AUTHOR
ANGELA LEE Angela Lee is an Accredited Practicing Dietitian working in private practice in Melbourne . She specialises in gastrointestinal health and the Low FODMAP diet . She is an avid foodie who loves to get creative in the kitchen in her spare time . You can find Angela online at
www . tlcnutrition . com . au or on Instagram at
@ tlcnutrition . lee
INCORPORATING FERMENTED FOODS INTO YOUR DIET
Not sure what to do with fermented foods ? Dietitian Angela Lee shows us how to incorporate these beneficial foods into our diet .
Fermented foods are defined as ‘ foods or beverages produced through controlled microbial growth , and the conversion of food components through enzymatic action ’. Sounds pretty scientific hey ?
The process of fermentation has actually been used amongst different cultures for thousands of years to preserve food . A happy by-product of this has been the development of many unique flavours ( think of the tart taste of natural yoghurt , or the umami savoury flavour of parmesan cheese or soy sauce ). Interestingly , these foods can also offer health benefits , from improving our gut health to enhancing our absorption of nutrients in foods .
Fermented foods can be a rich source of probiotics ( living organisms that , when consumed in adequate amounts , can provide a health benefit to their host ). Fermented foods can also be easier for our bodies to digest than the original food . An example of this is during the fermentation of yoghurt and kefir , when some of the natural milk sugars are converted by bacteria to simpler , more easily digested sugars .
Some studies also show that fermented foods may aid in blood glucose control , weight management , immune health and reduced chronic disease risk . So how do we include these fantastic foods in our diet ?
12 YMCA HEALTHY LIVING MAGAZINE