Fermentation is essentially an ancient method of preserving food and enhancing nutrients. Through keen observation, this technique was discovered thousands of years ago. It has been determined by modern scientists that the benefits of fermented foods are extensive; including improved mental health and digestive support. The fermentation process includes preservation of the food and creating beneficial enzymes, Omega-3 fatty acids, b-vitamins and several different strains of probiotics.

What are the Benefits of Fermented Foods?

Among the most essential advantages of food fermentation is that the food provides natural probiotics, is enriched with vitamins, essential amino acids, bioactive compounds and minerals. For instance, throughout the fermentation process, vitamins such as riboflavin and niacin are increased with the use of starter culture Rhizopus oligosporus.   Likewise, riboflavin and thiamine increase while idli is being fermented.

A number of individuals consume natural health products because of their anti-inflammatory and antioxidant properties. Now, a growing body of literature is lending support to the effective and safe use of a variety of fermented foods to enhance their effectiveness.

Various studies have indicated that fermented foods supply a more distinct anti-inflammatory influence when compared with their unfermented counterparts. In addition, it has been found that fermented herbal ingredients are more valuable to bone health, antioxidant support, safeguarding the intestinal lining and immunity.

Another essential benefit of fermented foods is its capacity to promote the production of enzymes in microorganisms that also provide extremely useful services. Anti-nutritive compounds are degraded by the enzymes and as a result, things that would otherwise be unpalatable or indigestible are made edible and have enhanced flavor and aroma. For example, some bitter types of cassava tubers have a content of a substance that is potentially poisonous. However, this substance can be detoxified with lactic acid bacteria like fufu and gari, for example, which are fermented cassava root products that originate in Africa.

A number of individuals are intolerant when it comes to lactose or they suffer from lactose mal-absorption. This is a condition that results in the primary carbohydrate of milk, lactose, not being digested completely. The cultures that are used to make curds and yogurt, contain considerable amounts of ß-D-galactosidase, which is something believed to assist in alleviating lactose mal-absorption symptoms. As a viscous food, yogurt could cause a delay in the emptying of the stomach and as such, assist in lessening symptoms of lactose intolerance.

What are Common Fermented Foods?

Kombucha

Kombucha is a fermented fizzy black tea that provides you with an effective boost. This is largely due to its content of various microorganisms. Drinking a bottle of kombucha means that you would be simultaneously consuming 4 to 7 microorganisms, which helps to build an extremely strong gut. Just watch out for the sugar.

Pickles

Pickles are awesome since they supply a healthy dosage of probiotics. Pickles are a familiar food item, which makes them a taste that a number of individuals already love; even individuals who gag at the thought of consuming fermented foods. Try and choose organic pickles if possible.

Sauerkraut

Sauerkraut, which is essentially fermented cabbage, can be eaten with way more than just your typical turkey or tofu dogs. Sauerkraut has a potent impact on brain health and this includes anxiety and depression. A tremendous connection is there between brain and gut health. The adventurous do-it-yourself type can try to make his or her own sauerkraut. In contrast to store-bought, non-refrigerated varieties, homemade sauerkraut contains no added sugar.

Tempeh

Fermented soybeans or tempeh is a complete protein that contains the complete contingent of the amino acids.   It can be used as a tasty bacon substitute in BLTs. You could also use some tamari to flavor organic tempeh and then it can be added to a sandwich with toast, lettuce and tomato. Additionally, it can be eaten tossed with steamed veggies.

Fermented Food Ingredients Found in Supplements

Recent research has indicated that fermentation amplifies the benefits of herbal and plants blends. Additionally, in some cases the fermentation process produces distinctive bioactive phytochemicals, anti-inflammatory compounds and antioxidants that did not exist before fermentation took place.

Fermented supplement ingredients are more useful where immunity is concerned. Research has revealed that the microbes in fermented foods and natural fermented supplements can assist in improving certain aspects of immune functioning. An advance in activity of natural killer cells is among the most notable. These killer cells serve as our front-line defenders against the development of cancer and infection.

Some green drink powders, albeit a very small number, are using fermented grasses in their formulas. This increases the nutritional value of the green drink powder immensely with the added probiotics, other unlocked nutrients and the increased absorption rate. One such green drink is Living Green Supreme Food.

Augmenting your diet with fermented whole food supplements enable you to provide your body with the complexity of nutrients that are lacking in modern diets. Nutrients that come from isolated supplements and vitamins are inadequate for your dietary requirements. This is because they do not have the necessary micronutrients and cofactors and the body often does not recognize them as food.

The plethora of benefits that can be derived from consuming fermented foods significantly contribute to whole food supplements including fermented food ingredients in their products.[hr]