Fermentation is an extremely important process in wine making - in fact, without it, wine cannot be produced. This is when a vintner's expertise (both technical and aesthetic) really shines through. While fermentation is a natural process, it can be manipulated, delayed, paused, accelerated in many different ways - all of which will surely be ... Featured. Interviews; Top 10 Podcasts; Ready Sex Chat With Bridgette B. Backstage with Gentry Thomas; The Playa’s Lounge; Running On Empty With Mr. Windy
1. Fermentation increases the food value of a product by changing it to simpler forms that the body can use. Amino acids, EFA's, vitamins, and minerals 3. Fermentation aids human digestion. It chelates heavy metals into forms the body can use and neutralizes harmful bacterias, toxins, and anti-nutrients.
Today the recommended level of 30 grams is rarely achieved by most of us. Humans and lowland gorillas share similar digestive tracts - in particular, the colon - but, while gorillas derive up to 60 percent of their total energy from fiber fermentation in the colon, modern humans get only about 4 percent.