Silage and its healing properties. Homemade Silage Recipes #1

Silage has been known for a long time. Our grandmothers and great-grandmothers have been using its beneficial properties for decades, and doctors and nutritionists appreciate the value of fermented foods. Although pickled dishes have been known for a very long time, it is only now, in 2019, that they have entered a special peak of fashion. Health food lovers are constantly experimenting with what else can be marinated to make it healthy and delicious. Due to the huge amount of preservatives on store shelves, it is possible to make your own silo.

1. What is a silo?

Silage is the result of a long fermentation process. Under the influence of special bacterial cultures, sugar contained in pickled vegetables and fruits breaks down into lactic acid. Due to this, the rotting process stops, which significantly increases the shelf life of the silage.

Lactic acid fermentation processes occur not only in popular vegetables such as cabbage or cucumbers, but also in milk (for example, with kefir and buttermilk), as well as in soybeans used to produce tempeh, a vegan meat substitute.

During fermentation, in addition to lactic acid, a small amount of alcohol and acetic acid is formed, which are responsible for the characteristic, sour taste of the silage, as well as for its acetic odor.



2. Useful properties of silage

Pickled foods are called superfoods in our country, for some reason, and they have returned to fashion after many years. They are once again reigning on our tables and can show a number of health benefits.

Silage is the result of fermentation and contains many lactic acid bacteria. This means that they have a probiotic effect. Lactic acid content has a great effect on the bacterial flora and our digestive system. They also lower the amount of cholesterol in the blood, regulate sugar levels, and contain many vitamins and minerals. First of all, you can find a lot of vitamin C, as well as E and K. They are also a rich source of vitamins B. Silage also contains mineral salts and organic sulfur compounds, which further strengthen the skin, hair and nails.

Silage supports the absorption of iron into the body and has a positive effect on the nervous system.

2.1. Silage for immunity

Due to the high content of vitamin C, pickled foods support the immune system. Their probiotic effect supports the immune system and proper intestinal functioning. Proper growth of the bacterial flora protects against the action of pathogenic microorganisms. This prevents the development of bacterial and fungal infections. For this reason, silage is recommended primarily in autumn and winter, when the risk of getting sick is higher. Eating silage helps protect us and our children from colds, flu, and the so-called intestinal or stomach flu. https://casino-ja.jp/