Sprouted & fermented plant foods' benefits

Fermented plant foods like kimchi, sauerkraut, and sprouted almonds are already nutritious.

Enhanced nutritional absorption.

Phytates and oxalates are reduced by soaking and sprouting. Your body may absorb plant food nutrients easier. It's fantastic.

Better nutrition

sprouted grains may have more iron, zinc, and vitamin C. Sprouting grains may enhance antioxidants and GABA, a relaxing neurotransmitter.

An increase in the number of helpful microorganisms as well as short-chain fatty acids.

Living microorganisms such as beneficial bacteria and yeasts may be found in fermented meals, which may support a healthy microbiome and improved digestion.

Raw foods maintain nutrients. Cooked food makes others bioavailable. Soak, sprout, and ferment. You cook grain flours and beans. No worries.

Fermentation adds helpful bacteria and yeasts to healthful foods like cabbage. Enjoy fermented foods, but realize that there is little information on their health advantages.

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