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Effect of fermented foods on health
Table of Contents
1. Fermentation definition
The most well-known is the fermentation of alcohol, which makes it possible to obtain alcoholic beverages. Although alcohols are not high in nutritional value, both types of fermentation are performed under conditions where oxygen is not available. The most popular fermentation products are undoubtedly different types of alcohols. Interestingly, the products obtained in the process of alcoholic fermentation do not contain a high concentration of ethyl alcohol. Although alcoholic drinks are not highly nutritious products, their consumption is maintained at a high level, mainly due to their toxicity. There is also a high energy characteristic in 1 g of fertilisers containing 7 kcal.2. Chewing is the definition
The same fermentation occurs during the production of yogurt and kefir, meat products such as salami, or when cheese matures. The milk acid in the products lowers their pH, which inhibits the proliferation of most harmful microorganisms, thereby extending the shelf life of the products. The most popular types of fermentation are cabbage, cucumbers, and beans, but more and more often you can also encounter more unusual ideas such as sour beans or cauliflower. The key is temperature, but also the amount of salt added to the product. They soak up the human body and have a beneficial effect on the acidic food system.3. Pickling is the definition
It is a popular way to prolong the life of vegetables and fruits. Like fermented foods, pickles have a positive effect on health, but the results of the studies are not as spectacular as in, for example, coughing. Unlike in fermentation, where the participation of beneficial bacteria and fungi inhibits the proliferation of pathological microorganisms. Behera et al. 2020: Reducing blood cholesterol levels, stimulating the immune system, reducing blood sugar levels, improving digestion, increasing the availability of certain amino acids.4. Effect of fermented foods on health
Although many studies are still ongoing, there is already evidence that many benefits of inclusion in the probiotic food menu can be found. Marco and Salt, 2017, J. Chilton et al., 2015), There is limited evidence that the inclusion of fermented foods in the diets of people with non-essential inflammatory diseases Asian cuisine, whereas inhabitants of Scandinavian countries also ferment fish. However, many studies have shown that it can have a positive effect on the production of nutrient-resistant enzymes. Many studies have also shown that the effectiveness of the fermented fermentation process can be significantly enhanced by the use of non-fertilizing products in food products with high levels of fertilizers in the body.
