6 good reasons to eat fermented foods
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Why eat fermented foods? Here are several reasons - and the list is not exhaustive!
# 1 Bacteria that ferment foods act as predigestion. These good bacteria facilitate the assimilation of starches and proteins by cutting raw proteins into easily assimilable amino acids, as well as starches and complex sugars into simple sugars.
# 2 A lacto-fermented vegetable contains 10 times more vitamin C than the same fresh vegetable.
# 3 Accompanied with a good dried gherkin meat allows a much better assimilation of iron than if this same dried meat was accompanied by a piece of white bread ...
# 4 Lacto-fermentation increases the bioavailability of minerals present in foods and promotes acid-base balance; Contrary to popular belief, fermented foods do not acidify the body.
# 5 Fermented foods are rich in choline, a precursor of acetylcholine, a neurotransmitter that contributes, among other things, to good memory. Eating sauerkraut for not finishing school in cabbages is a tip that should be given to every learner! In the brain lactate produced by astrocytes speeds up the process of memorization. Fermented lacto foods could be a real booster of astrocytes, glial cells of the star-shaped central nervous system that plays a crucial role in memory and learning.
# 6 They protect us against pathogens such as Shigella, Salmonella, E. coli. Indeed microbes for the fermentation of food are among those present in our intestinal flora, which is the main ally of our immune system.
So, to your pickles!
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