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Top 6 Fermented Foods You Should Be Eating


research has shown strong evidence that bacteria inside the stomach plays a key role in maintaining health in general. Fermented foods aid in digestion, make more nutritious food, and eliminate anti-nutrients. These foods also help in healing the digestive tract and promote dental health. If you are looking at including fermented foods in your diet, consider these 6 best foods.

Here are the 6 fermented foods you should eat:

nondairy yogurt

nondairy yogurt serves as a excellent substitute for those who are lactose intolerant. Coconut yogurt serves as a source of free food dairy probiotics. You can easily make coconut yogurt at home. Probiotic powder mixture with liquid and coconut milk, after which it would take to dehydrate to 105F for a period of 8-10 hours. If you do not have access to a dehydrator, you can store this mixture in a dark, warm, dry place for 10 hours. coconut yogurt is much easier to digest than regular yogurt. Coconut also shows anti-bacterial, anti-fungal, anti-viral and activity, besides being rich in potassium, magnesium, calcium and electrolytes.

Tempeh

Tempeh is other fermented food that is full of several key nutrients. Tempeh is much more dense in nutrients than tofu. Tempeh is made from fermented soybeans that is derived by natural farming, which binds the soybeans to form a structure like a cake that has a rough texture. The fermentation process increases the concentration of vitamins, proteins and dietary fiber. In addition, tempeh is easy for the body to break down and digest. The rough texture of tempeh is often preferred to soft, smooth texture of tofu. Tempeh can also serve as a healthy substitute for chicken or hamburger meat.

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Pickles

Pickles are filled active bacterial cultures and enzymes. It is important for you to choose from lacto-fermented pickles, not the variety made with vinegar. Although these two varieties of pickles can taste exactly the same, they do not have the same properties. He is drinking pickle juice and, for maximum benefits.

Miso

Miso is a food dense in nutrients derived from fermented soybeans, and is a good source of zinc, antioxidants, and manganese. Miso is made by fermentation of barley, rice, and soybeans, salt and kojikin fungus, forming a paste. Miso is a good source of antioxidant phytonutrients, comprising phenolic acids, such as coumaric, vanillic, ferulic acid and Kojic. Miso is often used in the preparation of soups, but can also be used to add flavor to other dishes.

Kimchi

South Koreans are known to consume about 40 pounds of kimchi each year. Kimchi is a type of coleslaw made of red peppers, onions, garlic, onion and salt. While these vegetables and spices are rich in nutrients when raw, its value is even greater due to fermentation. This dish rich in nutrients helps relieve constipation, improve immunity, and allows the digestion of protein rich medals. Full of carotene and vitamin C, Kimchi can be eaten alone or added to other foods, such as salads, sandwiches, or burgers prepared.

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sauerkraut

Sauerkraut is a dish that is made of very rich in B, C and vitamin K. This finely chopped sauerkraut fermented dish is packed with probiotics, such as Lactobacillus, Pediococcus, Leuconostoc and. It is also a good dietary source of iron, which builds a strong immune system. Sauerkraut probiotics help replenish the good bacteria in the stomach, and suppress the growth of harmful bacteria. Sauerkraut could help in the synthesis of vitamins B and tackle diarrhea trigged by antibiotics. However, it is necessary to understand that heat destroys bacteria alive. Therefore, by cooking or buying unpasteurized sauerkraut, you will not reap the benefits of its probiotic content. Consume fresh cabbage or brands that include live bacteria after pasteurization.

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