Skip to main content

Fermented Probiotic Food and Drink

 

Fermentation Plus Probiotic Property Resulted in Weight Loss

Fermented Probiotic food and drink may help in weight loss




Probiotics are live bacterial and yeast that are good for our digestive system because they keep our gut healthy which further helps to reduce weight because weight loss depends upon healthy digestion. Doctors also suggest probiotics to help digestive problems. There are some most common probiotics are:

  1. Lactobacillus ( Bacteria) — Helps to cure diarrhea
  2. Bifidobacterium ( Bacteria) — Helps to ease the symptoms of Irritable Bowel Syndrome ( IBS)
  3. Saccharomyces mycesboulardii (yeast) — helps to fight diarrhea and other digestive problems

The most common fermented food contains probiotics either naturally or added synthetically. some of the fermented food containing probiotic properties are — yogurt, kefir, kombucha, Tamari, sauerkraut, pickles, miso, tempeh, kimchi, some varieties of cheese, etc. shows a probiotic property.

Fermented probiotic food mostly consists- Vitamin B1, B12, minerals, omega-3 and fatty acids all of these are helpful for dieters. Most Physician are using probiotic therapy to treat obesity, diabetes, depression, and cure heart disease.

Probiotic treatment contributes to the developmental process to treat human obesity. There were several literature studies conducted that focusing on clinical trials for examining the effect of specific microorganisms on body weight control.

Fermented Probiotic Food and Drink that helps to reduce weight are :

  1. Sauerkraut
  2. Kombucha Tea ( “Mushroom Tea” )

Sauerkraut

Sauerkraut is a type of dish made with fermented cabbage. Saurkraut low in calories, containing high fiber, and high probiotic content that may help to lose the unwanted body fat and helps to reduce a trimmer waistline.

According to a nutrition point of view, sauerkraut contains several nutrients that are important for our health. It mainly consists of fat, carbs, fiber, vitamins ( C, B6, K1, K2), iron, manganese, folate, copper, and potassium.

Lactic Acid Bacteria (LAB) are identified as organisms that are present in sauerkraut fermentation — Leuconostoc mesenteroides, Lactobacillus brevis, Pedicoccus pentosaceus, Lactobacillus plantarum.

During fermentation, microorganisms present on the cabbage digest natural sugar and covert into Carbon dioxide and organic acid.

Other health benefits of Sauerkraut are:

  1. The presence of fiber, probiotic,s, and vitamin K2 in sauerkraut helps to contribute to lower cholesterol levels and also lower the risk of a heart attack.
  2. Vitamin K2 promotes healthier strong bone and also regulate skeletal mineralization.
  3. The presence of Vitamin C, iron contribute to a stronger immune system.
  4. Sauerkraut helps to promote the healthy life of the gut and these further improve brain health and reduce stress.

Kombucha Tea( “Mushroom Tea” )

Kombucha tea is a fermented tea. It is a potential source of probiotics. This tea contains antioxidants property that helps to fight against several diseases. Kombucha tea is made by a Symbiotic Culture of Bacteria and yeast i.e.(SCOBY), sugar, black or green tea, then allow to ferment all the ingredients for a week or more.

During the Fermentaion process bacteria and yeast form a mushroom-like film on the surface of the liquid that’s why Kombucha tea is known as “Mushroom Tea”.

Kombucha tea is rich in polyphenols and acetic acid that helps to suppress the growth of undesirable bacteria and yeast.

Kombucha tea contains probiotics and acetic acid both are scientifically proven to aid in weight loss. Probiotics help to improve gut health by reducing the number of calories from food that we eat, control the fat storage capacity of our body and helps to control obesity via controlling hormones that lead to obesity.

On the other side, Acetic acid present in kombucha tea is proven to curb hunger, reduce bloating, and control body weight. Acetic acid prevents our body from processing food into fat.

Other health benefits of Kombucha tea are:

  1. Kombucha tea contains antioxidant power that helps to improve skin health and control aging factors.
  2. It is rich in vitamin C that helps to boost up our immune system.
  3. Kombucha tea helps to reduce liver toxicity.
  4. Vitamin B9 Present in Kombucha tea helps to improve brain memory.
  5. Kombucha tea has antimicrobial properties due it contains acetic acid and probiotics that help to kill bad bacteria from the body. It inhibits the growth of toxic microorganisms such as Salmonella, E.coli, and Listeria.

Consuming Fermented food containing probiotic property help to lose weight by improving our gut health.

References

Battikh H et al, “ Antimicrobial and antifungal activities of black and green Kombucha teas.”J Food Biochem. 2013;37(2):231–236.doi:10.1111/j.1745–4514.2011.00629.

Devyani Misra et al, “ Vitamin K deficiency is associated with incident knee osteoarthritis”.Boston University School of Medicine, Mass, USA.Am J Med .2013 Mar;126(3):243–8.doi:10.1016/j.amjmed.2012.10.011.PMCID: PMC3641753.PMID:23410565.

Eamonn M M Quigley, “ Prebiotics and Probiotics in Digestive Health”. Clin Gastroenterol Hepatol. 2019 Jan ;17(2):333–344.doi: 10.1016/j.cgh.2018.09.028. PMID: 30267869.

Kadooka Y et al, “ Regulation of abdominal adiposity by probiotics ( Lactobacillus gasseri SBT2055) in adults with obese tendencies in a randomized controlled trial .” Eur J Clin Nutr .2010;64(6):636–643.doi:10.1038/ejcn.2010.19.

Katie Wynne et al, “ Appetite Control”. J Endocrinol.2005 Feb;184(2):291–318.doi:10.1677/joe.1.05866.PMID: 15684339.

Manas Ranjan Swain et al, “ Fermented Fruits and vegetables of Asia: A Potential Source of Probiotics”.Biotechnol Res int .2014;2014:250424. Published online 2014 May 28. doi: 10.1155/2014/250424. PMCID : PMC4058509.PMID: 25343046.

MC Mekkes et al, “The development of probiotic treatment in obesity: a review”.Benef Microbes.2014 Mar;5(1):19–28.doi:10.3920/BM2012.0069.

Silvia Alejandra Villarreal-Soto et al, “Understanding Kombucha Tea Fermentaion: A Review”. J Food Sci .2018 Mar;83(3):580–588.doi:10.1111/1750–3841.14068. PMID:29508944.

Somnath Chakravorty et al, “ Kombucha tea fermentation: Microbial and biochemical dynamics”. int J Food Microbiol .2016 Mar 2;220:63–72.doi:10.1016/j.ijfoodmicro.2015.12.015.PMID:26796581.

Vethachai Plengvidhya et al, “DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations”.Appl Environ Microbiol.2007 Dec;73(23):7697–7702. Published Online 2007 Oct 5 . doi:10.1128/AEM.01342–07.PMCID : PMC2168044,PMID: 17921264.

V Gupta et al, “ Probiotics”.Indian J Med Microbiol.Jul -Sep 2009 ; 27(3):202–9.doi:10.4103/0255–0857.53201.PMID: 19584499.

www.healthline.com





Comments

  1. I’m genuinely impressed with your blog. It's a really good post. I’m definitely sharing your information with my friends. It's a valuable post for everyone.
    Buy Kombucha Online India

    ReplyDelete
  2. Very well written article. It was an awesome article to read. Complete rich content and fully informative. I totally Loved it.Order Kombucha Online India

    ReplyDelete
  3. Very informative article, which you have shared here about the Buy Vitamin tablets for Men. After reading your article I got very much information and it is very useful for us. I am thankful to you for sharing this article here. Buy Vitamin tablets for Men online UK

    ReplyDelete
  4. Very well written article. It was an awesome article to read. Complete rich content and fully informative. I totally Loved it.USANA Probiotic

    ReplyDelete
  5. Great job! I would like to say that this is a well-written article as we are seen here. This article is very useful and I got so much information about it. probiotic enema

    ReplyDelete
  6. Very valuable information, it is not at all blogs that we find this, congratulations I was looking for something like that and found it here. Body building Product Review

    ReplyDelete

Post a Comment

Please do not enter any spam link in the comment box.

Popular posts from this blog

Green biotechnology

  17 Most Important Applications Of Green biotechnology Agrobiotechnology  Green biotechnology related to plants of improving both the quality and quantity of plants. The main goal of green biotechnology is the production of an improved variety of plants, with the help of biotechnology-based techniques that should be environmentally friendly solutions.  The main aim of green biotechnology is to tackle food security issues and reduce the environmental footprint of the industry. Green biotechnology can improve the global food situation.  17 Most Important Applications Of Green Biotechnology :  1. Micropropagation  One of the most important applications of green biotechnology is the micropropagation of plant species. this technique has attained the status of a large plant-based industry. Micropropagation is the true type of propagation of selected genotypes using small pieces of tissues which can stay as an important technique for rapid production of many...

Milestones in the history of Plant Tissue Culture

  Milestones in the history of Plant Tissue Culture  20 Scientists name and their contribution to Plant Tissue culture         Gottlieb Haberlandt - Father of Plant Tissue Culture  Plant Tissue Culture is an in vitro aseptic conditions of plant cells, tissues, or organs maintained growth under sterile conditions on a nutrient culture medium of known composition. It is a collection of various techniques that helps for the development of the plants under the artificial environment that produces the required plant quickly. In short, Plant tissue culture is the growth of organs, tissues, or cells in an artificial medium. Applications part of Plant Tissue Culture are : It is the most efficient technology for crop improvement. Production of the plant by Plant Tissue culture technology has the capability to resistance to various diseases.  The plants become tolerable to stress. The most important application of plant tissue culture is the...

Red Biotechnology

  20 Major Applications Of Red Biotechnology Red Biotechnology is a branch of modern biotechnology T he term Biotechnology was introduced by a Hungarian engineer, Karl Ereky in 1917. Ereky defined biotechnology as “ all lines of work by which products are produced from raw materials with the aid of living things”. Biotechnology is a multidisciplinary application. Biotechnological research has a wide range of applications that are shown in medical and health science, agriculture science, and environmental science. Bio-Pharmaceutical is known as Red- Biotechnology. This branch of biotechnology is related to health care. The main utilization of this branch is shown in the field of medicine. Red biotechnology helps to improve the quality of life. Red-Biotechnology has a wide range of applications. Many applications are shown in medical and health science, genetic engineering, gene therapy, and many more fields related to the medical line. 20 Major Applications of Red Biotechnology are...