{"id":4725,"date":"2021-12-13T13:00:55","date_gmt":"2021-12-13T11:00:55","guid":{"rendered":"https:\/\/www.changeeat.com.cy\/?p=4725"},"modified":"2021-12-07T12:59:17","modified_gmt":"2021-12-07T10:59:17","slug":"fermented-foods","status":"publish","type":"post","link":"https:\/\/www.changeeat.com.cy\/en\/fermented-foods\/","title":{"rendered":"Fermented foods"},"content":{"rendered":"

Despite the increasing readability lately, fermented foods have been around for thousands of years. In fact, these products have an important place in the diet in many countries around the world, each of which have created unique flavors and a solid tradition around the art of fermentation.<\/span><\/p>\n

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A simple example is that of the Mediterranean diet where 1\/3 of our diet is based on these foods such as bread, olives, sheep yogurt, wine, capers, vinegar, coffee and alcohol.<\/span><\/p>\n

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Let me warn you though before you start bombarding your diet with these products over the weekend. The fact that they are fermented foods does not necessarily mean that they are good for you. Also, not all fermented products contain living microorganisms. This is due to the fact that many living microorganisms die out during their production as well as during their preparation such as heat (e.g., in the case of bread) and filtration (filtration – a method in which solid particles contained in a liquid mixture such wine are isolated).<\/span><\/p>\n

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Nevertheless, the benefits of these foods are just as important as the presence of living microorganisms. For example, sourdough bread, has proven to have a better blood sugar response than unleavened wholemeal bread even though microorganisms die out during baking. In addition, not all yogurts contain significant amounts of living microorganisms, but studies have shown that yogurt has been associated with better weight management than unfermented products such as milk.<\/span><\/p>\n

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Although the scientific community does not have enough information \/ studies on fermented products this does not negate the potential benefits.<\/span><\/p>\n

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What we already know about fermentation:<\/span><\/p>\n