BENEFITS OF FERMENTED FOODS
People living in different cultures have used fermented vegetables, milk products, some fish, meats and grains throughout centuries. It is easy to make fermented vegetables and fruit at home. They are versatile, colourful, easy to keep and varied in their uses. Here are the main health benefits of fermented vegetables and fruit:
- Fermentation makes them available for longer periods of time, thus extending their life, with minimum disturbance to plant enzymes. This is especially valuable in countries with cold climate which don’t benefit from fresh locally grown produce all year round.
- Fermentation enables beneficial bacteria to partially break down vegetables and fruit makes them easier to digest. Some vegetables, such as cabbage, are much more fully absorbed when fermented.
- Fermentation creates natural acids that work in synergy with the body’s own pH balance;
- Many beneficial bacteria absorbed with fermented vegetables are part of the bacterial make-up in the large intestine, where they contribute to supporting the immune function of the digestive tract and protecting the host (us) from harmful bugs and viruses.
- Fermented foods are known to help manage some diseases and disorders, such as, among others, constipation and IBD.