Early humans discovered fermented foods, which offer preservation and processing benefits due to their natural transformation under specific condition
Fermentation, by producing an acidic environment, increases the shelf life of perishable goods allowing them to endure harsh conditions.
While enhancing the flavor and richness of fermented foods by producing tangy and savory flavors and releasing glutamate, an amino acid.
It enhances nutritional bioavailability by breaking down complex carbohydrates and proteins.
Additionally, making them easier to digest, and contains probiotics for gut health, digestion, and immune system support.
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