This article takes a look at food fermentation, including its benefits and safety. By Becca DiCenso. However, some individuals may experience side effects. Additionally, many fermented foods are rich in vitamin C, iron, and zinc — all of which are proven to contribute to a stronger immune system 17, 18, For instance, sauerkraut bought from the grocery store typically goes through a process using vinegar, which does not have the same reaction to the nutrients.
Tempeh is a fermented soy product that has a meaty, tender bite with a semi-dull flavor. Yogurt has them; cheese typically doesn’t. Add a few forkfuls of kimchi to stir-fries and rice bowls. Ask Keri: The news cycle has me feeling really low and unmotivated. Read this next. Changes to the population of gut microbes may create an imbalance between beneficial and harmful gut bacteria, leading to health problems.
Eat Empowered, Gut Health. Allow me to address your ferment-o-phobia and show you exactly how to add these important foods to your daily diet. First of all, yes, I recommend eating at least one fermented food per day. Similar to canning, fermentation is a process that helps to preserve foods. When foods are fermented, bacteria or yeast are introduced to break sugars down into simpler molecules such as alcohols and acids.