Fermenting food increases its nutrients, and more importantly, gets you lots of probiotics – commonly known as good bacteria – which we all know are great for your gut. We found these fuss-free (and tasty) options for you to dig into.
Instead of cider, have: Ginger-Chia Black Tea Kombucha, $6.50 for 230ml Craft & Culture, www.craftculturesg.com
Instead of yogurt, drink: Rose Bandung Whole Milk Kefir, $6.50 for 230ml Craft & Culture, www.craftculturesg.com
Instead of white bread, eat: Country Sourdough Loaf, $6 The Bakery by Woodlands Sourdough, #01-05, 10 Jalan Serene
Instead of fried chicken, eat: Yakso Organic Tempeh, $9.90 for 500g Ryan’s Grocery, 29 Binjai Park
Instead of chicken stock, use: Hikari Organic Miso Paste – Red, $5.95 for 500g Fairprice supermarkets
Instead of canned fruit, eat: Wong Coco Jubes Nata de Coco, $1.48 for 360g Fairprice supermarkets
A PILL DOESN’T ALWAYS CUT IT
You might get a high quantity of probiotics by downing a pill, but pills don’t always offer the variety of probiotics you need, says Craft & Culture’s Winnie Ong, who has a Master in Medical Sciences from Boston University School of Medicine. She also says that fermented foods have added nutrients, essential vitamins and amino acids that capsules don’t.
Fermentation occurs when micro-organisms like bacteria and yeast break down the sugars in food. Salt brine, whey, or starter cultures (products made from a blend of beneficial bacteria) are common ways to ferment food. Research indicates that fermented foods can help to support a good digestive system, regulate your appetite, and improve your well-being. A tip: Go for unpasteurised fermented products. Pasteurisation removes the bacterial and yeast cultures that are beneficial to your gut, says Bonnie Rogers, functional nutrition coach at The Nutrition Clinic.
