Can fermented food still be eaten?

Original title: Can fermented food still eat
The incident of fermented food poisoning some time ago impressed everyone, although the media popularized the knowledge of how to avoid this kind of food poisoning, but fermented food still lost a lot of "fans". Until now, many people around about fermented food still have some hair, but also want to eat and worry. In fact, fermented food has always had a place in Chinese traditional food culture, not only because of its unique taste, but also because of its unique nutritional value.
fermented food is a kind of food that is cleverly processed and manufactured by human beings using beneficial microorganisms, which changes the original nutritional content of food and produces a unique flavor. In short, the microbes humans join are like tiny machines, adding nutrients to food, removing some unnutritious substances, and changing their taste and texture.
There are many common fermented foods in life, such as tofu milk, tofu sauce, soy meal,stinky tofu and other fermented bean products;
from a nutritional point of view, fermented foods have many benefits. For example, on the basis of retaining the original functional substances such as soybean isoflavones and lysoaccharides, legume fermentation can degrade insoluble polymeric substances present in soybeans into soluble low-molecular compounds, resulting in nutrients not previously available in soybeans, such as vitamin B12, nucleic acid and nucleic acid, aromatic compounds, etc.
contain abundant phytates (hexaphosphate inositol esters) in the seeds of cereals, which affect the absorption of other metal ions and amino acids. After fermentation, phytate is decomposed into inositol and inororgable phosphate, which not only no longer affects the absorption of other substances, but also improves the absorption utilization rate of phosphorus. In addition, grain fermentation also produces a large number of physiologically active ingredients that were not previously available, such as functional polysaccharides, probiotics and enzymes, B vitamins and functional lipids.
Dairy after fermentation, on the one hand, synthesized some water-soluble vitamins, increased soluble phosphorus and calcium content, compared with fresh milk nutritional value is higher; When pure milk is fermented, lactose is degraded to lactic acid, removing the effects of lactose.
vegetable fermentation products mainly include pickled pickles and pickles, the nutritional factors are different, generally containing raw vegetables containing calcium, iron, phosphorus, as well as rich vitamin B1 and cellulose.
In general, fermentation can degrade harmful substances in food, play a role in anti-bacterial, sterilization, can promote the digestion and absorption of food, while producing healthy microorganisms and enzymes, peptides and amino acids, polysaccharides and polysaccharides, antioxidant active substances. But the production of fermented food, has a relatively high health requirements, we must choose high-quality rice noodles, fresh milk and other raw materials and qualified strains. In addition, when saving should also pay attention to meet certain conditions. Once the body appears unwell after eating, immediately stop eating and seek medical attention. People who have eaten the same food but have not become ill should also vomit or wash their stomachs and intestines as soon as possible.
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