There’s a growing public awareness of the wide-ranging benefits of fermented foods when it comes to our gut health. So much so that a team of Canadian researchers—including Dr. Raylene Reimer, PhD, RD, a professor of nutrition and registered dietitian in the University of Calgary’s Faculty of Kinesiology—have launched the Canadian Fermented Foods Initiative (CFFI). The online resource is the first of its kind in North America, where researchers, members of the food industry, and consumers can find and share trusted information about the health benefits of fermented foods.
“The crux of the initiative is to compile and build research evidence on the health benefits of fermented foods to push for their greater prominence in Canada’s Food Guide,” says Reimer. Fermented foods are produced by harnessing bacteria and other micro-organisms to alter the taste, digestibility and shelf life of certain foods.
The site unpacks the myths of fermented foods and offers practical information as to the many types of foods, where to find them, how to cook with them, and how to make them. There’s also a list of recommended apps for tracking gut health.
The latest research: Current Research in Fermented Foods: Bridging Tradition and Science, was recently published in the scientific journal Advances in Nutrition.
Source: new.ucalgary.ca
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