Living a Real Life with Real Food by Beth Warren

Author:Beth Warren
Language: eng
Format: epub
ISBN: 9781628739374
Publisher: Skyhorse Publishing, Inc.
Published: 2013-12-31T16:00:00+00:00

Benefits of Lactic Acid Bacteria

Reduces the levels of anti-nutrients such as phytic acid and tannins in food, leading to increased bioavailability of minerals such as iron, protein, and simple sugars

Increases the amount of vitamins in the fermented food

Acts as a form of detoxification that preserves the nutritive value and flavor of decontaminated food. In addition to this, lactic acid bacteria fermentation irreversibly degrades mycotoxins without leaving any toxic residues.

Shown to have anti-tumor effects

Prevents diarrheal diseases because they modify the composition of intestinal microorganisms, and by this, act as deterrents for pathogenic enteric bacteria

Produces fungal inhibitory metabolites. These are mainly organic acids, which include propionic, acetic and lactic acids.

Produces protein antimicrobial agents such as bacteriocins. Bacteriocins are peptides that elicit antimicrobial activity against food spoilage organisms and food borne pathogens, but do not affect the producing organisms.

Synthesizes other antimicrobial compounds, such as hydrogen peroxide, reuterin, and reutericyclin

Works as probiotics that restore the gut flora in patients suffering from diarrhea, following usage of antibiotics that destroy the normal flora. In this manner, fermented food is used to prevent and to alleviate diarrhea.

Alleviates constipation and abdominal cramps.

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