What does the fermentation process mean?

It seems like the primary food trend for weight loss now is fermented food. Of course, people use the fermentation process for centuries to preserve their food. But now we know that it promotes the production of beneficial enzymes and probiotics – bacteria necessary for the stable functioning of the internal system, the elimination of toxins, and the maximum absorption of nutrients.

In fact, fermentation is a change in the chemical composition, structure, and other properties of food. Organic substances such as sugar and starch are broken down to release ethyl alcohol, carbon dioxide, and others during this process. Therefore, fermentation allows obtaining fundamentally new food because it modifies it. For example, hot, fresh garlic darkens, becomes sweetish, and loses its pungent aroma.

What fermented foods contribute to?

– the proper functioning of the digestive tract;
– relief of symptoms of irritable bowel syndrome;
– support of the immune system;
– reduction of chronic inflammation that develops resistance to leptin and insulin, which is one of the underlying causes of obesity;
– a healthy concentration of B vitamins;
– assimilation of omega-3 acids;
– the production of digestive enzymes, lactase, and lactic acid;
– fight against harmful bacteria;
– removal of toxins and heavy metals from cellular tissue;
– skin health and mood enhancement.

Are fermented foods really good for you?

Of course, it all depends on the product itself. It is unlikely that alcohol is beneficial for the body. Still, sauerkraut, pickled apples, clabber, or kefir definitely can bring significant benefits to your body. They contain probiotic bacteria that have a positive effect on the gut microbiome. And in turn, deviations in the microbiome are associated with the development of chronic diseases, inflammatory processes in the gastrointestinal tract, and problems with the cardiovascular system.

But remember that even for a healthy person, excessive consumption of fermented foods can cause flatulence and bloat. Any fermented food has an acidic environment, which means that such foods increase the production of gastric juice. Therefore, they will be helpful for people with low stomach acidity. And again, consuming probiotic-rich foods, you shouldn’t expect dramatic before-and-after changes. Still, scientists claim that probiotics may improve gut problems, for instance, for those people who take antibiotics.

What foods are good for fermenting?

People are fermenting most foods, fruits and vegetables, nuts and seeds, cereals, eggs, dairy, pork and beef, or even fish. In addition, clabber, yogurt, kefir, sour cream, wine, beer, cider, sauerkraut, pickled cucumbers, miso, kimchi are naturally fermented foods.

Fermented foods, like sauerkraut, infuse delightful flavors, aid in appetite control, and diminish cravings for unhealthy snacks. Crafting them at home is effortless. Begin with vegetables, dairy products, and even sauerkraut for a straightforward approach. Unlock the potential of simple raw ingredients, fostering a healthier kitchen and cultivating beneficial gut bacteria.