What is the effect of fermented foods on gut health?

What is the effect of fermented foods on gut health?

Fermented foods have been eaten for centuries and their many health benefits have already been proven. The fermentation process involves the breakdown of sugars by bacteria and yeasts, resulting in the production of beneficial compounds. From improving digestion to improving nutrient absorption, fermented foods offer a range of benefits, according to the Hindustan Times, which provided advice on seamlessly incorporating fermented foods into the daily diet for better health and happiness.

More biological benefits

Azhar Ali Syed, a holistic health coach and author of the book “Eat Your Cake and Lose Weight,” says that fermented foods have a distinctive flavor, aroma, texture and appearance, in addition to that the traditional method of preserving food known as fermentation not only extends the shelf life of food, but also improves its content. food by making nutrients more bioavailable.

Prebiotic and probiotic

Sayed added, “Fermentation affects the immune system and the intestines, which helps prevent infections that can cause many diseases. Vegetables, fruits, grains, dairy products, meat, fish, eggs, legumes, nuts and seeds are just a few of the many things that can be fermented. Because fermented foods are often high in prebiotics and probiotics, they have many health benefits,” including improving digestion and gut health, strengthening the immune system, and preventing many diseases.

Histamine intolerance

Syed advised that “fermented foods such as yoghurt, cheese and pickles can be easily incorporated into diets because they are widely available in homes and supermarkets,” noting that the majority do not have any problems when consuming fermented foods, but some people specifically should. Those intolerant to histamines avoided.

IMPORTANT WARNING

He also warned that there could be symptoms such as bloating if the person had not eaten fermented foods before, advising that care should be taken when a seriously ill or immunocompromised person ate fermented foods.

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