Fermented Foods and Nutrition

Fermented foods are beneficial as they enable our bodies to absorb the nutrients more effectively. Fermented foods are also higher in some vitamins and minerals.

Fermented food is pre-digested, the good bacteria feeds on the starches and sugars and begins the digestion process.  Therefore it is easier for our bodies to absorb the nutrients that are already in the food we are eating. Essentially, fermentation ‘unlocks’ the nutrients by beginning to break down the cell walls that would otherwise keep the nutrients contained. The fermentation process breaks down complex foods and makes them into absorbable amino acids and nutrient-rich simple sugars.

With most veggies, fermentation produces lactic acid and lactobacilli, these reduce phytic acid which bonds with iron, calcium and other minerals and reduces their absorbability. As a result, the lactic acid and lactobacilli make the minerals easier to digest and absorb. The process also produces vitamin A, vitamin B12, which is difficult to find in our diet today due to so much of our food being processed, and vitamin K2, which only occurs in fermented foods.

Fermented foods are possibly some of most beneficial foods we can possibly eat.  From previous articles, we know that fermented food abounds in trillions of good bacteria.  But then during the fermentation process, some vitamins are produced that we wouldn’t have existed in the same food before fermentation. and as an added bonus, all the nutrients that DO exist in unfermented food are made more available to our bodies after the food is fermented.  Eat fermented food to nourish and strengthen your body.  Make it yourself, or check out our shop if you want us to do all the hard work for you.

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