THE BENEFITS OF LACTOFERMENTATION
THE BENEFITS OF LACTOFERMENTATION ON YOUR HEALTH
Known to our ancestors since the dawn of time, lactofermentation is used as a method of preserving food. This practice makes it possible to extend the shelf life of foods and to consume them throughout the winter without any risk to their health. In addition to this, you will need to know more about it.
A natural conservation technique
Today, we hear more and more talk about fermentation, lactic ferments, lactofermentation ... but what exactly is this practice and what are the benefits?
There are several types of fermentation: lactic, alcoholic, acetic, malolactic, burytic, etc. We are going to talk to you mainly about lactic fermentation, known as lactofermentation.
1- Rebalances our intestinal flora
Lacto-fermented foods and drinks are easier to digest and less irritating to the intestines. The lactic acid present in these lacto-fermented foods has a beneficial effect on the intestinal flora and our intestines. It rebalances the microbiota, which ensures the proper functioning of the intestinal barrier and strengthens our immunity which is necessary for general well-being. This is why lactic acid bacteria are strongly recommended after antibiotic therapy, which destroys the intestinal flora and therefore weakens our immune system. Intestinal problems such as diarrhea, constipation, bloating, acidity ... decrease sharply, sometimes disappearing.
2- Excellent Detoxifier
Lactofermentation allows good bacteria like "probiotics" to proliferate. They eliminate toxins accumulated in the body, eliminate phytic acid present in cereals and decrease the effect of pesticides found in food. In addition to this, you will need to know more about it.
3- Increases the mineral content
Lactofermentation increases the bioavailability of minerals initially present in food. The mineral content in lacto-fermented foods is higher than at the time of harvest. In addition to this, you will need to know more about it.
4- Presence of vitamins C, B and K
Vitamin "c" remains present in large quantities in lacto-fermented foods. This vitamin is very important for the maintenance of growth, structure of bones, cartilage and teeth, it is an antioxidant, chelator of toxics and heavy metals. Lactofermentation allows the synthesis of vitamins B and K essential for the functioning of the nervous system, muscles, essential for the development of cells. To fully benefit from the virtues of natural fermentation, try Les Produits Tapp!
** The above statements have not been validated by Health and Welfare Canada and are not intended to diagnose or prescribe. In addition to this, you will need to know more about it. In addition to this, you will need to know more about it.