European Journal of Biotechnology and Bioscience

European Journal of Biotechnology and Bioscience


European Journal of Biotechnology and Bioscience
European Journal of Biotechnology and Bioscience
Vol. 4, Issue 9 (2016)

Fermented foods and their health benefits


Khan Chand, Sachin Kumar, Asfaq, Divya Saxena

Fermented foods are undeniably good for us. In fact, fermentation is essentially one of the oldest forms of food preservation. Eating fermented foods helps to maintain the gut flora, about 400 bacterial species that hang out in the intestines. Consuming probiotics, which get from fermented foods, helps to maintain the balance of these organisms, providing a variety of health benefits, from promoting a healthier digestive tract to boosting immunity. Eating an enzyme-rich diet decreases the load on pancreas, preserving the body’s own natural enzyme potential, thereby reducing the risk of chronic diseases.
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