The process
of fermentation was traditionally leveraged by the human population to increase
the shelf life of perishable agricultural produce such as milk, vegetables and
meat. Nowadays, fermentation has much more potentials. It can do things that we
in most cases think that only can be done by recent technologies (eg: genetic
manipulation, synthetic food additives, etc)
In addition
to offering unique sensory sensations, as the label on the package or the
advertisements will most likely tell us, several other benefits can be offered
using the process of fermentation. In this article some recent developments in
the health arena will be discussed.
