Fermented fruits and vegetables: a new generation of prebiotics!

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The microbiome is getting more and more attention if we want to maintain our health in the long term.

Our modern dietary habits have a major impact on the ecosystem of the microbiome.  
Not only excess carbohydrates are digested by the microbiome, but also excess proteins. The microbes of our gut microbiome have an insatiable appetite. However, there is a price to pay for all this. Some of the bacteria that specialize in carbohydrates or proteins grow so much in number that the balance is lost.
The name used for this is dysbiosis. Dysbiosis with an overgrowth of gram-negative bacteria induces an immune response and thus a strong inflammatory response that causes ‘leaky gut’. In addition to changing eating habits, it is important to support the suppressed bacteria to bring the ecosystem back into balance.

Compensating for the lack of fiber in the modern diet is theoretically the best solution.
However, experience shows that this causes bloating and flatulence. Basically, the microbiome is no longer able to digest these fibers during a state of dysbiosis. Hence the opposite reaction. In addition, in most cases only one type of fiber is administered. This cannot restore the balance!

When you ferment fruits and vegetables in a fully-controlled process, you get microfibers that are also water-soluble.
These types of fibers are really welcome for a gut that is in dysbiosis. They are immediately used by the good bacteria that are still present. The substances released, such as short-chain fatty acids (SCFAs), promote intestinal function. These fibers also bind bile acids, glucose, cholesterol and fatty acids.
Fibers that serve as food for gut bacteria are called prebiotics.

The fermented polyphenols from fruits and vegetables also have an anti-inflammatory effect, which always benefits a sick gut. Fermented fruits and vegetables are the perfect menu for weakened microorganisms. They get an extremely varied menu of different types of complex microfibers, SOD-like antioxidants, peptides, anti-inflammatory polysaccharides and SCFAs to regain their strength.
Without bloating.

Fermented fruits and vegetables are a new generation of dietary fibers that serve as prebiotics!
In addition, they contain smaller polyphenols that have an anti-inflammatory effect in the gut.

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