Several Studies have shown adding fermented foods prevents many illnesses:
FERMENTED FOOD IS ALIVE
Anti-oxidative
Anti-hypertensive
Anti-carcinogenic
Cholesterol-and glucose-lowering
Constipation
Flatulence
Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action.
Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease
Historically, food fermentation was performed as a method of preservation, as the generation of antimicrobial metabolites (e.g., organic acids, ethanol and bacteriocins) reduces the risk of contamination with pathogenic microorganisms. Fermentation is also used to enhance the organoleptic properties (e.g., taste and texture), with some foods, such as olives, being inedible without fermentation that removes bitter phenolic compounds.
£129.00
MLGB 5L Black Garlic Fermenter Full Automatic Intelligent Control Garlics Maker Multi Clove Garlic DIY Cooker
KOMBUCHA
Kombucha is a fermented tea beverage reported to have originated in Northeast China in around 220 BC and consumed extensively during the Qin Dynasty. Similar fermented tea beverages subsequently became popular in Russia and Eastern Europe [63].
In modern societies, a range of kombucha beverages are available commercially, although the microbial and metabolite composition of these products along with methods of production are rarely reported – therefore Homemade is best.
Traditional kombucha is produced through aerobic fermentation of black tea (green tea may also be used) and white sugar by a combination of bacteria and yeast, known as the symbiotic culture of bacteria and yeast (SCOBY). The yeast convert sucrose to ethanol (in addition to organic acids and carbon dioxide) which acetic acid bacteria convert to acetaldehyde and acetic acid
£39.99
Stoneware Pot for Fermenting or Pickling Kimchi, Sauerkraut, Pickles, Vegetables, Kombucha – Ceramic Fermenter with Weights, Lid & Pounder
Sauerkraut is one of the most common forms of preserved cabbage originating in the 4th century BC. Sauerkraut is eaten frequently in Germany, but also in other European and Asian countries and the United States [86]. Sauerkraut is produced from a combination of shredded cabbage and 2.3%−3.0% salt, which is left to undergo spontaneous fermentation,
Anti-carcinogenic
Anti-atherosclerotic
IDLI, DOSA AND DOKLA
ACHAAR
Indian Fermented Pickles made from Any Season Vegetables and Fruit See Recipes
Fermented foods can be a rich source of nutrients, with fermentation bringing about a “pre-digestion” of food substrates to make the associated nutrients more bioavailable and, in some instances, removing allergens (including 2S albumin proteins, profilins, cupin, prolamine), antinutritional compounds (such as phytate, tannins, lectins, protease inhibitors, saponins, alkaloids, and oxalate) and toxins (such as cyanogenic glycosides, bacterial toxins, mycotoxins, biogenic amines)3. The associated microbes can have health–promoting properties either directly, with some probiotic strains from most commonly consumed and extensively investigated fermented foods
Awakening369 