Fermented foods promote overall health

Food was originally fermented to extend shelf life. Eating fermented food also contributes to a healthy intestinal flora. These bacteria are very important for good health because they regulate digestion, stabilize blood sugar and because they are very nutritious. In Asian countries such as India, Pakistan and Korea, fermented foods such as chutney, miso and kimchi have been on the daily menu for centuries. What is so special about fermented products? And why is it so important to include fermented foods in your diet regularly?

What are fermented foods?

Fermentation was originally used purely to make food and drink more durable. It was later discovered that there were also health benefits of fermenting food and drink.

Fermentation takes place chemical transformations. As a result, the food is changed into more digestible components that provide digestive enzymes, as well as “good” bacteria and nutrients.

Fermented food and drink has a more intense flavor. Fermented food contributes to better digestion and healthy intestinal function, because fermentation increases the number of beneficial intestinal bacteria and enzymes. Nutrients are better absorbed by your body. By fermenting food complex molecules are split into smaller molecules and a pre-digestion of the food takes place, which increases its absorbability. Fermentation also ensures a healthy intestinal flora (this is when there is a good balance between healthy and pathogenic bacteria). A healthy intestinal flora is very important for your immune system, which is responsible for your defense against diseases. A healthy intestinal flora also facilitates the detoxification of harmful substances - such as metals and pesticides - in your diet. Vitamins and minerals work better by consuming fermented foods. This is because enzymes are created by fermentation. And vitamins need enzymes to work. Fermented food increases the alkaline power; this is the ability to neutralize acids. A favorable acid balance is very important for good health. An optimal acid balance also ensures that you feel fit and energetic.

Sauerkraut. This is probably the best known example. In the Netherlands it is mainly eaten as a hearty winter food, often as a stew with smoked sausage. However, what do you pay attention to also eat it in the summer? You can make so many more dishes with sauerkraut. You can eat it for lunch with a sandwich, you can make it into a casserole and even a delicious sauerkraut salad. If you find sauerkraut too sour, you can rinse it a little under running water before cooking. Kefir. A kind of slightly sour milk drink that resembles yogurt. Miso. A fermented paste made from soybeans, rice (or sometimes barley) with salt and koji spores (a type of fungus). Miso soup is of course well known; The Japanese like to eat miso soup with white rice for breakfast. Miso can also be added to sauces or salad dressings. However, never let miso pasta cook, because then it tastes less good. Tempeh or tempeh is a cake made from soybeans. It has a bland taste. It is a versatile food because it absorbs flavors well. It is also a meat substitute. Chutneys. Chutney is a puree of fruit; it is fermented with spices. It is served as a side dish.

Fermented foods are widely available in health food or organic stores. Perhaps you have been inspired by reading this article that you want to ferment your own food. It is not that difficult to ferment food yourself. On the internet you will find numerous recipes to do it. And practically everything can be fermented: cucumbers, beetroot, tomatoes, fruit, peppers, carrots, fish, yogurt, you name it.
Fermented foods are widely available in health food or organic stores. Perhaps you have been inspired by reading this article that you want to ferment your own food. It is not that difficult to ferment food yourself. You will find many on the internet