Is fermented food a recipe for good gut health?
This article talks about the positive points of fermented food. Fermentation is used to a method to preserve food since thousands of years, and the bacteria in it are beneficial to our health. Kimichi (a korean dish) is made by fermentation: cabbage is soaked in salt water to kill off any. Then the Lactobacillus convert sugars and carbohydrate into lactic acid and that
gives a tangy flavour to the dish. This TYPE of bacteria is advantageous to our
health because it takes out harmfull bacteria, it contributes positively to our
digestion, restore the balance of our
immune system and help the body to work at its best. These good bacteria
are called probiotics.
The main question is, are there enough of them in
fermented food to make a difference? Tim Spector, professor of genetic
epidemiology at King's College London and author of The Diet Myth, says that
this is a difficult point to answer. Probiotics are in fermented food which has not dairy. Not all
fermented food is beneficial to health, since wine or beer is fermented and are
not equally beneficial than others.
On the other hand, probiotics are not completely tested and are still under
investigation: it has been suggested there
could be benefits for those with irritable bowel syndrome and
inflammatory diseases of the intestines. They may also improve allergies in
babies and the health of people with weak immune systems. The key
is to eat varied and never in excess.
Vocabulary
Personal Opinion
Fermented food has a lot of beneficial items that can be used in benefit to different intestinal diseases or problems. One thing I've noticed is that many common things in our diet are fermented, but we take it for granted and do not pay attention to this fact.
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