Nowadays we are always talking about healthy lifestyle and healthy diet. We are ready to spend a lot of money to become healthier, but we forget that there are a lot of free and effective ways to boost our health. One of these ways is to eat fermented food.
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Fermented products are products that undergo the process of lactofermentation. It means that in the process of lactofermentation useful bacteria in vegetables and fruits “eat” sugar and starch and as a result form lactic acid. This substance, on the one hand, protects products from spoilage, and on the other hand, enriches them with enzymes, vitamins B, K and C, omega-3 fatty acids and various kinds of probiotics. Probiotics maintain the intestinal microflora healthy. And healthy intestinal microflora, in its turn, contributes to strong immunity and improves digestion.
What are the benefits of fermented products?
Fermented products influence the production of digestive juice
Fermented products have an ability to alleviate digestive process, when there is too much or not enough acid in the stomach. In case of insufficient production of digestive juice, fermented products help to increase acidity. And on the contrary, when too much acid is produced, fermented food reduces acidity and protects the gastric mucosa from the influence of hydrochloric acid.
The older we are, the less digestive enzymes and juices that we need for proper digestion are produced in our stomach. The consumption of fermented food, such as sauerkraut, yogurt or sour vegetables, can help us to offset this loss.
People with diabetes should eat fermented products
Fermented products improve the work of pancreas, and it is very important for people with diabetes. In addition, in the process of souring under the influence of lactic acid bacteria, fermented food “divides” carbohydrates making them more convenient for digestion. As a result, our pancreas suffers less.
Some recent studies show that fermented products not just improve the functioning of the pancreas, but also contribute to the stabilization of blood sugar (glycated hemoglobin HbA1c, in particular). The use of fermented products does not cause an additional burden to the pancreas, in contrast to conventional carbohydrates. In addition, fermented food is a good source of dietary fiber.
Fermented products contribute to the production of acetylcholine
Acetylcholine is a special substance that supports the transmission of nerve impulses in the body. As to digestion, it helps to develop intestinal motility and prevent or lower the risk of constipation. In addition, it also helps gallbladder, pancreas and stomach to produce a sufficient amount of digestive juice and enzymes. Thus, we can say that fermented products play a role of powerful natural biologically active additives helping the body to produce acetylcholine.
Fermented products are very useful in fighting bacteria
As it has already been said, fermented food contributes to the production of acid in the stomach. And a lot of different bacteria are very sensitive to acidic environment and cannot multiply and exist in it. The list of bacteria which cannot live in acidic environment includes bacteria of such severe diseases as cholera or typhoid fever.
Nowadays people tend to use natural ways to improve their health, for example to eat fermented products. And this is natural. Lactic acid bacteria produce numerous enzymes, natural antibiotics and vitamins. Moreover, lactic acid promotes the growth of useful microflora and makes the food more digestible. Because of these properties of fermented food, you should include it in your diet. Eating fermented food regularly, you can make your body healthier and your immune system stronger.
Fermentation – K’S KWIK NUTRITION CORNER
Fermented Foods – Are They Good For You or Not? – Reports Healthcare
The Benefits of Fermented Foods – The Cottage Kitchen
Could Fermented Foods Boost Your Health? – WebMD
Effect of Probiotic Fermented Milk (Kefir) on Glycemic Control and Lipid Profile In Type 2 Diabetic Patients: A Randomized Double-Blind Placebo-Controlled Clinical Trial – NCBI