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Food fermentation has been popular in various cultures for centuries, and now the process is getting a lot of attention again. Until recently, it was called fermentation, but now the word "fermentation" is increasingly used. Historically, this method was only used as a way to preserve food long before refrigerators appeared.
In the fermentation process, microorganisms convert organic compounds into alcohol or acids. For example, starch and sugar in vegetables and fruits are converted into lactic acid, which acts as a natural preservative.
Fermentation not only helps preserve products, but also benefits health. Thus, the conversion of sugar and starch enhances the action of natural beneficial bacteria in foods. Such bacteria are called "good" or probiotics - they help with many health problems, especially with the digestive system.
It is the bacteria that live in the intestines that play a key role in the work of the immune system. They normalize digestion and promote the assimilation of nutrients. At the same time, there are also bad bacteria that should not be discounted. It is important to maintain the right balance between the two types of bacteria. The modern rhythm of life and nutrition often contributes to dysbacteriosis, disruption of intestinal flora. This is especially caused by a stressful life and the consumption of products with a high content of refined sugar. Probiotics will help restore the necessary balance.
Add these foods to your diet
Kefir contains several types of bacteria and yeast, it is rich in minerals and vitamins, especially B vitamins and vitamin K.
Sauerkraut - it is generally Ukrainian national superfood. This simple dish is rich in fiber, vitamins of group B, A, C and K, and is also an excellent source of sodium, magnesium, calcium and iron.
kimchi spicier than sauerkraut. This product is rich in iron, calcium and selenium, as well as B vitamins.
Japanese miso is a paste made from fermented soybeans and grains, it contains many minerals, folic acid, vitamins E and K.
Kombucha - another drink that is gaining a new wave of popularity. Carbonated fermented kombucha tea with a sour taste is a great option to achieve the necessary balance between "bad" and "good" bacteria.
