Browsing articles tagged with " fermentation"

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.

Hand-Crafted Health

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