What Are Yeast Suppositories?

Fermented food is a type of food that is ingeniously manufactured by humans with beneficial microorganisms. It has a unique flavor and enriches our diet, such as yogurt, cheese, wine, kimchi, soy sauce, vinegar, tempeh, milk rot, rice wine, beer, Wine can even include stinky tofu and stinky winter melon. These are the most attractive products, including fermented cereals, fermented beans and dairy products.

As early as 3000 BC, the ancient nomadic peoples living on the Turkish plateau have made and consumed yogurt. Until now, people have been screened to determine the best strain for yogurt fermentation, and new probiotics have been added to yogurt to increase its health value.

After some vegetables are fermented, oxalic acid and the like in the vegetables are decomposed. After the protein is hydrolyzed, umami peptides and amino acids are produced. New organic acids were also formed.

Common fermented food

There are mainly grain fermented products, legume fermented products and dairy fermented products.

Fermented cereal products include sweet noodle sauce, rice vinegar, rice wine, etc. These foods are rich in threonine and other ingredients, which can prevent memory loss. In addition, the main components of vinegar are a variety of amino acids and minerals, which have the effect of lowering blood pressure, blood sugar and cholesterol. In addition, there are steamed buns, bread, buns, and pasta.

Bean fermented products include watercress sauce, soy sauce, fermented bean curd, bean curd and so on. Fermented soybeans are rich in antithrombotic ingredients and have the effect of preventing atherosclerosis and lowering blood pressure. After the beans are fermented, they can participate in vitamin K synthesis and prevent the occurrence of osteoporosis.

Milk fermented products such as yogurt and cheese contain lactic acid bacteria and other ingredients, which can inhibit the growth of intestinal spoilage bacteria, and can stimulate the body's immune system, regulate the positive factors of the body, and effectively prevent cancer. An important part of a healthy anti-cancer diet, in addition to foods with low carbohydrate content, are those foods that have been fermented with lactic acid, such as skim milk, curds, yogurt, cheese (except mozzarella cheese), sauerkraut, Fermented bread (but also contains a lot of starch) and sour vegetables. These foods also have a very low sugar content, as the sugar that is already present has been converted to lactic acid ^[1]

Fermented steamed bread and bread are more nutritious than non-fermented foods such as flat cakes and noodles, because of the yeast used. Experiments have shown that yeast not only changes the structure of the dough, but also makes them softer and delicious, which also greatly increases the nutritional value of steamed bread and bread. therefore,?

The benefits of eating fermented food often are as follows

Fermented foods are rich in protein. Experiments have shown that yeast is rich in vitamins, minerals and enzymes. The protein content per 1 kg of dry yeast is equivalent to the protein content of 5 kg of rice, 2 kg of soy or 2.5 kg of pork. Therefore, the nutritional content of steamed bread and bread is 3 to 4 times higher than that of biscuits and noodles, and the protein is increased nearly 2 times.

In addition to nitroso compounds, fermented foods also involve mold contamination. Among them, up to five strains of mold were detected in dried vegetables and tempeh. In addition to mildew tofu, if it is used for a long time, it has certain potential harm to the human body; pickles and tofu milk have low nutritional value and are too salty; some processed foods such as pickles and tofu may contain preservatives for preservation. In some cases, eating more is harmful to your health.

In recent years, Japanese researchers have known about long-term research and experiments on fermented foods, and its real charm lies in its peculiar effects of preventing and treating diseases and producing drugs that are comparable to drugs. Therefore, Japanese health practitioners suggest that modern people should remind themselves to consume fermented food every day, which can maintain health, promote longevity and bring vitality to the human body.

(1) For the brain: Foods such as sweet noodle sauce, watercress sauce, soy sauce and sweet rice wine are rich in peptides and other ingredients, which can prevent memory loss.

(2) For blood vessels: Fermented soybeans are rich in antithrombotic ingredients, which can effectively dissolve blood clots and other substances in the blood, and have the effect of preventing arteriosclerosis and lowering blood pressure. In addition, the main components of vinegar are a variety of amino acids and minerals, which can also reduce blood pressure, blood sugar and cholesterol.

(3) For the heart: Beans and yogurt can effectively control the "rise" of blood pressure and blood cholesterol, prevent arteriosclerosis, reduce the occurrence of myocardial infarction in the heart, and protect the blood circulation of the body.

(4) Immunity: Yogurt, cheese, and rice wine contain lactic acid bacteria and other ingredients, which can stimulate the immune system and increase NK cells (natural killer cells, which can identify broken cells and cancer cells and kill and clear them) and lymph. The function and activity of cells enhance the body's resistance.

(5) For the intestine: foods fermented by lactic acid bacteria, any kind of food can adjust the balance of intestinal flora, increase intestinal peristalsis, keep the stool open, and prevent the occurrence of colorectal cancer.

Japanese researchers have learned through long-term research and experiments on fermented foods that the true charm of fermented foods lies in their peculiar effects comparable to pharmaceuticals. Therefore, Japanese health practitioners suggest that modern people should remind themselves to consume a fermented food every day, so as to maintain health and promote longevity. It can be seen that women selectively eat 1-2 fermented foods daily, which can delay the aging effect.
From a nutritional point of view, fermented food is a type of food that is ingeniously manufactured by humans using beneficial microorganisms. Through fermentation, the original nutritional components in the food are changed and a unique flavor is produced. During the fermentation process, the food retains some of the active ingredients in the original food, such as polysaccharides, dietary fiber, bioflavonoids and other substances that are beneficial to the body, and can also decompose certain unfavorable factors to the human body, such as oligosaccharides in beans. Sugar, flatulence factor, etc. Many metabolites produced during microbial metabolism, most of them have the effect of regulating the biological function of the body, and can inhibit the production of harmful substances in the body ^[2] .