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Here are some of the key advantages:

  1. Improved Digestion: Fermentation breaks down resistant starches and complex carbohydrates that constitute fibre making them easier to digest. The beneficial bacteria produced during fermentation, such as Lactobacillus and Bifidobacterium, can also help restore and maintain a healthy balance of gut flora, aiding digestion and nutrient absorption.

2. Enhanced Nutrient Absorption: Fermentation can increase the bioavailability of certain nutrients in foods, such as vitamins, minerals, and polyphenols (antioxidants). The breakdown of complex compounds during fermentation makes these nutrients more accessible to the body, improving their absorption and utilisation.

3. Probiotic Support: Raw fermented foods are rich in live beneficial bacteria (unlike probiotic supplements), which act as probiotics when consumed. Probiotics promote a healthy gut microbiome and support various aspects of health, including immune function, digestive health, and mental well-being.

4. Strengthened Immune System: The gut plays a crucial role in immune function, and a healthy gut microbiome can help boost the immune system. Raw fermented foods introduce beneficial bacteria into the gut, which can stimulate the immune response and contribute to overall immune system strength.

5. Reduced Inflammation: Imbalances in gut bacteria (dysbiosis) and chronic inflammation are associated with various health issues. The consumption of raw fermented foods can help restore a healthy balance of gut flora, potentially reducing inflammation and its associated risks. Every research paper I study mentions the necessity of live probiotics to treat such symptoms as IBS-C, IBS-D, bloating, leaky gut and inflammation.

6. Enhanced Food Preservation: Fermentation is a natural preservation method that can extend the shelf life of foods without the need for artificial additives. It inhibits the growth of harmful bacteria while promoting the growth of beneficial bacteria, leading to a longer storage life for fermented foods.

7. Diversity in the Diet: Incorporating raw fermented foods diversifies the diet by adding new flavors, textures, and nutritional profiles. This variety can make meals more enjoyable and promote a broader range of nutrient intake.

It's worth noting that individual responses to fermented foods can vary, and some people may experience digestive discomfort or other adverse effects. If you're considering adding raw fermented foods to your diet, it's advisable to start with small quantities and observe how your body responds.

A word of caution.

Always purchase live ! Many Krauts, Kefirs, Kombuchas and Yogurts are pasteurised and offer minimal benefits.

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