fermented herbs

Fermented herbs explained

Fermented herbs contain more nutrients through the fermentation process. Fermentation ensures better absorption into the body by adding intestinal bacteria.

Fermentation and the benefits for you

Fermentation is a process in which bacteria, fungi and yeasts are used to convert substances from a food, which changes the acidity, taste, odor or appearance. Through fermentation we can keep our food longer, it becomes tastier and easier to digest and the nutritional value is increased (eg. more vitamins). The acids that are produced generally have a preservative effect and fermentation was therefore very useful in the past, since there were no refrigerators available at that time.

Well-known examples of fermented products are yogurt, cheese, beer, bread, tempé, wine, sauerkraut, kimchi, soy sauce, dry sausage and vinegar. Fermentation has traditionally been a way to make food more sustainable.

Fermented herbs help to provide our body with positive biologically available nutrients to support digestion and stimulate cell renewal. The newly created bio-active substances will also provide a perfect medium that guarantees the stability and effectiveness of the fermented extract.

When herbs are fermented, the naturally occurring phyto compounds are released from their isolation. These freed molecules can now be easily absorbed and used efficiently by the body. The risk of allergic and immune reactions as well as inflammation is reduced because the molecules are present in their biologically available form. The medicinal effectiveness of the naturally present phyto compounds in the herbs increases exponentially when these substances are liberated and transformed. Our body can now benefit and be supported by this most optimal form of active substances from botanics.

The fermentation also creates new bio-available micro- and nano-nutrients such as organic acids, amino acids, vitamins, minerals, friendly bacteria, enzymes, etc. These nutrients are extremely beneficial to humans. The acid that results from the fermentation naturally balances the acidity (pH) of the body and creates a favorable climate in the intestine, so that the newly created bio-available active substances can be easily absorbed and assimilated by the intestinal wall and the blood. .

The fermented herbs in our shop are made with a specially developed kefir-kombucha fermentation process, using unique 35 strains of microorganisms. Once the fermentation is complete, the complete living food matrix of nutrients, enzymes and microbes is secured using a delicate freeze-drying process.

About Living Nutrition

Living Nutrition was founded by naturopathic Graham Botfield. With his knowledge of traditional medicines, the application of herbs and mushrooms in natural medicine and more than 12 years of experience in product design and development, Graham focuses his research on fermented herbs. He uses this ancient wisdom to create the unique kefir-kombucha fermentation process.

Heat, pressure, unnatural processes or unnatural ingredients such as fillers, binders or additives are never used. All products are certified organic and are suitable for vegans, celiac patients and vegetarians.