2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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.
For us Bulgarians, this type of food has been well known for centuries and traditionally most of them are present on our table mainly during the winter months.
To the group of fermented foods These include yogurt, kefir, apple cider vinegar and naturally fermented vegetables, popular in our country as pickles - cucumbers, carrots, cauliflower, red peppers, garlic and of course sauerkraut.
Some others popular fermented foodsbut not very common in Bulgaria are Kombucha - fermented tea and Kimchi - a traditional Korean dish of fermented vegetables, mostly cabbage, similar to Bulgarian sauerkraut, to which are added spices such as red pepper, garlic and onion juice, tomatoes and other.
Fermented foods are known to be useful for their claims that they improve digestion and ennoble the microorganisms that live in the gut, reduce inflammation, strengthen the immune system and are a good ally in weight loss.
However, according to the British microbiologist, Ms. Manal Mohammed, in addition to the beneficial properties they have, this type of food also carries some risks.
For example fermented foods and beverages may cause allergies, to facilitate the growth of bacteria resistant to antibiotics and lead to unpleasant side effects such as fatigue, sleep problems, itching, rashes, diarrhea, nausea, vomiting, in rare cases even low blood pressure and cardiac arrhythmia.
According to Ms. Manal Mohammed, these possible risks are due to the presence of histamines, which are found in probiotic-rich foods such as fermented foods. Some people's bodies do not produce enough enzymes to break down these histamines, as a result of which they enter the bloodstream and cause reactions.
Fermented foods can be harmful, especially for the elderly or those with a compromised immune system, as there is a risk of serious infections caused by the live bacteria they contain.
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Fermented Vegetables - All The Benefits
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.
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.
Frozen Foods Carry Risks
Frozen semi-finished products are becoming increasingly popular. But don't you think they are as useful as before freezing? According to the legislation, all components that make up the product must be described sequentially depending on their quantity in the product.
