But what precisely is fermentation? Fermentation is a vintage process that everyone's been aware of, which takes sugars and converts them to alcohol and co2 using a number of yeasts, bacteria, or both. The method stops working foods and brings them to simplified states nutritionally speaking, which the human body often finds very useful. After foods undergo fermentation, they're going via a biochemical change, which often has completely different nutritional properties compared to foods did in their original state. The sugar and carbohydrate content of the newly fermented food is generally changed into some sort of helpful acid that your body can use.

In many cases however, the fermentation process yields alcohol, which will be an undesirable byproduct in most cases. Shortly ago, the fermented tea Kombucha, which had become popular as an all-natural health tea, was removed the shelves of several grocery stores because testing revealed that a few of the bottles had significantly more than trace amounts of alcohol in them. In modern nutrition, this is common. Fermentation is not always a precise process, sometimes yielding results like the aforementioned example. Because of this, most food producers and sellers prefer to steer clear of most fermented foods and instead sell health foods which can be more standardized.

1. Increased Digestion Enhancing Enzymes. As the body keeps growing old, the quantity of enzymes it produces begins to decline also. Some scientists believe that if enzyme production didn't decrease this way, humans would actually live longer. So you will see the benefit of fermented foods. They promote the production of digestion enhancing enzymes, thereby curbing the natural age reduction of those same enzymes, allowing the body to totally utilize the food it will take in.

2. Increased Beneficial Bacteria, or Probiotics. Everybody has heard of and probably used antibiotics. Probiotics are similar. Probiotics are foods that help replenish and recover the beneficial bacteria that help the stomach and digestive tract break up and absorb our food. Without the right quantity of helpful bacteria in the digestive system, the foodstuff we eat can't be fully absorbed.

The 2 major nutritional benefits to fermented foods want to do mostly with supporting the digestive system. This really is a significant benefit because fully absorbing what food we already eat allows the human body becoming a better machine that gets the most bang out of its buck, so to speak. In a few other hubs, I wrote in regards to the significance of detoxification and helping the body to achieve a situation of efficiency. It's the same here. Giving the body the most ability to make use of and absorb the nutrients, vitamins, and minerals in the foodstuff that you eat should quite definitely increase your wellbeing and wellness. Unrelated studies have seen a correlation that people who eat less food live more than individuals who eat more.

It makes sense though. There are lots of hazards to the Standard American Diet, or SAD, that a lot of individuals are unaware of. Things like preservatives, nitrates, and sulfates are everywhere. The liver and kidneys curently have a difficult job of filtering and detoxifying most of the nutritionless foods we regularly eat. It only stands to reason that if you're able to get the exact same level of nutrition, vitamins, and minerals out of less food, you will end up saving the body lots of work, not taxing it in a currently hostile environment. That's the major nutritional benefit to fermented food.