The Top 5 Fermented Foods You Should Be Eating

The Top 5 Fermented Foods You Should Be Eating

Author -  Good Health

Kefir.jpg

Kefir

Similar to yoghurt, kefir is a cultured drink that has a slightly sour, refreshing taste. Traditionally kefir is made with fermented milk, however water and coconut is also used by people who avoid milk products. Kefir contains different bacteria to yoghurt. Kefir may contain up to 30 different strains of bacteria and yeasts, making it beneficial as a multiple probiotic source. Drinking kefir provides the body with a nutritional boost, and may help to reduce digestive inflammation and irritability, boost immunity and fight off allergies. 

Tempeh.jpg

Tempeh

Made from soybeans that are cooked de-hulled and fermented, Tempeh provides all of the nutritional benefits of soybeans and more! Fermenting soybeans breaks down anti-nutrient phytates and lectins; and produces vitamin K in the process. Tempeh is a great source of protein, magnesium, copper, iron and B vitamins. Research suggests that tempeh can help to reduce cholesterol, promote muscle recovery and increases bone density. With a nutty flavour and cake-like consistency, it is a popular meat substitute.

Saukerkraut Kimchi.jpg

Saukerkraut/Kimchi

Every culture has its own version of fermented food, and fermenting cabbage is one of the oldest traditions. Sauerkraut is popular as a European-style fermented cabbage; Fermenting food allows it to have a longer shelf life and gives it its very distinctive sour taste. Both the long shelf life and the common sour taste are both produced due to the lactic acid that forms when the bacteria ferment the sugars in the cabbage. 

Sauerkraut itself is rich in history. It was developed as an easily preserved food before refrigeration or frozen foods and it helped provide a source of nutrients during the colder months in certain cultures and climates. Sauerkraut originally came from China, from where it believed to then be brought over to Europe. The original Chinese recipe preserving method was changed slightly by fermenting it with salt instead of rice wine.

Kimchi is an Asian-style fermented cabbage that is often made with radish, ginger and garlic, and is spicier than traditional Sauerkraut. With a variety of beneficial effects, and as a member of the cruciferous family, fermented cabbage has high levels of antioxidants which may reduce the risk of cardiovascular disease, obesity, diabetes and gastric ulcers. 

Kombucha.jpg

Kombucha

Is also known as tea mushroom. Kombucha is made from sugar, tea and SCOBY (symbiotic culture of bacteria and yeast); Kombucha is a fizzy health drink, and a popular soda alternative especially for people avoiding alcohol. The total alcohol content of the kombucha is less than 1 percent but can increase with its fermentation time. Kombucha is a popular fizzy health drink. Thought to be a source of vitamins, enzymes, and probiotics, kombucha may aid digestion, assist with weight loss, detoxify the body and support the immune system. 

pickels.jpg

Pickles

Although not commonly associated with fermented-health-foods; pickles are in fact fermented cucumbers. One small pickle contains 18% of the daily recommended intake of Vitamin K, which is essential for bone and heart health. Pickles also contain gut-friendly bacteria, vitamins, minerals, and antioxidants; and with a flavour that packs a punch; are the perfect snack to halt cravings. 

Fermented foods are a fantastic source of probiotics, prebiotics and important nutrients. Remember to introduce fermented foods slowly to allow you system to adapt.

Read last week's blog to discover the benefits of eating fermented foods.

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The Top 5 Fermented Foods You Should Be Eating

Kefir.jpg

Kefir

Similar to yoghurt, kefir is a cultured drink that has a slightly sour, refreshing taste. Traditionally kefir is made with fermented milk, however water and coconut is also used by people who avoid milk products. Kefir contains different bacteria to yoghurt. Kefir may contain up to 30 different strains of bacteria and yeasts, making it beneficial as a multiple probiotic source. Drinking kefir provides the body with a nutritional boost, and may help to reduce digestive inflammation and irritability, boost immunity and fight off allergies. 

Tempeh.jpg

Tempeh

Made from soybeans that are cooked de-hulled and fermented, Tempeh provides all of the nutritional benefits of soybeans and more! Fermenting soybeans breaks down anti-nutrient phytates and lectins; and produces vitamin K in the process. Tempeh is a great source of protein, magnesium, copper, iron and B vitamins. Research suggests that tempeh can help to reduce cholesterol, promote muscle recovery and increases bone density. With a nutty flavour and cake-like consistency, it is a popular meat substitute.

Saukerkraut Kimchi.jpg

Saukerkraut/Kimchi

Every culture has its own version of fermented food, and fermenting cabbage is one of the oldest traditions. Sauerkraut is popular as a European-style fermented cabbage; Fermenting food allows it to have a longer shelf life and gives it its very distinctive sour taste. Both the long shelf life and the common sour taste are both produced due to the lactic acid that forms when the bacteria ferment the sugars in the cabbage. 

Sauerkraut itself is rich in history. It was developed as an easily preserved food before refrigeration or frozen foods and it helped provide a source of nutrients during the colder months in certain cultures and climates. Sauerkraut originally came from China, from where it believed to then be brought over to Europe. The original Chinese recipe preserving method was changed slightly by fermenting it with salt instead of rice wine.

Kimchi is an Asian-style fermented cabbage that is often made with radish, ginger and garlic, and is spicier than traditional Sauerkraut. With a variety of beneficial effects, and as a member of the cruciferous family, fermented cabbage has high levels of antioxidants which may reduce the risk of cardiovascular disease, obesity, diabetes and gastric ulcers. 

Kombucha.jpg

Kombucha

Is also known as tea mushroom. Kombucha is made from sugar, tea and SCOBY (symbiotic culture of bacteria and yeast); Kombucha is a fizzy health drink, and a popular soda alternative especially for people avoiding alcohol. The total alcohol content of the kombucha is less than 1 percent but can increase with its fermentation time. Kombucha is a popular fizzy health drink. Thought to be a source of vitamins, enzymes, and probiotics, kombucha may aid digestion, assist with weight loss, detoxify the body and support the immune system. 

pickels.jpg

Pickles

Although not commonly associated with fermented-health-foods; pickles are in fact fermented cucumbers. One small pickle contains 18% of the daily recommended intake of Vitamin K, which is essential for bone and heart health. Pickles also contain gut-friendly bacteria, vitamins, minerals, and antioxidants; and with a flavour that packs a punch; are the perfect snack to halt cravings. 

Fermented foods are a fantastic source of probiotics, prebiotics and important nutrients. Remember to introduce fermented foods slowly to allow you system to adapt.

Read last week's blog to discover the benefits of eating fermented foods.

The Top 5 Fermented Foods You Should Be Eating
 
 
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