The Sun Magazine | Countertop Culture:
"What I consider to be the most profound nutritional benefit of ferments is found in “live-culture” foods. These ferments aren’t cooked after fermentation, so the bacterial cultures remain alive. These acidifying bacteria are the same kinds of bacteria that we have in our gut that allow us to effectively digest food and extract minerals and nutrients from it. The bacteria in live-culture ferments also strengthen our immune function by creating a competitive environment, making it difficult for potentially pathogenic bacteria to establish themselves in our bodies."
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