Fermented Foods
Definition
Fermented foods are products made through the natural process of fermentation, where microorganisms like bacteria and yeast convert sugars and carbs into acids, gases, or alcohol.
Scientific / Technical Definition
Fermented foods undergo a metabolic process called fermentation, involving the action of microorganisms such as bacteria, yeasts, or molds. This process leads to the conversion of sugars and starches into lactic acid, alcohol, or other compounds, altering the food's nutritional profile and often enhancing its taste and shelf-life.
Benefits
- Improve digestion and gut health by promoting healthy gut bacteria.
- Enhance the immune system by increasing the bioavailability of nutrients.
- May help alleviate symptoms of lactose intolerance due to the action of lactase-producing bacteria.
- Could reduce symptoms of anxiety and depression through the gut-brain axis connection.
- Increase nutrient absorption, such as B vitamins and vitamin K.
Examples
- Yogurt
- Sauerkraut
- Kefir
- Kimchi
- Kombucha
- Miso
Additional Information
- Known issues: Some fermented foods can be high in salt or sugar, which may be a concern for certain individuals. Additionally, those with histamine intolerance might experience adverse reactions to some fermented products.
References
Last updated: 10/19/2024