Fermented foods: From traditional diets to clinical trials

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

This chapter serves as a pun on the concept of “culture” and its relevance to complementary and alternative medicine. It summarizes clinical research literature about the use of fermented foods for health benefits. Fermented foods are very common throughout the world in all cultures and are believed to contribute to health, by supplying “good bacteria” to the digestive system, helping to preserve foods, and breaking them down to promote the release of particular nutrients. This chapter focuses on widely used examples of fermented foods including yoghurt and fermented milk, kimchi, fermented grains including rice and millet, beer, kombucha tea and a fermented papaya product.

Original languageEnglish (US)
Title of host publicationComplementary Medicine and Culture
Subtitle of host publicationThe Changing Cultural Territory of Local and Global Healing Practices
PublisherNova Science Publishers, Inc.
Pages225-240
Number of pages16
ISBN (Electronic)9781536120042
ISBN (Print)9781536119817
StatePublished - Jan 1 2017

ASJC Scopus subject areas

  • Medicine(all)

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