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Why We Need Fermentation Now More Than Ever 

Filed Under: Health Aids,Nutrition,Superfoods,Supplements at 10:12 am | By: Guest Blogger

This post was provided by our friends at Genuine Health.

Fermentation’s popularity is growing in culinary and nutritional circles, but it’s been around since the Neolithic Age. We have our ancestors to thank for learning to harness the process, eventually mastering methods to improve the nutrition of their foods, not to mention the taste and more practical aspects like food preservation. Traditional techniques took time, as microbes and enzymes slowly worked in converting carbohydrates in foods to organic acids and/or alcohol—improving their digestibility and nutritional value in the process.

Why We Should Care About Fermentation

But why should we care about fermentation now? Here are just a few reasons:

  • The Standard North American (SAD) diet of processed and refined food is severely lacking in essential nutrients.
  • Industrial agriculture has depleted soil of both nutrients and beneficial bacteria, and transporting food over long distances further reduces nutrient potency.
  • A cultural fear of bacteria, heavy reliance on antibiotics and rampant use of chemical cleansers has resulted in over-sanitization.
  • This trifecta has damaged our food supply, our digestive health and the essential bacteria in and on our bodies—our microbiome—resulting in the rise of dietary sensitivities, allergies, digestive issues and chronic disease in our culture.

Health Benefits of Fermented Foods

With fermentation, you nourish more, digest more and absorb more. Cultured foods may be (very) old news, but how they can nourish us is being brought to light. Research is revealing a significant range of health benefits from fermented foods, in how their unique properties are of enormous benefit to our nourishment and gut ecology, aiding in the prevention of disease by:

  • Partially breaking foods down to rid them of “anti-nutrients”—physical or chemical features that inhibit nutrient absorption, thus readying them for effective human digestion
  • Increasing food’s bioavailability by “unlocking” vitamins, minerals, amino acids and carbohydrates
  • Amplifying the nutritional value of foods by increasing and even generating nutrients
  • Improving digestive health by supporting a strong gut ecology, helping allergies, food sensitivities, weight management, inflammation, skin health, mood and immunity

How to Get the Most Out of Fermentation

While traditional diets were up to 30 percent fermented, in today’s world, it’s not very realistic for it to make up that much of your diet. Some fermented foods like sauerkraut, kimchi, kombucha and natural sourdough breads can be incorporated into your diet for a dose of fermented fare, but supplementation is an easy and time-efficient way to increase your intake.

In fact, the plant and whole-food based ingredients used in high-quality fermented supplements have been shown to provide specific health benefits. For instance, fermentation intensifies the strength of phytonutrients in superfood supplements, increasing their ability to neutralize free radicals and reduce inflammation in the body.

Do vegan or dairy-based protein supplements leave you feeling bloated? If so, select a fully-fermented version, which renders the proteins more tolerable with no bloat. Lastly, seek out unique ingredients, such as VitaFiber, a fully fermented prebiotic fiber that helps to feed your friendly gut bacteria.

So there you have it. If you want to absorb maximum nutrients from your food, support digestion and satisfy your beneficial microbes without the bloat, fermentation is the way to go!




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