Delicooks

When we speak of fermentation in the field of food, basically we are referring to certain biochemical changes caused by microorganisms that can result in a product that may either be beneficial to the body or, on the contrary, harmful depending on the microorganisms involved.

Fermentation is a very old method: before refrigerators existed, it was considered a useful way of preserving or for processing certain ingredients into a different foodstuff, such as bread , wine, beer, pickles, cheese, etc.

Within the broad category of "fermented foods" there are some which are particularly beneficial because they help restore the balance of intestinal flora and also because in some cases fermentation pre-digests food, making food we consume more assimilable and digestible.

These include: yogurt, milk kefir, water kefir, umeboshi plums, miso, kombucha, sauerkraut and other fermented vegetables, tempeh, natto, tamari, etc..

While great for anyone following a healthy diet, they are particularly recommended if we are convalescent, if we have taken antibiotics, if we have digestive problems such as bloating or flatulence,  if we’ve had a bout of diarrhea or constipation, or we simply want to have a good, organic cleansing.

Yogurt and kefir are fermented milk products. Yogurt is derived from lactic fermentation (by bacteria) while kefir is derived from a process of lacto-alcoholic fermentation (by bacteria and yeast). Unlike yogurt, kefir is fermented by “grains,” which look like small clusters of off-white gelatinous nodules. Each grain is a dynamic living ecosystem containing symbiotic consortia of bacteria and yeasts which cause the enzymatic transformation of the milk.Here the lactose is broken down into simpler molecules which is very important because most of us suffer from a degree of milk intolerance because the enzyme that digests milk is lost in adulthood. This means that this process is a form of pre-digestion.

Sauerkraut: this is a product derived from the natural fermentation of cabbage with the addition of salt. It can help constipation and diarrhea, in cases of intestinal inflammation and gases (that is, in cases of gastrointestinal origin). It also has a great re-mineralizing and purifying properties. It is usually served as a garnish or add to sandwiches.

Miso: a paste made from fermented soybeans, cereals and salt. There are many varieties, each with its own flavor and a distinctive color, ranging from white to dark brown. Diluted, it is used for soups, stews and sauces but we can also use miso as a dressing.