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Health Fermentation

Fermentation

The process of making AglyMax or any fermented product begins with microbes, fungus and fermentation. What do you think when you hear the word fermentation? Perhaps you think of the many foods and drinks that are fermented such as yogurt, cheese, bread, pickles, wine and beer. Or, perhaps it conjures less than appealing images of something rotten and inedible. You would be correct either way as they are all end results of microbial activity by bacteria and fungi (molds).

Fermentation is the means by which these ever important microbes obtain energy. They derive this energy by breaking down complex organic substances into simpler ones. This breakdown process involves the secretion of various enzymes that act on different bonds between molecules. As an anaerobic process, fermentation takes place in the absence of oxygen. Our bodies even use this same process to obtain energy from sugars when oxygen supplies are low, like during vigorous exercise. As you can see, while fermentation may seem irrelevant and the farthest thing from your mind, it is a vital process relied upon by all living things!

In the beginning, fermentation just happened. Fermentation would cause food to decay, sometimes producing toxins that were even fatal. Sometimes, the fermented food was still edible, but it had been transformed with a different taste and texture. No one knows for sure when microbial fermentation was first used, but scientists believe that it dates back some 10,000 years when humans started to manipulate yeast fermentation for bread and beer making.

Along the way, our ancestors learned that fermentation wasn’t just a way to make foods more digestible or to preserve them. They also learned fermentation could produce medicines. The Chinese are known to have used fermented soy and teas as medicine from several thousands years ago. And of course, the most famous of medicines produced by fermentation in more recent times are antibiotics (1940’s).

Fermentation is an important part of our past, present and future. A fundamental process of biology and inherent as any metabolic feature in the human body, fermentation is a phenomenal tool that provides foods and medicines to not only enhance the quality of our lives, but improve our health.

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