One important advantage of fermented foods is the improved nutrient content that results from the fermentation process. B-vitamins increase as the bacteria breaks down the carbohydrates, proteins, and fats in foods. Minerals, antioxidants, and enzymes become more bio-available in the intestinal tract after they’ve been “pre-digested” by the good bugs.
In addition to boosting the nutrient density of your diet, check out these five reasons why you’ll be saying “please pass the sauerkraut” at your next meal…