9. Kimchi
Kimchi is a spicy Korean side dish made from fermented vegetables.
As with sauerkraut and kefir, the fermentation process adds healthy bacteria, which provide nutrients, enzymes and other benefits
Kimchi contains bacteria of the Bacillus species, which produce proteases, lipases and amylases. These enzymes digest proteins, fats and carbs, respectively
Aside from aiding digestion, kimchi has been linked to many other health benefits. It may be especially effective at lowering cholesterol and other heart disease risk factors .
In a study in 100 young, healthy participants, scientists found that those who ate the most kimchi experienced the greatest reduction in total blood cholesterol. Elevated total blood cholesterol is a risk factor for heart disease
SUMMARYLike sauerkraut, kimchi is another dish made from fermented vegetables. It’s fermented with bacteria of the Bacillus species, which tend to add enzymes, such as proteases, lipases and amylases.
10. Miso
Miso is a popular seasoning in Japanese cuisine.
It’s made by fermenting soybeans with salt and koji, a type of fungus
Koji adds a variety of digestive enzymes, including lactases, lipases, proteases and amylases .
That’s one reason why miso may improve the ability to digest and absorb foods.
In fact, studies have shown that the bacteria in miso can reduce symptoms linked to digestive problems, such as irritable bowel disease (IBD).
Moreover, fermenting soybeans helps improve their nutritional quality by reducing their antinutrient content. Antinutrients are compounds found naturally in foods that may hinder the absorption of nutrients by binding to them
SUMMARYMiso is a popular seasoning in Japanese cuisine that’s made by fermenting soybeans. It’s fermented with the fungi koji, which adds digestive enzymes, such as lactases, lipases, proteases and amylases.