Is this the health that there was much in the fermented food?

Fermented foods such as kimchi and miso made using “sun salt”, salt obtained by evaporating only water from the seawater in the salt field with wind and sunlight, are packed with probiotics.

Pickles made using salt instead of vinegar were also rich in probiotics.

Probiotics are living bacteria and yeast that enter the body and have a health-friendly effect. Most probiotics known to date are known as lactobacillus.

Harvard Health, a health journal at Harvard University in the U.S., reported on 14 June, “Do you hate yogurt when you want to eat probiotics? Try this food,’ said the article, recommending seven probiotic-sourced foods like yogurt.

Yogurt is rich in calcium and protein and is the main source of probiotics.

Taking probiotics helps to strengthen immunity, such as inhibiting dangerous pathogens that can cause viral infections, such as novel coronavirus (COVID-19), and helps to absorb nutrients well with the digestion of food.

Probiotics, unlike vitamins, do not have the recommended daily intake. For your health, it’s a good idea to include foods that contain probiotics in your daily diet.

There are hundreds of bacteria believed to be probiotics. However, two of the probiotic foods found are Lactobacillus and Bifidobacterium. On food labels, lactobacillus (lactobacillus) and Bifidus are often labeled as L. or B.

Harvard Health has introduced ‘Seven Probiotics-Supplied Foods’ for anyone who is reluctant to consume yogurt.

The first is Kefir, which is thinner than yogurt and has a tart taste. You can add fruit and vegetable flavors to kefir beverages, or spices such as cinnamon and vanilla. Kefir is also used as a base for smoothies.

The second is kimchi. Kimchi is a red spicy Chinese cabbage dish made with garlic, salt, and pepper. Can be eaten with rice or noodles. You can also add it over scrambled eggs or potatoes.

The third is Kombucha, which produces a sour taste. Along with caffeine, some brands contain sugar. Avoid sugars that are more than 5 grams per serving.

The fourth is miso. It is a popular ingredient in Korea and Japan and is made from fermented soybeans. Miso is strong and salty and can be used as a doping source, applied to toast, or on the base of fish, meat, and vegetables.

The fifth is pickled pickles. Instead of vinegar, it is better to choose a brand marinated in salt.

The sixth is sauerkraut, so-called German kimchi, that is, sauerkraut. It can be used as a hot dog topper, mixed into salads, or eaten with side dishes. Made from pickled cabbage in raw or unpasteurized salt contains more probiotics.

Tempeh, a traditional Indonesian dish, is made by fermenting beans, which have a harder texture than tofu and are a popular meat substitute. Use as a vegetarian burger patty or add to pasta sauce.

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