Probiotic power: the benefits of fermented foods
Fermentation is a metabolic process where microorganisms such as bacteria or yeast convert organic carbohydrates, such as sugars and starch, into alcohol or acids. Humans began fermenting foods as a way to preserve foods before refrigeration and global transport, but the practice has remained popular all over the world.
In fact, many foods and beverages we consume every day rely on the process of fermentation. This includes bread, wine, beer, salami, cheese, vinegar, chocolate and vanilla. While some of these items aren’t seen as healthy, other fermented products, such as yoghurt, Kombucha tea and fermented vegetables are known for their immune boosting and digestive health benefits.
The health benefits of fermented vegetables
Kimchi, sauerkraut, and other fermented vegetables undergo lactic acid fermentation, a natural fermentation process where lactobacilli bacteria (already present in the vegetables) multiply and convert naturally occurring sugars into lactic acid. Lactobacilli bacteria is considered a good bacteria, due to the health benefits it provides when consumed. This is why fermented vegetables are considered probiotic.
Fermented sauerkraut and other fermented vegetables are renowned for their positive influence on gut health. The high levels of lactic acid present aid digestion, increase nutrient absorption and prevent intestinal bloating and gas. Regular consumption of these foods can balance the acidity of gastric juices (which become less acidic with age) and help break down meat proteins, as well as the lactose in milk and other dairy products.
Fermented vegetables are also a great natural remedy for constipation or diarrhoea and can reduce your chances of developing colitis, irritable bowel syndrome (IBS), type 1 diabetes, and metabolic diseases such as type 2 diabetes, and obesity. Some studies have even suggested that fermented vegetables may help prevent cancer. As well as containing probiotics, fermented vegetables are high in beneficial vitamins and minerals including vitamin K2 and B-vitamins. Fermented sauerkraut (kraut) is particularly healthy, as it contains fibre, vitamin A, vitamin C, vitamin K and B vitamins, as well as iron, calcium, sodium and magnesium.
Choosing the right fermented vegetables
It’s important to choose a product that contains live and fermented lactobacilli, as many mass-produced fermented vegetable products undergo pasteurisation for canning or bottling, which kills off these beneficial bacteria.
If you’re looking for quality fermented food, then you can trust Pro Bio. All our products are live and fermented, fresh and GMO-free. Using the highest quality produce and years of food fermentation experience, we provide delicious fermented foods to people across the globe. So what are you waiting for? Try our delicious range of products and experience healthier living today.