What Fermentation Creates

The transformation goes beyond preservation:

• Bioavailability increases — fermentation breaks down anti-nutrients like phytic acid, making minerals more absorbable
• New nutrients appear — bacteria produce B vitamins, vitamin K2, and bioactive peptides
• Digestibility improves — much of the lactose in milk is consumed during fermentation, which helps many lactose-intolerant people tolerate yogurt
• Beneficial bacteria survive — live-culture foods deliver probiotics in a food matrix that helps protect them through stomach acid.