Fermented foods, a panacea for health

Fermented foods are the hottest food trend of the moment even though they are actually an old acquaintance; in fact, fermentation has always been considered one of the most effective methods of preservation throughout the world and is the basis of several foods we consume daily.

The world of fermented foods is vast and includes, for example, cheeses (e.g., gorgonzola), sauerkraut, cucumbers, beets, beer, bread, wine, and yogurt foods that we commonly find on our tables.
Fermented foods are those that come into contact, prior to their consumption, with fermenting agents such as “good” bacteria and yeasts resulting in a transformation of taste and some nutritional characteristics from the raw material.

They are valuable foods for our health, in fact, in addition to their potential beneficial effects on the gut, they help the digestive system, strengthen the immune system, purify the body and help prevent inflammatory diseases; by the way, a Swedish study conducted on 60,000 women showed that regular consumption of fermented products in synergy with fruits and vegetables manages to provide protection from hip fractures compared to regular consumption of dairy products alone.

Not only good for the table, fermented foods are also a health boon!