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 language | English (US) |
|---|---|
| Title of host publication | Complementary Medicine and Culture |
| Subtitle of host publication | The Changing Cultural Territory of Local and Global Healing Practices |
| Publisher | Nova Science Publishers, Inc. |
| Pages | 225-240 |
| Number of pages | 16 |
| ISBN (Electronic) | 9781536120042 |
| ISBN (Print) | 9781536119817 |
| State | Published - Jan 1 2017 |
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ASJC Scopus subject areas
- Medicine(all)
Cite this
Fermented foods : From traditional diets to clinical trials. / Cherniack, Evan Paul.
Complementary Medicine and Culture: The Changing Cultural Territory of Local and Global Healing Practices. Nova Science Publishers, Inc., 2017. p. 225-240.Research output: Chapter in Book/Report/Conference proceeding › Chapter
}
TY - CHAP
T1 - Fermented foods
T2 - From traditional diets to clinical trials
AU - Cherniack, Evan Paul
PY - 2017/1/1
Y1 - 2017/1/1
N2 - 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.
AB - 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.
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M3 - Chapter
AN - SCOPUS:85033977397
SN - 9781536119817
SP - 225
EP - 240
BT - Complementary Medicine and Culture
PB - Nova Science Publishers, Inc.
ER -