Why Ferment, Spout or Activate?

Latest research has indicated that fermenting, activating or sprouting natural products enhances our bodies ability to consume their vitamins, minerals, antioxidant and anti-inflammatory properties.

Fermenting herbs and spices, nuts, etc have been shown to be more effective for increased antioxidant support, increased immunity, bone health, and intestinal health. These processes remove anti-nutrients such as phytates, which build barriers in our digestion from essential nutrients from these foods, making the foods more nutritiously available.

Fermentation increases the bioavailability, or the nutrient absorption capability in your body as it predigests the nutrition of the herbs and plants by breaking it down, or initiating the digestion process. Studies indicate that Fermenting, Sprouting, and Activating have the following benefi ts&a mp;n bsp;on our health:

Improves microflora in our Digestive System
Microbes found in these foods can improve aspects of immune functioning
Improves amino acid, nutrients, and phytonutrient absorption levels in our bodies
Potent quantities of pre and probiotics