In recent years, Japanese researchers have discovered through long-term studies and experiments on fermented foods that their true charm lies in their remarkable effects, comparable to those of medicine. Therefore, Japanese health physicians recommend that modern people should remind themselves to consume one type of fermented food daily to maintain health and promote longevity.
The calorie content of food decreases after fermentation
Fermented foods are a category of foods skillfully processed and created using beneficial microorganisms. Through fermentation, the original nutrients in the food are altered, and a unique flavor is produced. To put it simply, the added microorganisms act like tiny processing machines, handling each food cell one by one, adding some nutritious substances, removing some non-nutritious ones, and changing the flavor and texture in the process.
So, what are the benefits of fermentation? The enzymes secreted by microorganisms during fermentation can break down cell walls, increasing the bioavailability of nutrients. In animal-based foods like meat and milk, the original proteins are broken down during the fermentation process, making them easier to digest and absorb. Microorganisms can also synthesize some B vitamins, especially vitamin B12, which neither animals nor plants can produce on their own; only microorganisms can "manufacture" it. Fermented foods generally have a lower fat content because the fermentation process consumes the energy from carbohydrates, making them a healthy food of choice for people trying to lose weight.
During the fermentation process, microorganisms retain some active components from the original food, such as polysaccharides, dietary fiber, and bioflavonoids, which are beneficial to the body. They can also break down certain substances that are unfavorable to the human body, such as oligosaccharides and flatulence factors in legumes. Many metabolic products produced during microbial metabolism have regulatory effects on the body's biological functions and can inhibit the production of harmful substances within the body.
Three types of foods to eat more of
Eating fermented foods can help fight aging
The fermented foods we commonly eat today are mainly divided into three categories: grain fermentation products, legume fermentation products, and dairy fermentation products.
Grain products mainly include foods like sweet bean paste and rice vinegar. They are rich in components such as threonine, which can prevent memory loss. Additionally, the main components of vinegar are various amino acids and minerals, which can also help lower blood pressure, blood sugar, and cholesterol.
Legume fermentation products include broad bean paste, soy sauce, fermented black beans, and fermented tofu. Fermented soybeans are rich in anti-thrombotic components that can effectively dissolve blood clots, helping to prevent arteriosclerosis and lower blood pressure. After legumes are fermented, they can participate in the synthesis of vitamin K, which can strengthen bones and prevent osteoporosis.
Yogurt and cheese contain components like lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestines. They also contain substances that can inhibit the activity of enzymes that synthesize cholesterol in the body and can stimulate the body's immune system, mobilizing its positive factors to effectively prevent cancer. Therefore, regular consumption of yogurt can increase nutrition, prevent arteriosclerosis, coronary heart disease, and cancer, and lower cholesterol. Foods fermented with lactic acid bacteria can adjust the balance of the intestinal flora, increase intestinal motility, keep bowel movements regular, and prevent the occurrence of colorectal cancer. Furthermore, yogurt can effectively control "spikes" in blood pressure, prevent arteriosclerosis, and protect the heart, so it is worth favoring these foods.
Generally, it is sufficient to selectively consume 1-2 types of fermented foods daily. However, it should be noted that fermented tofu and fermented black beans are high in salt, so people with high blood pressure and heart disease should control their intake.