Many diets from around the world include foods that are
fermented, a chemical process activated by bacteria or yeast by which sugars
are converted to alcohols and carbon dioxide.
In the past it was a way to preserve food and increase or develop
flavour. We know today that fermented
foods offer a number of health benefits too.
·
Through fermentation nutrients are increased and
new nutrients can be formed.
·
Digestive enzymes are increased as well as
acidity, both aiding digestion and nutrient absorption.
·
Beneficial yeast and bacteria are formed that
also help with digestion and nutrient absorption.
·
As well as aiding digestion fermented foods help
the body detoxify, support a healthy colon and bowel elimination, support the
immune system, and help regulate blood sugar.
Likely you are enjoying fermented foods like yogurt, pickles
and apple cider vinegar. But for real
health benefits you should consider having fermented foods every day, or even
with each meal. Think of fermented foods
as condiments. They are condiments for
good health! Here’s a list of fermented
foods to help you out.
Yogurt Sauerkraut Miso Sour dough bread
Kefir Pickles Tempeh Pickled herring
Sour cream Kimchi Kombucha
Crème fraiche Cheese Apple cider vinegar
Don’t be fooled however by lesser versions of the above
foods. Fermented foods need to be
unpasteurized. If the jar of pickles is
sitting on the shelf with no refrigeration it is pasteurized and the healthy
yeast and bacteria destroyed. Dairy
should contain only two ingredients, milk (or cream) and bacteria. Avoid dairy with the words milk ingredients.
If you love spending time in the kitchen try making your own
fermented foods. For more information on
fermented foods and how to make them yourself visit The Weston A. Price
Foundation’s website (www.westonaprice.org). They have a great educational video.
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