Benefits of Fermentation

Feb 12, 2012   //   by Sage Pet Foods   //   Blog  //  10 Comments

Fresh FermentFermentation not only preserves food and their nutrients, it breaks them down into more easily digestible forms.

Fermentation breaks down complex proteins into readily digestible amino acids. According to the united nations food and Agriculture Organization which actively promotes fermentation as a critical source of nutrients worldwide, fermentation improves the bio availability of minerals present in food.

Fermentation also creates new nutrients. As they go through their life cycle, microbial cultures create B Vitamins, including Folic acid, Riboflavin, Niacin, Thiamin, and Biotin.

Some ferments function as antioxidants, scavenging cancer precursors known as free radicals from the cells of the body.

Lactobacilli create Omega 3 fatty acids essential for cell membrane and immune system function.

Fermented foods boost the culturing process, generates copious amounts of naturally occurring ingredients like SOD, (Superoxide dismutase), GTF Chromium, detoxifying compounds like glutathione, phospholipids, digestive enzymes and Beta1, – 3 compounds. Fermentation makes food more nutritious.

Fermentation also removes toxins from foods. In the tropical regions of Africa and Asia, the Tuber Cassava containing high levels of cyanide are poisonous until they have undergone a soaking fermentation. The fermentation process eliminates the cyanide rendering the Cassava, edible and nutritious.

Bacteria are not germs, but the germinators – and fabric – of all life on earth – Stephen Harrod Buhner


Fermentation also removes toxins from foods. All grains contain a compound called phytic acid which can block absorption of zinc, calcium, iron magnesium and other minerals and leads to mineral deficiencies.

Nitrites, prussic acid, oxalic acid, nitrosamines and glucosides are some other potentially toxic chemicals found in foods that can be reduced or eliminated by fermentation.

Reported in the journal Nutrition, Micro Biota ( formerly known as micro flora) prevent disease because they compete with potential pathogens for the receptor sites at the mucosal cell surfaces of the intestines and proposes a treatment strategy of ecoimmunonutrition (eco-immuno-nutrition). It recognizes that an organisms immune function occurs in the context of an ecology, an ecosystem of different microbial cultures and that it is possible to build and develop that cultural ecology in the intestine through diet.


  • Hi Sage,

    I am making fermented veggies for my Airedale who has cancer. I fed raw for years but vet has asked me to start cooking. I am also giving the veggie mix to my other two who are still on the raw diet.

    I heard about you from Bill and Wendy at Wagz in Courtenay. My method, is to parboil the veggies, cruciferous for the most part and low starch, celery, brocolly, kale, cabbage. I add garlic, parsley and ginger after cooking and before fermentation.

    The reason is that I don't want to use salt so I think that I am quicky sterilizing them, and then pureeing and adding in acidophillus mixture, it ferments very quickly and the aroma is absolutely lovely in the kitchen.

    I am working and live alone with the three dogs and work so there will be times that I run out and will use your fermented foods. So I have some queries:

    -Do you use salt and how much?

    -Do you use kelp (one of my wards is hypothyroid)?

    -Do you have a special mix of starter? Is it better than others, and do you sell it?

    What a wonderful world we live in.


  • I did answer this thru personal email, for your understanding I am happy to recap.
    No we do not use Salt. Lacto cultures chosen for their affinity for digestive health and function are what we have chosen.
    Yes, Kelp is one of the Sea Vegetables we use. Great success with Thyroid support is being reported.
    There is a whole Science to the world of probiotics. Research indicates thousands more then even cells in our body, working together to create a desired outcome in all body processes. 5 Billion count reported needed for affecting function. Fermentation reported by Dr. Mercola, tested to 35 trillion / 100 grams. Then you get into the choices, the natural competition between the strains and your mind starts to boggle :-) . This boggled mind is over the top thrilled with the experiences our customers are having.
    No I don’t sell them, but highly suggest you avail yourself of homemade kefir, yogurt , take the time to farm even these creatures in your own kitchen, and reap the many rewards. Kefir has up to 60 strains of pro biotics, pro fungi that has been guarded by royalty in times gone by. Now thankfully we share and support each other to their best life.
    I fully agree about the wonderful world we are creating, and am humbled and grateful to contribute our small part to it! Be Well, all !!!

  • My brother recommended I might like this website.
    He was entirely right. This post truly made my day.
    You can not imagine just how much time I had spent for this info!

  • Thanks for the article, is there any way I can receive an email whenever you publish a new update? fcgegdggccak

    • Hi Johnf116, we are in the process of expanding and bringing the team together that will attend well, all aspects of this growing company. At this time, our face book page is our main communication keeping our customers informed, with weekly posts of our activities and subjects of interest. If you have any questions regarding our very unique and highly successful fermented vegetables, or any questions , we will be more then happy to address them via email, at Thank you very much for your inquiry, Happy and safe summer to you and yours . Be well!!!

  • instead of salt one may use celery juice—see dr mercola’s interview with the fermenting nutritionist

  • Hello Jeri, glad you stopped in for a read :-) for pets especially we do not use salt in our ferments. The article was of fermented foods in general. Sage pet foods cultured vegetables , sea vegetables, superfoods and proprietary herbal formula use live cultures, specifically chosen for there health benefits that add so much more then a salted brine. Fueling effective function for every organ and body system. The ferment is where we start, the components synergistically activating the bodies own nature to regulate homeostasis. Thank you again for your interest and participation! This is what we so wish to encourage for the better health and understanding of the whole family. Be well !!!

  • I am just wondering if it is ok to freeze a bag?

    • Glad your veg arrived in good order Birgit. If you freeze the ferment you will kill off the probiotics.our customers tell me opening a bag after a few months, they found it every bit as good as the first bag. It should be fine in the fridge ( which greatly slows the ferment process) easily 3 to 4 months. Different bacteria will proliferate at different times through the fermenting process. This change can bring a different odor and a different taste.i myself don’t care for it much past six or seven months. If there is no mold, it’s fine. Just different over time.. The dogs aren’t nearly so fussy

  • That last line should read 6 or 7 weeks, not months

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Hand-Crafted Health

Holistic pet foods lovingly prepared on Vancouver Island, off the West Coast of Beautiful British Columbia, Canada, by Elizabeth Ireland.