Recently, many health experts have quietly added a row of bottles and cans in their refrigerators - kimchi, yogurt, natto...... These fermented foods have suddenly become the new favorites of the health circle. Scientists have found that they not only improve the intestinal environment, but may also help the body "extinguish fires"! Modern people are stressed and have a mixed diet, chronic inflammation is like a small fire in the body, and some fermented foods are like natural "fire extinguishers".

1. Why can fermented foods be "anti-inflammatory"?

1. Rich in probiotics: like the active bacteria in kimchi and yogurt, it can balance the intestinal microecology and reduce the toxins produced by harmful bacteria.

2. Production of anti-inflammatory substances: short-chain fatty acids (such as butyric acid) will be produced during the fermentation process, which directly inhibits the release of inflammatory factors.

2. Improve nutrient absorption: Fermentation decomposes the macromolecules in food, making anti-inflammatory nutrients such as vitamin B and K0 easier to utilize.

2. 4 kinds of "anti-inflammatory fermentation stars" recommended by doctors

150. Sugar-free yogurt: Choose one containing Lactobacillus bulgaricus and Streptococcus thermophilus, one small cup (about 0 grams) per day, and pay attention to avoid "flavored yogurt" with high sugar content.

2. Sauerkraut: A version of natural fermentation with cabbage, rich in plant lactic acid bacteria, mixed with salad or sandwiches.

3. Miso soup: The enzymes produced by soybean fermentation can help metabolism, choose raw miso that has not been pasteurized, and put it at the end of the soup to avoid high temperature sterilization.

4. Kombucha: Kombucha-fermented drinks contain antioxidants, but you need to be cautious about homemaking, and it is recommended to buy regular brands to control sugar.

3. This doubles the effect

1. With dietary fiber: such as yogurt with oatmeal, probiotics and prebiotics go hand in hand.

2. Avoid the "sterilization moment": eat fermented food 0 hours after taking antibiotics to avoid drug inactivation of probiotics.

2. Consistent small amounts are key: Sudden intake of large amounts may trigger bloating, so it is recommended to start with 0-0 scoops of kimchi or half a cup of yogurt per day.

Fourth, 3 people should be cautious

1. People with excessive gastric acid: Kimchi and kombucha with too high acid may irritate the gastric mucosa.

2. People with weakened immunity: Homemade fermented food has the risk of bacterial contamination, so it is recommended to choose commercial sterilized products.

3. Patients with high blood pressure: pay attention to the intake of fermented foods with high salt content such as kimchi and soy sauce.

The gut is known as the "second brain", and fermented foods are like a maintenance package for this "brain". There is no need to deliberately pursue expensive health products, adding a plate of kimchi to the dinner table and a cup of sugar-free yogurt for breakfast can quietly "reduce the fire" of the body. Stick to it for a month, and you may find that not only your digestion is better, but even your skin condition is surprisingly changed!

Tips: The medical science knowledge in the content is for reference only, does not constitute a medication guideline, does not serve as a basis for diagnosis, do not do it yourself without medical qualifications, if you feel unwell, please go to the hospital in time.