Fermentation is an ancient food processing method by beneficial microorganisms. In this natural process, carbohydrates and other nutrients are digested by microorganisms such as yeasts and beneficial bacteria and add special nutritional value to the fermented food (fermented food). Fermentation plays a significant role in the easy digestion of food in the body. This vital transformative power is also very useful to the world of vitamins and supplements. Vitamins, minerals, and even botanicals in fermented products are unlocked and pre-digested with the power of probiotics. Fermented vitamins are consciously formulated for high bioavailability, purity and potency. Nowadays, fermentation is a key part of product formulation for better and real absorption in the body. This step is added to the production process and causes the complete absorption of the nutritional value of the supplement. Fermented vitamins are so mild that they can be consumed even on an empty stomach. These health benefits are also found in supplements containing fermented vitamins.
To fully understand the growing popularity of fermented supplements and vitamins, it is best to examine the broader vitamin landscape. There are three main types of vitamins:
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Vitamins in whole foods
All whole foods naturally contain vitamins and minerals. They generally occur in small amounts relative to carbohydrates, proteins, fats, and plant phytonutrients (Essential nutrients and why your body needs them).
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Vitamin isolates
Vitamin isolates are the most common type of vitamins used in supplements. Essentially, vitamin isolates are highly potent vitamins synthesized in a lab environment. Compared to nutrients found in whole foods, they lack synergistic compounds. While it is easy to vilify this type of vitamin as being unnatural, isolates are actually effective antidotes for vitamin deficiencies and can be manufactured from natural starting materials.
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Fermented vitamins
Fermented vitamins offer the benefits of both whole food and isolated vitamins. They are produced in a way that mimics how vitamins are found in nature, making them concentrated and potent. Fermented vitamins can be taken as single vitamin supplements or as part of a multivitamin.
Production of fermented vitamins
The initial culture medium is generally a mixture of organic yeast (Saccharomyces cerevisiae) and natural plant carbohydrates. In the following step, vitamins and minerals are incorporated into the broth medium to facilitate fermentation. During the fermentation process, active yeasts absorb nutrients into their structure, digesting and breaking them down. In the final steps, tenderizing tropical fruit enzymes, lactic acid bacteria, and low heat are applied to slow down fermentation and complete the process.
Why are isolates involved in fermented vitamins production?
Vitamin isolates are cultivated in the fermentation process for their purity and potency. At the end of this process, they are broken down by the yeast and synergized with other nutrients and cofactors from the added whole foods.
Benefits of fermented vitamins
Fermented vitamins work in harmony with the body’s natural ability to promote health and well-being. The fermentation process combines the additional health benefits of whole foods with the high potency of isolates, resulting in vitamins that are pure, potent, highly bioavailable, and easy on the digestive system.
Fermented supplements for gut health
The importance of maintaining balance in the digestive tract is highly emphasized. The digestive tract spans about 30 feet in length and is filled with millions of nerve endings and trillions of microorganisms. The gut is often referred to as the second brain due to its integral role in overall body function. Supporting the gut is crucial for whole-body health. Fermented supplements and vitamins are gentle on the stomach, easily digestible, and can help promote healthy gut function.
For more information, please refer to the articles on (Microbiome) and (The effect of gut microbiome on weight).
