Fermented remedies: tradition and modern application
Fermented remedies: tradition and modern application
When you think of remedies, the big names of the pharmacy often come up with. But many miraculous healing powers lurk in our refrigerators, invisible and often underestimated. At first glance, fermented products such as Kimchi or Kefir may only appear as a trendy superfoods, but their roots are deeply rooted in history. In this article we reveal the fascinating connection between tradition and science. We take a look at the historical roots of fermentation in the production and show how these old practices can go hand in hand with modern knowledge today. We will also illuminate the scientific basics behind the healing properties of fermented foods. And the best? Practical applications and recommendations for a contemporary health approach are just waiting to be discovered by you. Immerse yourself in the world of fermentation - it could revolutionize your view of health!
historical roots of fermentation in the production of medicinal products
The history of fermentation as a method of making medicinal remedies goes back hundreds, if not thousands of years. This practice has developed in sports in many cultures and civilizations worldwide. In antiquity, various peoples used fermented products not only as food, but also as a natural remedy.
- The Egyptians used beer and wine to treat various symptoms.
- deep roots in Chinese Medicine prove the use of fermented soy products, such as soy sauce and temp, to support health care.
- In the Indian Ayurveda, fermentation is highly valued to improve the bioavailability of nutrients, especially through products such as Lassi and Dahi.
One of the oldest documents dealing with the use of fermentation in medicine is the "Huang di Nei Jing" (the inner classic of the yellow emperor) from ancient China, which is about 300 BC. BC is dated. It describes how fermented foods promote digestion and strengthen the immune system. In these early cultures, fermentation was more than a preservation process; It was regarded as a transformative force that can influence both the food and humans themselves.
fermented products are rich in probiotics, some of which were recognized as advantageous in healing. Historically, the view was accompanied by traditional naturopathic practices, which emphasized the balance between body, mind and the environment. There are records that prove that in ancient Greece, for example, the doctor hippocrates used fermentation to support digestion and improve general well -being.
The spread of fermented remedies continued in the Middle Ages and in modern times. During this time, Paracelsus, a pioneer of modern medicine, documented the medical advantages of wine and vinegar, emphasizing the effectiveness of the fermentation processes. In traditional European medicine, fermentation became increasingly popular as a method of naturopathy.
| Culture | Fermented products | Medical applications |
| ————————- | —————————————————————- |
| Egypt | Beer, wine | Treatment of digestive problems |
| China | Soya sauce, Temh | Promotion of digestion, immune conversion |
| India | Lassi, Dahi | Improvement of nutrient absorption |
| Greece | Wine, fermentation products | Support of well -being |
| Europe (Middle Ages) | Vinegar, beer | Relief of diseases |
Today's Research supports the historical beliefs and show that fermentation not only increases the durability of food, but also their health benefits. Historical roots certify the fermentation an important role in the development of cultural and medical practices worldwide.
Scientific foundations for the effect of fermented products
fermented products play an increasingly important role in modern health science. Fermentation is a biochemical process in which microorganisms such as bacteria, yeasts and molds convert organic substances into digestible and biologically active substances. This conversion not only improves the taste and durability of food, but also their health properties.
The main effects of fermented products can be divided into several categories:
- probiotic effect: probiotics are living microorganisms that have health -promoting effects in sufficient quantities. They promote a healthy microbiota in the intestine, which correlates with improved digestion and a stronger immune system.
- Availability of nutrients: fermentation can increase the bioavailability of nutrients. For example, lactic acid bacteria break down phytine acid, a molecule that binds minerals and reduces their absorption.
- antioxidant properties: Some fermented products contain antioxidants that can reduce oxidative damage to cells and thus reduce the risk of chronic diseases.
The composition of fermented foods significantly influences their health effects. The best known fermented products include yogurt, Sauerkraut, kimchi, kefir and kombucha. These foods differ in their specific microbes and populations, which can have different effects on health. An overview of some frequent fermented products and their main microbes can be found in the following table:
| yogurt | Lactobacillus Bulgaricus, streptococcus thermophilus | improved digestion, support of the immune system |
| sauerkraut | Lactobacillus plantarum | promotion of a healthy microbiota, antioxidant effect |
| kimchi | lactobacillus kimchii | anti -inflammatory properties, support of metabolism |
| kefir | kefir cultures (including Lactobacillus Kefiranofaciens) | improved lactose tolerance, support of the immune system |
| Kombucha | acetobacter, gluconobacter | antioxidant properties, support of the digestive health |
summarized, science is broad and broadly diverse on the effects of fermented products and offers knowledge of their positive effects on health. The role of microbes that play a key role in fermentation is crucial to understand the full potential of these foods. Studies show that regular consumption of fermented products not only raises physical well -being, but also improves the quality of life.
practical applications and recommendations for the modern health approach
The use of fermented products in modern health care has increased significantly in recent years. Many consumers regard them as natural solutions to improve their health. Fermentation can include a variety of foods and drinks, including yogurt, sauerkraut, kombucha and kefir, which have all probiotic properties. Probiotics are living microorganisms that, if they are consumed in sufficient quantities, can offer health benefits, such as supporting intestinal flora.
There are numerous practical applications of fermented products in the health sector. Some of the most significant are:
- intestinal health: fermented food support a healthy microbiota, which can lead to better digestion and nutrient absorption.
- immune system: A healthy intestine is closely linked to a well -functioning immune system. Probiotics can strengthen the immunological reaction.
- mental health: The so-called "intestinal brain axis" underlines the connection between the health of the microbiome and mental health. Fermented foods could have positive effects here.
Regular use of fermented products can also significantly increase nutrient availability. During the fermentation process, anti-nutrients are often broken down and vitamins, such as B vitamins and vitamin K2, are often enriched or released. An examination (see ncbi ) shows that the bioavailability of minerals such as iron and zinc can be improved by fermentation.
Despite the different advantages, however, you should exercise caution. Not all fermented products are the same. The production can vary greatly, and many commercially available products contain sugar or preservatives that could reduce the health advantages. When choosing fermented foods, it is advisable to pay attention to the list of ingredients and to choose as raw or minimally processed variants.
In summary, fermented products are valuable additions to a health -conscious diet. With a suitable selection and regular consumption, you can help promote general well -being. In summary, it can be stated that the tradition of fermentation in medicinal remedies not only has a significant historical dimension, but is also increasingly gaining relevance in modern health research. The scientific knowledge about the positive effects of fermented products on the human organism underpin the centuries -old applications and open up new perspectives for their integration in contemporary therapeutic approaches. By combining traditional knowledge and modern scientific knowledge, we can better understand and use the multitude of health benefits fermented remedies. At a time when holistic approaches to health promotion are becoming more important, fermented products are a valuable component that can take on both prevention and therapy.sources and further literature
references
- w. G. W. W. J. S. W. Schuster, M. (2021). "Fermented food: health benefits and their mechanisms." In: nutritional medicine , 26 (4), pp. 368-375.
- j. Staudinger, K. (2019). "The role of fermentation in traditional medicine." In: folk medicine , 33 (2), pp. 112-118.
Studies
- Wagner, M., & Heiss, G. (2020). "Influence of probiotic fermented food on human microbiota." Journal of Nutrition Research , 10 (5), pp. 459-466.
- Geisler, C. (2022). "Connection between fermented foods and the immune system: a systematic review." Microbiome Research , 8 (3), pp. 223-230.
further literature
- r. B. Meyer (2020). "The healing power of fermentation: traditional methods for modern kitchen." Verlag Müller.
- k. M. Klaus, J. & H. Lindner, M. (2018). "Fermented food and their role in nutrition: a guide for specialists." Verlag specialist book.