Fermented foods: properties and benefits

Fermented foods are foods that have undergone a fermentation process . This process preserves food and creates beneficial enzymes, B vitamins, Omega-3 fatty acids and various probiotic strains.The natural fermentation of food has also been shown to preserve the nutrients present in foods and to make food more digestible. This, together with the bevy of probiotics created during the fermentation process, could explain the link between the consumption of fermented foods and better digestion..

They are also excellent fermented foods:

  1. The Kimchi:this spicy Asian fermented cabbage, similar to sauerkraut, provides you with a lot of probiotics. Extensive research indicates that it contributes to colon health, lower cholesterol, better thinking, a stronger immune system, healthy skin and weight loss. Further research also shows antioxidant, anti-aging and immune support properties.
  2. The Tempeh:this food is also used to prepare an Indonesian “dessert”, it has a nutty flavor and a chewy consistency, and for this reason it is often used as a meat substitute in many vegan recipes. Traditionally based on soy and a yeast, it undergoes a controlled fermentation which makes it a great source of probiotic bacteria. Tempeh is also a great source of calcium, iron and magnesium.
  3. Lassi: yogurt and fermented dairy play an important role in Indian cuisine. Lassi is made by combining yogurt and milk (or water) and sometimes fruit and spices to create a great drink rich in probiotics. It digests quickly, helps restore friendly intestinal bacteria and soothes irritation in the colon. Once again, I do not recommend consuming conventional dairy products, especially from cows. If you’re going to drink lassi, it’s best to find a product with goat’s milk. Goat milk tends to digest more easily. If you are vegan, try looking for or making lassi with milk or almond milk organic yogurt.

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