The protective effect of traditional fermented foods on the immune system has been re-proven by recent studies conducted by the international scientific community. Experts note that probiotic-rich foods are the most effective shield against seasonal illnesses
As winter months bring an increase in cases of colds and flu, and discussions revolve around ways to protect against them, the scientific community has turned its attention back to traditional cuisine.
Recent studies have revealed that the key to strengthening the immune system lies not in drug supplements, but in the live microorganisms found in fermented products such as pickles and tarhana (a type of Turkish soup base).
THE STRENGTH OF THE GUT DETERMINES IMMUNITY.
A comprehensive study conducted by Stanford University School of Medicine found that individuals who regularly consumed fermented foods for 10 weeks experienced a significant reduction in markers of inflammation in their bodies.
Research results confirmed that fermented foods increase diversity in the gut microbiota, making immune cells more resistant to pathogens.
EXPERTS EMPHASIZE "NATURAL DEFENSE"
Dr. Teresa Fung, a nutritionist from Harvard School of Public Health, shared her views on the subject, stating that fermented foods function like a training camp for the body.
Fung stated , "Products like tarhana and pickles, thanks to the lactic acid bacteria they contain, strengthen the gut like a fortress wall, preventing viruses from entering the bloodstream."
British nutritional genetics expert Professor Tim Spector, on the other hand, drew attention to the direct link between gut health and respiratory infections.
Spector stated, "It has been observed that a probiotic-rich diet reduces the duration and severity of upper respiratory tract infections by activating the immune system's T-cells. Consuming these natural 'living laboratories' instead of chemical supplements has been recorded as a sustainable health strategy
FROM THE PHARMACY SHELF TO THE KITCHEN
Scientific data indicates that tarhana, prepared using traditional methods, exhibits a natural antibiotic effect due to the amino acids and vitamin complexes it contains.
Experts emphasized that these fermented foods are not only nutrients but also biological agents that modulate the immune system. In this context, it was concluded that those wishing to protect themselves from winter illnesses should first turn to their kitchen pantries, which should contain homemade fermented products, rather than pharmacies.