Advantages and disadvantages of fermented food Introduce the advantages and disadvantages of fermented food.

1, in the process of fermentation, microorganisms will help the human body digest these foods, that is, the nutrition of food is easier to be digested and absorbed by the human body, and at the same time, microorganisms will produce a large number of enzymes in the process of fermentation, which can help the human body digest and absorb, especially suitable for people with poor gastrointestinal function.

2. Food will produce many beneficial bacteria in the process of fermentation, which can maintain the stability of human flora, enhance human immunity and promote digestion, and these bacteria can regulate people's appetite and help to lose weight.

3. After food is moldy, mycotoxins may be produced, which is harmful to human health, especially aflatoxin, which is highly carcinogenic. So many people think that any food fermented by mold can't be eaten. In fact, there are tens of thousands of molds, most of which do not produce toxins except a few toxic strains. Fermented molds used in sufu, yellow wine and soy sauce are nontoxic molds, and aflatoxin is rarely produced in these foods.