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According to activist Sandor Katz, 1962; “ Fermentation is a way to get more connected with the environment and the natural world around us and that is within each of us”.
It can be defined as the transformative action of microorganisms manipulating environmental conditions. Making a food of different flavor, more stable and easier to digest, as they contain probiotics and disintegrate anti-nutrients. The term probiotic means life promoter. It is a living organism that strengthens digestive health and enhances the action of the immune system.
WHAT BENEFITS DO PROBIOTICS BRING?
Promotes digestive and intestinal health, which is linked to better immunity and better mental health . Improving intestinal flora, absorption of nutrients, contributing to our immune system to fight diseases, producing a lot of beneficial vitamins and minerals.
APPLICATION IN GASTRONOMY
“ Fermentation is not responsible for a specific taste: it is responsible for improving everything. From beer and wine to cheese , kimchi and soy sauce, there are thousands of fermentation products. They are all dramatically different creations, of course, but they are linked by the same basic process...”, says René Redzepi in The Noma Fermentation Guide.
In 2018 alone, fermented foods in restaurants increased 149% compared to previous years. Fermentation is reinvent as a culinary trend to rescue ancestral flavors, recover buried flavors, activate hidden nutrients and discourage hyperindustrialization. It is much more tempting than it seems: food and drink are fermented when left to soak in water or in their own juice, a process that provokes the growth of “good” bacteria.
Some of them:
Fermentation is a way to find new flavors and a toolbox that can be used to further manipulate the world of food.
Publication Date: 06/09/2019
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