… and here we go 6 benefits of fermented foods with a short and straight to the point explanation
Lactic acid bacteria have the ability to reduce intestinal permeability, thereby restoring the protective lining of the gut. They also create pH changes in the digestive tract that make it difficult for pathogens to survive.
Fermented foods are essentially pre-digested, meaning that the bacteria have broken down the naturally occurring sugars in the vegetables, so that you don’t have to. The enzymes also assist in digesting foods eaten along with them, particularly grains, legumes, and meat.
Both the beneficial bacteria and the active enzymes act as potent detoxifiers in the intestines.
The fermentation process makes nutrients more bio-available for the body to absorb. For instance, the amount of vitamin C in sauerkraut is significantly higher than in the same serving of fresh cabbage. The same goes for starches, like rice and legumes, which have significantly enhanced B vitamins post-fermentation. And in wheat-based products, like sourdough, fermentation has been shown to degrade gluten, making it less inflammatory.
Yeast and pathogenic bacteria feed off sugar. This creates following cycle: the more sugar you eat, the more “bad” bacteria you have…which makes you crave more sugar. Now reverse it, meaning the fewer of these “bad” bacteria you have, the less you crave sugar.
In addition to influencing our thirst for sugar, unfavorable bacteria may also make it more difficult for some people to feel full, leading to overeating and subsequent weight gain.
If you would like to know more about GUT HEALTH and how to make your own probiotic food such as SOURKRAUT, VEGETABLE MADLEY,KOMBUCHA,KEFIR,WHEY check our Ferments Workshop