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HEALTH BENEFITS. Vegetables are already good for you, but the fermentation process takes them up a notch with the addition of probiotics. Research is strongest for probiotics and gut health, but there may be other benefits. For example, some strains of probiotics have been shown to help reduce blood cholesterol levels.
And the bacteria in fermented foods can help support your gut health (and overall health) by bringing balance back to the microbiome. By eating fermented vegetables, you combine healthy bacteria with essential nutrients. Studies have shown that fermented foods have health benefits including: Heart health support; Digestive assistance.
Naturally fermented foods are getting a lot of attention from health experts these days because they may help strengthen your gut microbiome—the 100 trillion or so bacteria and microorganisms that live in your digestive tract. “The probiotics that are created through fermentation are very beneficial for digestive health,” Armul says. “Fermented foods produce bacteria and when you eat that, it. Fermented foods add good bacteria to the gut.
This good bacteria helps to do many things like strengthen the immune system and regulate appetite. Fermented vegetables are a great and tasty way to get a daily dose of probiotics to maintain gut health. Fermented vegetables, such as kimchee, contain probiotics. All fermented foods contain potentially beneficial bacteria, and some contain other organisms, such as. Fermented veggies contain high acidity and low pH that usually make them shelf-safe and safe to consume for longer than fresh vegetables.
Many fermented vegetables are also made with additional ingredients like coriander, garlic, ginger and red. Health Benefits of Fermented Foods A number of health benefits are associated with fermentation. In fact, fermented foods are often more nutritious than their unfermented form. Here are. Almost any vegetable can be fermented, and fermenting farm-fresh produce is a great way to provide good nutrition year-round!
Ferment one vegetable alone or create mix of many different kinds, along with herbs and spices, for a great variety of cultured foods. Below is what you’ll need to get started. Veggies are one of the easiest ingredients to get you started on some DIY fermentation.
Fermenting vegetables can be as simple as placing veggies in salt water, though using a starter culture is popular, as it contains a whole host of healthy microorganisms. Almost any vegetable can be fermented, and you don’t need any fancy equipment.
List of related literature:
|from Ethnic Fermented Foods and Alcoholic Beverages of Asia|
|from Clinical Naturopathic Medicine|
|from Ethnic Fermented Foods and Beverages of India: Science History and Culture|
|from Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet|
|from Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys|
|from Practical Gas Chromatography: A Comprehensive Reference|
|from Patient Heal Thyself|
|from Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods|
|from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World|
|from The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements|