About the benefits of food acidification
Pickling is an ancient method of food preservation and is said to have started as far back as 2400 BC.
In addition to being a great way to preserve food, acidification is also beneficial for our body, especially the gut microbiota.
Eating acidified foods increases the amount of lactic acid bacteria in the gut.
The concern of the current era is the deterioration of the microbial community of the digestive tract due to lifestyle and eating habits. Medicines, including antibiotics, also contribute. Antibiotics are preparations that work by damaging the life of bacteria in the case of bacterial infections. Antibiotics kill or inhibit the activity of bacteria (including beneficial bacteria).
It is certainly smart to enrich your digestion with products acidified with beneficial bacteria after the end of antibiotic treatment to help the digestive microbiota recover. One option is to take supplements containing probiotic bacteria, but a great way to enrich your gut with good bacteria is to eat acidified foods.
Lactic acid bacteria help to restore the microbial balance of the gut by increasing the number of beneficial bacteria and stimulating the immune system.
In addition to the barrier function, which ensures protection against foreign microbes, the microbiota of cedar wood is very important in the development and functioning of natural and acquired immunity, since most of the immune cells of the human body are located in the intestine.
Lactic acid bacteria use the sugar contained in vegetables to acidify vegetables. Food is preserved longer due to the formation of organic acids and bioactive molecules that suppress the activity of microbes that cause food spoilage.
Cucumbers and cabbages are traditionally pickled in Estonia. In addition to sourdoughs for pickling cucumbers and cabbages, Nordwise® has come to the market with a new sourdough for pickling various vegetables / a mixture of vegetables.
Lactobacillus plantarum TAK59, the unique lactic acid bacterium of the sourdough, provides the necessary bacteria for fermentation, which help the vegetables to ferment properly. Nordwise® sourdough starter for vegetable acidification with live lactic acid bacteria ensures a stable and correct acidification process, lowering the acidity of the product from the first day until the end of the acidification process.
Enjoy the good taste of acidified food and enrich your digestion!
