The magical fermented food can help you prevent cancer, anti-aging and lost weight

In thousands years ago, there is no refrigerator to preserve food, accidentally people found a way of using goat milk or milk then discovered fermentation that can preserve food. Particularly in Japan, because the weather is very humid, they developed many kinds of fermented food, even the mold can be used effectively to produce soy sauce, miso, vinegar and other seasonings.

‘’Natto’’ is a Japanese monk accidentally discovered. Soybean was cooked with soy sauce and dried in the warehouse on the dry straw, but it changed to sticky fermentation natto, and eat delicious with rice.

Koreans think to use pepper, garlic and salt to preserve seasonal vegetables, like today's Kimchi. Kimchi is not only food, also containing various lactic acid bacteria, 10.7~10.9 billion bacteria per gram. Almost have the same quantity bacteria with yogurt. So one of the health magazine in U.S. selected Kimchi is one of the world’s top 5 health food.

Tokyo University of Agriculture Professor Okada Sanae has published in many oriental fermented foods like fermented tofu, miso, kimchi, sour bamboo and soy sauce, etc., can be found some lactic acid bacteria of plant, and after in vitro experiments showed that can stimulate the production of immunoglobulin A, reduce allergens, even adsorb some mutation in intestine.

Although it’s good to eat those fermented food, but remember not to eat too much in one time, eat right amount regularly I think that will help you keep healthy body every day.