While there is still much to learn about the mechanisms by which fermented foods work, one thing is certain: the diversity of the bacterial flora in these foods is key.

You&rsquo;ve probably heard about the amazing health benefits of <a href="https://www.lofficielibiza.com/soul-spirituality/how-to-boost-your-immunity-this-winter" target="_blank" rel="noopener">fermented foods</a> like kimchi and yogurt. But did you know that we inadvertently consume a lot of fermented foods every day without even realizing it? From your morning cup of coffee, to the soy sauce you eat at dinner, to the chocolate that melts on your tongue, to the glass of red wine you&rsquo;ll be drinking &ndash; all of these are the result of fermentation.
But before you rush to see this as the perfect excuse to have another glass of wine or cup of coffee, pause. The health benefits of fermented foods aren&rsquo;t as straightforward as they seem.
<span style="background-color: transparent; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit; font-weight: inherit; letter-spacing: 0px;">In fact, not all fermented foods are good. They fall into two categories: those that simply enhance flavor and those that contain probiotics that are actually beneficial. <span style="background-color: transparent; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit; font-weight: inherit; letter-spacing: 0px;">Coffee and cocoa, while having certain health benefits, do not contain probiotics, so they fall into the category of foods that are fermented for flavor only. Kimchi and sauerkraut, on the other hand, contain live probiotics, which contribute significantly to digestive health. Beneficial fermented foods are typically minimally processed and get their flavor from the natural fermentation process. In addition to kimchi and sauerkraut, yogurt, miso, sourdough bread, and certain cheeses also make the list.

Before the advent of refrigeration, people used fermentation to extend the shelf life of vegetables. It was only in the last century that science began to reveal the health benefits of these foods. In simple terms, fermentation is the process of microorganisms – such as lactic acid bacteria – acting on natural sugars in food in an oxygen-free environment. The result is the formation of lactic acid and acetic acid, which not only preserves food but also gives it a completely new flavor and texture. According to researchers at the Max Rubner Institute (Germany), this is a process of “pre-digesting” food, making it easier for the body to absorb. The idea of pre-digesting food may not sound appealing at first, but once you understand it, you’ll see that it’s the secret to getting your digestive system running smoothly without too much effort. Fermentation transforms ingredients that are difficult for many people to eat, such as vegetables and fruits, into comforting, gut-friendly dishes.

The amazing benefits of fermented foods

Boost immune system Did you know that up to 70% of your body&#39;s immune system is located in your gut? This is why cultivating a balanced microbiome is so important to boosting your immune system. A study from King&#39;s College London has revealed the hidden power of fermentation, the probiotics and bioactive compounds produced during this stage help balance the gut microbiota. In addition, they also provide vitamins and antioxidants. Take kimchi as an example, this dish contains abundant vitamin C to help the body fight off illness, especially during the cold winter days.

Weight control In addition to supporting metabolism, probiotics in fermented foods also help stabilize blood sugar and promote fat burning. A study in Korea found that people who consumed kimchi daily over a long period of time not only improved their body fat percentage and blood pressure, but also experienced a significant improvement in their overall health. Their digestive system worked more efficiently, along with a feeling of lightness and energy.

While much remains to be discovered about the mechanism of action of fermented foods, one thing is certain: the diversity of the bacterial flora in these foods is the key factor. According to the Max Rubner Institute, it is not the individual bacteria but the resonance between them that creates optimal health benefits. Moreover, fermented foods also conquer the taste buds of the connoisseur. Try a piece of sauerkraut &ndash; immediately, you will feel the explosion of layers of flavour: sour, spicy, rich, and sometimes even a subtle sweetness.
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