What is fermentation, and what is it for?
Fermentation is the transformation of a food's sugar into alcohol, acetic acid (that is, vinegar) and lactic acid through micro-organisms. Fermentation is a means of preservation, but it is also a way of improving flavor and nutritional value. Above all, it allows better digestion.
Thus, people suffering from transit disorders - they would be about 15 million in France - are encouraged to consume fermented foods. However, it should not be abused too: too much lactic ferments can cause diarrhea. It is advisable to consume two foods rich in fermentation per day.
What are fermented foods?
They are numerous, and you consume every day! Dairy products are probably the best known. Yogurts and cheeses, rich in lactose, have the advantage of a long conservation and a strong preservation of their vitamins. Other foods of plant or animal origin have similar characteristics. This is the case of sausage, vegetables (sauerkraut, olives ...), but also bread and pastries. Soybean or fish derivatives also contain it.
Fermentation also means alcohol. But this is not a reason to abuse, especially since many other drinks contain fermentation: tea, cocoa, coffee ...
Fermentation is the transformation of a food's sugar into alcohol, acetic acid (that is, vinegar) and lactic acid through micro-organisms. Fermentation is a means of preservation, but it is also a way of improving flavor and nutritional value. Above all, it allows better digestion.
Thus, people suffering from transit disorders - they would be about 15 million in France - are encouraged to consume fermented foods. However, it should not be abused too: too much lactic ferments can cause diarrhea. It is advisable to consume two foods rich in fermentation per day.
What are fermented foods?
They are numerous, and you consume every day! Dairy products are probably the best known. Yogurts and cheeses, rich in lactose, have the advantage of a long conservation and a strong preservation of their vitamins. Other foods of plant or animal origin have similar characteristics. This is the case of sausage, vegetables (sauerkraut, olives ...), but also bread and pastries. Soybean or fish derivatives also contain it.
Fermentation also means alcohol. But this is not a reason to abuse, especially since many other drinks contain fermentation: tea, cocoa, coffee ...
