The Fermentation Culprit by Helen Northcott* in COJ Nursing & Healthcare_ Nursing Healthcare Open Access Journal
Abstract
Sitting down to a meal and a
glass of wine may seem like you will be well nourished. Most do not care about
its nutrients as long as it tastes good. At times indigestion bothers us and we
reach for immediate relief. We may wonder what was eaten to cause heartburn and
indigestion, but we really don’t know. Well, today is your lucky day in that I
will share with you the culprit of fermentation
Realizing that those in the food
industry want you to buy their product, they may withhold the truth about the
processing process. Preserving food has been going on for centuries and the end
always justified the means of doing it. Learning about the byproducts of
fermentation was not given that much attention, nor was it suspected that it
was harmful
Here in Vineland, Ontario the
peach and cherry trees will soon be blossoming and providing much beauty to
enjoy for a few weeks. Soon the vineyards will be producing leaves and grapes
for harvesting. Unfortunately, the fruit of the vine does not provide the
biggest market for the farmers. Wineries are spotted all throughout the Niagara
area turning it into a tourist area. Time spent In this lovely area can soon
turn into troublesome times due to the alcohol content in the wine.
Food and beverages without any
kind of fermentation is the most nutritious food for the body and the mind to
maintain good health. Changing the molecular structure of food causes it not to
be easily digested. Wine with its alcohol content attacks the brain and the
body, harming its ability to function well. If you looked at a wine calorie
chart you would see the calories ranging from 111 to 275 in a 6 oz or 177 mi
glass or bottle. The sweeter the grapes the high the alcohol content in the
wine
Now for a look at the harmful
effect of fermented foods. Fermentation has harmful properties and foods are
heavily salted or preserved with vinegar which makes them harmful. When food
ferments, decomposes or rots it produces waste products that produce bacteria
which breaks down the food. There are several byproducts and one is alcohol and
a small amount of it affects the cells of the body. Ammonia is a byproduct of
fermentation and is as dangerous as a house cleaning agent. Fermentation also
causes the waste product, vinegar which is acetic acid, and it gives the food a
sour or sharp taste-a sure sign it should not be eaten. Vinegar prevents the
digestion of food. If your muscles feel sore or stiff, it may be a result of
lactic acid, so do not eat foods high in the waste byproducts.
Fermented foods are low in
nutrition and when cut, chopped or sliced they start to ferment due to rapid
oxidation. Eating the salad first is important so you enjoy their freshness and
good nutritional content. B12 is lowered by fermented foods along with vitamins
and minerals. Being aware of the damage of fermentation and its byproducts can
help you make better choices when eating and drinking. Choose wisely and live
well.
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