When it comes to food supplements, how well the body can absorb these micronutrients is crucial. This is expressed by the technical term bioavailability. Often, products with good ingredients fail precisely due to this bioavailability. This means that too few of the good substances reach the cells, which is why the effect is often limited.
Food supplements are usually administered in the form of capsules, tablets, or powders. This is different with fermented products. Fermentation improves the bioavailability of micronutrients and increases their effectiveness.
What are fermented foods?
Fermentation is one of the oldest methods of preserving food. The word "fermentation" comes from Latin and means "leavening." Raw foods are transformed by bacteria and fungal cultures, the pH value shifts to an acidic environment, and the foods no longer spoil as quickly. According to tradition, fermentation was already used thousands of years ago, supposedly by the Babylonians and Egyptians.
Fermented foods are good for the gut
Raw fermented vegetables are characterized by particularly high bioavailability, meaning that all contained vital substances can be optimally utilized by the body. This is because the fermentation process creates active lactic acid bacteria and natural enzymes. Together, they help improve the gut flora.
More and more people suffer from acute or chronic intestinal problems. These problems can be gently counteracted by beneficial microorganisms. Therefore, fermented foods should be integrated into the daily diet. These healthy components sustainably promote better gut health, also because their bioavailability is improved.
Topic: Bioavailability. Why are fermented foods so effective?
When food is cooked, the enzymes it contains are destroyed. This puts a strain on the organism, as the body has to compensate for the deficit of digestive enzymes. The additional difficulty here is that in situations of deficiency, the body's own reserves are depleted relatively quickly. At this point, it makes sense to support the body with suitable means.
Pure natural products that undergo a multiple fermentation process with the addition of lactic acid bacteria and yeasts provide a good supply of essential enzymes and secondary plant compounds (polyphenols). Cascade fermentation produces a particularly large number of polyphenols, which have strong antioxidant effects and therefore a high health-promoting effect.
The accumulation of lactic acid and lactic acid bacteria creates synergistic effects with vitamin C, so that its effect and bioavailability are increased many times over.
Fermentation. Simple and effective.