Скачать или смотреть Fermented food vs Probiotics

When we consume fermented foods (raw, unpasteurized, and still teeming with friendly microbes), we get the benefits of these probiotics, the bioactive compounds created as a result of the fermentation (postbiotics), along with the additional micronutrients and helpful compounds found in whole foods. So, it’s no surprise that fermented foods have repeatedly turned up as protective in the scientific literature. Fermented dairy containing Lactobacillus bulgaricus and Streptococcus thermophilus has been shown to deactivate etiologic risk factors for colon cancer—increasing the excretion of components that harm colon cells and induce oxidized DNA bases. (Even if you’re sensitive to dairy, other foods fermented with lactobacillus strains may have a similar effect.) Foods fermented with Bifidobacteria have shown up as protective against gastrointestinal disorders. Studies of yeast-fermented foods containing the Saccharomyces family suggest they may reduce some symptoms of IBS. A variety of lactofermented foods have been linked to improved intestinal tract health, reduced symptoms of lactose intolerance, and reduced risk of certain cancers.

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