Healthy Living

Farming for Life

Lactic acid fermentation of fruits and vegetables is a natural process by which starches and sugars are converted into lactic acid by lactobacilli that are present on the surface of all living things, especially leaves and roots of plants growing near the ground. Lactic Acid, the main by product:

-Keeps vegetables in a perfect state of preservation while inhibiting putrefying bacteria.

-Promotes the growth of healthy flora throughout the intestine.

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This proliferation of lactobacilli in fermented vegetables:

-enhances digestibility

-increases vitamin levels 

-produces numerous helpful enzymes as well as natural antibiotic substances and ones that may be helpful in fighting cancer 

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