There is a worldwide tradition of eating foods, which have gone through a fermenting process. Creating fermented foods is an ancient practice. There is good reason why they have featured as an important part of almost all traditional diets around the world.
For medicinal reasons we are interested in foods that have been fermented. These foods go through transformation with the presence of bacteria, and have significant health benefits. Fermented foods are a treasure trove of beneficial bacteria or micro-flora. Although most of these support digestive functions, others actively support immunity.
Many fermented foods are high in vitamin C and have been a valuable source of nutrients. In the age before refrigeration, fermentation was a way of preserving vegetables.
The micro-flora in bacteria-fermented foods support digestive function and have other protective effects such as reducing the incidence of diarrhea.
Fermented foods also increase the absorption of minerals in food. Phytic acid, present in grains and especially in soya, prevents the absorption of many nutrients. However, fermentation breaks down the phytic acid present in soya and other grains, making them much more digestible and increasing their nutrient benefit.
Our bacteria-obsessed society is making us less prone to some infections but ultimately we are developing more chronic conditions such as asthma and allergies. Utilising this ancient food and medicine is relatively easy.