Benefits of fermented foods
These days how to live healthy seems to be all the rage. Of late, the topic of fermented foods is emerging to the forefront of the conversation.
This article will discuss what are fermented foods, the benefits of eating raw, unpasteurized fermented foods and and how to incorporate them into your diet.
Prior to the advent of refrigeration, many cultures preserved food such as vegetables, fruit and meat through the process of fermentation.
Fermentation is a naturally occurring food break-down process, which takes place in an anaerobic environment and yields lactic acid. Campbell-Platt (1987) describe fermented foods “ as those foods which have been subjected to the action of micro-organisms or enzymes so that desirable biochemical change causes significant modification to the food.”
For example carbohydrates are broken down into alcohol as in the case of wine. Various other examples of this process include sauerkraut, kimchi, kombucha, kefir, yogurt and miso. Further, it has been found that such foods through lacto fermentation, reduce the risk of pathogenic organisms inhabiting the food.
Benefits of fermented foods
- An increase the beneficial bacteria or probiotics in the gut or gastrointestinal tract
- Increased vitamin production (vitamin C is increased by 50% in sauerkraut as compared to the amount of vitamin C in non-fermented cabbage)
- Increased vitamin K2
- Enhanced immunity
- Decreased diarrhea
- Improved lactose intolerance
- Reduction in serum cholesterol
- Antidiabetic
- Improved digestion
It is believed that we have more bacteria in our gut than we have cells in our bodies and the proper ratio of good bacteria; i.e. lactobacillus acidolphilus, and so on should be 85 percent good bacteria and 15 percent bad bacteria. The bad bacteria is indicative of pathogenic bacteria which can predispose one to disease.
According to Natasha Campbell, M.D. the good bacteria found in our gut are known to regulate over 500 species of bad bacteria.
However, due to antibiotic history (wipes out both good and bad bacteria) leaving the pathogenic bacteria to persist and dominate); with the use of various forms of birth control, processed foods and so on and so forth, we have upset and distorted this delicate balance. Fortunately, there is a way out and it is simple, inexpensive and involves food that can be made at home. Click here for a simple recipe on how to make sauerkraut.
Gwendolyn Moore, MPH, RD is a Rancho Cucamonga writer, Registered Dietitian/Nutritionist and Raw Food Chef--owner of: http://nutritionbygwen.com
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