Before there existed refrigeration, people used the age-old practise of fermentation to preserve food and beverages. Fermented meals and beverages are produced using controlled microbial growth and enzyme reactions that transform some of the food’s ingredients into other molecules.
When bacteria, yeast, or fungus break down organic components like sugars and starches during fermentation, alcohol or acids are generated. These operate as natural preservatives and enhance the flavour and texture of fermented foods while also giving them a distinctly strong, salty, and somewhat sour flavour.
Many distinct elements play a role in fermentation. These include the microorganisms that are present, the nutritional content of the ingredients, and the environmental conditions they are subjected to. This indicates that each of these components helps to produce tens of thousands of different varieties of fermented foods, each with an own nutritional profile. Continue reading as we go over the advantages of fermented foods.
Benefits of eating fermented foods include:
1. Better digestion
The probiotics produced during fermentation can help restore the balance of friendly bacteria in your stomach, which may also aid with some digestive ailments. Probiotics may be able to ease the uncomfortable symptoms of irritable bowel syndrome (IBS), a common digestive disorder. Furthermore, eating foods that have undergone fermentation may lessen the severity of constipation, bloating, gas, and diarrhoea.
- Aids in reducing hypertension
Consuming foods that have undergone fermentation can lower your chances of getting high blood pressure. Miso and natto are two common soy products. Fermented dairy that includes a range of beneficial bacteria and yeast is also advantageous. They advocate for the inhibition of an enzyme associated with increased blood pressure. Regularly eating fermented foods can lower your blood pressure if it is already high by a few points on both the diastolic and systolic readings.
- microbial resistance
In addition to having beneficial microorganisms, fermented foods also contain antimicrobial qualities that ward off opportunistic and pathogenic germs, which may help maintain the balance of the gut microbiome overall. Kefir grains are resistant to many intestinal pathogens and opportunists due to their antibacterial and antifungal properties.
- Enhances mood
It appears that fermented foods may have a big impact on how the stomach affects our emotions and behaviour, and our understanding of the stomach’s function in these processes is fast expanding. Some probiotic bacteria strains, which are typically found in fermented foods and include Lactobacillis helveticus and Bifidobacterium longum, may alleviate the signs of sadness and anxiety.
- Increases immunity.
The microbes in your gut have a significant impact on your immune system. Due to their high probiotic content, fermented foods can boost your immune system and reduce your risk of infections like the common cold. A lot of fermented foods also contain high levels of iron, zinc, and vitamin C, all of which have been found to help a stronger immune system.
Common examples of fermented foods include yoghurt, tempeh, kombucha, kefir, sauerkraut, kimchi, and sauerkraut. These foods can reduce the risk of heart disease while enhancing immunity, digestion, and weight loss. Not to mention that fermented foods add tang and zest to cuisine and are a fantastic addition to a balanced diet.