.
Chronic stress can be hard on your whole body, including your gut. Lower stress levels by practicing breathing techniques, meditation, and yoga.

Take a probiotic.
Probiotics are live bacteria that are similar to the good bacteria that you already have in your body. They help to support your metabolism, weight management, and your immune system.

Stay hydrated

Drinking enough water helps support your gut in the digestion of soluble fiber and also helps to aid in the balance of good bacteria in the gut.

Incorporate fermented foods

Fermented foods are rich with good bacteria that both benefit your gut and can prevent inflammation. Pass the pickles!

Stay active

Exercising regularly will increase the production of short-chain fatty acids, which help to keep your gut barrier strong and make it harder for unwanted bacteria to grow.

In a town where breweries are all the rage, something new is brewing in Hampden, and it isn’t beer or coffee.

Longtime friends Adam Bufano, Sergio Malarin, and Sidharth Sharma founded Mobtown Fermentation in May 2014 and make kombucha, a fermented beverage that contains green tea, distilled water, probiotic cultures, and natural fruit juices. The drink has been gaining popularity lately as a healthy substitute to soda. Bufano and Malarin—who are stepbrothers—were first introduced to kombucha by their health-conscious parents and decided to try brewing their own.

Similar to yogurt, the probiotic bacteria in kombucha is said to help sustain the enzymes that occur naturally in your gut. Kombucha is also said to aid in digestion and boost your immune system, all while giving you the carbonation you crave from other less-healthy alternatives.

After sharing their creation with friends and receiving a wildly positive response, they decided to make things official, and, with the help of Sharma, Wild Kombucha was born. Now sold at several local cafes and shops including Charmingtons, Eddie’s, and Milk & Honey Market, Wild Kombucha is available in three flavors including their latest, elderberry.

“Our recipe is refined to appeal to a more general audience,” says Bufano, who describes Wild Kombucha as simplistic and raw, with all of the ingredients listed on the label so it doesn’t intimidate people who have never tried the drink before.

“Our mission is making it approachable in price point and flavor while keeping it local,” notes Malarin.

Since kombucha is technically a “live” product that needs to be refrigerated and contains no artificial preservatives, Mobtown Fermentation plans on keeping distribution regional to ensure it is delivering quality.

“We are willing to go that extra mile to make our drink better. We are always trying to improve,” says Sharma.

With a new, larger brew space in the works and more projects on the horizon (like a probiotic ginger ale they are prepping for spring), it seems this trendy libation is here to stay. “We have a lot brewing right now—pun intended.”

From food trucks to fine dining, fermented foods—like kimchi, sauerkraut, and miso—are appearing on menus around town. Not only do these foods pack bold flavors, they’re good for our bodies, as well.

“I’ve always liked the way miso tastes,” says Juliana Converse, a writer living in Baltimore. “When I realized it was probiotic, I tried to eat more of it because it’s good for the gut.”

Fermented foods like miso—a Japanese seasoning made from fermented soybeans—are rich in enzymes and acids, making it easier for organs to break down food and absorb nutrients.

“When you add sea salt to fresh produce [like cabbage], you wake up colonies of lactic-acid-loving bacteria, or lactobacillus,” says Meaghan Carpenter, co-owner of Belvedere Square Market’s Hex Ferments, which specializes in fermented foods. “That’s going to line your gut with billions of good guys that are going to help your gut break down the foods you eat.”

Good bacteria also help to keep inflammation and food sensitivities in check, according to nutritionist Kasia Kines of Holistic Nutrition Naturally in Baltimore. “They help provide energy for the colon, they crowd out pathogens, [and] might support a healthier weight and a stronger immune system,” says Kines.

The probiotic revolution is backed up by data, with science showing the strong interconnectivity of the gut to the rest of the body, according to Dr. Gerard Mullin, associate professor of medicine at The Johns Hopkins Hospital and author of the upcoming book The Gut Balance Revolution.

“The gut is kind of like what the brain was several years ago and what the heart was before it. It’s not as sexy, but it’s your inner being,” says Dr. Mullin. “Your gut—it’s the core of your health.”