Fermentation aid

Fermentation aid

Fermentation is the chemical of organic substances such as sugar,

 converting sugar into alcohol and carbon dioxide. Simple sugars

 such as glucose and fructose can be easily digested by the yeast as

well as maltose and sucrose.

Larger molecules such as dextrin’s and starch (polysaccharides)

can not like converted by the yeast. The process of fermentation

increases the amounts of some vitamins. Fermented vegetables are

a great source of vitamin C. The process of fermentation generally

increases the bioavailability of these foods.

The yeast and sometimes bacteria need certain nutrients  as soluble

nitrogen, B vitamins and minerals to grow. Sea vegetables (seaweed)

contains 10 to 20 times the minerals and vitamins of land vegetables.

Gram for gram, they are higher in vitamins and minerals than any

other class of  land food.

The minerals are available in chelated, colloidal forms that make

them especially available to the yeast and bacteria. It will speed-up

the fermentation process and adding additional nutrients as well.