The same probiotics aid in preserving a healthy gut flora, which prevents a number of digestive issues like diarrhea, constipation, and bloating. Digestion is aided by the fermentation process, which simplifies complex proteins, fats, and carbohydrates. Because it breaks down the lactose levels in buttermilk-based dishes like chaas and lassi, it can also help those who are lactose intolerant.
For instance, when the batter for idli and dosas is fermented, lactic acid is created, which gives them a sour flavor and facilitates digestion. Cultural dishes from different parts of India have passed down the knowledge of how to make fermented foods for gut health. The gut contains a significant portion of the immune system. Maintaining gut health is an important part of using fermented foods to boost immunity. It has been demonstrated that the probiotics found in Indian fermented foods increase the production of antibodies and improve immune cell function. One more advantage of fermented foods is that they improve the body’s ability to absorb nutrients, allowing the body to absorb more vitamins and minerals. Lactic acid increases the body’s availability of iron, calcium, and magnesium by unlocking them from food during fermentation. Additionally, this process produces B vitamins, such as B12, which are nutrients that support brain and energy function. For vital nutrients, fermented foods are typically based on a vegetarian diet.
