Cultured foods have played a role in many traditional cultures throughout history. As food goes through the fermentation process many beneficial changes occur. Culturing restores the enzymes, which help the body to digest food and increase mineral absorption. In addition, cultured foods provide beneficial bacteria and lactic acid to the digestive tract. These friendly bacteria as well as beneficial enzymes within these health promoting foods, keep pathogens at bay, guard against infectious disease and have been attributed to improving many conditions such as: allergies, autism/ADD, constipation, IBS, eczema, GERD, poor digestion, chronic fatigue and depression.
