Obwohl der Darm für uns Schwerstarbeit leistet, wissen wir erstaunlich wenig über ihn. Dabei können sich seine Rekorde wahrlich sehen lassen. Staune mit uns, was der Darm alles schafft und welche überraschenden Funktionen er übernimmt. Hier die wichtigsten Fakten in Kürze.
Wir bringen Licht ins Dunkel: Begleite uns auf eine kurze Reise durch den Verdauungstrakt, entdecke seine Bausteine und Bewohner und erfahre, wo das Immunsystem sitzt. Während unser Essen im Verdauungstrakt 24 bis 72 Stunden unterwegs ist, braucht unser Kurztrip nur ein paar Minuten.
Wissenschaft klingt vielleicht manchmal trocken, aber sie bringt oft großartige Ergebnisse, die uns im Alltag helfen. Wir bei Yakult finden Wissenschaft klasse; schließlich war der Yakult-Gründer ein japanischer Wissenschaftler, der unsere einzigartigen Lactobacillus casei Shirota erforscht und daraus das Getränk Yakult gemacht hat. Als Wissenschaftsfans haben wir einige Tipps und Tricks gefunden, die das Leben leichter gestalten können. Bei vielen spielen sogar winzige Bakterien eine große Rolle. Kleine Tricks, große Wirkung!
Erhalte Tipps rund um die Themen Ernährung, Bewegung, Entspannung und Wohlfühlen, die jeden Tag zu einem guten Tag machen!
Yes, fermentation can improve the nutritional content of foods in many ways. Here we explain you how citing tempeh as an example:
Yes, this could be possible. If what you eat contains live microbes, gas or bloating are part of the most reported side effects, although these are quite harmless. Experiencing this kind of discomfort also depends on the amount of fermented foods you are starting with. Enjoy small amounts and allow your gut to go through an adjustment period. Some people do not have problems, others do. When trying to find the source of bloating, it is also important to bear in mind that consuming other, non-fermented foods can also be undigestible to your body, like lactose, and can also be a common source of bloating. Your dietician may help you for sure with your detective work to find the cause and … the solution.
Not really again. Let’s take fermented milk as an example. Lactic acid-producing bacteria grow on the sugars and other nutrients in milk. As they multiply, the bacteria produce compounds that change the flavour, texture, and yield nutrients in a wide range of products including e.g. cheese or yogurt. Many yogurts, but not all, contain bacteria that when consumed can reach the gut alive. When this happens, these bacteria can have an impact on our health as validated by the European Food Safety Agency (EFSA). In a scientific opinion, EFSA’s panel on Dietetic Products, Nutrition and Allergies agreed that yogurt containing at least 108 living cells/g starter cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus improve the digestion of lactose in people with lactose maldigestion
Not really. To produce fermented foods, ingredients must undergo a transformation process mediated by microbes, either naturally or through the addition of a starter culture. However, some products may afterwards be treated (pasteurized, baked, or filtered) in a way that ultimately kills/removes any live microbes before we consume them. For example, sourdough. When the dough is used to make bread it will be baked and this exposure to heat will kill the microbes. As well, some fermented vegetables are packaged in jars and may be heat treated as a means of extending its shelf life, or simply to stop the fermentation. Finally, when you prepare e.g. sauerkraut in your kitchen, you probably will be heating it, so you will also kill or inactivate the bacteria.
It may not always be the case for some fermented products to be treated. For those, a very high number of live bacteria will be present at the end of the fermentation.
Yes and no. First of all, let’s recap about what a starter culture is. This is a preparation containing a high concentration of desired microorganisms that will start and assist a fermentation by making specific chemical, smell and taste changes. Thus, the process becomes efficient, controllable, predictable and… safe!
Fermented foods were born as “happy accidents” when in the early times suddenly “spoiled” food turned long-lasting and pleasant-tasting. Such accidents were possible thanks to spontaneous or natural fermentation, an event in which you only rely on the microbes present in the environment or the food to colonize the raw materials. If you opt to go for this kind of fermentation, be aware of the risk of contamination. You should take extra care about many aspects such as: acidity, oxygen, temperature, moulds, etc. By not having a proper control over the fermentation, it is possible that you may have an outgrowth of non-friendly microbes in your food. These can produce off-flavours or even toxic compounds that can put your health in danger.
Using a starter is not a must but as you can see, it definitely gives you many advantages. This includes a fast acid formation that makes the development of non-desired bacteria much more difficult. What is also important is that, in principle, the quality of commercial starters is checked and you can get information if the microbes present can produce potential compounds that could lead to unpleasant effects including headache, diarrhoea, etc.
