4 Health Benefits of Fermented Foods

Introduction

Fermentation in my own definition is an ancient  method of preserving some foods and getting more of their nutrients and other benefits. Before the advent of refrigerators and other modern ways of preserving some edibles, it was one of the cheapest and most trusted ways to preserve foods. These foods are kept under certain conditions which vary depending on what you are fermenting however, something common among the ones I am familiar with is covering it, though without covering, it will ferment but tend to do more when covered.

It seems to me that research has opened our eyes on more ways that fermentation benefits our health.

Common Fermented Foods.

Each region ferments different foods for its benefits, however let us talk on the familiar ones known around here that are also part of my diet.

The grains like corn, sorghurm, millet, soyabeans. 

The root vegeyables like the cassava root used in making our local swallow popularly called foo foo and sometimes used in making tapioca powder known as garri. Plantain is also fermented, Only watched it from a channel but will give a try too.

Yoghurt made from milk either low fat or full fat, using starter culture.

Seeds used mostly as local soup conditiments like ogiri, dawadaw, iru, okpei, ugba, and several other seeds, which enhances taste, flavour and nutrition. For example ogiri made from fermented castor oil is known to add protein and flavour especially used by those in Eastern Nigeria to make soups like bitterleaf soup.

Fruits like apples which give us the already popular Apple Cider Vinegar, which supports healthy digestion and boost health in a lot of ways. Pineapples could be fermented too.

Nuts like coconut are also fermented and the water taken instead of the nut. 

Vegetables like cabbage are also fermented.

Drinks like palmwine are among fermented foods which is tapped from the palm tree

The bottomline is fermentation cuts accross grains and the common seeds known to us, far away regions have common foods they fermentef like tempe from soyabeans. Kimchi and many others, the reason for its popularity accros regions is due to the health benefits. 

Here are 5 Health Benefits of Fermented Foods

1.  Improves Digestion:  If you are having problem digesting certain foods, you will notice that the moment you ferment or consume a fermented version of same food, you will notice the difference.

2.  Reduces constipation:  Some chronic constipation tends to respond to nothing except fermented foods.  For instance, the fermented millet is my To Go food when ever such constipatiom strikes. It worst if you take frequent antibiotics because I was taking all kinds of antibiotics to help kill of parasites in the years of ignorance, and they tend to have  contributed in depleting my healthy gut bacteria which exposed me to several gut problems, until God showed me mercy and I came to discover the truth about my health and began to incorporate fermented foods modetately in my diet.

3.  Reduces gut problems:  Gut problems is often worsen by the destruction of healthy gut bactera, inclusion of fermented foods especially fermented grains as in my own case will improve gut health reducing things like, bloating, gas and sometimes bleeding ulcers.

4.  Improves Nutrient Absorption:  It is easier for nutrients to be extracted from fermented foods than when it is not fermented

Summary:.

While it is important to include fermented foods from a variety, moderation must be the rule because too much fermented food, acts as immune suppressor too.