1) Pre-digestion.
Dense nutrients that are hard for us to digest or access on our own become more bio-available through fermentation.For example, Soy beans have the most concentrated protein in
it of all plant foods, however, our bodies are generally unable to break them down making the protein inaccessible to us. This led to them being fermented and now we have Miso, Tempeh, Natto and Soy sauce.

2) De-toxification.
Fermentation can break down toxins in some foods that would otherwise make us sick or could kill us. For instance, the cassava plant contains cyanide.

3) Nutrient enhancement.
Many foods once fermented are actually higher in B vitamins than if you ate them raw. They have unique micronutrients in them too.

4) Diversifies and replenishes gut bacteria.
Previously we had very few threats to the good bacteria in our guts. No antibiotics, no anti-bacterial hand wash, etc. While some of these things have certainly helped to fight disease, their overuse is now causing the threat of new illnesses and disease.

This information has been provided by Elaine Oliver who ran a fermentation workshop for our members last month.

For more information about fermented foods, visit Elaine Oliver’s website: naturaltherapyshop.com.au. Natural Therapy Shop has all your starter cultures and equipment for fermented foods and drinks, GAPS friendly foods, digestive health products and books, plus expert practitioner advice.