The fermentation process is still used to produce such products like wine, cheese, sauerkraut, yogurt and tea mushroom. Fermented products are rich in useful probiotics and are associated with a number of health benefits - from better digestion to stronger immunity. This article discusses the fermentation of food products, including its advantages and safety.
What is food fermentation?
Fermentation is a natural process by which microorganisms, such as yeast and bacteria, are converting carbohydrates, such as starch and sugar, in alcohol or acid. Alcohol or acid act as a natural preservative and give fermented products special piquancy and tartness. Fermentation also contributes to the growth of useful bacteria known as probiotics. It is proved that probiotics improve the immune function, as well as the health of the digestive system and the heart. Consequently, adding fermented products to its diet can improve your overall well-being.
The fermentation process is still used to produce food such as wine, cheese, sauerkraut, yogurt and tea mushroom
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Benefit for health
A number of health benefits are associated with fermentation. In fact, fermented products are often more nutritious than their non-enmented form. Here are the main advantages of fermented health products:
Improves the health of the digestive system. Probiotics generated during fermentation can help restore the balance of useful bacteria in the intestines and facilitate some problems with digestion. The available data suggests that probiotics can reduce the unpleasant symptoms of irritable intestinal syndrome (CRC), common digestion disorder. One 6-week study with the participation of 274 adults with SRCs showed that the daily use of 125 g of fermented milk milk, similar to yogurt, improved SRC symptoms, including the bloating and the frequency of the chair. Moreover, fermented products can also reduce the severity of diarrhea, bloating, gases and constipation.
Strengthens the immune system. Bacteria living in the intestines have a significant impact on your immune system. Due to the high content of probiotics, fermented products can strengthen your immune system and reduce the risk of infections such as colds. The use of products rich in probiotics can also help you quickly recover when you get sick. In addition, many fermented products are rich in vitamin C, iron and zinc, which, as proven, contribute to the strengthening of the immune system.
Facilitates digestion of food. Fermentation helps split nutrients in food, which facilitates their digestion than their non-enmented counterparts. For example, lactose - natural sugar in milk - splits during fermentation to simpler sugars - glucose and galactose. As a result, people with lactose intolerance, as a rule, are normally eating fermented dairy products, such as kefir and yogurt. In addition, fermentation helps to split and destroy antinutrients, such as fitats and lectins, which are compounds contained in seeds, nuts, beans and legumes that interfere with the absorption of nutrients. Consequently, the use of fermented beans or legumes, such as pace, increases the absorption of useful nutrients, making them more nutritional than non-enmented alternatives.
People with lactose intolerance, as a rule, normally eat fermented dairy products, such as kefir and yogurt
Photo: unsplash.com.
Studies have shown that fermented products can also promote:
Mental health: Several studies tied the probiotic strains of Lactobacillus Helveticus and Bifidobacterium Longum with a decrease in the symptoms of anxiety and depression. Both probiotics are contained in fermented products.
Weight loss: Some studies have discovered a connection between certain strains of probiotics, including Lactobacillus Rhamnosus and Lactobacillus Gasseri, and weight loss and a decrease in abdominal fat.
Heart health: Fermented products are associated with a lower risk of heart disease. Probiotics can also slightly reduce blood pressure and help reduce the overall and "bad" cholesterol LDL.