Fermentation millenary
art
It is a completely natural process that consists in the combined action of microorganisms called ferments.
They trigger a sort of pre-digestion, by breaking down some substances such as sugar and proteins.
Active Buckwheat
+ Polyphenols, high value ORAC + antioxidants
Low-temperature fermentation (35° C) can activatevital nutrients of food, increasing their bioavailability and facilitating absorption.
Fermented Grains
Why fermented?
Fermented cereals are born from a process of fermentation at a controlled temperature of 35°C. The result is a noticeable improvement in the bioavailability of nutrients and better and faster assimilation. Good for the immune system and digestion.
What’s inside?
They contain vitamins (especially of group B), ferments lactic acids, a high concentration of silicic acid, macro e micronutrients such as iron, fluorine, sodium, magnesium, phosphorus, potassium, zinc and Y-aminobutyric acid (GABA
It’s good for the microbiota, it’s good for you
Fermented food is the best nourishment for ours
microbiota, so important for our well-being.
If your microbiota is healthy, your health will follow.
Y-aminobutyric acid
Y-aminobutyric acid (GABA) is a sedative natural acting on nervous system in order to promote relaxation resulting decrease in stress and anxiety. Contributes to sleep improvement, regulates muscle tone and blood pressure.
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