How Fermented Foods Contribute to Good Health

Talk of the health benefits of fermented foods has been making headlines in recent months, as though the concept is something new in the world of food. However, did you know that numerous cultures were consuming fermented foods long before probiotics became the magnificent stars they are today?

The concept of food fermentation actually began centuries ago as a way to preserve foods. As people began to experience the assortment of unique flavors that accompanied food fermentation, however, the process became popular as a way to add variety to one's diet.

In recent years, fermentation enthusiasts have begun to bring new life to the ancient world of food fermentation with their recent discoveries of the health benefits that accompany fermented foods.

Probiotics

Studies have shown that eating fermented foods actually introduces probiotics, or beneficial bacteria, into your digestive system. This increases digestibility, improves bowel health and reduces inflammation in your gut. An increased number of probiotics can help with diarrhea, gastroenteritis, inflammatory bowel disease, IBS and even colon cancer.

Better Absorption of Foods

Having the proper balance of good bacteria in your gut (like the bacteria you get from fermented foods) and the right amount of digestive enzymes (also provided by the fermented foods that you consume) can help your body to absorb more of the necessary nutrients that you get from the foods you eat. This results in a healthier you without the need to take expensive supplements.

Improved Immune System

Consuming fermented foods results in your body being able to better process the foods that you eat. When digestion is working properly, your body receives the nutrients it needs in order to boost your immune system so that you can declare war on illness and disease.

Lower Risk of Cancer and Heart Disease

A number of studies have shown a link between consuming fermented foods and a lower risk for heart disease and cancer. Fermented milk products, for example, have been shown to have a decreasing effect on hypertension (high blood pressure). There are indications that cheeses may help prevent some forms of heart disease as well. Sauerkraut, which is fermented cabbage, contains high levels of glucosinolates, which have been shown to have anti-cancer properties according to laboratory findings.

Additionally, fermented foods have been shown to have an increased nutritional value when compared to their non-fermented counterparts. Studies have proven that the fermentation process actually enriches foods with much higher amounts of certain nutrients. Sauerkraut, for example, when compared with non-fermented cabbage, boasts a much higher vitamin C content, and Pulque, which is a fermented tree sap, showed an increase of thiamin from 5 to 29, and niacin from 54 to 515. An abundance of other fermented foods show a boost in vitamin and nutrient content as well.

In addition to the numerous health benefits that fermented foods contribute, they can be much safer to consume than their non-fermented counterparts. During the fermentation process, lactic acid attacks a multitude of harmful bacteria, including the ever-feared E. coli. In other words, you are probably more likely to become ill from your everyday salad than you are from your selection of fermented veggies.

Food fermentation is a practice that has been around for centuries. While it is always a good idea to follow the proper food handling guidelines when fermenting foods at home and employing longer fermentation periods to maximize safety, you can rest assured that the technology is safe.

Dr. Donna Sergi is a leading Holistic Chiropractor in Brooklyn who specializes in natural remedies and Nutritional Response Testing. Visit her website at http://www.healthieruny.com to learn more.