Due to their enhancement of nutritional qualities, fermented foods and beverages could assist in addressing our current challenge: increasing our intake of nutritious, value-added foods. However, we should remain aware of the risks of consumption.
Fermentation has not only allowed the preservation of foods for centuries; it has also earned fermented foods a reputation for having health-giving properties. Some of these are: the enhancement of nutrients, the removal of anti-nutrients (plant compounds that reduce the body's ability to absorb essential nutrients), the provision of probiotic bacteria, and the inhibition of foodborne pathogens. Some experts even recommend that fermented foods be included in national dietary recommendations. As a result of these benefits, fermented foods have become a trend the world over. The Western diet is familiar with fermented foods such as... Read more here.
