Fermentation of products

In our article "Fermentation of products" you can find out what fermentation is and why it is used.

Scientists already now call fermentation products "food of the future". But these products have been known for a long time (oriental kimchi, spicy dishes with sauerkraut, miso, tempe and yogurt, soy sauce). Such dishes protect from cancer, contain nutritious, antibacterial and antiviral substances. Preservatives are harmful, but canned products thousands of years ago: the ancients stored them in seawater and added live cultures for the fermentation process. Lactobacilli digest sugar, creating lactic acid, which protects a niche from other pathogenic bacteria. Fermented products normalize digestion: lactobacilli release useful substances, including vitamins B and K, vitamin C is retained (in other long-term types of storage it is destroyed). The fermentation process also neutralizes phytic and oxalic acids.
They interfere with the absorption of nutrients. Lactobacilli help to assimilate lactose (it is poorly digested by an adult organism). "Pay money to a store where you sell miso, not a doctor," is the saying of the ancient Edo era (Japan).

Fermented foods contain living organisms, so treat it carefully. In the store, such products should be in the cooling section, the package should have the inscription "live active cultures", (pasteurized products do not contain live crops).

One of the national Korean products is often used in the preparation of cabbage with hot pepper, garlic and ginger. Recent studies have shown that such cabbage can be much more effective in fighting cancer than raw or boiled.

This is the main drink of the Caucasus and Central Asia. Has a pleasant sour taste. Contains more probiotics than yogurt. It is the most famous lactobacilli-enriched product in the American diet. Homemade yogurt has a more liquid consistency and a more intense taste, in contrast to factory-made yoghurt.

Very popular in Germany, is a source of vitamin C. There is one story associated with sauerkraut. The British captain and explorer James Cook supplied his ship with a lot of sauerkraut and thanks to this saved his team from scurvy.

Fermentation of soybeans for several years in wooden vats, then to make from it this traditional Japanese seasoning. Studies have shown that women who regularly eat miso reduced the risk of breast cancer by 50%.

The neutral flavor of this Indonesian soy-based product makes it ideal for making spices and sauces. Also, the pace protects against cancer (rice milk). Because of its sweetness, it produces excellent products. It is enriched with the same crops as miso.

It is very acidic (a sign of a high content of lactobacillus) and a low-alcohol beverage made from stale bread. Abroad, he became famous for the novel "Anna Karenina" by Leo Tolstoy (a tea mushroom). This is an effervescent drink made from tea.

Kombuchu first used in China. Fermented with germinated seeds water. He is often credited with combating yeast Candida infections because of the high content of probiotics in it.

Such products will help you maintain the body healthy and protect you from annoying "female" problems. Therefore, when you go to the market for food, do not forget to grab at the same time and miso with tempeh. These products are natural and therefore enjoy wide popularity among people who support a healthy lifestyle.