{"id":20375,"date":"2018-01-09T22:40:53","date_gmt":"2018-01-09T20:40:53","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=20375"},"modified":"2022-12-28T14:08:24","modified_gmt":"2022-12-28T13:08:24","slug":"aliments-lactofermentats-garantia-duna-bona-salut","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2018\/01\/09\/aliments-lactofermentats-garantia-duna-bona-salut\/","title":{"rendered":"Aliments lactofermentats, garantia d’una bona salut!"},"content":{"rendered":"

Qu\u00e8 tenen en com\u00fa aliments com el xucrut, el iogurt, el quefir, la kombucha i el formatge<\/strong>? Que tots ells s\u00f3n aliments fermentats, aliments que han sofert un proc\u00e9s de lactofermentaci\u00f3 <\/strong>pel qual els bacteris l\u00e0ctics naturals, fonamentalment els Lactobacillus<\/em>, han convertit els sucres i carbohidrats en \u00e0cid l\u00e0ctic, conservant els aliments i aportant-los aquest sabor \u00e0cid tan agradable al paladar i tan benefici\u00f3s per a la salut.
\n<\/p>\n

El proc\u00e9s no nom\u00e9s preserva els aliments, tamb\u00e9 crea els enzims necessaris per a la nostra digesti\u00f3. Durant el mateix es formen prote\u00efnes, amino\u00e0cids, vitamines, \u00e0cids grassos essencials i probi\u00f2tics. Millora les caracter\u00edstiques organol\u00e8ptiques ja que aporta diversos sabors, aromes i textures als aliments sobre els quals actua. I una qualitat molt important, la fermentaci\u00f3 natural fa que durant el proc\u00e9s es produeixi la detoxificaci\u00f3<\/strong>, desapareixent els t\u00f2xics que danyen la nostra salut.<\/p>\n

Els aliments fermentats necessiten temps de cuinat molt curts, i el proc\u00e9s els fa m\u00e9s digeribles<\/p><\/blockquote>\n

Aquesta qualitat unida a l’aportaci\u00f3 probi\u00f2tica generada explica per qu\u00e8 el consum d’aliments fermentats millora la digesti\u00f3 i la salut. Lamentablement, l’aplicaci\u00f3 al llarg de les \u00faltimes d\u00e8cades de modernes tecnologies industrials a la preparaci\u00f3 d’aliments ha anat relegant aquests fant\u00e0stics aliments tradicionals a un paper gaireb\u00e9 marginal en la nostra societat.<\/p>\n

La fermentaci\u00f3 l\u00e0ctica com a forma de preservar i conservar els aliments no \u00e9s nova, es remunta a milers d’anys. Fa uns 10.000 anys, ramaders n\u00f2mades asi\u00e0tics van descobrir accidentalment el iogurt<\/strong>, deixant la llet al sol, el que provocava la fermentaci\u00f3 i transformaci\u00f3 en iogurt. Cultures de tot el m\u00f3n han estat menjant aliments fermentats durant mil\u00b7lennis, des del xucrut<\/strong> a Europa fins al kimichi <\/strong>a Corea, o els lactis fermentats de la cultura Massai. A tot arreu del m\u00f3n s\u2019ha usat, i s’usa, la lactofermentaci\u00f3<\/strong>. Aquelles dietes que consumeixen major percentatge de fermentats presenten una aportaci\u00f3 de bacteris intestinals extra que les fan m\u00e9s saludables. I s\u00f3n les dietes asi\u00e0tiques les que se\u2019n porten l’or. \u00c0sia t\u00e9 una tradici\u00f3 d’aliments fermentats que els fa tenir una salut intestinal envejable. Pa\u00efsos com la Xina, el Jap\u00f3 i Corea, on es consumeixen els fermentats di\u00e0riament i en abund\u00e0ncia, tenen una taxa de malalties intestinals molt baixa i s\u00f3n poc comunes. Per contra, i a difer\u00e8ncia de les dietes asi\u00e0tiques, la dieta occidental pr\u00e0cticament no t\u00e9 fermentats, estant dominada pel sucre i els aliments processats. I a occident es pateixen elevades taxes de malalties relacionades amb l’intest\u00ed.<\/p>\n

Llavors, haur\u00edem de menjar amb freq\u00fc\u00e8ncia di\u00e0ria productes lactofermentats com el xucrut, el iogurt i el kimchi …? La resposta \u00e9s s\u00ed, \u00e9s clar. Permetre que els bacteris l\u00e0ctics es formin en un pot herm\u00e8tic durant uns mesos pot semblar una forma molt poc atractiva i apetitosa de prendre\u2019ls, per\u00f2 la fermentaci\u00f3 t\u00e9 tants avantatges per a la nostra salut que no poden deixar a ning\u00fa indiferent.<\/p>\n

L’abund\u00e0ncia de lactobacils ens permet restablir i refor\u00e7ar la flora intestinal de forma r\u00e0pida i efica\u00e7<\/p><\/blockquote>\n

\"alimentos<\/a><\/p>\n

Els aliments fermentats porten els bacteris l\u00e0ctics durant la digesti\u00f3 al llarg del tracte intestinal, instal\u00b7lant-se no nom\u00e9s en l\u2019est\u00f3mac com passa amb els complements probi\u00f2tics, sin\u00f3 tamb\u00e9 en l’intest\u00ed i c\u00f2lon. Aix\u00f2 refor\u00e7a el sistema immunitari<\/strong>, ja que els lactobacils impedeixen que els bacteris pat\u00f2gens s’instal\u00b7lin a l’intest\u00ed i c\u00f2lon. Es t\u00e9 evid\u00e8ncies que aquest proc\u00e9s pot ser benefici\u00f3s per a les persones amb s\u00edndrome de l’intest\u00ed irritable i malalties inflamat\u00f2ries dels intestins. Tamb\u00e9 poden millorar les al\u00b7l\u00e8rgies i la salut de les persones amb sistemes immunol\u00f2gics febles. La flora l\u00e0ctica protegeix les c\u00e8l\u00b7lules de l’intest\u00ed, els enter\u00f2cits<\/em>, que s\u00f3n els encarregats de la producci\u00f3 d’enzims de la digesti\u00f3 de carbohidrats i sucres, i permeten l’absorci\u00f3 dels aliments. Sense lactobacils, els enter\u00f2cits<\/em> corren el perill de debilitar-se, amb la conseg\u00fcent aparici\u00f3 d’intoler\u00e0ncies aliment\u00e0ries i la mala absorci\u00f3 d’aliments. Un paper important de la flora l\u00e0ctica en el c\u00f2lon \u00e9s la producci\u00f3 de butirat, que el protegeix de malalties degeneratives.<\/p>\n

Una bona flora l\u00e0ctica normalitza la producci\u00f3 d’\u00e0cid clorh\u00eddric a l’est\u00f3mac, amb el que el reflux i les \u00falceres milloren<\/strong>. La seva labor sobre fetge i p\u00e0ncrees se centra en la seva protecci\u00f3 i bon funcionament, el que permetr\u00e0 absorbir els nutrients del menjar de forma m\u00e9s efica\u00e7, nutrients vius, que s\u00f3n els realment beneficiosos per a la nostra salut.<\/p>\n

Un altre avantatge d’incorporar aquests aliments \u00e9s el seu relativament baix cost. Els podem fer nosaltres mateixos sense grans despeses<\/p><\/blockquote>\n

Iogurt, Kefir i Kombucha es poden fer a casa a cost \u00ednfim. Fermentats de verdures estan al nostre abast amb nom\u00e9s proposar-nos-ho. Cogombrets, remolatxes, cols, tot tipus de verdures i aliments, un cop sotmesos a la fermentaci\u00f3 l\u00e0ctica es poden emmagatzemar per llargs per\u00edodes de temps sense que perdin els nutrients com ho fan les conserves tradicionals.<\/p>\n

Amb aquest senzill, f\u00e0cil i natural pas aconseguir\u00e0s millorar la teva salut digestiva, incorporant bacteris beneficiosos al teu intest\u00ed i c\u00f2lon. A m\u00e9s, et permetr\u00e0 estalviar gran quantitat de diners generats pel consum de probi\u00f2tics i suplements de enzim\u00e0tics.<\/p>\n

Autor:\u00a0<\/strong>Ra\u00fal Mart\u00ednez,\u00a0Bi\u00f2leg, especialista en Medi Ambient i Salut<\/p>\n

Bio Eco Actual<\/strong>, el teu mensual 100% ecol\u00f2gic<\/em>
\nBio Eco Actual Gener 2018<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Què tenen en comú aliments com el xucrut, el iogurt, el quefir, la kombucha i el formatge? Que tots ells són aliments fermentats, aliments que han sofert un procés de lactofermentació pel qual els bacteris làctics naturals, fonamentalment els Lactobacillus, han convertit els sucres i carbohidrats en àcid làctic, conservant els aliments i aportant-los aquest […]<\/p>\n","protected":false},"author":1,"featured_media":20372,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166],"tags":[],"class_list":["post-20375","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio"],"yoast_head":"\nAliments lactofermentats, garantia d'una bona salut! - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"Qu\u00e8 tenen en com\u00fa aliments com el xucrut, el iogurt, el quefir, la kombucha i el formatge? 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