Fermented Foods and Fat Loss
Fermented foods and fat loss can go hand in hand. Fermented foods have been around for thousands of years as a way to preserve food, and are considered one of the secrets of the ancients for long, healthy lives.
Fermented foods are rich in live, healthy bacteria, and help replenish the loss of live bacteria in our guts, due to anti-biotics, processed food, refined food, and chemicals in our diets.
The live bacteria that fermented foods provide, change the way we digest our food, and absorb nutrients. They also help make the body’s ph more alkaline, and even help burn stored fat with time.
How do Fermented Foods help us lose fat/weight?
It is thought that fermented foods, due to their ability to aid digestion, and absorption of nutrients by providing their own live probiotics, and enzymes, allow our cells to become satiated faster, and signal the brain that we are full sooner.
It is also believed that fermented foods decrease sugar cravings, and by avoiding sugar, we avoid the dreaded blood sugar spikes which slow down our fat burning metabolism, and can allow more fat to be stored in our body’s, instead of being utilized.
Since most of us are subjected to store bought foods, it is advisable to seek out organic, or health food stores to buy your fermented foods.
List of Fermented Foods and Fat Loss
- Yogurt a slightly acid, fermented, often flavored semisolid food
consisting of milk and milk solids to which two bacteria cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) have been added
2. Kefir a fermented beverage, made from the milk of cows, having Russian origin.
3. Sauerkraut cabbage fermented, and cut into fine pieces, and soaked in it’s own brine with salt. German origins.
4. Tempeh a food made from fermented soybeans. Asian origins.
5. Miso a fermented food paste made mainly of soybeans, salt, and often grain (as rice or barley ) and ranging in taste from very sweet to very salty. High in protein. Often made into a soup. Asian origins.
6. Kimchi a fermented vegetable pickle seasoned with ginger, red pepper, and garlic. Considered the national dish of Korea.
7. Natto a food made from soybeans fermented with Bacillussubtilis. Traditionally Japanese.
8. Cacao a bean that is fermented to give chocolate it’s flavor. Contains a myriad of health benefits. Origins in South America.
9. Apple Cider Vinegar a vinegar made from fermented apples/apple cider. A myriad of beneficial, healthful properties.
10. Pickles a cucumber fermented by being immersed in a brine of water or vinegar, and salt. Dutch and German origins.
List of Fermented Drinks
- Wine Fermented from grapes, and other fruits, wine has a long list of health benefits. Contains resveratrol, one of health’s greatest recent discoveries. Drink wine in moderation, of course. Believed to have origins in Georgia(Ancient Russia)
2. Beer Fermented from grains, who knew beer was actually good for you? As long as you steer clear of the heated, chemical laden beers, you can derive some health benefits. The less alcohol content, the better. Believed to have origins in Mesopatamia (Ancient Iraq)
3. Beet Kvass Fermented beets, made with beets, salt or sauerkraut juice, and water. Excellent cleansing tonic full of nutrients. Origins in eastern Europe, Russia
4. Kombucha Fermented tea made from sugar, and black tea, a symbiotic culture of bacteria and yeast, and a small amount of a previous batch of kombucha. Chinese origins.
5. Mead Fermented alcoholic beverage made with honey and water, or may be made with hops, grains, fruits, or spices. Origins on the Island of Crete. Made famous by the Vikings.
6. Ginger Ale Fermented drink using fresh ginger, and cultured ginger, and water. Has many health benefits including, relief from nausea, upset stomach, or abdominal pain. Origins in Ireland.
Fermented foods and fat loss can truly go hand in hand. Many of these healthful foods are also quite tasty too. You can improve your overall health, and lose fat by eating fermented foods. Fermented foods and fat loss are the secret of the ancients.
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To your health, Tom