Fermented foods such as sauerkraut or kefir typical of Russian cuisine help the body strengthen the immune system and fight stress. Marina Ivanova, nutritionist at Azbuka Vkusa, told socialbites.ca about this.
According to the nutritionist, soaked apples, sauerkraut, cucumbers and other vegetables, as well as cottage cheese, curdled milk, fermented baked milk, kefir, yogurt, kvass and kombucha help prevent a lack of fiber, vitamins and minerals in the cold season. Therefore, sauerkraut is an excellent source of vitamin C, and sour-milk products are rich in protein, B vitamins, zinc, calcium, phosphorus and other micronutrients.
“Fermentation ensures long-term storage of products, increases their nutritional value and gives a new taste, aroma and texture. Thanks to the action of beneficial bacteria, the load on the immune system and liver is reduced, which allows you to use less drugs and nutritional supplements,” said Marina Ivanova.
Among the beneficial properties of fermented foods, he noted the strengthening of the immune system, “as the beneficial bacteria help fight pathogens more effectively and support the natural detoxification system.”
She added that fermented and sour-milk products help fight stress.
“Many microorganisms in the gut secrete neurotransmitters as waste products that regulate processes in the brain,” said the nutritionist.
Also, according to her, fermented foods improve digestion and “help prevent dementia.
The expert recommended the use of fermented vegetables and fruits and dairy products in situations of high stress, on the go or when suffering from insomnia. It will also be useful after heavy meals and alcoholic feasts, during colds and after taking antibiotics.
Former doctor Dmitry Bordin saidas indicated by abdominal discomfort after eating.