Benefits of Fermentation - Fermentation has been regarded as both a traditional art and a modern science. It is one of the oldest technologies used by different peoples and cultures throughout the world for food preservation. Products such as cheese, bread and wine have been produced for thousands of years using various fermentation techniques. Today fermented foods are still produced globally on a large scale. As a result they make significant dietary contributions to many cultures and have the ability offer exceptional marketing appeal. In addition to prolonging shelf-life, fermented foods are considered to be highly nutritious. Often these foods are regarded to be more nutritious than their non-fermented counterparts. Interestingly these foods have been shown to contain compounds that are not present in the non-fermented version of the same food. One of the key modern benefits associated with fermented ingredients is that fermentation increases bio-availability, or the ability of our bodies to recognize and efficiently process these ingredients. The Nordic Symposium on Soil-Plant-Animal-Man Interrelationships and Implications to Human Health published a study investigating the benefits of naturally fermented minerals compared to inorganic mineral salts and synthetically chelated minerals. Their findings reveal that minerals fermented with yeast have enhanced bio-availability and could therefore be used more efficiently than both the synthetically chelated minerals and the inorganic mineral salts. This explains why fermented foods are typically more nutritious than their non-fermented counterparts. Although there are a variety of studies available which indicate that fermentation produces novel compounds Active Concepts’ own investigations have also supported these findings. Recently we commissioned a study where we compared the ability of one of our fermented plant extracts to a non-fermented extract from the same plant to enhance DNA repair. Not surprisingly, the fermented plant extract was shown to provide DNA repair benefits while the non-fermented plant extract did not. The only explanation for the different functions achieved is that during the fermentation process novel compounds are created which produce benefits that are not otherwise achievable. Summary of Benefits for Fermentation: • Enhances bio-availability • Creates novel compounds • This technique allows formulators to capitalize on the traditional imagery conveyed by fermentation
Posted on: Tue, 18 Mar 2014 12:27:21 +0000
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