Q. How do I analyze fermented foods with Genesis? Are you aware of effects to basic nutrients (protein, carbs, fiber, sugar, fat) to take into consideration when using database analysis to develop the NFP? I would assume the total carbs/sugar levels would be affected, but is there enough of an effect to make an impact on the NFP?
A. Yes, fermented foods like pickles, sauerkraut, kimchi, kombucha, natto, etc. require special consideration. You could run a few recipes through the software and then view similar packaged products per serving to see how the nutritionals compare. Do any nutrients stand out?
Cultured and fermented foods is a group that we suggest lab analyses be obtained. Changes might occur to the carbohydrates, sugars and other components. Yogurt and cheese undergo changes. Pickles and sauerkraut are often consumed drained. Some of the sodium in the brine may not be consumed with the food. For products like kombucha, alcohol content might be a consideration.
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