HFE Magazine

November 9, 2017

Why Vitamins Should be Fermented

Filed under: Diet,Digestion,Health Food Emporium — Tags: , , — Gail @ 2:14 pm

Jordan Rubin

Jordan Rubin studied fermented foods in the late 1990s after a near-terminal bout with inflammatory Crohn’s disease in which he was healed only after learning about the secret of fermented foods, and his original line of vitamins, Living Multi, was a fermented formula. Today, Jordan is still working on a line of fermented herbs that will be available in December 2017.

At this time, New Chapter is the only line of supplements that is still fermented like Jordan’s original formula. New Chapter has been studying fermented foods and their amazing contributions to our health for a long time but nowhere near as long as the history of fermented foods dates. It appears that fermented foods have been an integral part of human evolution. In fact, fermentation’s ancient roots predate our written human history and certainly empirical knowledge of the existence of beneficial bacteria.

Evidence of winemaking in the Caucasus Mountains in the country of Georgia dates back more than 8,000 years. And jars with wine were found in the Zagros Mountains of Iran dating back 7,000 years. Throughout world history, long-lived people have taken advantage of fermented foods. The long-lived peasants of Bulgaria enjoyed the health benefits of their traditional yogurt made with the seeming magic of the fermentation process, observed the Russian biologist Élie Metchnikoff in the early 1900s. His Nobel Prize-winning research, in fact, touched on the important immune-health benefits of fermented foods.

Metchnikoff’s research followed that of the French chemist Louis Pasteur. In 1856, Pasteur was the first known zymologist who connected yeast to fermentation. Pasteur originally defined fermentation as “respiration without air.” He hadn’t yet realized that beneficial bacteria were metabolizing the sugar and in so doing producing other novel compounds. In examining fermentation of sugar to alcohol by yeast, he concluded the process was catalyzed by a vital force called ferments” within the yeast cells.

These ferments are the residue of the beneficial bacteria and include many of the novel compounds left behind by the beneficial bacteria. Perhaps you know the names of these friendly bacteria from the label on your yogurt carton. They are Lactobacillus bulgaricus, L. acidophilus, L. salivarius, and others.

Fermented Foods Today

Today, researchers have noted that many of the most long-lived people throughout the globe take advantage of the power of fermented foods to capture greater health. In Japan, tofu, miso and natto reign supreme. In Central Asia, kumis (fermented mare milk), kefir and shubat (fermented camel milk) are consumed. People of India and the Middle East enjoy fermented pickles, yogurts and torshi (mixed vegetables). Europeans have sauerkraut, kefir, crème fraiche and rakfisk (salted, fermented trout). In the Americas we have kombucha, standard pickling and chocolate; Pacific Islanders have poi (fermented, mashed taro root) and something called kanga pirau, or rotten corn.

There are many ways that fermented foods help us with our health. For one, an enormous proportion of the body’s white blood cells are manufactured within the gastrointestinal tract, and having healthy bacteria there optimizes our bodily production of immune cells.

The trick here is to remember that these tiny microbes are the good guys. By taking up residence within your gastrointestinal tract, they have a strong instinctual desire to crowd out the same bad guys that are making you feel sick or giving you indigestion. To do so, these beneficial microbes produce all sorts of novel compounds including antioxidants, enzymes and many others such as silver to keep their enemies (and yours) at bay. You are the recipient of this beneficial battle going on within your gut, and if you supply your body with enough colonizing friendly microbes and their ferments, you will enjoy superb gastrointestinal health, which translates into overall well-being.

Fermented foods provide all of this healthy support, which is why they have been so much a part of human history. We need fermented foods.

You should by all means consume all of nature’s healthiest fermented foods and enjoy their health-promoting benefits. Kefir, yogurt, miso, tofu, kimchi, and Braggs Raw, Organic Apple Cider Vinegar — these are just some of the delicious fermented foods that making part of your daily diet will help your overall health.


But now you can also take advantage of the power of fermented foods with New Chapter, which has created the leading line of probiotic cultured multivitamins and dietary supplements, all fermented with beneficial bacteria to actually make the vitamins and nutrients contained within all the more bioavailable and usable by the body.

New Chapter is on sale

New Chapter, from its inception, has popularized and perfected the art of culturing probiotic whole-food supplements. The experts at New Chapter take the most proven probiotic cultures and culture these with the vitamins and minerals in the formula as well as with certified organic, whole food ingredients including super foods such as antioxidant-rich fruits (blueberries, strawberries) and chlorophyll-filled greens, and many more nutrient-dense foods.

Thanks to the alchemy of fermentation, individual nutrients are reverse-engineered to be in their most potent state through the miracle of probiotic fermentation, the same process that nutrients go through in nature. When cultured, the raw super foods and nutrients are artisanally crafted to be rich in antioxidants like superoxide dismutase and other phyto-molecules that friendly bacteria have helped to make body-ready.

Many of the pathogens that make us sick enter the body through the food we eat. This means that an individual with an unhealthy gut is much more vulnerable to infection than someone with a healthy gastrointestinal tract.

The activation of immune cells within the huge surface area of the gut lining is a key to many different disease states, including heart disease, cancer, arthritis and diabetes. The passage of bacteria and toxins through leaky gut mucosa may amplify or perpetuate this systemic inflammation.

There are many benefits from a diet rich in fermented foods. Allergies and food sensitivities are markedly reduced. Risk for heart disease, cancer, diabetes and arthritis also decreases—along with overall bodily inflammation.

Other researchers state, “Studies have shown probiotic bacteria have potential in the treatment of clinical conditions with altered gut mucosal barrier functions.”

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Opinions expressed on this blog are those of the writer and have not been reviewed by the FDA, CDC or other 'medical authorities'. Therefore, any products discussed are not intended to diagnose, treat, cure, or prevent any disease, but rather are dietary supplements intended solely for nutritional use.

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