Health ben­e­fits found in fer­men­ta­tion

The Star Early Edition - - FOOD VERVE -

FER­MEN­TA­TION is all the rage right now and said to be the lat­est food trend on the brew. As peo­ple are be­com­ing in­creas­ingly health con­scious and mov­ing to­wards clean eat­ing, fer­men­ta­tion is said to have many health ben­e­fits, mak­ing this new trend the one to watch.

It is thanks to fer­men­ta­tion that we have bread and cheese, amasi and yo­ghurt, as well as vine­gar, beer and wine.

Fer­men­ta­tion pro­duces pow­er­ful pro­bi­otics which aids di­ges­tion and it is also nu­tri­ent rich. It also pro­duces en­zymes as well as an­tibi­otic and an­ti­car­cino­genic sub­stances.

Fur­ther­more, the drive to­wards real food rather than syn­thetic sup­ple­men­ta­tion as well as the bev­er­ages.

Smith said: “There are many dif­fer­ent kinds of fer­mented foods from fer­mented vegetable dishes like Kim­chi to yo­ghurt, beer and kom­bucha.

“Each type of fer­men­ta­tion re­quires a spe­cific fer­men­ta­tion agent like yeast or bac­te­ria.

“Of­ten, a fairly ster­ilised en­vi­ron­ment is re­quired to fer­ment foods and there are tools avail­able to help one man­age this.”

The best thing about this new trend is that it could eas­ily be made in the com­fort of your home, which is a big part of the ap­peal.

“As we move away from pro­cessed foods to bet­ter stock­ing our kitchens with food we have made our­selves from scratch, so do we em­power our­selves with greater health,” Smith said.

CLEAN DIET: Fer­men­ta­tion pro­duces pro­bi­otics which aids di­ges­tion and is nu­tri­ent rich. It also pro­duces en­zymes as well as an­tibi­otic and an­ti­car­cino­genic sub­stances.

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