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For the better part of history, fermentation was used by various cultures to extend the shelf life of foods. Thanks to modern research, we now know that fermentation introduces changes to the physical and chemical properties of foods that not only make them last longer, but also increase their palatability, nutrient content and health-supporting properties.

Aside from preventing food spoilage, fermentation can increase the phytonutrient content of foods and destroy non-nutritive components that can disrupt the activity of digestive enzymes. But most importantly, fermentation can improve the bioavailability of essential nutrients by protecting them from phytic acid, an anti-nutrient found in plant-based foods that reduces the absorption of nutrients in the gut.

In this feature article, you will learn all about fermentation, the advantages of fermenting foods and the many ways fermented foods can support overall health and wellness.

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