Fermented foods: the latest trend
Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation 1. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components (e.g. sugars such as glucose) into other products (e.g. organic acids, gases or alcohol). This gives fermented foods their unique and desirable taste, aroma, texture and appearance.
There are thousands of different types of fermented foods, including: cultured milk and yoghurt, wine, beer, cider, tempeh, miso, kimchi, sauerkraut & fermented sausage.
Most foods can be fermented from whole foods like vegetables, fruits, cereals, dairy, meat, fish, eggs, legumes, nuts and seeds. While these foods are nutritious in their original form, through fermentation, they have the potential to carry additional health benefits - especially when they contain probiotics and prebiotics.
Prebiotics are food ingredients that the microorganisms in your body (e.g. gut bacteria) use or 'feed' on to grow and live.....
Good sources of these include: asparagus, garlic, onions, wheat, chicory, Jerusalem artichokes, tomato, barley, honey, rye & milk