Fermentation is the fermentation of food. It is not a new invention, as fermentation of food was used in earlier times. The reason for this was quite simple: it was a way of preserving food, as no other method existed.
Nowadays, more and more experts believe that we need to include more fermented foods in our diets, as they are extremely good for our health.
Which foods fall into the category of fermented foods? For example, sauerkraut, cheese, kefir, yoghurt, pickles. Why are they so healthy? Among other reasons, because they are full of so-called good bacteria. Eating them regularly balances the good and bad bacteria, which means you balance your gut flora and help your digestion.
Fermented foods are very good for the whole digestive system. If everything is in order here, you will have no problems with your mood, appetite or even your weight. A healthy intestinal tract has an impact on the immune system, as about 70 percent of it is found here.
Regular consumption of fermented foods can even play an active role in regulating blood sugar levels, but they can also help prevent certain diseases, whether metabolic syndrome or type 2 diabetes. Even if you have high blood pressure or cholesterol levels, it’s a good idea to eat fermented foods regularly.
They can also be useful in preventing metabolic syndrome, so that we are more likely to avoid obesity or the accumulation of belly fat. If we do, we will be much less likely to have high cholesterol or high blood sugar levels, as obesity in general, and belly fat in particular, is the cause of many health problems.
Regular consumption of fermented foods can reduce high blood pressure, as they help block an enzyme that is closely linked to elevated blood pressure.
There is another surprising benefit of eating fermented foods regularly. Research shows that these foods can significantly reduce the risk of bladder cancer.