Sneak Peak of Japan: The Goodness of Fermented Food

When you mentioned about fermented food, what pops in your mind? Since I am in Japan, Asia I could give you a few examples: Miso, natto, fermented garlic, yoghurt, wine etc. To a Korean, fermented food will means kimchi, the national delicacy. Hot and spicy dish made from fermented Chinese cabbage. To a Chinese, what comes to mind is the famous century eggs. Known as 100 years old preserved egg. To a westerner, pickles, cheese and wine. You get the idea. Now, what does fermented actually means?

The word  "Fermentation" is derived from Latin meaning "to boil". In scientific explanation, fermentation is a chemical transformation of organic substances into simpler compounds by the action of enzymes. Bascially, it means that something, usually food goes through a chemical change that results from the production of alcohol, molds or yeasts. The enzymes plays a very vital role in breaking down comples organic molecules to smaller molecules(hydrolysis). This hydrolysis allows the breakdown food to assimilate into the body. One example is, fermenting carbohydrates. Enzyme works on the carbohydrates to reduce the starches and complex sugars to simple sugars. In short, fermentation makes the end product more digestible and absordable for our bodies.

'So what?!' you may ask after the mumbo jumbo explanation? Well, there are 8 reasons why fermented foods are good for you and I. Let me explain in bullet points:

(1) Fermented foods improve digestion

Since 70% of the body's immune system dwells in the digestive tract, maintaining digestive health is crucial to the body's overall well-being. However, not all people are blessed with strong immune systems. Some people cannot tolerate milk but they can eat yoghurt. This is because the lactose in milk is broken down when the milk is fermented into yoghurt.

(2) Fermented foods restore the proper balance of bacteria in the gut

Do you suffer from lactose intolerance? Gluten intolerance? Constipation? Irritable bowel syndrome? Yeast infections? Allergies? Asthma? All of these conditions have been linked to a lack of good bacteria in the gut. So, starting consuming fermented food to restore your health back.

(3) Raw, fermented foods are rich in enzymes

As we age, our body's supply of enzymes decrease. Many scientists have hypothesize that if you could guard against enzyme depletion, you could live a longer and healthier life. Now, I know why some says a glass of wine if good for you daily but drinking too much can be disastrous :)

(4) Fermenting food actually increases the vitamin content

Fermented dairy products consistenly reveal high folic acid level, vitamin Bs, pyroxidine, riboflavin and biotin which is critical in producing healthy babies. Japanese health programs also stress this alot.

(5) Eating fermented food helps us to absorb the nutrients we are consuming

The law of digestion explains that you can ingest huge amounts of nutriets, but unless you absorb them, they are unless to you. When you improve digestion, you improve absorption.(Back to 1 and 2)

(6) Fermenting food helps to preserve it for longer periods of time

Milk will go bad in the fridge but yoghurt last a lot longer. If you have a huge produce in your garden, that you don't know how to use up - go ferment it.

(7) Fermenting food is inexpensive

There are tons of fermented food recipes on the internet and cookbooks that benefit you and your purse. Eat healthy! Start making your own fermented cabbage dish.

(8) Fermenting foodi ncreases the flavour

There’s a reason humans enjoy drinking wine and eating stinky cheese. There’s a reason we like sauerkraut on our hot dogs and salsa on our tortilla chips. It tastes good!

Next, my question is whether everyone consumes the real fermented food I mentioned above? Speaking in terms from living in America perspective, the standard American Diet is definitely missing fermented food - unless you count those cheap beer and wine and not forgetting those deceptive pickles and imitated sauerkraut. According to my research online(maybe it might not be entirely truthful but still worth pondering about), these food are unfortunately produced quickly for mass consumption. Most sauerkraut you buy in the store is flaccid and mealy, rather than crunchy and tangy as it should be. In order words, the food industries have been deceiving the consumers by preserving those mass produced food in salt and vinegar instead of traditional lactobacterial fermentation process. Unless, the producer adds bacteria, store bought sauerkraut is usually pasteurized and the worse part, lacks of nutrients.

納豆(Nattou)

 

 In contrast to the standard Japanese and Korean diet, these people consume natto(fermented soy) and kimchi(fermented cabbage) almost daily. This summer, due to the heat wave, I hardly made miso (fermented barley or rice) soup. However, I substitute what I lack of with natto. I can say that natto is Japanese breakfast staple. Not all but some foreigners avoid eating natto due to its smell and gluey texture, even some Japanese dodge the malodorous natto. It is actually not that bad when you get used to it. I try to consume natto once a day as it is rich with vitamins and health-enhancing. Koreans I know consume kimchi in every meal.

I have no knowledge of fermentated food until I came to Japan. I first learned about the importance of consuming fermentation food through my Japanese family and food programs on TV. As I am not a science geek or a food sommelier I really do not know much about the goodness of food except for tasty junk food, seriously. Married life had made me a better and wiser food eater(as I stressed previously on my blog). Fermented food often have numerous advantages over raw food from which they are made of. The media is always talking about eating good, eating healthy but what does it really mean if you dig deeper into the meaning of eating healthy? This is the article for you!

Start dining fermented food!

*I actually bought my very first organic fermented garlic at the supermarket yesterday and inspired me to research and write about the benefits of fermented food to our body*