Healthy food >>>> Fermented foods - how are they useful?

Fermented foods - how are they useful?

The term "biotechnology" is usually associated with a combination of wildlife (microorganisms, plants and animals) with engineering technologies. But biotechnology has always been present in human life as a long-known fermentation process, as a result of which completely new products are obtained from products with certain properties.

Fermentation processes take place where there are conditions for fermentation - fermentation by microorganisms with the participation of sugars (fermentation) or where there are enzymes (plant or animal origin) that, under certain conditions, are capable of converting some substances into others.

The most common foods in the diet obtained from the fermentation process are:

Lactic acid products - fermentation of dairy products with the participation of lactic acid bacteria (sour cream, yogurt, fermented baked milk, acidophilus, yogurt, etc., as well as their derivatives - cottage cheese, cheese, feta cheese) and acetic acid bacteria and yeast (kefir, kumiss , kvass). Natural carbohydrates contained in milk create an ideal environment for lactic acid bacteria to feed, and the result of their vital activity is lactic acid plus carbon dioxide, the bubbles of which form everyone's favorite holes in the cheese.
Pickled and pickled vegetables, fruits, berries and herbs, where lactic acid fermentation takes place with the participation of all the same lactic acid bacteria, but in the presence of sugars and salt. Lactic acid bacteria need sugar to ferment, and this process will result in carbon dioxide and lactic acid, which gives the food a sour taste.
Honey and related products (fermented pollen) are the result of enzymatic processing of pollen by insects - bees.
Coffee "Kopi-Luvak", the grains of which are processed with enzymes of gastric juice by mammalian musangs (palm martens), and after that they are roasted, ground and consumed as a drink.

What are the mysterious benefits of fermented foods for human nutrition? The human body is better at digesting (assimilating) food that is pre-well processed with enzymes (no matter what - its own or other living beings). Fermented food goes through one of the stages of digestion to protein structures, which makes it easy to digest.

In order not to overload the gastrointestinal tract, as well as during the period of its treatment and adherence to therapeutic diets, it is always recommended to introduce many different fermented foods into the diet, as well as dishes with their participation. This eating tactic is the foundation of a healthy diet, and can be taken into account by those who wish to reorganize their diet in a healthy way.

What fermented foods are good for your diet? This is necessarily kefir and cottage cheese, soaked berries, sauerkraut and sauerkraut, sauerkraut and carrots, pickled green vegetables (chard leaves, celery stalks and leaves, rhubarb stalks).

It is very convenient to use fermentation products to combine their preparation correctly. Many pickled vegetables, berries, fruits and greens ferment and moisten in the presence of honey, not sugar. It is also better to sweeten kefir or cottage cheese with honey, not sugar. In cheese salads (if necessary, sweeten), not sugar, but honey is added.

Such products are several times more useful than those created with the participation of sugar, since they are fermented under ideal conditions (with the participation of already fermented products).

The main rule of using fermented foods in nutrition is not to subject them to heat treatment, since many of the useful chemical properties of such foods are lost.