Fermented fruits and vegetables: a new generation of prebiotics!

Back to overview

The microbiome is receiving 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 microbiome in the gut have an insatiable hunger.

However, there is a price to pay for all this. Some of the bacteria that are specialized in carbohydrates or proteins grow so strongly in numbers that the balance is lost.
The name used for this is dysbiosis. Dysbiosis with overgrowth of gram-negative bacteria induces an immune reaction and thus a strong inflammatory reaction that’s causing leaky gut.
In addition to changing eating habits, it is important to support the suppressed bacteria in order to bring the ecosystem back into balance.

Compensating for the lack of fibres in modern food is theoretically the thing to do.
However, experience shows that this causes a bloated feeling and flatulence.
In principle, the microbiome is no longer able to digest these fibres during a condition of dysbiosis.
Hence the opposite reaction. In addition, in most cases only one type of fibre (such as FOS, for example) is administered. This cannot restore a balance!

When you ferment fruits and vegetables in a four-step process, you obtain fermented dietary fibres that are also water soluble. These kinds of fibres are really welcome for an intestine that’s in dysbiosis. These are used immediately by the good bacteria that are still present.
The substances released, such as short-chain fatty acids, promote intestinal function.
The fermented polyphenols from fruit and vegetables also have an anti-inflammatory effect, which always benefit a sick intestine. These fibres also bind bile acids, glucose, cholesterol and fatty acids.
Fibres that serve as food for intestinal bacteria is called prebiotics.

Fruits and vegetables that are fermented are the perfect menu for weakened microorganisms. They get an extremely varied menu of different types of complex microfibres, SOD-like antioxidants, peptides, anti-inflammatory polysaccharides and SCFAs to regain strength.
Without a bloated feeling.

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

Share this post