Fermented foods are not the same as probiotic-containing foods. So what’s the difference? Do both of them confer the same health benefits?
These topics are addressed in ISAPP’s latest video, which takes viewers through the scientific basics of fermented foods (see here). Yogurt, kimchi, and cheese fall into this category of foods, which are transformed by growth and metabolic activity of microbes.
Some fermented foods contain live microbes that travel through the digestive tract, interact with cells, and support the intestinal microbiota. Their potential health benefits are of interest, too: not only do fermented foods improve digestibility, but initial studies show they also improve the immune system and prevent acute illnesses.
The upshot? Naturally fermented foods are worth incorporating in your daily diet.
This educational video was commissioned by the ISAPP board of directors with input from several additional scientific experts.