With a long tradition, fermented foods are left to "age" in such a way that they acquire particular properties thanks to the presence of "good" bacteria
Don't store avocado like this: it's dangerous
One of the new health fads that has been going wild in the United States for some time (actually from a distant Asian tradition and beyond) is that which concerns fermented foods whether they are yogurt, sauerkraut, kombucha tea, kefir or other, the important thing is that they are foods left to "age" which in this way acquire special beneficial properties.
In confirmation of the theories that claim that fermented products are great for health comes a recent research by some scholars from the University of Cambridge who have highlighted how the regular consumption of low-fat fermented foods, such as yogurt, reduces the risk of developing type 2 diabetes, on average by 25%.
But why are fermented foods good for you? When we talk about fermented foods we mean foods or drinks left to age for a few days or weeks so that they can be colonized by good bacteria and yeasts and in this way "pre-digested". These microorganisms feed on those foods and by lowering the level of sugars and starches they make the nutrients present in foods and drinks more easily assimilated by the body.
But not only, the bacteria themselves are beneficial and help restore the balance of the intestinal flora. One of the strains that appears to have excellent properties is that of Lactobacillus which release lactic acid during fermentation.
Fermented food therefore becomes in effect a natural probiotic supplement. "Between 70 and 80 percent of our immune cells are in the gut - explained Alison Clark of the British Dietetic Association - Fermented foods stimulate bacteria that help immunity." That's why these foods can also help in case of cough and cold, as well as obviously for those suffering from irritable bowel syndrome, bloating and flatulence.
But there is also who does not completely agree with this theory, such as Peter Whorwell, a gastroenterologist at Wythenshawe Hospital in Manchester who argues that there is not enough scientific evidence: “How do we know that these foods give enough bacteria? How do we know what types of bacteria they bring? ”.
Finally there is those who believe it is better to use selected probiotics as Glenn Gibson, Professor of Food Microbiology at the University of Reading, who said: “My concern is that the bacterial cultures in fermented foods are more complex, while in probiotic supplements the strains have been tested and shown. health benefits ".
Beyond the opinions, however, many people find it beneficial to include some fermented foods in their diet. Among these we remember in addition to the already mentioned yogurt, sauerkraut, Kombucha tea and yogurt also there mother pasta, miso, soy sauce and Tempeh.
ALSO READ:
LACTIC FERMENTS: WHAT ARE THEY, WHEN TO TAKE THEM AND WHICH ARE EFFECTIVE
FERMENTED FOODS: NATURAL PROBIOTIC SUPPLEMENTS
