Fermenting food, like kefir, kimchee, kombucha and sauerkraut, is actually an ancient practice used by one-third of the world’s population, even if it seems like a relatively new phenomenon in North American, says Tristaca Curley, the B.C.-based founder of Fueling with Food. Research shows that there’s good reason to incorporate these foods into your diet. During fermentation, the probiotics and other healthy micro-organisms that are created help “predigest” the food, making it easier to break down and absorb nutrients.
Click here to get the article by Alexandra Gater, August 25, 2015
