The Benefits of Lactic Acid Fermentation
The Health Benefits of Lactic Acid Fermented Foods
We often consume many good foods about which we hardly know what it is or its benefits. The best example of such foods is yogurt, pickled vegetables, and many others. All these specialty foods use lactic acid fermentation, a biological process in which glucose and sucrose or lactose, and other types of sugars are changed into metabolite lactate and cellular energy.
What causes lactic acid fermentation?
Fungi and bacteria are responsible for causing lactic acid fermentation, and the most important bacteria is Lactobacillus. Today, at every step, we consume antibiotics to fight diseases. Although these are bacteria, they sometimes kill the beneficial bacteria in the human body that offer immunity and the strength to fight infections. Hence, we must have lactic acid fermented products to keep the immune system working correctly.
Lactic acid fermentation is used to produce various types of specialty foods worldwide. In the Western world, yogurt, sourdough bread, olives, and cucumber pickles are standard items. In contrast, in other parts of the world, it is used in pickled vegetables, Kimchi which is a fermented combination of radishes, Chinese cabbage, garlic, red pepper, and ginger, kefir, fermented milk, fermented cereal and milk mixture, fermented rice and shrimp mixture and many others for their unique health benefits. The sour taste present in these foods is due to lactic acid fermentation. It also improves the safety and microbiological stability of the foods. Cheese, yogurt, and kefir are the best examples of lactic acid fermented foods that are slightly sour. The sugar contents in cabbage act as preservatives when converted into lactic acid.
Advantages of lactic acid fermentation
The benefits of consuming lactic acid fermented foods are endless. Here is a list of only a few of the advantages that you will enjoy:
- Lactic acid fermented foods like kimchi, sauerkraut, yogurt, kefir, etc., and other fermented vegetables help maintain and restore the required levels of good bacteria and improve digestive health.
- If beneficial bacteria are present in the body, you can prevent other diseases caused by harmful bacteria.
- Lactobacillus Plantarum, one of the most used lactic acid fermentation bacteria in a considerable amount in fermented cabbage, sauerkraut, etc., has terrific medicinal effects on the consumer.
- It supplies Vitamin C.
- Reduces chances of diarrhea.
- Effective in dealing with constipation and bowel movement problems and pains.
- Reduces flatulence and bloating to a great extent and thereby relieves bowel-related pains.
- Enhances the digestive system.
- Since antioxidants are present in lactic acid fermented foods, they help to reduce free radicals.
- Lactose is hard to digest. But the fermentation process turns it into easily digestible lactic acid.
- It helps to produce Omega 3 fatty acid, which is exceptionally beneficial for digestion and healthy living.
It is not difficult to prepare your own lactic acid fermented foods like yogurt, kefir, etc. Since they are fermented using friendly bacteria, namely Lactobacillus, you can keep yourself healthy by working up a little. All you need is milk, live yogurt, and a sterile container, and the process is straightforward. Another unique lactic acid fermented porridge is Magog, made with maize and wheat flour that contains bacteria. Kefir fermentation is like yogurt fermentation. The difference is that kefir uses bacteria and yeast for fermentation. Kefir grains contain proteins, carbohydrates, and lipids and, when fermented, are extremely good for health. You can also make your fermented vegetables. You can also opt for organic ingredients that you rely on for a better and healthier life.
We often consume many good foods about which we hardly know what it is or their benefits. The best example of such foods is yogurt, pickled vegetables, and many others. All these specialty foods use lactic acid fermentation, a biological process in which glucose and sucrose or lactose, and other types of sugars are changed into metabolite lactate and cellular energy.