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April 27, 2010: 08:34 PM EST
The science of fermentation, including probiotics, not only impacts the culinary arts, but also nutrition and health. Fermented foods and ingredients – bread, wine, beer, cheese, etc. – offer their own flavorful and other sensory pleasures, of course. But adding the right microorganisms during the fermentation process also enhances the nutritional value of ordinary substances with micronutrients: polyphenols, for example, such as resveratrol and flavonoids, in wine. Awareness is growing that probiotics contribute to health in various ways. Scientific data support the health claims of various bacterial strains and probiotic products in areas like intestinal diseases, obesity, diabetes and other systemic disorders. But consumers and others need to understand that probiotic strains are not universally effective: one that relieves symptoms of irritable bowel syndrome may have no impact on another health problem.
Todd Runestad, "The Science of Fermentation", Natural Foods Merchandiser, April 27, 2010, © Penton Media, Inc.
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