Elderly people are healthier by eating more fermented foods

　　The calories of food become lower after fermentation

　　Fermented food is a type of food that humans skillfully use beneficial microorganisms to process and manufacture. Through fermentation, the original nutrients in the food are changed and a unique flavor is produced. Simply put, the added microorganisms are like small processing machines that process each cell of the food one by one, adding some nutritious substances, removing some non-nutritious substances, and changing the taste and texture.

　　So what are the benefits of fermentation? The enzymes secreted by microorganisms during fermentation can cleave the cell wall and improve the utilization of nutrients. Animal foods such as meat and milk can break down their original proteins during the fermentation process, making them easy to digest and absorb. Microorganisms can also synthesize some B vitamins, especially vitamin B12. Neither animals nor plants themselves can synthesize this vitamin. Only microorganisms can "produce" it. Fermented foods generally have lower fat content because carbohydrate energy is consumed during the fermentation process, making them the first choice for people trying to lose weight. healthy food.

　　During the fermentation process, microorganisms retain some active ingredients in the original food, such as polysaccharides, dietary fiber, bioflavonoids and other substances that are beneficial to the body, and can also decompose certain factors that are harmful to the human body, such as oligosaccharides and flatulence factors in beans. There are many metabolites produced during microbial metabolism, most of which regulate the biological functions of the body and can inhibit the production of harmful substances in the body.

　　Eat more of the three types of food

　　The fermented foods we often eat now are mainly divided into grain fermented products, bean fermented products, and dairy fermented products.

　　Cereal products mainly include sweet sauce, rice vinegar and other foods, which are rich in ingredients such as threonine, which can prevent memory loss. In addition, the main components of vinegar are a variety of amino acids and minerals, which can also reduce blood pressure, blood sugar and cholesterol.

　　Fermented bean products include bean paste, soy sauce, tempeh, bean curd, etc. Fermented soybeans are rich in anti-thrombotic ingredients, which can effectively dissolve thrombus and other substances in the blood, preventing arteriosclerosis and lowering blood pressure. After fermentation, beans can participate in the synthesis of vitamin K, which can make bones strong and prevent the occurrence of osteoporosis.

　　Yogurt and cheese contain lactic acid bacteria and other ingredients, which can inhibit the growth of intestinal putrefactive bacteria. They also contain active substances that inhibit the synthesis of cholesterol reductase in the body. They can also stimulate the body's immune system, mobilize the body's positive factors, and effectively prevent cancer . Therefore, regular consumption of yogurt can increase nutrition, prevent and treat arteriosclerosis, coronary heart disease and cancer, lowering cholesterol. Any food fermented by lactic acid bacteria can adjust the balance of flora in the intestinal cavity, increase intestinal peristalsis, keep stool smooth, and prevent the occurrence of colorectal cancer. In addition, yogurt can effectively control the "rise" in blood pressure, prevent arteriosclerosis, and protect the heart. You may wish to favor these foods more.

　　Generally speaking, you can selectively eat 1-2 fermented foods every day. However, it should be noted that fermented bean curd and tempeh contain high salt, and people with high blood pressure and heart disease should control their food intake.