Nearly all traditional societies throughout history have had some form of fermented food as a staple of their diet. Before refrigeration, fermentation was the way to go for food preservation. The added benny? A gorilla-ton of micronutrients and probiotics.

The lactic acid fermentation driven by the breakdown of carbohydrates within the food creates a plethora of healthy intestinal bacteria and also makes the amino acids present in the food more bioavailable. There must be enzymes present for the fermentation process to occur, these assist in the body breaking down food, amplifying cell regeneration, and supporting all biochemical functions.

Fermentation also gives the food a bit of a “je ne sais quoi”, adding a zing that instantly makes your body want more!

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