Fermentation is a process in which the enzymes or microorganisms are mixed by which a change in the chemical composition of foods takes place. As part of our daily life, people unknowingly consume the fermented products like bread, yoghurt and cheese.These fermented foods have many health benefits like preserving foods, increasing the vitamin content, improving their digestibility.
Benefits of Fermented food products
Fermentation increases food’s transport time through the intestines, there by bowel function is improved (as fermentation makes the food more digestible).
Natural foods sometimes are inedible, but after fermentation they become edible.
Nutritional values are increased
It improves digestion
The intestinal gut that carries the good bacteria can prevent from many diseases like Constipation, Yeast infections and Allergies,
By increase in the age, our body looses the capacity of supplying enzymes herby it causes the digestion problems. To overcome this raw and fermented foods which are rich in ezymes guards against the depletion of enzymes?
Fermented food increases the vitamin content, especially the folic acid content
It also helps in absorbing the nutrients that we consume
It is inexpensive andis rich in its flavor
The post Benefits and Nutritional importance of Fermented Foods appeared first on Science Blog.