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5 REASONS TO INCORPORATE FERMENTED FOODS IN YOUR DIET 

AUTHOR: Sarah Subrize

So what is fermentation?

Fermentation is an ancient technique for preserving food and drinks where microorganisms like bacteria use microbial and enzymatic actions to convert sugars and starch into other compounds such as lactic acid or alcohols.  Fermenting food not only boosts the food’s shelf life and nutritional value but has been associated with a range of health benefits and can give your body a dose of healthful probiotics! Fermentation is used in many food production methods that you will learn about below.

BENEFITS OF EATING FERMENTED FOODS:

They preserve food.

Lacto-fermentation allows you to store these foods for longer periods of time without losing the nutrients.

Improves digestive heath and makes food easier to digest

Probiotics produced during fermentation may help restore balance of the good bacteria in your gut and this may alleviate some digestive problems if eaten consistently. It is often suggested that people add in fermented foods to their diet if they regularly experience gut issues.

Fermentation also helps break down nutrients in food, making them easier to digest. For example, people who have difficulty digesting lactose in milk products may have an easier time when it is fermented into high quality yogurt, kefir or some cheeses because the lactose is partially broken down into a more digestible form.

Some plants contain compounds that reduce the body’s ability to absorb essential nutrients. Fermentation helps break down and destroy these compounds— such as phytates, tannins and lectins. This reduction in those compounds also helps increase the bioavailability of some dietary nutrients particularly B vitamins and calcium.

They bump up the nutrition:

Eating fermented foods will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics especially have also been shown to help improve bowel health, aid digestion, and improve immunity!

Some plants contain compounds that reduce the body’s ability to absorb essential nutrients. Fermentation helps break down and destroy these compounds— such as phytates, tannins and lectins. This reduction in those compounds also helps increase the bioavailability of some dietary nutrients particularly B vitamins and calcium.

They taste great.

Most fermented foods have a unique flavor to them that foodies love: a little sour and savory. The process can totally change the flavor of the vegetable. For instance, many people don’t like radishes because of their strong earthy taste and bite, but those tastes become subdued once the radish is fermented.

Play around with different fermented foods because they bring unique flavors to a dish, flavors you might not normally experience.

Takeaway:

Regular consumption of fermented products, such as yogurt and kombucha, may improve digestion, help improve gut health, and get you experimenting in the kitchen with new flavors!

Shop our collection of fermented foods from St. Pete Ferments & assorted kombuchas.

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