Here are some foods that are made with bacteria and their health benefits.
This is an excerpt from “On Food as the Enemy of Disease: A New Scientific Doctrine of How the Body Can Heal Itself” by William W. Li, published by Lions Not Sheep. The book was translated by Diana Urbonė.
Sauerkraut is a sour, spicy, pleasant-tasting side dish for many traditional dishes, and is sometimes used as a condiment. In this product, which is made by slicing cabbage very thinly and fermented using lactic acid-producing bacteria (Lactobacilli), an incredible number of microbes. One cup-sized serving of sauerkraut can contain up to 5 trillion bacteria. Sauerkraut actually originated in China, and the first merchants brought it to Eastern and Western Europe via trade routes, where it became popular in Slavic and German cuisines. Finely chopped cabbage is salted, then left until it begins to reproduce from the environment Lactobacilli bacteria. At the beginning of the fermentation process, many different bacteria settle in the cabbage and help it ferment. When the cabbage turns sour after a while, the change in acidity changes the composition of the bacteria until it eventually stabilizes as the cabbage ferments.
There have even been several major studies investigating the relationship between sauerkraut and health.
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