Fermented foods are gaining popularity in global food market because of their nutritional value and consumer awareness.
Zymurgy, the science of Fermentation includes the conversion of carbohydrates to alcohols and carbon dioxide or organic
acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation can render previously inedible
or even dangerous foods ingredients edible and somewhat nutritious like lectins, gluten, and phytates. Fermented foods introduce
helpful probiotics to our guts which protect body against colon cancer, relief from lactose intolerance and rotavirus diarrhea,
reduction in children?s cavities (more vindication for Weston Price), and prevention of reoccurrences of inflammatory bowel
disease. The vitamins (like K2) in fermented foods like kefir become more concentrated and bioavailable. Fermenting transforms
hard-to-digest lactose from milk to the more easily digested lactic acid. The flora in living cultured foods form a "living shield"
that covers the small intestine's inner lining and helps inhibit pathogenic organisms including E.coli, Salmonella and an unhealthy
overgrowth of Candida (yeast). Fermentation also generates new nutrients including omega-3 fatty acids, digestive aids and the
trace mineral GTF chromium. Some ferment creates antioxidants (glutathione and superoxide dismustase) that scavenge free
radicals which are a cancer precursor.
Naleeni Ramawat has completed her PhD in Agronomy from Himachal Pradesh Agricultural University. She is currently working as the Acting Head
of Amity Institute of Organic Agriculture a premier Institute of Amity University, Uttar Pradesh. She has published several papers in reputed journals
and serving as a reviewer of International Journals. Her doctorate work was on validation of crop models.
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