That’s a famous quote from the eastern European country of Georgia (formerly of the Soviet Union) concerning the long life of the folks in that region. They have traditionally consumed huge amounts of fermented foods, including yogurt, but this’s not too realistic in numerous areas around the world at this time, like the United States. Many individuals are lactose intolerant, but you can still eat fermented foods!
Today the advantages of fermented foods are really catching on, but did you grasp that the fermentation process was originally accustomed boost the keeping and saving of food? It is thought that camel, goat, buffalo, sheep and cow milk were initially fermented effortlessly into yogurt. The hot temperatures (110 F) of the North African deserts were ideal for lactic acid producing bacteria to ferment the milk taken by camels in goat bags. Virtually every region in the world has developed fermented foods in their quest to acquire new tastes and better shelf life. Farmers, rather than scientists, used their imagination and ingenuity. They were thinking in terminology of the best way to best provide for their families, not realizing that thousands of years later, scientists will be examining the possible health benefits of fermented foods.
Elie Metchnikoff, a popular Russian Nobel prize-winning Bacteriologist looked in to the possible health benefits of fermented foods early in the 1900’s. He realized that Bulgarians had an average life span of eighty seven years that was a lot longer than the fifty year life expectancy in the US at that time and gobiofit reviews consumer reports pretty much ten years more than even modern regular life expectancy of seventy eight seasons! One of the most significant differences in the lifestyle of theirs was the intake of fermented milks! Since Metchnikoff’s original study, scientists have determined that many populations use fermented food items. Georgians, from the thing that was technically known as the Soviet Union, live more than hundred years and are playing polo and working in the farm fields! They attribute their long lives to “sour” or fermented milk, which is where the quote away from the title of the blog site came from! I am uncertain I would prefer to be working in the farm fields at hundred, however, I would love to still be riding the horses of mine in that age!
I know that my family has greatly benefited from fermented food items. The husband of mine and I belong to our 50’s, feeling and looking better than we did in our 30’s! CJ’s intestinal concerns are healed, his mind is sharp and the body of his is healthy. The truth is, all the children of ours are nutritious. I Are aware that we wouldn’t be exactly where we are wellness smart today without the advantages of raw organic fermented probiotic foods.
There are many advantages of eating fermented foods as well as researchers just keep adding more things for the list. Allow me to share some of the positive aspects of fermented foods:
