A healthy intestinal flora thanks to fermented foods – Portal of specialists in naturopathy and naturopathy

Fermented foods such as vegetables strengthen the intestinal flora and the immune system. (Image: bit24 / stock.adobe.com)

Healthy fermented foods

Kefir, Yogurt, Sauerkraut and Co: Fermented foods contain lactic acid bacteria, which ensure a healthy intestinal flora and strengthen the immune system. And they’re often well tolerated in people with lactose intolerance.

In the past, foods were fermented to make them durable during the cold season. Today, however, fermentation is also valued for its good compatibility and aromatic taste. This not only helps prolong the shelf life of food, but also strengthens the intestines and immune system.

Make food last longer

For centuries, fermentation has made food more durable, tasty and more digestible. As the South Tyrolean Consumption Center writes in a recent press release, it is estimated that a third of all food consumed today is fermented: sourdough and bread yeast; Yogurt and kefir; Salami; The vinegar; Sauerkraut, kimchi and other vegetables with lactic acid; Beer and wine; Soy sauce and miso with coffee, tea and cocoa.

All of these foods go through fermentation: the fermentation of raw plant or animal materials by bacteria, yeasts, molds or enzymes. According to experts, nutrients are converted and broken down and acids, gases or alcohol as well as many aromas are formed.

If the microorganisms “accidentally” enter the fermentation material through air, this is called spontaneous fermentation. If, on the contrary, bacteria, yeasts, molds or enzymes are deliberately added to the raw materials, this is called controlled fermentation.

Favorably influence the bacterial flora of the intestine

As the communication further explains, during fermentation, microorganisms break down starch into sugar, fat into fatty acids, protein into the building blocks of tasty protein, and break down sugar into acids, alcohol and gas. “The products get completely new aromas and flavors. At the same time, the digestibility of many foods is improved, ”explains Silke Raffeiner, nutrition expert at the South Tyrolean Consumption Center.

“Fermented milk products such as yogurt and kefir, for example, are often tolerated even with lactose intolerance, because the sugar in milk has been partially or almost completely broken down.”

In addition, foods that still contain live lactic acid bacteria can have a positive effect on the bacterial flora of the intestine if consumed regularly. By strengthening the intestinal flora, the immune system is also strengthened.

Some products can also be fermented in your own home. Instructions on this can be found in books on the subject and on the Internet, for example on the website of the Bavarian Consumer Service in the KDFB eV. (a d)

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This text complies with the requirements of specialized medical literature, medical directives and ongoing studies and has been verified by healthcare professionals.

Important note:
This article is provided for informational purposes only and should not be used for self-diagnosis or self-treatment. It cannot replace a visit to the doctor.