It is a completely natural process that consists in the combined action of certain microorganisms called ferments.
They trigger a sort of pre-digestion, by breaking down some substances (such as sugar and proteins), thus facilitating the digestion and assimilation of the nutrients.
Furthermore, fermentation gives food a stronger, richer, more intense aroma and flavour.
+ polyphenols, high value ORAC + antioxidants
Low-temperature fermentation (35° C) can activate vital nutrients of food, increasing their bioavailability and facilitating absorption.
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