Here Is Why You Have To Eat More Fermented Dairy

Fermenting has existed for many years, and in many traditional cultures, including some in Europe and Russia, still rely on the fermenting. When the Americans enthusiastically embraced the pasteurized dairy products over fermented or raw forms during the 20th century, we lost many immunizing and powerful probiotics and enzymes together with the potential pathogens.

Which is a disaster since the fermentation can make the food that was once inedible or maybe dangerous nutritious,  edible.

One of the most famous fermented foods are diary, sometimes referred to as cultured dairy. The fermentation increases the shelf life of the dairy products, making them tastier and easier to digest.

The raw milk is fermented either by perming it to sour naturally, or by adding milk-loving bacteria lactobacillus. The lactobacilli, usually benign and happening naturally in our gut in small amounts, feed on the starch in the milk and the sugar, creating the lactic acid and preserving the milk in that process. Also, the zap the bad bacteria and release the beneficial vitamins, enzymes, omega 3 fatty acids, minerals and different strains of fabulous probiotics. Another benefits to the fermented diary:

1. THE FERMENTATION CONSUMES THE SUGAR LACTOSE

This is a good news for those who are lactose-intolerant or are on a lower-carb diet. Because the labels are made before the fermentation, the fermented dairy has fewer carbs than those written on the label.

2. THE PROCESS OF FERMENTATION IMPROVES THEIR DIGESTIBILITY, NUTRITIONAL CONTENT AND ABILITY TO DETOX

That is done by preserving the enzymes lipase and lactase, and that helps you to absorb more of the nutrients. The fermenting of the dairy also increases the vitamins B while detoxifying and boosting the powerhouse amino acid, glutathione and probiotics and essential amino acids, the healthy bacteria in the gut.

The probiotics balance the gut ecosystem and they earn a gold star for strengthening the immunity and improving the digestion.

If you are not dairy-intolerant, a little grass-fed, raw, fermented dairy becomes very healthy. You don’t have to have the three, but you see how many of those boxes you can. It permits you to enjoy the richness of the dairy products without the guilt, or the sugars and proteins, which make you suffer with the intolerance symptoms and fat gain.

Yogurt – this is the most consumed dairy product, and there is a good reason for that. Some studies show how effective they are in promoting a healthy digestive tract. Try stirring unsweetened Greek yogurt with blueberries (frozen) for healthy and low sugar treat.

Kefir – this yogurt comes from goat, sheep, or cow milk and has many strains of healthy bacteria that has many health benefits. Also, the kefir contains high levels of the vitamin B12, vitamin K2, magnesium, calcium, folate, biotin, probiotics and enzymes. The studies are now exploring these benefits.

Milk Cheese – this cheese is made with a milk that has not been pasteurized – sheep milk, goat milk, and cow milk that contain high amounts of the strains bifudus, thermophillus, acidophilus, and bulgaricus. Studies explore the potential of the probiotic strains in the raw milk cheeses to improve the digestive health, neurological problems, and immunity.

Even those people who have a reaction of the dairy, sometimes can eat some of these products, especially the grass-fed ghee. It doesn’t have dairy protein particles, so it is safe even if you are dairy intolerant.