Fermentation as a method of food preservation has been known for a long time, and such dishes are popular in many countries. Endocrinologist Anna Petushina explained the benefits and harms that fermented products can bring, as well as revealed the reasons for their appeal in winter.
Anna Petushina notes that the benefits of fermented products have only been discussed in recent decades.
“Fermented products contain probiotics that help eliminate toxins, improve nutrient absorption, and positively affect various systems of the body. Such products include dairy products, pickled vegetables, soaked fruits, miso bean paste, sourdough bread, aged cheeses, as well as tea, coffee, and chocolate prepared in a special way,” the doctor shares her opinion.
Dr. Petushina explains that the microbes present in fermented products create a protective barrier in the intestines against pathogenic microorganisms, such as E. coli and salmonella, and also help combat dysbiosis.
“Probiotics are included in the diet of patients with intestinal candidiasis, as fermented products are easier to digest. Moreover, they contain many vitamins and enzymes necessary for the normal functioning of the digestive system. For example, our ancestors used sauerkraut as a remedy against scurvy,” adds Anna Petushina.
She also explains that the desire to consume such products in cold weather is logical. In winter, the body experiences a deficiency of vitamins found in vegetables and fruits, which were traditionally stored in soaked and fermented forms. Fresh vegetables have only become available in recent decades around the New Year holidays.
Despite all the benefits of fermented products, the doctor recommends moderation in their consumption. In large amounts, they can cause bloating and diarrhea. The endocrinologist advises starting with small portions of various fermented products so that the body gradually adapts to the diversity of beneficial bacteria.
