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    Fermentirana Hrana

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    Cultured foods are foods that have undergone fermentation, a process where bacteria breaks down compounds in food. Common cultured foods include yogurt, sauerkraut, kimchi, and foods made from fermented soybeans or grains. During fermentation, beneficial bacteria enrich and preserve foods while breaking down compounds like gluten and sugar to aid digestion. While natural fermentation of vegetables may increase nutrients, the types of microorganisms involved are unknown and could include potentially harmful bacteria, so controlled fermentation using specific bacteria is safer.

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    Fermentirana Hrana

    Uploaded by

    q w
    74 views2 pages
    Cultured foods are foods that have undergone fermentation, a process where bacteria breaks down compounds in food. Common cultured foods include yogurt, sauerkraut, kimchi, and foods made from fermented soybeans or grains. During fermentation, beneficial bacteria enrich and preserve foods while breaking down compounds like gluten and sugar to aid digestion. While natural fermentation of vegetables may increase nutrients, the types of microorganisms involved are unknown and could include potentially harmful bacteria, so controlled fermentation using specific bacteria is safer.

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    Fermentirana hrana

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    Cultured foods are foods that have undergone fermentation, a process where bacteria breaks down compounds in food. Common cultured foods include yogurt, sauerkraut, kimchi, and foods made from fermented soybeans or grains. During fermentation, beneficial bacteria enrich and preserve foods while breaking down compounds like gluten and sugar to aid digestion. While natural fermentation of vegetables may increase nutrients, the types of microorganisms involved are unknown and could include potentially harmful bacteria, so controlled fermentation using specific bacteria is safer.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    74 views2 pages

    Fermentirana Hrana

    Uploaded by

    q w
    Cultured foods are foods that have undergone fermentation, a process where bacteria breaks down compounds in food. Common cultured foods include yogurt, sauerkraut, kimchi, and foods made from fermented soybeans or grains. During fermentation, beneficial bacteria enrich and preserve foods while breaking down compounds like gluten and sugar to aid digestion. While natural fermentation of vegetables may increase nutrients, the types of microorganisms involved are unknown and could include potentially harmful bacteria, so controlled fermentation using specific bacteria is safer.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    What are cultured foods?

    In the world of food, "cultured" essentially means fermented-the chemical


    process of breaking a complicated substance down into simpler parts,
    usually with the help of bacteria, yeasts, or fungi. Different species of the
    bacteria Aspergillus, for example, are often used to culture barley or
    soybeans in order to produce miso or to culture rice for the creation of
    amasake.

    Fermented foods are far more common than we realize; for example,
    yogurt is the most commonly eaten fermented food in the United States.
    Because certain methods of fermenting foods with certain types of
    bacteria result in the production of lactic acid, you might sometimes hear
    the term "lacto-fermentation" used to describe one particular type of food
    culturing.

    Sauerkraut-another name for fermented cabbage-is an example of a


    cultured vegetable. An Asian version of fermented cabbage, especially
    popular in Korea, is called kim chee. A basic fermentation process is used
    to culture the cabbage in kim chee, and chili pepper, garlic, and salt are
    typically added to give this cultured vegetable its pungent character.

    During the fermentation process, bacteria both enrich and preserve the
    food. This process breaks down elements that are sometimes difficult to
    digest, such as gluten and sugar. The activities of these bacteria benefit
    digestion, increase the availability of vitamins, and promote the growth of
    healthy flora (bacterial balance) throughout the digestive tract. Because
    of their helpfulness in the fermentation process, and because they usually
    help to counterbalance the presence of other potentially problematic
    bacteria in our digestive tract, the bacteria deliberately used to help carry
    out fermentation are often referred to as "friendly bacteria."

    Because bacteria and other microorganisms exist everywhere in our


    environment, and because all of the foods we eat can serve as food for
    bacteria as well, most foods-including vegetables-will naturally ferment.
    Some websites encourage the use of natural fermentation as a way to
    increase the value of vegetables. In this context, "natural fermentation"
    means leaving the vegetables in a container at room temperature for four
    to seven days. No additional bacteria are deliberately added to the
    vegetables, and no heating process is used.

    While it's easy to imagine how naturally cultured, raw vegetables might
    have greater bacterial populations than commercially fermented
    vegetables (like sauerkraut you buy in the grocery store)-and while raw
    foods can also contain enzymes that may have activity in our digestive
    tract while the foods are being digested-I don't recommend culturing your
    own vegetables in this way. From my perspective, there are too many
    potential health risks involved when you simply cannot know what
    microorganisms are at work altering the vegetables. "Friendly" bacteria-
    like Lactobaccili-may or may not be present. The same goes for
    "unfriendly" bacteria that might cause illness.
    I like the idea of cultured foods and believe they can easily be as nutrient-
    rich as non-cultured foods, as well as potentially easier to digest.
    However, I recommend consumption of cultured vegetables and other
    fermented foods that have been cultured under controlled conditions
    where safety was monitored and specific bacteria and fungi were used.

    Izvor: The George Mateljan Foundation (www.whfoods.org)

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