WHY FERMENTATION?

​Fermented Food - Medical Research 

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Lactic Fermentation and their metabolites could enhance immunity, improve gastrointestinal function, increase resistance to obesity, and increase antioxidant abilities, as well as reduce blood glucose concentration and cholesterol . In addition, a number of studies have reported that LAB also have an effect on anti-cancer. (Nowak et al., 2019; Mathur et al., 2020; Wang et al., 2020)

 

Reduced Severity of Autoimmune Aggressions and Lowering Allergic Response

"Maintaining a constant presence in the gut, the immune system is stimulated, leading to reduced severity of autoimmune aggressions and lowering allergic response, according to Rook and the “old friend theory”. In the colonic region, from the fermentation of digested material, they can produce antioxidants and anti-carcinogenic compounds, together with a series of molecules activating a signaling process between bacteria and intestinal epithelium" - National Institute of Health

 

Other gut-associated benefits of LAB-derived fermented foods include an enhanced capacity to absorb minerals due to the breakdown of phytic acid, addressing lactose intolerance, inhibition of antibiotic-associated diarrhea (AAD), amongst other benefits. - BMC Public Health

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Restore Gut Balance

Fermented foods might help by restoring the imbalances between beneficial and pathogenic bacteria in the colon and serve as a vehicle for beneficial microorganisms that might have an important role in human health [10]. Certain strains of these bacteria and yeasts are referred to as “probiotic”. However, the term “probiotic” may only be used when there is evidence of health benefits conferred by well-defined and characterized live microorganisms  - BMC Public Health

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Improved Nutrition

During fermentation, the enzymatic activity of the raw material and the metabolic activity of microorganisms can change the nutritive and bioactive properties of food matrices in a manner that has beneficial consequences for human health. - Science Direct

 

"Many of the positive features related to fermented vegetables are derived from the effects of acids and fermentation, which, as a consequence of fermentation, change their form to become more bioavailable, thus increasing their effect and elimination of anti-nutritional compounds"  - National Institute of Health

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In addition to the food preserving role of fermentation, the metabolic activity of microorganisms can alter the nutritional characteristics of foods and provide beneficial effects on human health . This is an important aspect of fermented foods, considering that today’s modern diet is characterized by a high intake of saturated fats, excessive salt consumption, too much refined sugar, and an overall low nutritional value. Modern lifestyles and diets with less exposure to microorganisms are both associated with changes in the human colonic microbiota that can lead to many inflammatory diseases and are the major cause of morbidity and mortality worldwide...  However, a potential solution could be the simple inclusion of fermented foods in the diet. Fermented foods provide health benefits to consumers in many ways due to the presence of vitamins, minerals, and bioactive compounds with prebiotic, antiproliferative, antimicrobial, or antioxidant properties produced during the fermentation process . The latter include γ-aminobutyric acid (GABA), which acts as a protective agent against cancer and cardiovascular disease and regulates blood pressure , or short-chain fatty acids (i.e., acetate, propionate, and butyrate), which may exhibit hepatoprotective and hypocholesterolemic effects- BMC Public Health

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Anti-Cancer

Many studies have shown that LAB have the function of inhibiting cancer cells, and the active substances and their mechanisms that exert anti-cancer effects are different. Active substances are the basis of LAB anti-cancer properties. - National Institute of Health

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