Bacteria make food more nutritious
Research has revealed new healthy effects of allowing bacteria into the kitchen.
Olives, sauerkraut, soy sauce, and yoghurt all have to do with bacteria. Bacteria boost fermentation – a chemical process triggered by bacteria and microorganisms that changes the taste and nutritional content of food. In Asia, fermentation has been used since 8000 BC. According to new research, fermentation breaks down substances that block the absorption of nutrients and preserve vitamins that other cooking methods break down. Bacteria in pickled cucumbers, natto (soybeans), and sauerkraut produce the K2 vitamin, which people do not produce themselves, but need in their food. The fermenting bacteria can also benefit the cardiovascular system, immune system, and metabolism.
Lactic acid bacteria are the most common bacteria in food production. They are used to make yoghurt and cheese by converting lactose into lactic acid that makes milk proteins clump up, so the consistency becomes thicker.