But in fact, there is another kind of food that is often overlooked by everyone, and that is "fermented food".
Nowadays, fermented food is an indispensable part of human food chain in China and even the whole world!
Fermented food is a kind of food skillfully processed by beneficial microorganisms, which has a unique flavor and enriches our diet.
Such as yogurt, cheese, fermented grains, pickles, soy sauce, vinegar, fermented milk, yellow wine, beer, wine, and even stinky tofu and stinky winter melon, are quite attractive, mainly including fermented grains, fermented beans and fermented dairy products.
Fermented food has gradually become the protagonist in daily life from a supporting role. Nutritionists believe that the charm of fermented food lies in that it can not only improve nutritional value, but also promote digestion and absorption of the stomach and stimulate appetite.
What is fermented food?
Fermentation is actually a chemical reaction, which means that microorganisms decompose, change and transform food. In this process, not only the original ingredients of food are changed, but also new ingredients are produced, which strengthens nutrition, especially a large number of colonies beneficial to human body are produced.
Actually, fermentation is nothing new. Humans began to discover fermentation more than 6000 years ago and regarded it as a way to preserve food.
Eating fermented food often may help reduce inflammation in the body!
Recently, the research team of Stanford Medical College published 1 paper in Cell magazine.
Through dietary intervention and immune analysis, the researchers found that fermented food can increase the diversity of intestinal flora and reduce the level of inflammatory markers.
At the same time, fermented food helps to maintain weight and reduce the risk of chronic diseases such as diabetes, cardiovascular disease and cancer.
Fermented food can improve the diversity of intestinal flora, regulate the balance of flora in the body, promote the digestion and absorption of food, and thus reduce the risk of inflammation.
Doctors suggest that you can eat more than five kinds of food.
The first type: plant enzymes.
Plant enzyme is a kind of nutritious food mainly fermented by many plants.
After intake, it can supplement the cellulose and amino acids needed by human body, which can not only promote intestinal peristalsis, but also speed up metabolism to a certain extent, and play an auxiliary role in losing weight.
Moreover, plant enzymes are rich in vitamin B, vitamin A and vitamin E, which can nourish nerves and improve dry eyes, dry eyes, dry skin and pigmentation.
The second category: grain fermented products.
Cereal food has many benefits to human body. Cereals can provide essential carbohydrates and certain dietary fiber, and the diet should be based on cereals.
Every meal should have a certain amount of cereal intake, which not only ensures the intake of carbohydrates and dietary fiber, but also ensures the intake of vitamins and minerals. Everyone should eat 300 to 500 grams of cereal every day.
The third type: fermented vegetables.
Pickled vegetables have high nutritional value and are rich in dietary fiber and vitamins, as well as lactic acid bacteria, which are very effective.
After pickling with bran and distiller's yeast, the types of vitamins in food also increased. Also, once the food is salted, be careful not to contain too much salt.
Important nutrients and their functions: lactic acid bacteria: regulating intestinal environment, dietary fiber: preventing constipation and helping to regulate the absorption and excretion of cholesterol.
However, pickled vegetables should not be eaten more. If the salt content is insufficient (less than 15%), the curing time is not long enough, that is to say, vegetables are not cured thoroughly, and people will be poisoned if they eat them at this time.
For vegetables that are not cured thoroughly, in this case, bacteria multiply and reduce nitrate in vegetables to toxic nitrite. People eat this pickled vegetable, which weakens the ability of normal hemoglobin to transport oxygen, leads to hypoxia in the body, and can cause a series of pathological and clinical symptoms in the body.
The fourth kind: bean fermented products.
We know that China is the hometown of soybeans, and China has cultivated soybeans for more than 5,000 years.
At the same time, it is also one of the earliest countries to develop and produce soy products. Generally speaking, bean products are mainly divided into two categories, namely, soybean food with soybeans as raw materials and other bean products with other miscellaneous beans as raw materials.
Soybean food mainly includes soybean powder, fermented bean products, frozen soybean food and so on. Bean products such as tempura, sufu, fermented soybean milk, etc. Among them, fermented bean products are not only delicious, but also very beneficial to human body.
Soy sauce and soybean paste commonly used in the market are the products of bean fermentation. High-quality soybeans are used as raw materials and fermented for many times. In the process of fermentation, more nutrients beneficial to human body will be produced.
It has a good preventive effect on the formation of atherosclerotic plaque and thrombus in human body, eliminates the garbage deposition on the blood vessel wall and reduces the incidence of cardiovascular and cerebrovascular diseases.
Fifth: milk fermented products.
It can improve the tolerance of gastrointestinal tract, because a large amount of lactose can be decomposed during fermentation. For people who lack lactase and are prone to lactose intolerance such as diarrhea and bloating after drinking milk, drinking fermented milk has the benefit of improving tolerance.
Fermented milk can regulate intestinal microecology, which is beneficial to the maintenance of intestinal flora.
Because fermented milk contains a certain amount of probiotics in the production process, it has a good regulatory effect on intestinal microecology, and then it can make the function of gastrointestinal tract more powerful.