# Benefits of Fermented Food

- Link: https://stayathomemum.com.au/recipes/cooking-tips-and-hacks/benefits-fermented-food/
- Published: 2016-07-06T08:01:06+10:00
- Author: The Bowl

## _Might sound gross, but fermentation makes foods more nutritious, as well as delicious. Fermentation is a process where microscopic organisms transform food and extend its usefulness._

Fermentation is found historically throughout human cultures, and while the art 
of fermentation had never died, the practice of looking after your own live ferments
has largely disappeared from not only the western diet, but also the way we live
our western lives. Hundreds of medical and scientific studies confirm what folklore
has always known: Fermented foods help people stay healthy.

Many of your favorite foods and drinks are probably fermented. For instance: Bread,
Cheese, Wine, Beer, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, 
Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir and Kombucha.

Fermenting food is one of our greatest medicinal tools to keep pathogens away, increase
the bodies vitality, and slow the aging process. Tiny microorganisms have the ability
to preserve our food, increase nutritional value and boost our immune system. 80%
of our immune system lives inside of our digestive tract and is comprised of trillions
of bacteria.[⌊Benefits of fermented food⌉](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2014/07/Benefits-of-Fermented-Food2.jpg?quality=89&ssl=1)

### Bacterial Breeding Ground

Nurturing the beneficial bacteria in our colon is a key in creating vitality and
health within ourselves. This is where fermented foods play a key role in nurturing
the good bacteria, as they inoculate our digestive tract with microorganisms form
our environment. They replenish and condition the beneficial bacteria and keep the
pathogenic bacteria in check.

Without this checks and balance system, our bodies fall prey to sickness and disease.
Bringing live cultured foods into our diet is one of the most important dietary 
choices we can make for ourselves. You don’t have to be an experienced chef or have
a lot of food knowledge to make live ferments, just a little time, preparation and
patience are needed. Once you have  experienced the excitement of making your own
fermented foods, you won’t be able to turn back!

### Down Down

The demise of fermented foods from the western diet is largely thought to be much
to the detriment of our health and economy. This is because fermented foods are 
a powerful aid to digestion and a protection against disease; and because fermentation
is, small scale and an artisanal process, without demand small producers die out.

The taste for fermented foods is usually an acquired taste. I’ll bet you’d never
be caught dead eating fermented tofu crawling with worms, which is relished in parts
of Japan, or bubbly sorghum beer, smelling like the contents of your stomach, which
is downed by the gallons in parts of Africa. But then, few Africans or Asians can
enjoy chunks of rotten milk (otherwise known as cheese) that we love so much!

Luckily for all, there is an underground fermentation movement bringing back these
easy, time old processes. Starting out by making yogurt, cheese or bread is a safe
and not too challenging first ferment. You could try our fabulous [honey and walnut loaf](https://stayathomemum.com.au/recipes/honey-and-walnut-bread)
to start with best served with some runny cheese.

### _Are you into fermented food?_

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 The Bowl

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