Fermented foods have a long tradition
It may sound strange, but most bacteria are our protectors and do not harm our bodies. Therefore, it makes sense to consume foods and beverages that help keep these beneficial bacteria in your body. Fermented food contains many of these good and useful bacteria and also provides you with vitamins, minerals and valuable enzymes.
You are probably already unconsciously familiar with a wide variety of fermented foods from your everyday life:
Such as
- kombucha
- kefir
- kimchi
- yogurt
- miso
- sauerkraut
- different types of cheese
What happens during the fermentation of food?
People have been fermenting food for hundreds of years. Fermentation used to be a simple solution for being able to eat food even in the cold winter. Fermented foods are rich in nutrients and important probiotic bacteria and last forever. Fermentation of foods or drinks, such as kombucha, is not a highly complicated industrial process. If you take a closer look at the process of fermentation (fermentation), the starch and sugar present in the "organic material" (food) are broken down with the help of enzymes and microorganisms and converted into acid, gases or alcohol. It is a completely natural process that can take place under oxygen-poor conditions. The basic requirement for fermentation are microorganisms, such as lactic acid bacteria.
Why can fermented foods be good for your gut and your health?
- On the one hand, the good bacteria described above can develop, which are essential for a healthy and active intestinal flora in the human body.
- In addition, the formation of acids leads to a low pH value, making it difficult for unwanted harmful bacteria to colonize the body. Their necessary breeding ground is practically taken away from them.
- The immune system is also largely located in the intestines and can benefit from fermented foods.
- For people with irritable bowel syndrome, fermented foods can help digest food more easily and reduce pain and discomfort.
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