The revival of fermented foods means a happier tummy and better immunity, discovers Mamta Mody
WHAT EXACTLY IS IT?
Think of fermentation as a benign form of rot, where strains of live bacteria and fungi are allowed to grow in foods, giving them a different texture and taste. Put off yet? Don’t be. This age-old tradition has given us some of life’s best things, including wine, bread, cheese, coffee and chocolate. Each of these foods starts off as bitter, bland or simply indigestible, but is transformed by microbes into something delicious. Since the fermentation process predigests the food, thanks to the live bacteria feeding on it, our bodies absorb the nutrients more easily.
In certain foods like sourdough, soya, yoghurt and miso, these microbes add an additional health kick. “Fermentation removes some toxins from foods, increases B-vitamins, and generates other unique nutritive compounds. But the most profound benefit comes from the bacteria themselves, which are alive and intact in cultured foods,” says Sandor Katz, writer and fermentation revivalist. A good example is the yoghurt we make at home: it’s made by heating milk to kill unhealthy bacteria, then a dollop of existing yoghurt with live culture is added and the mix is allowed to ferment for a few hours. This becomes an all-you-can-eat buffet for the healthy bacteria that do things like consume the milk’s hard-to-digest lactose, transforming it into lactic acid, a by-product of digestion-aiding enzymes.
CAN BACTERIA REALLY BE GOOD FOR ME?
Bu hikaye Elle India dergisinin March 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Elle India dergisinin March 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
Green CRUSADER
For sustainability activist Aakash Ranison, time is of the essence in his effort to mitigate the ongoing climate crisis, finds Barry Rodgers
GREENING The Beauty Experience
Kannagi Desai explores the intersection of eco-consciousness and consumer expectations in the Indian salon industry
Lazy Day Edition
ELLE's Beauty Editor, Kannagi Desai, lists her three favourites for tranquil lazy days, where self-care reigns supreme
Hydration Hero
The Kiehl's Ultra Facial Cream, with its superior moisturising capabilities, will always have a permanent spot on our shelves, reports Sakshi Rawte
The Cutting Edge Of Skincare
Sakshi Rawte talks to Dr Irena Eris about the much-awaited launch of her eponymous beauty brand in India
Inside Out
Can holistic wellness practices mitigate the detrimental effects of elevated cortisol levels crucial for maintaining healthy skin? Urmi Dande asks experts
The Perfect Score
Ed Sheeran, who delivered a magical performance in Mumbai as part of his Mathematical tour, caught up with Isha Mayer for a candid chat on music & more
Crafting Tomorrow
Ainee Nizami Ahmedi discovers how Dipali Goenka is forging a sustainable legacy
Scrumptious Scraps
Chefs discuss the culinary potential of kitchen waste and how it can help foster a sustainable system with Isha Mayer
Nature's ABODE
On a winter escape to the hills, Isha Mayer discovers the sustainable retreat, Amaya, whose offerings are an ode to its natural surroundings