Fermented foods, the future of nutrition?

An article published on the French Sud Ouest website at the end of March highlights the positive impact of fermented foods on health and particularly on the intestinal microbiota.

Modified by yeasts, moulds and other bacteria, there are many products resulting from fermentation. We consume them every day without necessarily knowing it. Indeed, bread, yoghurt, gherkins and sauerkraut are all fermented foods!

Other fermented products based on yeast have become “trendy”. For example, kombucha and kefir are fermented drinks that are said to have a positive impact on our intestinal microbiota by reducing inflammation.

To find out more about fermentation and its benefits in our diet