CUL­TURAL NO BAR­RI­ERS VAL­UES Be­hold: Run­ners the awe­some with autism power of fer­mented food

Runner's World (UK) - - Content -

Fer­mented foods may be top of the nu­tri­tion-con­cious hip­ster's shop­ping list these days, but there are tastier ways to keep your gut happy than neck­ing a bot­tle of kom­bucha. Use this guide to make the pro­bi­otic palat­able - pick­led, cured and cul­ti­vated to your stom­ach's con­tent

You could be for­given for be­liev­ing fer­mented foods are just the lat­est su­per­food fad. But the global pro­bi­otics in­dus­try is pre­dicted to top £50bn a year by 2023 and the process of lacto-fer­men­ta­tion is an an­cient one. Cen­tral African farm­ing so­ci­eties sub­sisted on por­ridge made from soured oats; in Asia, the art of pick­ling veg­eta­bles varies by vil­lage; the Inu­its fer­ment fish, seal and whale; and in Europe we have long dined on sauer­kraut and pick­led roots. In fact, fer­men­ta­tion has been trendy since around 6000BC. Its name de­riv­ing from lac­to­bacil­lus (a ‘friendly’ bac­te­ria that converts sug­ars to lac­tic acid, to pre­serve the fruit or vegetable by killing off all sin­is­ter bac­te­ria), lacto-fer­men­ta­tion en­hances not only the shelf life of the food, but also main­tains or even mul­ti­plies the nu­tri­ents pick­led within. So you get an in­creased pay­load of vi­ta­mins, min­er­als and pro­bi­otics – live cul­tures that pro­mote the healthy bal­ance of bac­te­ria in your gut biome ( your bac­te­ria com­mu­nity) and that have been linked to ev­ery­thing from boost­ing mood, im­mu­nity and en­ergy, to help­ing to re­duce obe­sity, heart at­tacks and can­cers. Down­ing lit­tle yoghurt pots rather misses the point. Fer­ment­ing and pick­ling your own foods, while more in­volved than stick­ing a few Yakults on your Ocado or­der packs more health ben­e­fits, flavour and nu­tri­tional po­tency into each bite. What fol­lows are five meals that serve up fer­mented foods as their pri­mary in­gre­di­ents. This is nu­tri­tion for run­ners with truly cul­tured tastes.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.