5 Fermented Foods That Are Good For Your Health

Microorganisms can make food through fermentation, such as wine and vinegar. But aside from being delectable, fermented foods and beverages are also highly nutritious? Foods that have been fermented also include probiotics, which are bacteria beneficial to your gut health. In this guide, we'll explore some fermented foods that are incredibly helpful to one's health.

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1. Kimchi

Typically, fermented cabbage or other fermented vegetables, such as radishes, make kimchi a popular side dish in Korea. It is particularly helpful in lowering cholesterol and reducing insulin resistance while boasting many other health benefits.

As mentioned, the transport of glucose from the bloodstream to the body's tissues is insulin's responsibility. The body ceases responding to insulin as it usually would when exposed to high insulin doses for an extended period, leading to high blood sugar levels and insulin resistance.

2. Tempeh

Tempeh is the byproduct of compressing fermented legumes into a finely powdered substance. Once it has been roasted, steamed, or sautéed, this meat alternative that is strong in protein can be added to recipes. It has a solid but chewy texture. Aside from its remarkable probiotic content, Tempeh is an excellent source of numerous nutrients that have the potential to boost your health.

Moreover, a study conducted in test tubes discovered that specific plant components contained in Tempeh can operate as antioxidants. The accumulation of free radicals, potentially hazardous molecules that can play a role in developing chronic diseases, is lowered by antioxidants. When it comes to food, Tempeh is an excellent choice for both vegetarians and omnivores. Sandwiches and stir-fries are two recipes that go particularly well with this ingredient.

3. Probiotic yogurt

Dairy products that have been fermented, most frequently with lactic acid bacteria, provide the basis for yogurt production. Several essential elements, such as calcium, potassium, phosphorus, riboflavin, and vitamin B12, are at high levels in this food.

Also, this creamy dairy food may assist in preventing weight gain. Consuming yogurt was linked to a reduction in body weight, body fat, and waist circumference, according to a study that the Danone Institute International supported.

4. Natto

Soybeans that have been fermented are the main ingredient in the Japanese dish natto. It is occasionally consumed for breakfast in Japan and is frequently seasoned with karashi mustard, soy sauce, and Japanese bunching onion.

Thus, the fermenting process results in a robust aroma, a profound flavor, and a sticky, slimy texture, none of which are appreciated by all individuals new to natto.

5. Miso

Miso is produced when barley, brown rice, or legumes are fermented with koji, a type of fungus. It is reportedly the staple ingredient in Japanese cuisine, used in various dishes, including miso soup. Furthermore, for about 2,500 years, it has been a central component of the diets of the Chinese and the Japanese.