In Nepal, locally available vegetables are fermented and kept in the glass for a long time to make pickles. The chemical degradation of a substance by bacteria, yeasts or other microorganisms is actually known as fermentation. In other words, when a food is fermented, it is dipped in saline, sealed in a container, and allowed to stand for an extended period of time.
Meanwhile, the microbes decompose and change their chemical composition. When cucumbers are made by fermentation, they hold back some of these microorganisms or probiotics that can be beneficial and harmful to your digestive system.
Benefit in the sense that it has a low calorific value, but the answer to this question is unfortunately complicated. According to the American Institute for Cancer Research, “N-nitrose compounds (NCO)” and “mycotoxins” are by-products of fermented cucumbers and can be carcinogenic. This means that they are likely to contribute to stomach cancer.
However, the AICR also notes that cucumbers contain “antimicrobials” that are “viable bacteria in unpasteurized products” and can help destroy the pathogens that cause cancer in the body. When it comes to the majority of cucumbers bought in the shop (made by pickling), the same problem persists, but for a different reason.
Although they do not contain the same carcinogenic carcinogens from fermented cucumbers, they contain extremely high levels of sodium which, according to the National Center for Biotechnological Information, can “increase the risk of gastric cancer”.
Since these instant noodles are designed for a longer shelf life, they are highly processed. They are low in nutrients. As, they are rich in fat, calories and sodium; and they are impregnated with artificial colors, preservatives, additives and flavors.
In most cases, a chemical preservative from oil industry such as Monosodium Glutamate (MSG) and tertiary-butylhydroquinone (TBHQ), present in instant noodles to enhance flavor and maintain properties. Although the intake of these elements through food is permitted within a certain range, regular intake can cause serious health problems.
Although instant noodles are a practical and delicious food, due to the high content of possibly a higher risk for a metabolic syndrome, sodium, saturated unhealthy fats and glycemic levels of [food] that ate twice a week or more instant noodles had a higher risk of a metabolic syndrome as those who ate less or nothing, whether they ate it or not diet style was included in the category of fast food or traditional food – ground, refined and bleached wheat.
Whatever Maida so bad for our health is the fact that it is highly processed: it has a richer taste, but unfortunately it lacks nutrients. Unfortunately, most processed foods are not as high in fat as saturated fat or transfat. Monounsaturated fatty acids and also polyunsaturated fatty acids are the good fats for you.
As you look more closely at food labels and know what those terms really mean, you will find that edible vegetable oil, sugar, sugar syrup, flavor enhancers and many other remedies and these are not suitable for food and health at all. Instant noodles contain saturated fats that, when consumed excessively or regularly, can increase blood cholesterol. High cholesterol increases the risk of heart disease and type 2 diabetes.
Jeri is the name of a sweet continental delicacy from roasted India that is also popular in Nepal. It is regularly served at all major festivals and celebrations. It consists of refined wheat flour and saffron, giving it the yellow or orange color.
Refined wheat flour is the main ingredient for the fermentation of dough for Jeris. The dough is then channeled in concentric circles in hot cooking oil for frying, resulting in a crispy and tough delicacy. Very often, this is sprinkled with some sugar syrup after roasting again.
The ingredients Jeris is made of are not healthy. These include: refined wheat flour, sugar, oil and dyes. There is no natural minerals and vitamins in refined white flour. In fact, it contains simple sugar that raises blood sugar levels and leads to obesity and diabetes, heart problems, high cholesterol and high blood pressure.
It even increases the cravings for food and contains little or no fiber, leading to digestive problems such as constipation. Jeri is full of sugar syrup that makes Jeri calorie-rich.
This can raise your blood sugar levels again, leading to obesity and even high cholesterol, which is bad for your heart. Therefore, if you ever really feel a craving for Jeri, you can mitigate your consumption or simply avoid it, as they are full of unhealthy ingredients and cause diseases that promote fat.
The hydrogenated oil used to fry Jeris contains trans fats (when hydrogen gas goes into vegetable oil, it becomes trans fat). Trans fats are mainly used to extend the shelf life of a product. Trans fats are the worst kind of fat as they lower the level of good cholesterol in the body and increase bad cholesterol.
It can even cause heart disease and is linked to diabetes. Jeri is very unhealthy because she eats him alone. But it is often served with a side dish or in combination with another candy, which can aggravate the situation. For example, Jeri is often served with Rabdi, which contains a lot of saturated fat and sugar.
After analyzing the ingredients of Jeri, it is fairly clear that even moderate consumption of Jeri can cause blood sugar spikes and other health problems. In fact, it could be a dangerous food for people with diabetes or prediabetes. So avoid it, and if you can not help but want to, then eat a very small portion of Jeri.
Few year ago, Gudpak was found to be inedible in Kathmandu. These stores used animal fat in the name of pure ghee and rotten sweets, expired products and raw materials to make gudpak and pustakari. The production site was classified as very unhygienic and unhealthy. Ghee was found to produce and sell non-edible ghee with zero RM value.
In addition, Gudpak is made from soymilk, and soy contains isoflavones that act like estrogen in the body. Since many breast cancers require estrogen to grow, it is logical to assume that soy could increase breast cancer risk. However, this is not the case in most studies.
In an animal study, the odds of fermented soy milk-fed rats developing breast cancer were 20% lower than in rats not receiving this type of diet. Rats fed soy isoflavones developed breast cancer with a 10 to 13% lower likelihood.
In addition, soy may interfere with thyroid function. Soy contains goitrogens, substances that can adversely affect the thyroid gland by blocking iodine absorption.
Test tube and animal experiments have shown that soy isoflavones block the production of thyroid hormones. Likewise, soy can affect male sex hormones. Because soy contains phytoestrogens, men may have concerns about including it in their diet.
The fermented bamboo shoots of Bambusa sp., known in the region as “Tama”, were eaten after cooking and appreciated by the people of Nepal. In an attempt to determine whether the aqueous extract of the fermented bamboo shoot interacting with the genetic material was cytogenetically analyzed using three test protocols based on traditional chromosome aberration analysis, micronucleus analysis and SC damage analysis.
Mice intraperitoneally injected with varying doses of the aqueous extract from the fermented bamboo shoot exhibited a dose-dependent increase in chromosome aberrations, SC damage, and micronucleus frequency, indicating positive mutagenicity results for the bud extract in fermented bamboo in all test protocols.
In addition, fermented bamboo shoots are prone to fungal attack, and the enzymes produced by fungi are also the cause of the carcinogenic infection. Therefore, the fermented Tama is harmful to health, but the newly grown Tama is very beneficial for consumption, which contains several good minerals and vitamins.