Fermentation is the utilization of naturally occurring microscopic bacteria in foods to transform proteins and starches into acetic and lactic acid. This process is necessary for numerous benefits including:
- Enhancing the nutritional quality of food by contributing beneficial compounds such as enzymes and additional vitamins.
- Increasing the bioavailability of food, allowing the body to quickly digest and absorb crucial vitamins and nutrients.
- Helping balance and build a strong internal microbiome which regulates the immune system and metabolism.
- Sustaining the digestive tract and supports mood and brain function.