Is fermented food good for body?

Recently, WOW conducted a demo workshop on Kombucha.  Lots of questions arose around fermented food and I grabbed this opportunity to write my blog about fermented food.

Fermentation occurs naturally when microorganisms break down natural sugars into lactic acid and alcohol. Fermented, or cultured food, has traditionally been used to preserve food by preventing the growth of harmful microorganisms while promoting the growth of the healthier ones. This extends the shelf life of foods and preserves them for a longer period. In that process, it also adds flavor, texture, and aroma to the food. Along with preservation it also helps in digestion of other foods. Our gut has a natural environment of microorganisms, and fermented foods provide healthy living bacteria to our gut as a probiotic, which aids in increasing biodiversity of our gut’s good microbial growth. This also helps in strengthening our gut and immune system along with other health benefits like reducing inflammation, improving mental and heart health and many more. They increase the absorption of vital minerals from the gastrointestinal tract, thus preventing mineral and vitamin deficiencies. Probiotics are popular worldwide now, but yogurt and other fermented foods were known to people and were described as early as 700 BC.

Ayurveda also recommends adding cultured or fermented food in our daily diet to keep our gut healthy.  According to Ayurveda taking these foods in small amount can boost the digestive strength of the gut.

Yogurt is one of the most readily available probiotics. It is a fermented dairy product that is cultured with lactic acid bacteria. Ayurveda says it is nutritive, simulative and astringent in its actions. It nourishes all the tissues of the body as well as helps in increasing appetite and removing mental fatigue. Yogurt made fresh at home, taken with pepper, roasted cumin or cane sugar strengthens the body.  

Paneer and cheeses are also part of the fermented dairy food family. Fermented veggies and fruits with various spices are also preserved and eaten as pickles, or achars and chutneys, or relishes. Dosa, Idli, uthappam, and many more varieties of food include a process of fermentation with rice and lentils.

Other fermented foods eaten around the world are carrot, beetroot, kanji, kefir, sauerkraut, miso, tempeh, soya sauce, bean curd, tofu, natto, cheese, kombucha, kimchi, salami, beer, wine and various breads etc.

Now, Ayurveda also says that when eaten in excess fermented foods can generate heat and can aggravate Pitta leading to acidity. In some people, it can aggravate Vata which may cause excess gas and bloating. You should consume any food keeping your prakriti or body type, season, age and other factors in mind, otherwise it can bring an imbalance in your Doshas. Another precaution is not to over ferment any food as overgrowth of unwanted microorganisms will alter the properties of fermented food by releasing several harmful metabolites. Its better to make them fresh at home, but if you are buying them from store, read the ingredients and try to buy them with no additives and with live cultures.