2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Over the centuries, hundreds of cultures and civilizations have perfected fermentation as a good way to preserve perishable foods that spoil easily in warm climates. In general, fermentation preserves food because cultured microorganisms develop in the products, which do not allow the growth of bacteria that spoil the products.
Deliberate maintenance of these microorganisms and yeasts is a selective environment that not only preserves the food and gives it often a unique taste, but it turns out that it also makes it extremely useful for health.
First of all, fermented foods are extremely nutritious and are easily digested by the body. This is due to the beneficial microorganisms involved in the fermentation process. They cause the formation of live enzymes, vitamin B and proteins, which gives a boost to the digestive system and it begins to work faster.
Fermentation also increases the bioavailability of minerals in the body. This strengthens the whole human body and immunity in particular. Microorganisms taken with this type of food break down complex proteins, carbohydrates more easily and help to assimilate fats more easily.
In summary, fermented foods play an essential role in maintaining a healthy and rich intestinal flora. Thus, the body can absorb substances much better than us. This helps to stop gaining weight, reduce the accumulation of harmful toxins and improve metabolism.
It is also worth mentioning that in addition to aiding digestion, lactic acid bacteria present in fermented foods also alter the pH balance in the gut, which is associated with longer life and good health. The same bacteria create omega-3 fatty acids, which are essential for the immune system.
It has been proven that 80% of our immune system is located in the walls of the gut. So while you enjoy homemade yogurt, kefir or exotic kobucha, you are actually building a strong immune system that will help you fight disease.
What exactly are fermented foods? Many nations around the world have typical fermented foods. For Bulgarians for centuries, this is yogurt, fermented under the action of the unique and well-known bacterium Lactobacillus Bulgaricus. Ripe cheeses and yellow cheeses from raw milk, sauerkraut, fermented pickles, fermented apple cider vinegar are products that can help us be healthier.
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Imagine the old days - without refrigerators, year-round production of fruits and vegetables and trade with distant lands. To preserve food, man had to use beneficial microorganisms. It is they who turn milk into cheese, grapes into wine, and vegetables into pickles.
The Amazing Benefits Of Raw Potatoes
There is almost no person who does not love potatoes . We eat them fried, baked, boiled and in combination with almost everything. Moreover, root vegetables contain many useful substances that help us be healthy. Against the background of all the culinary opportunities that potatoes provide, few people know that they have incredible benefits for us even in the raw state.
Fermented Foods Are A Must If You Want To Be Healthy
Fermentation processes have been known since ancient times. Our grandmothers are fully aware of the benefits of home-made pickles obtained by natural fermentation, homemade yogurt and dairy products. Apart from being delicious, they are also very useful for the body because they contain live microorganisms that serve as a natural probiotic.
What Are The Benefits Of Fermented Foods?
Many fermented foods, pickles and vegetable pickles are used not only as food but also as medicine. People have been using these foods for centuries without knowing why they have such a healing effect. Natural lactic acid and fermentation enzymes, which are produced during the fermentation process, have a beneficial effect on metabolism and healing properties in some diseases.
What Are The Risks Of Fermented Foods?
Fermented foods are obtained after undergoing a process of lactic acid fermentation, as a result of which natural bacteria have processed the sugar and carbohydrates contained in food into lactic acid. Through this process, food is preserved and enriched with a number of useful nutrients, such as enzymes, vitamins, omega-3 fatty acids and probiotics.
