If history is to be believed, fermentation was already practiced in ancient Egypt as early as 3,000 BC. People back then already knew how to preserve food – even without a freezer. This was done using the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefactive bacteria.
Fermenting – much more than just preserving!
Fermented foods have an enormously positive influence on health, as they displace many inflammatory proteins. A correspondingly aligned diet leads to a significant increase in microbial diversity. A study by Stanford University (California, USA) showed some time ago that the levels of 19 inflammatory proteins had decreased. One of these proteins – Interleukin 6 – is considered a co-trigger for rheumatoid arthritis, type 2 diabetes mellitus, and chronic stress. The study would also be a good example of how changing one's diet can reproducibly reshape the microbiome of healthy adults. A diet focused on fermented foods would improve health across the board by strengthening the immune system.
Bacteria help for long-term health
For researchers, it is clear that a fiber-rich diet is not enough to prevent certain diseases. If we want to stay healthy for as long as possible, we need the support of important bacteria, as found in fermented foods. Fermented foods offer the body a wide range of positive and healthy aspects. Not all effects have been scientifically investigated yet, but the available findings show that, for example, fermented dairy products reduce the risk of heart rhythm disorders.
More quality. Better digestion.
When food is fermented, the quality of proteins improves, as does digestibility. In addition, the content of vitamin C and B vitamins increases, as well as the proportion of iron and zinc. The product also acquires a probiotic effect that supports and strengthens the intestinal flora.
Cascade fermentation: The royal road to fermentation.
The patented cascade fermentation by Dr. Niedermaier Pharma is the dynamized fermentation process. Fresh fruits, nuts, and vegetables – all from organic farming – are broken down in several successive fermentation stages with the addition of lactic acid cultures, similar to the human digestive process.
Thanks to these refinement stages, secondary plant compounds are concentrated, and all enzymes are broken down in a body-friendly way. Allergy-triggering proteins are converted into non-allergenic oligopeptides and amino acids. As a result, all ingredients lose their allergenic potential. Immunologically active probiotic components are formed from the lactic acid cultures.