Fermenting dairy/veggies doesn’t create magical nutrients, it just makes them less inflammatory & last longer.
That’s why our ancestors did it.
Discussion
IMO, magical nutrients is already found in eggs/red meat choline, L-carnitine, Lecithin already sounds magical to me 🤣
What do you think about carb backloading?
Isn't there something about b vitamins increasing/becoming present in fermented vegetables as a byproduct of the microbial activity?
Why we know what we know?
Because our ancestors thought us how to do it...
My grandma thought me how to prepare veggies for the winter season... and are delicious!