Fermented food is a kind of food produced by human beings using beneficial microorganisms skillfully. By fermentation, the original nutrients in the food are changed and the unique flavor is produced. In short, the added microorganisms are like a small processing machine, which processes each cell of the food one by one, adding some nutritive substances and removing some non nutritive substances It changes the taste and texture.
In the fermentation process, microorganisms retain some active ingredients in the original food, such as polysaccharides, dietary fiber, bioflavonoids and other substances beneficial to the body, but also can decompose some harmful factors, such as oligosaccharides and flatulence factors in beans. Many metabolites produced by microbial metabolism can regulate the biological function of the body and inhibit the production of harmful substances in the body.
What are the benefits of fermentation? During fermentation, enzymes secreted by microorganisms can cleave cell walls and improve the utilization of nutrients. Meat and milk and other animal food can decompose the original protein in the fermentation process, which is easy to digest and absorb. Microorganisms can also synthesize some B vitamins, especially vitamin B12, which can not be synthesized by animals and plants themselves, only microorganisms can 'produce'. Fermented food is generally low in fat content, because the fermentation process to consume carbohydrate energy, is the preferred health food for weight loss people.
Three kinds of food should be eaten more
Now we often eat fermented food mainly divided into cereals fermented products, beans fermented products, dairy fermented products.