Tried and tested and highly topical: the renaissance of fermentation
People have been using fermentation to preserve food for thousands of years - long before refrigerators existed. Whether Sauerkraut, sourdough bread, yogurt or KefirFermented food is one of the oldest components of traditional nutrition. Today, this technique is experiencing an impressive rediscovery - not only for culinary reasons, but above all for health reasons.
What actually happens during fermentation?
Fermentation means: microorganisms such as Lactic acid bacteria, yeasts or acetic acid bacteria metabolize carbohydrates into Acids, gases or alcohol. This not only creates new flavors - but also new bioactive ingredients, which were not previously contained in the food.
At the same time, so-called Antinutrients such as phytic acid. In their raw state, these hinder the absorption of nutrients in the body - fermentation renders them harmless or even turns them into health-promoting substances converted.
Infobox: Classic ferments in everyday life
| Food | Fermentation organisms | Advantage |
|---|---|---|
| Sauerkraut | Lactic acid bacteria | Vitamin C content, intestinal health |
| Yoghurt | Lactobacillus bulgaricus and others. | Protein digestibility, probiotics |
| Sourdough bread | Lactic acid bacteria, yeasts | Better tolerated gluten |
| Kimchi, miso | Mixing enzymes | Antioxidants, microbiome care |
Fermented foods as «pre-digested»
A particular advantage of fermented food is its «pre-digested» character: the microbes break down complex nutrients before they are consumed. As a result, for example:
- Proteins into smaller peptides and amino acids
- Dietary fiber in short-chain fatty acids
- Better release of vitamins and minerals
This increases the Bioavailability and makes the food for the human body clear more digestible and easier to digest - especially for sensitive digestion.
In addition, many ferments have fewer calories than their raw forms - for example by breaking down sugar. At the same time, they promote the diversity of beneficial intestinal bacteria - a decisive factor for our health. immune system, our mood and our metabolic health.
Cascade fermentation - Fermentation 2.0
A modern, more advanced approach is the so-called Cascade fermentation. Developed by the pharmacist Dr. Hans Niedermaier and scientifically accompanied by his daughter Dr. Cordula Niedermaier-May, it is a Three-stage microbial digestion process, where:
- Fresh fruit, vegetables, herbs and nuts
- from various lactic acid bacteria cultures
- are broken down over several fermentation phases.
The goal: the food is broken down to the molecular level, so that Low molecular weight units arise - smallest bioactive substances, which without additional digestion directly into the bloodstream via the intestinal wall.
Ideal for weakened digestive systems
Cascade fermentation can offer enormous advantages, especially for older people, people with irritable bowel syndrome or limited enzyme activity - because here the microbial process takes over what the body would otherwise struggle to do.
Postbiotics: The silent helpers after fermentation
In contrast to probiotic products, the end product of cascade fermentation contains No more living microorganisms - they have been completely degraded. What remains are their functional components:
- Enzymes
- short-chain fatty acids
- Peptidoglycans and cell wall fragments
These substances are known as Postbiotics and are increasingly becoming the focus of scientific attention. Studies show: Postbiotics can have an anti-inflammatory effect, strengthen the intestinal barrier and have a beneficial effect on immune processes (Aguilar-Toalá et al., 2018).
Making secondary plant substances optimally available
Another advantage of cascade fermentation is that it contains secondary plant substances (SPS) - such as flavonoids, sulphides or polyphenols - are broken down by microbial digestion. better absorbable made. These substances:
- work antioxidant
- support Liver and metabolism
- regulate Immune reactions
In combination with postbiotics, this creates a Highly bioactive overall product, which combines modern nutrition and traditional fermentation in a new way.
Conclusion: Fermentation as a building block of modern longevity nutrition
Fermented foods are far more than old recipes - they are a powerful tool for healthy digestion, strong immune defenses and stable metabolic processes. The Cascade fermentation takes this effect to a new level: the targeted splitting down to the molecular level results in a particularly well-tolerated, bioavailable and versatile end product.
If you want to age healthily, there's no getting around ferments - and you can exploit the full potential of natural nutrition with cascade ferments.
About Dr. med. Andreas Bernhardt:
Dr. Bernhardt is a specialist in general internal medicine with international training in endocrinology and better aging. He is a member of the Swiss Anti-Aging Society (SSAAMP) and the renowned Endocrine Society (Washington, D.C.). His focus is on the bioidentical hormone therapy during the andropause The focus is on the menopause and as part of a holistic longevity concept. As an expert on the German-speaking platform wechselweise.net he is committed to raising awareness in the DACH region about hormonal changes in men and women during the menopause - with the aim of promoting health and quality of life in the long term.
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- Śliżewska, K. et al (2021). Role of probiotics and postbiotics in modulating the gut microbiota and immune response. Journal of Functional Foods, 87, 104754.