Animals (and humans!) with good gastrointestinal functions are healthier overall. A healthy gut creates a robust immune system and better capacity to manage everyday stresses. And all systems in the body are intricately connected…
It’s now well known that there is a link between gut health, the immune system and the brain. The use of fermented herbal and plant products to protect health has been a fast-growing area.
The fermentation process has been utilised by humans for thousands of years. Before refrigeration people have preserved foods in a variety of ways and that’s had an impact on how (and what) many cultures have eaten. Think yoghurt, sauerkraut, dry sausage and meat and pickles!
Basically, a fermentation is the process of a bacteria converting sugars into an acid, as well as a number of other substances. Fermentation ‘pre-digests’ and makes the nutrients and beneficial compounds more accessible to the body.
The popularity of fermented products has grown in recent years. And finally, science is catching up with age-old knowledge that foods should be medicine! Kombucha, apple cider vinegar, sauerkraut and pickled foods are even appearing on the shelves of the big supermarkets. Our modern diet rarely contains these foods anymore. We no longer choose foods that taste sour, tangy or bitter – we opt for sweet, sugary, fatty food with little or no fibre.
Why ferment herbs?
Apart from the preservation of food, the benefit of fermentation is biologically adding more bio-available proteins, essential amino acids and vitamins.
Fermented food can;
Restore intestinal flora, for overall better health
Improve digestion and assimilation of nutrients
Support a healthy metabolism
Detoxify the body
Increase energy
With a specialised method of fermentation, the herbs active compounds are released and a spectrum of nutrients are enhanced.
For more information visit the McDowells Website here.
