Fermented Foods: One Step Better Than Raw Food for Overall Better Nutrition
Choose Foods That Nourish Your Inner Ecosystem
Another term used to describe the beneficial bacteria and yeast that are found in fermented foods are probiotics. Examples of traditionally fermented foods that naturally contain probiotics:
- Fermented dairy foods: such as kefir, yogurt, cheese, buttermilk, and sour cream.
- Fermented vegetables: like sauerkraut, kimchi, and dill pickles.
- Soy ferments like miso, tempeh, and natto.
There is a lot of confusion around soy. Soy is both a superfood and perfect protein. BUT Soy is also one of the most genetically modified crops on the planet! You can find soy in just about every processed food that you encounter.
However, fermentation not only enhances the nutrient density of soy—it also gets rid of anti-nutrients that can interfere with digestion and absorption.
Like most foods, soy becomes more valuable when fermented.
Just because a food is fermented, it does not mean that we need to eat it in its raw state. Cooked fermented foods may not have good bacteria or active enzymes, but they are still valuable.
The most important benefits that we receive when eating cooked fermented soy is that it is less irritating to the lining of the gut. With fermentation, we also have access to all of the wonderful cancer-fighting phytonutrients in soy.
Miso is one example of fermented soy that we cook with. For centuries, Miso has been highly prized for its healing qualities, which include anti-cancer, anti-inflammatory, and anti-aging benefits!
Miso makes a wonderful addition to a soup, giving it that umami flair. It is fermented for 3 months to produce a mild, light-colored miso and up to 2 years. The longer miso ferments, the deeper its color and the richer its flavor.
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