When it comes to dietary supplements, the key factor is how well these micronutrients can be absorbed by the body. This is expressed in the technical term "bioavailability." Products with good ingredients often fail precisely because of this bioavailability. This means that too little of the beneficial substances reaches the cells. Therefore, the effect is often limited.
Dietary supplements are usually administered in the form of capsules, tablets, or powders. Fermented products are different. Fermentation improves the bioavailability of micronutrients and increases their effectiveness.
What are fermented foods?
Fermentation is one of the oldest methods for preserving food. The word "fermentation" comes from Latin and means "fermentation." Raw foods are transformed by bacteria and fungi, changing the pH to an acidic environment and slowing down food spoilage. According to tradition, fermentation was already used thousands of years ago, allegedly by the Babylonians and Egyptians.
Fermented foods are good for the intestines
Raw fermented vegetables are characterized by particularly high bioavailability, meaning all of their nutrients 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 intestinal flora.
More and more people are suffering from acute or chronic intestinal problems. Beneficial microorganisms can gently counteract these problems. Therefore, fermented foods should be incorporated into the daily diet. These healthy components contribute to sustained intestinal health, also due to improved bioavailability.
The topic of bioavailability: Why does fermented food work so well?
When food is cooked, the enzymes it contains are destroyed. This is stressful for the organism, as the body has to compensate for the deficiency in digestive enzymes. The additional difficulty 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 appropriate means.
Pure natural products that undergo multiple fermentation processes with the addition of lactic acid bacteria and yeast provide a rich supply of vital enzymes and secondary plant substances (polyphenols). Cascade fermentation produces particularly high levels of polyphenols, which have strong antioxidant effects and therefore have significant health-promoting effects.
The accumulation of lactic acid and lactic acid bacteria results in synergistic effects with vitamin C, so that its effectiveness and bioavailability are increased many times over.
Fermentation. Simple and effective.