Advantages and Disadvantages of Fermented Foods

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Fermentation is the process of transforming carbs into liquor. This is the process by which beer and wine are produced, but it’s also used to make foods such as sauerkraut. Veggies and fruits are the most typically fermented foods, however it’s also possible to ferment grains, beans, dairy items and even fish and meats. Although fermented foods have some health benefits, they likewise present some risks.

Advantage: Liver Protection

Fermented foods could help people with Hepatitis C and liver issues. Consuming fermented brown rice can assist minimize the risk of developing severe hepatitis, according to a 2006 research study released in the ‘Oncology Reports’ journal. Fermented brown rice might likewise help minimize the action of complimentary radicals that can harm the liver and cause or aggravate the development of hepatitis and other liver issues.

Disadvantage: Threat of Botulism Contamination

Foods fermented in your home position a danger of botulism contamination. In 2001, a botulism outbreak in an Alaskan village triggered 13 individuals to be hospitalized, with among them suffering heart attack and one requiring a tracheostomy. The episode was caused by consuming fermented beaver tail and paw, a traditional local delicacy. In 2006, the Orange County Health Care Company took care of other cases of botulism poisoning caused by home-prepared fermented tofu.

Advantage: Assist Your Intestinal Flora

Probiotics are live microbes that live in your intestinal tracts. Antibiotics, in addition to an unhealthy diet, can kill these organisms, resulting in troubles such as vaginal infections and diarrhea and other gastrointestinal issues. One solution for this is to eat probiotic-rich fermented foods such as kefir – a sour yogurt-like drink – or certain sorts of yogurt. Always check labels, as not all yogurt brand names especially probiotics. Sauerkraut, kimchi and tempeh are likewise rich in probiotics.

Disadvantage: Enhanced Threat of Gastric Cancer

While non-fermented soy items lower the risk of gastric cancer, fermented soy items do specifically the opposite, according to a 2011 report published in the ‘Cancer Science’ journal. The report evaluated 37 various researches relating to the connection between soy items and gastric cancer. The results reveal that in societies like Korea and Japan, where fermented soy foods are consumed frequently, the occurrence of gastric cancer increases significantly.