2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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.
Lactic acid destroys harmful bacteria in the intestines and contributes to better digestion. Fermented foods are very easy to digest. They improve intestinal hygiene and supply suitable ingredients for the production of their own vitamins in the intestines. These products are also an excellent preventive food against constipation.
Now you understand why fermented foods such as sauerkraut, pickled greens, sour black bread and yogurt are always perceived as maintaining good health and rejuvenating foods. In addition, they successfully treat arthritis, ulcers, colds, digestive disorders, and even insidious cancer.
It is necessary to make the stipulation that sauerkraut and pickles purchased from the store cannot be considered foods with natural lactic acid because they do not contain it. In most cases, they are prepared with various toxic chemicals and preservatives.
Make your own fermented foods, if of course you have the ability and desire.
Here is an interesting recipe for making homemade kefir.
Kefir is a fermented milk drink originating from the Turkic, Mongolian and Tibetan peoples inhabiting Central Asia. It is especially popular in Russia and the former Soviet republics. To prepare it you need kefir beans. Kefir grains are a combination of bacteria and yeast in a matrix of proteins, lipids and sugars. The beans are very similar to cauliflower. Kefir beans cannot be produced - you must get them from another kefir lover.
Put a tablespoon of kefir beans in a glass of milk, stir them and leave them at room temperature overnight. The milk is ready when it coagulates. Kefir is a real "elixir of youth", used by centenarians in Bulgaria, Russia and the Caucasus as part of their daily diet.
Recently, kefir has revived and become very popular due to new research and discoveries related to the benefits of this drink and the probiotics it contains. Many different bacteria and yeasts are found in kefir grains, which are complex and variable colonies of microorganisms.
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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.
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.
The Amazing Benefits Of Fermented Foods
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.
Journey To Chinese Cuisine: Fermented Black Beans
Fermented black beans are a very popular ingredient in Chinese cuisine. Fermented black beans are made from soybeans that have been dried and fermented with salt, as well as spices such as hot peppers and / or wine and possibly ginger. They often appear in dishes such as shrimp with lobster sauce.
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.
