Fermented foods are hip right now – #kombucha, #sauerkraut, #kimchi, #tempeh, #yogurt, sour dough. Most people believe that eating these foods will help boost their #probiotic intake. Is this true?
.
Fermentation 101: To ferment a food you need a substrate that has carbohydrates (think lactose from 🥛 or sugars from fruit) + Live microbes 🦠 that feed on these carbs + the perfect environment (pH, temperature, etc). The 🦠 eat the carbs and turn them into something else ➡️ causing the food to change in texture, taste, shelf life, & can promote certain health benefits.
.
What are the benefits? During the #fermentation process a lot of things can happen, including the increase the amount of available antioxidants, vitamins, breakdown lactose (this is why some people who are lactose intolerant can eat yogurt without any stomach issues), or help lower blood pressure.¹
.
Do all #fermented foods have probiotics? No, unless probiotics have been added to the fermented food or the food has been specifically tested (in humans) to make sure that there are enough probiotics, of the right type, to bring you a health benefit.❗️“Live cultures/microbes” does not always mean “probiotics”❗️ More on this later, stay tuned.
.
Bottom line…enjoy that kombucha, kimchi, or cup of yogurt! These foods taste delicious and can provide some health benefits but know that most do not contain probiotics. #NoshItFoodFacts
Comentarios