If history is to be believed, fermentation was already being practiced in ancient Egypt as early as 3,000 BC. So, people already knew how to preserve food—even without a freezer. This was done using the process of lactofermentation. Lactic acid is a natural preservative that inhibits putrefactive bacteria.
Fermentation – much more than just preserving!
Fermented foods have a tremendously positive impact on health because they displace many inflammatory proteins. A diet based on these nutrients leads to a significant increase in microbial diversity. A recent study from Stanford University (California, USA) showed that levels of 19 inflammatory proteins decreased. One of these proteins – interleukin 6 – is considered a co-trigger for rheumatoid arthritis, type 2 diabetes mellitus, and chronic stress. The study also serves as a good example of how dietary changes can reproducibly transform the microbiome of healthy adults. A diet focused on fermented foods improves health across the board by strengthening the immune system.
Bacteria help for long-term health
Researchers are clear that a high-fiber 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, such as those found in fermented foods. Fermented foods offer the body a wide range of positive and healthy benefits. Not all effects have been scientifically investigated yet, but existing findings show that fermented dairy products, for example, reduce the risk of cardiovascular disease.
More quality. Better digestion.
When foods are fermented, the quality of the proteins and their digestibility improve. Furthermore, the content of vitamin C and B vitamins, as well as iron and zinc, increases. Furthermore, the product has a probiotic effect that supports and strengthens the intestinal flora.
Cascade fermentation: The royal road to fermentation.
Dr. Niedermaier Pharma's patented cascade fermentation is a dynamic fermentation process. Fresh fruits, nuts, and vegetables—all organically grown—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 steps, the secondary plant substances are concentrated and all enzymes are broken down in a way that is appropriate for the body. Allergy-causing proteins are converted into non-allergenic oligopeptides and amino acids. This eliminates all ingredients' allergenic potential. The lactic acid cultures produce immune-supporting probiotic components.