What are the benefits of fermented food?
Nutrition is easily absorbed.
In the process of fermentation, enzymes secreted by microorganisms can crack the cell wall and improve the utilization rate of nutrients. Animal foods such as meat and milk can decompose the original protein in the fermentation process, which is easy for human body to digest and absorb. Microorganisms can also synthesize B vitamins, especially vitamin B 12, which cannot be synthesized by animals and plants themselves. Only microorganisms can do it.
Low fat content
Fermented food is generally low in fat, because it consumes carbohydrate energy in the fermentation process, which is very friendly to lose weight and is the first choice for dieters.
Reduce harmful components
In the fermentation process, microorganisms retain some active ingredients in the original food, such as polysaccharides, dietary fiber, bioflavonoids and other substances that are beneficial to the body, and can also decompose some factors that are unfavorable to the human body, such as flatulence factors of oligosaccharides in beans. Most of the metabolites produced by microbial metabolism have the function of regulating the biological function of the body and can inhibit the production of harmful substances in the body.
What are the common fermented foods?
The fermented foods we often eat mainly include grain fermented products, bean fermented products and milk fermented products.
Bean products include soybean paste, soy sauce, fermented soybean, fermented bean curd and so on. Douchi is rich in antithrombotic components, which can effectively dissolve thrombus and other substances in the blood, prevent arteriosclerosis and lower blood pressure. Fermented beans can participate in the synthesis of vitamin K, which can make bones strong and prevent osteoporosis.
dairy produce
Milk fermented products, including yogurt and cheese, contain lactic acid bacteria, which can inhibit the growth of intestinal spoilage bacteria and prevent cancer. Eating yogurt regularly can increase nutrition, prevent arteriosclerosis and coronary heart disease, lower cholesterol, adjust the balance of intestinal flora, increase intestinal peristalsis and keep defecation smooth.
Generally speaking, it is enough to selectively eat one or two kinds of fermented foods a day, but the salt content of sufu and lobster sauce is relatively high, so patients with hypertension and heart disease should control their consumption.