Fermented Foods as Functional Foods

Fermented Foods as Functional Foods

Fermentation process involves microorganisms converting carbohydrates in foods into organic acids, alcohol and gases. It gives food the tangy taste and unique flavours plus unlocks vitamins and minerals. 

Traditionally fermented foods have been prepared and used for several thousand years. Almost all humans across various cultures have been exposed to fermented foods in many forms such as fermented products from dairy, vegetables (pickled), meat, and fish. Their forms and usage has varied basis geographical regions, climatic conditions, and raw food source. 

Traditional Indian fermented foods like dahi, dosa, idli , Kadi, dhokla are known to be easy on digestion. More recent additions in fermented foods becoming popular in India are from all over the world like cheese, Kefir, Sauerkraut, Cheese, Kombucha, Kimchi which are different types of fermented foods.

Fermentation in food unlocks the vitamins and peptides making food more functional and bringing various health benefits. Fermented foods have been associated with many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic. Enjoy various fermented foods of your choice and reap the functional benefits leading to good health.

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