I've been reading a lot about the benefits of fermented foods lately. I have to admit, I was not initially drawn to stuff like sauerkraut, kimchi, and kombucha. Even the names of these things sound scary and vaguely rancid. I don't know exactly what kombucha IS, and I am afraid to ask. Nevertheless, there seem to be numerous reasons why we should all be adding more fermented foods, and a wider variety of them, to our daily diets.
The following passage was taken from the Jade Institute's website and was written by C. Micleu:
The increased vitamin and micronutrient levels in fermented foods are significant factors in the promotion of health. Depending on the strains of bacteria present, fermented dairy products have increased levels of folic acid, pyroxidine, B vitamins, riboflavin, and biotin. Fermenting vegetables and fruits increases the bioavailability of amino acids, particularly lysine and methionine, and the anaerobic environment of the fermentation process preserves the vitamin C content of the foods. When grains are fermented, the activity of phytic acid is decreased. Phytic acid is an "anti-nutrient" that binds minerals, particularly zinc, calcium, iron and magnesium, preventing their full absorption in the intestines. Since fermenting grains reduces the phytic acid content, it enables the body to absorb more minerals.
Research clearly shows that fermented foods aid digestion, support immune function, and benefit overall nutritional status by increasing B vitamins and omega-3 fatty acids. Consuming these foods creates a protective environment against harmful pathogenic microorganisms in a number of ways. Live lacto-bacteria crowd out or overwhelm unhealthy bacteria. Lactic acid, hydrogen peroxide, and other byproducts of the fermentation process also make the intestinal environment hostile for undesirable organisms. And last, as a byproduct of their metabolism, these beneficial bacteria also create a short chain fatty acid that is used as a source of "fuel" by intestinal cells to grow healthy intestinal tissue.
Empirical research has identified a long list of health conditions that may be helped by consuming foods containing lactic acid bacteria, including colitis, constipation, diarrhea, gas, gastric reflux, heartburn, Crohn's disease, gum disease and high cholesterol. Recent studies have even shown a positive effect of probiotics on autism and obesity.
Hi. It's me again. Basically, the health of our "gut" affects not just the obvious things like digestion and elimination. Our intestines are responsible for producing hormones which affect all areas of our health. Our gut is the largest and most active part of our immune system, responsible for fighting off disease and infection. When we feel a loss of energy, motivation, or joy, it could actually be an intestinal problem!
So what are these fermented foods we should all run out and buy right now? They include fermented vegetables, like sauerkraut, kimchi (Korean picked cabbage), and pickled daikon (radish). Dairy products include yogurt, buttermilk, and kefir. Kombucha is some kind of fermented beverage, I think! (I did a quick google search and found out it is TEA!) Other fermented products include miso (soybean paste), natto (soybeans), and tempeh (soybeans or possibly grains).
If you have a local Asian grocery, like we do here in Howard County at Lotte Plaza, you will easily find all of the above products. I recommend adding a small amount of fermented food to your daily regimen before winter arrives. Boost your immune system now and reduce the chances of getting sick during cold and flu season.
hocofoods@@@
The following passage was taken from the Jade Institute's website and was written by C. Micleu:
The increased vitamin and micronutrient levels in fermented foods are significant factors in the promotion of health. Depending on the strains of bacteria present, fermented dairy products have increased levels of folic acid, pyroxidine, B vitamins, riboflavin, and biotin. Fermenting vegetables and fruits increases the bioavailability of amino acids, particularly lysine and methionine, and the anaerobic environment of the fermentation process preserves the vitamin C content of the foods. When grains are fermented, the activity of phytic acid is decreased. Phytic acid is an "anti-nutrient" that binds minerals, particularly zinc, calcium, iron and magnesium, preventing their full absorption in the intestines. Since fermenting grains reduces the phytic acid content, it enables the body to absorb more minerals.
Research clearly shows that fermented foods aid digestion, support immune function, and benefit overall nutritional status by increasing B vitamins and omega-3 fatty acids. Consuming these foods creates a protective environment against harmful pathogenic microorganisms in a number of ways. Live lacto-bacteria crowd out or overwhelm unhealthy bacteria. Lactic acid, hydrogen peroxide, and other byproducts of the fermentation process also make the intestinal environment hostile for undesirable organisms. And last, as a byproduct of their metabolism, these beneficial bacteria also create a short chain fatty acid that is used as a source of "fuel" by intestinal cells to grow healthy intestinal tissue.
Empirical research has identified a long list of health conditions that may be helped by consuming foods containing lactic acid bacteria, including colitis, constipation, diarrhea, gas, gastric reflux, heartburn, Crohn's disease, gum disease and high cholesterol. Recent studies have even shown a positive effect of probiotics on autism and obesity.
Hi. It's me again. Basically, the health of our "gut" affects not just the obvious things like digestion and elimination. Our intestines are responsible for producing hormones which affect all areas of our health. Our gut is the largest and most active part of our immune system, responsible for fighting off disease and infection. When we feel a loss of energy, motivation, or joy, it could actually be an intestinal problem!
So what are these fermented foods we should all run out and buy right now? They include fermented vegetables, like sauerkraut, kimchi (Korean picked cabbage), and pickled daikon (radish). Dairy products include yogurt, buttermilk, and kefir. Kombucha is some kind of fermented beverage, I think! (I did a quick google search and found out it is TEA!) Other fermented products include miso (soybean paste), natto (soybeans), and tempeh (soybeans or possibly grains).
If you have a local Asian grocery, like we do here in Howard County at Lotte Plaza, you will easily find all of the above products. I recommend adding a small amount of fermented food to your daily regimen before winter arrives. Boost your immune system now and reduce the chances of getting sick during cold and flu season.
hocofoods@@@
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