What is fermentation? Fermentation is the process of culturing healthy bacteria in food.
What are the benefits? Fermented foods contain lacto-bacillus, most commonly known as Acidophiles which promote healthy intestinal bacterial populations. They are also high in enzymes and are reported to be pre-digested (by bacteria), hence easier for digestion. It also aids in the nutrient assimilation of food. As an example cabbage and those in the cabbage family are often known for causing severe flatulence when eaten raw. Once these same vegetables are fermented they don’t have that same effect. Studies have shown that optimal numbers of ‘good’ bacteria increase the immune system’s ability to fight disease. Probiotics may also have a role in reducing the severity of allergies, controlling cravings, and establishing optimal intestinal health.