Every time I add miso to hot butter or noodles, or sauté kimchi to amp up fried rice, I have this feeling in the back of my mind that I’m destroying the health benefits / killing the probiotics in these fermented foods
Curious what people think / know / do when cooking with fermented things to preserve their goodness.
If we use them for cooking it is mainly for their unique tastes, e.g, kimchi, miso etc. but fully aware that all probiotics are dead above 115F. (The other question is how much “benefits” probiotics have anyway in general - there are some studies but it’s not like it is some unique cure to diseases. I am skeptical of most claims that some foods (or components) have some unique properties which have a significant impact on your health in the bigger picture of your overall diet)
Hmm.
Dead probiotics might still have health benefits.
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Prior to this post, It had never occurred to me that cooking something like kimchi might be disadvantageous in some way. I’m sure that I am going to continue to cook it.
And this …
Prebiotics include fiber and other things that will get to the gut and nourish your microbiome. So kimchi, loaded with fiber, and possibly some fish-based compounds, are gut health-promoting, cooked or not.
