The latest newsletter of the National Association of Hungarian Dietitians is about fermentation

The publication primarily focuses on the ancient preservation method of fermentation, during which natural bacteria and yeasts feed on sugar and starch in food, thereby producing lactic acid, carbon dioxide, ethyl alcohol and acetic acid. This process not only promotes the preservation of food, but also serves to enrich its taste.

The newsletter presents fermented foods common in different parts of the world, such as Japanese natto, Korean doenjang, Balkan kaymak or Hungarian sauerkraut. These foods are not only delicious, but also have many health benefits, such as aiding digestion, supporting the immune system, and containing many valuable nutrients.

The MDOSZ newsletter also draws attention to the fact that in the case of certain diseases, such as histamine intolerance or certain intestinal diseases, the consumption of fermented foods should be avoided. It also provides information on how to safely ferment at home, as well as recipes for preparing homemade fermented foods.

Overall, the newsletter provides valuable insight into the nutritional and health aspects of fermentation, as well as practical advice for preparing fermented foods at home.