For countless years, fermentation has been a traditional method to keep food preserved, enhance its shelf life, and enrich its taste. Yet, many remain unaware of the health advantages offered by fermented foods.
Other fermented foods include pickled cabbage, the yoghurt drink kefir, sourdough bread and some lacto-fermented pickles. Speaking to The Conversation, Manal said: "Food organisations and groups such as the Association of UK Dietitians now recommend eating fermented foods more often. Fermented foods contain potentially probiotic microorganisms such as lactic acid bacteria. And, despite the short time these bacteria spend in the gut, they help with food digestion and boost our immune system. It has also been found to contribute to prevention and treatment of diseases such as allergies and eczema.
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