The Real Reasons Your Gut Needs Fermented Foods
Fermentation is a natural process that occurs naturally in the human body. Fermenting food means that it contains microorganisms (microscopic organisms) which are able to live without oxygen or sunlight and produce lactic acid, which gives them their characteristic sour taste.
Microbes have been found in all living things including humans, animals, plants and fungi.
Microbial fermentation is a normal part of the digestive system. There are two main types of bacteria: Lactobacilli and Pediococcus.
These microbes are responsible for most of the beneficial functions in our bodies, such as digestion, immune function, skin health, etc. However they can also create harmful toxins if overused or not used properly. When these toxic substances enter into your bloodstream they can cause various diseases such as cancer and heart disease.
There are several reasons why consuming fermented foods could be good for your health. First, there is evidence that some probiotics may help fight off certain infections.
Second, fermented foods contain prebiotic fiber which helps with satiety and promotes healthy bowel movements. Third, fermentation creates vitamins A and C in the intestinal tract which can prevent many chronic illnesses like diabetes, arthritis and even cancer.
Benefits of Fermented Foods for Digestive Health
There are many benefits of fermented foods for digestive health. First, they are high in probiotics (friendly bacteria) which are good for proper digestion.
Second, they can help prevent and treat diarrhea because they replenish the gut with healthy bacteria which helps with the digestive process. Third, they can help with constipation because fiber from the fermented food helps soften the stool and push it through the colon.
Sources & references used in this article:
Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages by MP Mokoena, T Mutanda, AO Olaniran – Food & nutrition research, 2016 – Taylor & Francis
Preparation techniques and nutritive value of fermented foods from the Khasi tribes of Meghalaya by D Agrahar-Murugkar… – Ecology of food and …, 2006 – Taylor & Francis
Focused review: agmatine in fermented foods by F Galgano, M Caruso, N Condelli, F Favati – Frontiers in Microbiology, 2012 – frontiersin.org
Non-dairy based probiotics: A healthy treat for intestine by E Mayer – 2018 – HarperCollins
Biogenic amines in wines by S Bansal, M Mangal, SK Sharma… – Critical reviews in food …, 2016 – Taylor & Francis
Weissella confusa: problems with identification of an opportunistic pathogen that has been found in fermented foods and proposed as a probiotic by RE Anlı, M Bayram – Food Reviews International, 2008 – Taylor & Francis
Dynamic stresses of lactic acid bacteria associated to fermentation processes by MR Fairfax, PR Lephart, H Salimnia – Frontiers in microbiology, 2014 – frontiersin.org
Exopolysaccharides of lactic acid bacteria for food and colon health applications by DI Serrazanetti, D Gottardi, C Montanari… – … -R & D for Food …, 2013 – intechopen.com