Fermented foods are a real panacea for residents of big cities

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Fermentation of products has been popular in various cultures for centuries, and now the process is again attracting special attention. Until recently, it was called pickling, but now the word “fermentation” is increasingly used. Historically, this method was used only as a way to preserve products long before refrigerators appeared.

During fermentation, microorganisms convert organic compounds into alcohol or acids. For example, starch and sugar in vegetables and fruits are converted into lactic acid, which acts as a natural preservative.

Fermentation not only helps preserve products, but also benefits health. For example, the conversion of sugar and starch enhances the action of natural beneficial bacteria in products. Such bacteria are called “good” or probiotics – they help with many health problems, especially with the digestive system.

It is the bacteria that live in the intestines that play a key role in the functioning of the immune system. They normalize digestion and promote the absorption of nutrients. At the same time, there are also bad bacteria that should not be discounted. It is important to maintain the correct balance between the two types of bacteria. The modern rhythm of life and nutrition often contributes to dysbacteriosis, a disruption of the intestinal flora. This is especially true of stressful life and the consumption of foods high in refined sugar. Probiotics will help restore the necessary balance.

Add these products to your diet

Kefir contains several types of bacteria and yeast, it is rich in minerals and vitamins, especially B vitamins and vitamin K.

Sauerkraut is generally a Ukrainian national superfood. This simple dish is rich in fiber, vitamins B, A, C and K, and is also an excellent source of sodium, magnesium, calcium and iron.