By Patsy Westcott in SAGA Magazine.
Fermentation is one of the hottest food trends right now – but why all the fuss about this ancient method of food preservation?
Fermented foods have been part of our diet ever since our ancient ancestors cottoned on to the idea that fermentation helped to preserve food. With the advent of canning, refrigeration and freezing, it fell out of favour. But new findings about its potential role in fostering healthy gut bacteria have turned the spotlight on this tried-and-tested method of halting food spoilage. In fact, some experts now argue that fermented foods should be included in official nutrition guidelines.
According to a review in Critical Reviews in Food Science and Nutrition, fermented foods could help to lower cholesterol, improve immunity, help thwart the development of cancer, protect against allergies, atherosclerosis (hardening and narrowing of the arteries), diabetes, osteoporosis and obesity, and ease symptoms of lactose intolerance (sensitivity to the milk sugar, lactose).
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