{"id":41574,"date":"2021-09-30T18:21:16","date_gmt":"2021-09-30T21:21:16","guid":{"rendered":"https:\/\/hoycanelones.com.uy\/?p=41574"},"modified":"2021-09-30T18:21:16","modified_gmt":"2021-09-30T21:21:16","slug":"que-tal-los-alimentos-fermentados","status":"publish","type":"post","link":"https:\/\/hoycanelones.com.uy\/?p=41574","title":{"rendered":"\u00bfQu\u00e9 tal los alimentos fermentados?"},"content":{"rendered":"<p class=\"p1\" style=\"text-align: right;\">Escribe: <b>Paloma Vanoli Imperiale<\/b><span class=\"s1\"><b><sup>(*)<\/sup><\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Se ha hablado tanto en este \u00faltimo tiempo sobre los alimentos fermentados (yogur, kefir, kombucha, pan, cerveza y vino, entre otros), que parece ser una moda. Pero aunque lo consideremos as\u00ed, podemos decir que es una moda muy saludable. Adem\u00e1s, es posible rastrear sus or\u00edgenes a miles de a\u00f1os atr\u00e1s, cuando las primeras civilizaciones utilizaban la fermentaci\u00f3n de alimentos para aumentar la vida \u00fatil de estos.\u00a0<\/span><\/p>\n<p class=\"p1\">Los alimentos o bebidas fermentadas son aquellas que se obtienen mediante el crecimiento controlado de microorganismos, ya sean bacterias, levaduras o mohos. Uno de los alimentos fermentados m\u00e1s conocidos es el yogur. Su proceso de fermentaci\u00f3n es muy simple: se comienza con la materia prima, la leche, ya sea descremada o entera, y se le agregan bacterias ben\u00e9ficas para los seres humanos, encontradas en la naturaleza; estas bacterias se alimentan de los nutrientes de la leche (del az\u00facar l\u00e1ctea), y a medida que se multiplican van modificando la textura y el sabor del producto, convirti\u00e9ndolo en lo que conocemos como yogur.<\/p>\n<p class=\"p1\">Los alimentos fermentados pueden clasificarse entre los que a\u00fan conservan sus microorganismos vivos cuando los consumimos y los que no. Por ejemplo, el yogur mantiene sus microorganismos al consumirlos, al igual que los fermentados de moda: el k\u00e9fir, el kimchi, la kombucha, as\u00ed como casi todos los quesos y algunas cervezas. Por otro lado, existen alimentos a los que luego de su fermentaci\u00f3n se les aplican procesos de cocci\u00f3n que matan los microorganismos, por ejemplo el pan, la salsa de soja, los pickles, los vinos, las semillas de chocolate y el caf\u00e9.<\/p>\n<p class=\"p1\">Los beneficios de la fermentaci\u00f3n no son \u00fanicamente para el alimento y su vida \u00fatil, tambi\u00e9n incrementa las concentraciones de vitaminas y antioxidantes, as\u00ed como elimina toxinas del alimento de partida. De hecho los alimentos fermentados se recomiendan para mejorar la salud digestiva, mejorando notoriamente s\u00edntomas y enfermedades cr\u00f3nicas.<\/p>\n<p class=\"p1\">Probablemente, en este \u00faltimo tiempo te hayan recomendado consumir k\u00e9fir para sanar todos tus problemas digestivos y hasta los dermatol\u00f3gicos, porque los fermentos son buenos para todo.<\/p>\n<p class=\"p1\">El k\u00e9fir es una bebida producto de la fermentaci\u00f3n de n\u00f3dulos de microorganismos. Estos n\u00f3dulos suelen reproducirse muy r\u00e1pido, lo que incrementa el traspaso y regalo de n\u00f3dulos de persona a persona, as\u00ed que si quieres comenzar tu propio k\u00e9fir tienes que buscar a alguien que le sobren n\u00f3dulos y te los regale.<\/p>\n<p class=\"p1\">Luego de que tengas tu conjunto de n\u00f3dulos (un pu\u00f1adito m\u00e1s o menos), los coloc\u00e1s en un boll\u00f3n tapado con una servilleta, le agreg\u00e1s agua, tres cucharadas de az\u00facar, un gajo de lim\u00f3n con c\u00e1scara y cinco pasas de uva org\u00e1nicas. Es importante dejarlo de dos a tres d\u00edas en un ambiente oscuro. Una vez pasado ese tiempo, filtr\u00e1s el l\u00edquido y est\u00e1 pronta tu bebida. Llevala a la heladera con un poco de fruta cortada y toma un vaso por d\u00eda. Si es a la ma\u00f1ana, mejor.<\/p>\n<blockquote>\n<p class=\"p4\"><span class=\"s1\" style=\"font-size: 10pt;\">(*) \u2013 Licenciada en Nutrici\u00f3n, estudiante de la especializaci\u00f3n Nutrici\u00f3n en Enfermedades Cr\u00f3nicas No Transmisibles de la UdelaR.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Escribe: Paloma Vanoli Imperiale(*) Se ha hablado tanto en este \u00faltimo tiempo sobre los alimentos fermentados (yogur, kefir, kombucha, pan, cerveza y vino, entre otros), <a class=\"mh-excerpt-more\" href=\"https:\/\/hoycanelones.com.uy\/?p=41574\" title=\"\u00bfQu\u00e9 tal los alimentos fermentados?\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":2,"featured_media":41575,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3746],"tags":[],"class_list":["post-41574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacion-salud"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfQu\u00e9 tal los alimentos fermentados? 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