The Internet is lit with trending videos expounding on the miraculous health benefits of fermented garlic in honey, but what is it, and how do you make it?
Let's get into it.
What Is Fermentation?
Garlic is well known as a powerful medicinal food, but the addition of the word (and process) of fermentation makes the latest garlic trend slightly different. What exactly is fermentation, and why does it matter?
Fermentation is a process by which microorganisms, such as yeast or bacteria, convert carbohydrates into alcohol or organic acids. This process typically occurs in the absence of oxygen, and it is used to produce a variety of foods and beverages, including beer, wine, bread, yogurt, and pickles.
The process has been used for thousands of years to preserve and enhance the flavor of foods. It is an integral part of many traditional cuisines and is also gaining popularity among modern health enthusiasts due to its potential health benefits, hence the latest fermented garlic obsession.
During fermentation, the microorganisms consume the sugars and carbohydrates in the food and produce alcohol or organic acids as a byproduct, which can help to preserve the food, as the alcohol or acids can inhibit the growth of harmful bacteria.
Fermentation can also enhance the flavor and nutritional value of the food. For example, the lactic acid produced during yogurt fermentation can help break down the proteins in the milk, making them easier to digest.
Is Fermentation Good for Your Health?
Fermentation is believed to have several potential health benefits, including:
- Fermented foods are often rich in probiotics, which are beneficial bacteria that can improve gut health. Probiotics can help to maintain the balance of bacteria in the gut, which can support digestive health and immunity.
- The process of fermentation can help preserve foods, making them last longer and reducing food waste, which can be especially beneficial in areas where food may not always be readily available.
- Fermented foods can be easier to digest than non-fermented foods because the fermentation process can help to break down the proteins, sugars, and other nutrients in the food, making them more accessible for the body to absorb and…