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The Benefits of Fermentation for Digestive System

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In the developing and developed countries science has become an indispensable factor affecting people’s physical fitness, especially the fermentation in food. Some scientists believe that fermentation will be an “excellent assistant” for each individual’s digestive system, such as improving digestive health, boosting the immune system and increasing the flavor of foods. This essay will illustrate and emphasize these beneficial effects on our health.

One of the most essential benefits of the fermentation is the improvement digest health. During this progress, lactic acid is produced in the digestive system, it does not only help restore intestinal health but also helps beneficial bacteria stifle harmful bacteria such as E.Coli and Salmonella. In addition, the fermentation also creates a solid shield, which can balance digestive activities and prevent diarrhea or digestive disorders. For example, milk after fermenting into yogurt will have higher vitamin content than usual because of the Lactobacilli bacteria’s decomposition, giving the sour taste of and providing valuable contributions to the intestinal microflora. According to the journal BMJ, a study has shown that other intestinal bacteria combined with probiotics can limit diarrhea and respiratory infections.

Another important benefit of the fermentation is boosting the immune system. With the bacteria’s growth and their attacking on the immune in perfect condition weakening people’s health, the fermentation has produced a lot of antibiotics such as peroxide to stop the superior increasing of many disorders that are related to the immune system such as heart diseases, cancer and diabetes. Based on Healthline page, one a 6-week study on 274 adults with IBS (Irritable Bowel Syndrome) found that consuming 125 grams of yogurt can improve IBS symptoms and killing harmful bacteria in the digestive system.

Lastly, the fermentation has a significant role in increasing the flavor of food, because the tiny microorganisms will carry out metabolizing food to enrich flavor. To illustrate, for a long time, fermentation has been an indispensable stage in fish sauce processing in Vietnam, because this method helps to eliminate fishy smell and create a fragrance to stimulate the taste and smell of consumers. Most noticeably, the fermentation method also creates extremely distinctive flavors for the dish, which can become local specialties food of a country such as Casu Marzu Cheese (Italy), Stinky tofu (China) and Natto (Japan).

In conclusion, fermentation is a process that has existed for a long time and brings many benefits to people such as improving digestive health, boosting the immune system and enrichment of the flavors for dish. I firmly believe that fermented foods will help people maintain the best health and reduce the risk of disease related to the digestive system and the immune system. 

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