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The Health Benefits of Fermented Food

The Health Benefits of Fermented Food

Image Credit: Breakfast With Flowers

When foods are fermented it means that they have been through lactofermentation. This is the metabolic process where natural bacteria, yeast or fungi feeds on the sugar and starch in the food, and change it into alcohol or acids. Some of the most popular fermented food can include yoghurt, kimchi, kombucha, tempeh, sauerkraut and cheese.

1: Fermentation restores gut health

Strong gut bacteria is extremely important for comfortable living. Throughout the process of ageing our production of the required digestive enzymes for digestion decreases, and eating fermented food can help aid the stomach when this occurs. If you suffer from digestive issues, eating fermented food is believed to significantly help balance the production of stomach acids. When hydrochloric acid is low in the stomach, fermented foods increase the acidity of gastric juices to ease digestive discomfort. However, when stomach acids are too high, fermented foods can assist by protecting the stomach lining.

2. It has properties which fight cancer

Fermented foods are increasingly recognised as being helpful in lowering risk of cancers in the colon, liver, breast, and small intestine. The probiotic strains which are generated in the fermentation process are believed to remove body toxins.

Kimchi is a fermented dish which is comprised of probiotic strains that destroy organophosphorus pesticides. Kimchi comes in various forms, including a delicious soup made with our Spice Paste for Korean Kimchi Soup which has fermented chilli peppers and vegetables to create a hearty spicy, tangy soup!

3. Fermented food cuts the sugar content of foods significantly

Another bonus of eating fermented food is that it is known to help reduce sugar cravings. It increases the number of healthy bacteria, and this in turn subdues the microbes which cause sugar cravings. It  also cuts the content of sugar in foods, as these sugars are converted during the fermentation process. 

4. Fermented food increases micronutrients

Some strains of lactic acid bacteria created during fermentation can help to increase the B vitamins in foods, including Vitamin B-12 which is an essential vitamin for the body to effectively function. B-12 is believed to treat anaemia, assist memory loss, slow ageing, and boost energy and mood.

5. Fermented food helps boost our immune system

Fermentation of some food such as yoghurt is suggested to strengthen the immune system by increasing the antibodies that fight infectious diseases. Lactic acid ferments, for example in sauerkraut, are suggested to support the immune system while creating antioxidants.

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