The mystical and chemical changes that take place during the ancient practice of food fermentation have been well documented. Fermented foods are rich in beneficial probiotics including enzymes and contribute to your healthy intestinal environment.

Fermentation is a metabolic process and produces chemical changes through the action of enzymes. In biochemistry it is defined as extracting energy from carbohydrates in the absence of oxygen.

In the past fermentation was primarily used to preserve foods and improve flavor. Over time fermentation has bee associated with many health benefits by increasing healthy gut microbiome in the digestive system and by enhancing the immune system.

Some of the most popular fermented foods are: yogurt, sauerkraut, pickled vegetables, kombucha, kefir …