Fermented foods are those that have had the desirable dietary qualities altered by bacteria and enzymes without the nutrients being completely stabilized to carbon dioxide, water, and energy. The soluble portion of a food is significantly increased as a result, but the ant nutritional elements decrease. When assessed on a dry weight basis, the content of vitamins, minerals, and protein appears to rise. This makes fermentation a significant food processing alternative, even though some writers contend that there has been no gain in the nutritional content of meat, fish, vegetables, and fruits, in the safety of fruits, in the stability of legumes and cereals, or in the safety of cereals. These findings, which indicate to dietary and lifestyle factors, are at odds with the continued use of fermented foods in traditional contexts where obesity is scarcely a problem. The obesity epidemic spread from the industrialized world, where technological developments have boosted sedentary behavior and increased access to food in variously prepared forms. In addition to the full meals, this has promoted the accumulation of energy and increased the habit of snacking. Girls of marrying age are "quarantined" and purposefully fed to promote fleshing, a sign of wellbeing that will be acceptable to the prospective husband, in traditional civilizations where obesity is valued. Additionally, the Japanese sumo tradition pushes Rikishis to add weight in order to increase their chances of winning. IN order to compete more successfully. Aside from these instances and a few number that are entirely genetic, traditional civilizations are primarily made up of leaner people. The prevailing argument is that traditional societies' the using fermented foods may aid in reducing obesity in those countries. Therefore, it is necessary to assess the impact of fermentation in a more controlled environment