Embracing Life With Cancer
Learn how to embrace each day and live a happy life while faced with the challenges that come along with a cancer diagnosis.
In the past people primarily used fermentation to preserve foods and improve flavor. In recent years, there has been a resurgence of attention being paid to the age-old tradition of fermenting foods.
From the tangy bite of kimchi, sauerkraut and blue-cheese, to probiotic-rich yogurts and kefir, and the refreshing fizz of kombucha, fermented foods are making a comeback in modern diets. Not only do they offer tantalizing flavors and textures, incorporating fermented foods into your diet can enhance digestive health, boosting your immunity as well as a plethora of health benefits backed by science. Here are some key reasons why you should consider adding fermented foods to your meals.
Fermentation is a time-honored, natural process in which microorganisms, such as bacteria, yeast, or fungi, break down carbohydrates – such as starch and sugar – into alcohol or acids. This process not only helps preserve the food, but the alcohol or acids enhance its nutritional profile and give fermented foods their distinct zest and tartness.
During fermentation, these bacteria synthesize vitamins, minerals and beneficial bacteria, known as probiotics, which have been shown to improve immune function as well as digestive and heart health. These bacteria also produce compounds known as biologically active peptides, which are also well known for their health benefits.
ANCIENT PRESERVATION:
Fermentation is a time-honored, natural process in which microorganisms, such as bacteria, yeast, or fungi, break down carbohydrates - such as starch and sugar - into alcohol or acids. This process not only helps preserve the food, but the alcohol or acids enhance its nutritional profile and give fermented foods their distinct zest and tartness.
The microorganisms contributing to the fermentation process have been associated with many health benefits and have recently become the focus of much attention – in fact, fermented foods are often more nutritious than their unfermented counterpart. They provide many health benefits such as antioxidants, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity.
Here are some of the key health benefits:
HEALTH BENEFITS:
Fermented foods have been associated with positive health effects including improved digestive health, stronger immunity, and increased availability of beneficial nutrients.
MIGRAINE WARNING:
Fermentation increases the level of tyramine, a natural substance found in certain foods and a well-known migraine trigger. So if you suffer from migraines you may want to limit your intake of these foods.
Fermented foods are considered safe, however, some individuals may experience side effects due to the high probiotic content. The most common side effects are temporary increase in gas and bloating. Fermented products may also contain high levels of added sugar, salt, and fat – so read nutrition labels to ensure you’re making a healthy choice.
SAFETY TIPS:
When fermenting at home, follow recipes closely for safety purposes. Incorrect temperatures, fermentation times, or unsterile equipment can cause the food to spoil, making it unsafe to eat.
POSSIBLE SIDE EFFECTS:
Fermented foods may cause some initial side effects, such as gas and bloating. If fermenting at home, always follow recipes to avoid spoilage and read nutrition labels when consuming store-bought products.
Fermented foods offer a wide assortment of benefits for your body and mind, from aiding digestion, to boosting immunity, and supporting mental and metabolic health, this ancient method of food preservation brings with it a slew of modern health benefits backed by science. So go ahead, and embark on a culinary adventure of the vibrant world of fermented foods – your taste buds and your body will thank you for it.
SOURCES
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