<p>Oamenii au folosit beneficiile fermentatiei timp de secole.</p>
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<p>Metoda a fost transmisa generatiilor, iar lumea a gustat cele mai minunate bucate. Lacto-fermentarea este o metoda comuna de a fermenta alimentele.</p>
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<p>Lacto-fermentare</p><div class="b03d97280e765d707d336f444dd9d428" data-index="10" style="float: none; margin:0px 0 0px 0; text-align:center;">
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<p>“Lacto” este Lactobacillus, o specie de bacteria. Aceasta se gaseste pe suprafata plantelor, in tractul gastrointestinal, cavitatea bucala si vagine.</p>
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<p>Bacteriile Lactobacillus a fost descoperite pentru prima data in fermentatia de lapte. Aceasta utilizeaza zaharuri din lactoza si le transforma in acid lactic. Interesant este faptul ca lacto-fermentarea este asociata cu alte lactate.</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad3"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div><div class="b03d97280e765d707d336f444dd9d428" data-index="10" style="float: none; margin:0px 0 0px 0; text-align:center;">
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<p>Acidul lactic actioneaza ca un conservant natural si inhiba cresterea bacteriilor periculoase. Dar, aceasta nu este singura proprietate a acidului lactic. Acesta ofera o serie de beneficii pentru sanatate:</p>
<p>1.Imbunatateste digestia si absorbtia nutrientilor</p>
<p>Alimentele fermentate sunt mai usor de absorbit decat alte alimente, iar acest lucru este beneficiul lor de top. Ele sporesc digestia si calmeaza tractul digestiv.</p>
<p>Da intestinelor bacterii sanatoase pentru a ajuta organismul sa scape de bacteriile daunatoare. Aceste bacterii confera organismului o putere de a absorbi nutrientii din alimente.</p>
<p>2.Impuls de imunitate</p>
<p>Intestinele sunt cel mai mare aliat impotriva bolilor, bacteriile sanatoase va ajuta sa construiti un sistem imunitar puternic.</p>
<p>3.Creier mai puternic</p>
<p>Creierul are o legatura puternica cu sistemul digestiv si sistemul imunitar. Racelile va fac sa va simtiti neclari? Este vorba despre nervul vag.</p>
<p>Acest nerv este unul dintre cei 12 nervi cranieni care poarta inflamatii de la sistemul nervos intestinal la nivelul sistemului nervos central. Obtinerea unei game sanatoase de bacterii prietenoase si controlul asupra numarului de bacterii daunatoare intareste legatura dintre cele doua sisteme.</p><div class="b03d97280e765d707d336f444dd9d428" data-index="5" style="float: none; margin:0px 0 0px 0; text-align:center;">
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<p>4.Antioxidant</p>
<p>Antioxidantii din alimentele fermentate distrug radicalii liberi, prevenind astfel cancerul. Acesti antioxidanti reduc inflamatia si fac sistemul imunitar mai puternic. Acest lucru este crucial in tratamentul eczemelor, artitei si altor boli inflamatorii.</p>
<p>5.Pierderea in greutate sanatoasa</p>
<p>Alimentele fermentate asigura echilibrul hormonal puternic. Acest lucru va da o mana care sa se ocupe de pofta alimentelor si vei fi capabil de a suprima pofta de mancare. Oamenii de stiinta au descoperit ca un consum regulat de probiotice reduce riscul de obezitate.</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad1"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div>
<p>Ceapa fermentata</p>
<p>Asigurati-va propriile alimente fermentate pentru a evita aditivi artificiali care sunt in mod obisnuit adaugati la produsele cumparate din magazine. Utilizati intotdeauna sare naturala in alimentele fermentate in casa. Incercati sare de Himalaya roz, sare de mare celtica sau sare cuser.</p>
<p>-1 kg de ceapa esalonata mica, decojita</p>
<p>-o mana de catei de usturoi, decojit</p>
<p>-sare naturala, 50 g</p>
<p>-1 l de apa</p>
<p>Condimente:</p>
<p>-coriandru</p>
<p>-piper negru</p>
<p>-chili uscat</p>
<p>Mod de preparare:</p>
<p>Se curata ceapa, se dizolva sarea in apa, se transfera ceapa in borcane si asigurati-va ca borcanele sunt umplute pe jumatate. Se toarna saramura si se lasa aproximativ 1- 2 cm spatiu liber in partea de sus. Puneti capacele.</p>
<p>Pastrati borcanele la temperatura camerei. Deschideti borcanele in fiecare zi, astfel incat gazul de fermentare acumulat sa fie eliberat. Faceti acest lucru in primele 2 saptamani si apoi o data la 2 zile.</p>
<p>Procesul de fermentatie dureaza, de obicei, 1-2 luni.</p>
<p>Sursa:www.naturalcuresandhomeremedies.com</p>
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