Come join us to learn the art of Sourdough and why it’s so amazing for you!
Fermentation is pretty amazing for a few reasons! When you ferment foods, you're basically using microorganisms like bacteria, yeast, or fungi to break down sugars and other compounds in the food. Here's why it's considered good for you:
Improved Digestion: Fermented foods often contain probiotics, which are beneficial bacteria that support a healthy gut microbiome. These probiotics can aid in digestion, help absorb nutrients, and strengthen the immune system.
Nutrient Boost: Fermentation can increase the availability of certain nutrients in foods. For instance, fermentation can enhance the levels of B vitamins, enzymes, and minerals in some foods, making them more easily absorbed by the body.
Reduced Anti-Nutrients: Fermentation can break down anti-nutrients like phytic acid or lectins found in some foods. These compounds can interfere with the absorption of minerals in the body. Fermentation helps to decrease their levels, making the nutrients more accessible.
Preservation: Fermentation has long been used as a method of food preservation before modern refrigeration. It extends the shelf life of foods and prevents spoilage by creating an environment where harmful bacteria can't survive.
Potential Health Benefits: Some studies suggest that regularly consuming fermented foods may have other health benefits, like reducing the risk of certain chronic diseases, improving mental health, and even enhancing the body's immune response.
Other common fermented foods include yogurt, kefir, kimchi, sauerkraut, tempeh, miso, kombucha, and certain types of cheese. We will touch on these but will have other workshops in the future to dive deeper!