Explore the nutritional value of fermented food and reveal the secret of Japanese longevity

According to the World Health Statistics 2009 released by the World Health Organization on May 21, 2009, the average life span of Japanese in 2007 was 83 years, which continues to be the first in the world According to Kyodo news agency, according to gender, life expectancy of Japanese women is 86 years old, ranking first in the world, while that of men is 79 years old, ranking third in the world At present, 23% of Japanese are over 65 years old, which is expected to rise to 40% in 2050 We can't help but ask, what is the secret of Japanese longevity? The answer may cover many aspects, such as Japan 's overall rich living standards, good work and rest patterns, as well as the strict prevention of "disease from the mouth" of food and health habits and pension policies As far as eating habits are concerned, according to the research conducted by your research institute in Japan, the reason why Japanese people live a long life is that they eat fermented foods such as miso soup, pickles and natto fermented from soybeans They also claim that fermented foods are as effective as medicines It is suggested that modern people should take a kind of fermented food every day to maintain health and longevity So, what is the nutritional value of fermented food that Japanese research institutions can admire so much? Fermented food is a kind of agricultural and sideline products which are fermented and processed by microorganisms, that is to say, using the decomposition and synthetic metabolism of microorganisms to produce unique flavor substances and become delicious food Fermented food has a history of thousands of years There are many kinds of fermented food in any place, such as steamed bread, bread, rolls, etc., which are the most common fermented food They are more nutritious than cakes, noodles and other foods without fermentation The reason lies in the yeast used The research shows that yeast not only changes the dough structure, making it softer, but also greatly increases the nutritional value Yeast is rich in many vitamins, minerals and enzymes The protein content of each kilogram of dry yeast is equivalent to the protein content of 5 kilogram of rice, 2 kilogram of soybean or 2.5 kilogram of pork Therefore, the nutritional composition of steamed bread and bread is 3-4 times higher than that of pancakes and noodles Yeast is also a strong antioxidant, which can protect the liver and has an antidote effect After fermentation, phytic acid in flour which affects the absorption of calcium, magnesium, iron and other elements can be decomposed, so as to improve the absorption and utilization of these nutrients by human body There is no doubt that fermented food has many benefits to human health Because of this, people are constantly exploring and researching fermented food and its related fields As the "2014 Shanghai International bio fermentation products and technical equipment exhibition" serving the fermentation industry in China, it is specialized in providing a platform for enterprises engaged in the fermentation field to communicate with each other and display new equipment and achievements in the fermentation industry It is reported that "2014 Shanghai International bio fermentation products and technology equipment exhibition" will be held in Shanghai Everbright Exhibition Center from December 3 to 5, 2014 The exhibition is sponsored by China Biological Fermentation Industry Association and organized by Shanghai Xinshi Exhibition Service Co., Ltd As the most authoritative industry exhibition in the field of biological fermentation, the exhibition gathered a large number of powerful suppliers to display biological fermentation related products and technical equipment, providing the latest technology and services The exhibition also has many special exhibitions, such as enzyme preparation, amino acid, starch, starch sugar, sanitary fluid equipment, evaporation crystallization equipment, fermentation concentration and extraction equipment     With years of rich exhibition experience, the organizer will carry out strong organization and publicity work At that time, it will invite food, beverage, medicine, feed, biological fermentation, candy, wine making, dairy products, pastry, health care products, functional food, food additives, food ingredients, convenience food and semi-finished products, dairy food, leisure food, can, meat products, vinegar, grain and oil processing Representatives of manufacturers, engineers and technicians from industries such as industry, ice cream and dessert, pasta processing, cosmetics, daily chemicals, papermaking, leather, washing, textile, coating chemical reagents, and relevant experts and scholars from domestic and foreign trade organizations, research institutes, universities and scientific research institutions attended the exhibition This exhibition will certainly promote the communication and cooperation between enterprises and users in the biological fermentation industry, and become a powerful service platform for global biological fermentation products and technology equipment manufacturers to provide image display, brand promotion, marketing and communication Let's wait and see!