It could make a dramatic difference if you eat these foods that are fermented.

The process of fermentation involves a process where micro-organisms such as yeast, bacteria or parasites turn compounds into acids or alcohol. These chemicals are starches and sugars.

As soon as we consume foods we’re digesting microbes that have a beneficial impact on the ‘good’ bacteria in our digestive tract.

Diseases such as irritable bowel syndrome, bowel cancer, immune disorders, diabetes, allergies and even psychological disorders can happen when these ‘bacteria’s are unbalanced and not working. Fermented foods, in natural yogurt, are exploding with these microbes.

Some foods which you might be already acquainted with are cheese, wine and salami and sauerkraut.

Here are fermented foods that can benefit your health:

Vinegar

Did you know that vinegar is created from fermenting yeast turning fruit? Here is the first step to making wine and cider. The alcohol eventually turns to acetic acid, which when complete turns it. The acetic acid in vinegar raises your body’s ability to absorb minerals in particular, calcium, from foods. This is particularly useful for women and men who might suffer osteoporosis.

 Pickled vegetables

A range of vegetables can be fermented through a process where bacteria converts sugars . Any organisms are killed off by it before the acid occurs when salt is added to the procedure. To get the most out of leafy vegetables you ought to do it yourself.

Large scale production of veggies that are commercialized requires the addition of pasteurization which eliminates of the ‘good’ bacteria.

The art of vegetables extends back as far as 4,000 years to if the Indians pickled cucumbers.

Now, countries produce.

Pig’s feet, quail eggs and sausages are popular favourites for pickling.

In Korea, many people believe that no meal should be without kimchi.

The Poles enjoy pickled plums, pumpkins and mushrooms, while the Italians pickle carrots onions, celery and cauliflower.

In Iran, people pickle peppers, turnips, cabbage, lemons and cauliflower.

The Chinese love to pickle Chinese cabbage , chili peppers and radishes.

Bread

We all recognize that yeast helps bread dough rise, but many do not see that the process involves the yeast fermenting sugars and forming carbon dioxide and alcohol. This is what causes the light characteristics of bread.

While the majority of the alcohol has been ruined in the warmth of the oven, there still remains some in many loaves of bread.

While trace amounts of alcohol can be detected in people’s systems it does not stay around.

As a fermented food, bread can lead microbes to your gut and intestines.

Whole wheat bread reduces the risk of diabetes and heart attacks while supplying high levels of iron, calcium, protein and vitamins.

Additionally, it may regulate your blood pressure, cholesterol levels as well as sugar levels.

Olives

They’re already fermenting as soon as we buy olives in the store. The sugars are turning into acetic or lactic acid.

Olives which come from the tree are bitter and hard. The process of fermentation helps soften the fruit and remove the bitterness.

The benefits of olives are lots of.

Specifically, olives contain anti-inflammatory nutrients and diverse antioxidant. They also have been associated with the maintenance of an allergy-free diet as well as osteoporosis.

As well, olive extracts have been demonstrated to work like anti-histamines at a cellular level.