{"id":6851,"date":"2025-11-21T11:48:55","date_gmt":"2025-11-21T10:48:55","guid":{"rendered":"https:\/\/biohormone.aretis-staging.ch\/?p=6851"},"modified":"2026-01-28T10:16:03","modified_gmt":"2026-01-28T09:16:03","slug":"fermentation-how-microorganisms-are-revolutionizing-our-food","status":"publish","type":"post","link":"https:\/\/www.biohormontherapie.ch\/en\/fermentation-wie-mikroorganismen-unsere-ernaehrung-revolutionieren\/","title":{"rendered":"Fermentation: How microorganisms are revolutionizing our diet"},"content":{"rendered":"<h3>Tried and tested and highly topical: the renaissance of fermentation<\/h3>\n<p>People have been using fermentation to preserve food for thousands of years - long before refrigerators existed. Whether <b>Sauerkraut, sourdough bread, yogurt<\/b> or <b>Kefir<\/b>Fermented food is one of the oldest components of traditional nutrition. Today, this technique is experiencing an impressive rediscovery - <b>not only for culinary reasons, but above all for health reasons<\/b>.<\/p>\n<hr \/>\n<h3>What actually happens during fermentation?<\/h3>\n<p>Fermentation means: microorganisms such as <b>Lactic acid bacteria, yeasts or acetic acid bacteria<\/b> metabolize carbohydrates into <b>Acids, gases or alcohol<\/b>. This not only creates new flavors - but also new <b>bioactive ingredients<\/b>, which were not previously contained in the food.<\/p>\n<p>At the same time, so-called <b>Antinutrients<\/b> 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 <b>health-promoting substances<\/b> converted.<\/p>\n<hr \/>\n<h3>Infobox: Classic ferments in everyday life<\/h3>\n<table class=\"responsive-table\">\n<thead>\n<tr>\n<th>Food<\/th>\n<th>Fermentation organisms<\/th>\n<th>Advantage<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td data-label=\"Lebensmittel\">Sauerkraut<\/td>\n<td data-label=\"Fermentationsorganismen\">Lactic acid bacteria<\/td>\n<td data-label=\"Vorteil\">Vitamin C content, intestinal health<\/td>\n<\/tr>\n<tr>\n<td data-label=\"Lebensmittel\">Yoghurt<\/td>\n<td data-label=\"Fermentationsorganismen\">Lactobacillus bulgaricus and others.<\/td>\n<td data-label=\"Vorteil\">Protein digestibility, probiotics<\/td>\n<\/tr>\n<tr>\n<td data-label=\"Lebensmittel\">Sourdough bread<\/td>\n<td data-label=\"Fermentationsorganismen\">Lactic acid bacteria, yeasts<\/td>\n<td data-label=\"Vorteil\">Better tolerated gluten<\/td>\n<\/tr>\n<tr>\n<td data-label=\"Lebensmittel\">Kimchi, miso<\/td>\n<td data-label=\"Fermentationsorganismen\">Mixing enzymes<\/td>\n<td data-label=\"Vorteil\">Antioxidants, microbiome care<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<hr \/>\n<h3>Fermented foods as \u00abpre-digested\u00bb<\/h3>\n<p>A particular advantage of fermented food is its \u00abpre-digested\u00bb character: the microbes break down complex nutrients before they are consumed. As a result, for example:<\/p>\n<ul>\n<li><a href=\"https:\/\/www.biohormontherapie.ch\/en\/protein-the-underestimated-key-to-strength-health-and-mental-fitness-in-old-age\/\"><b>Proteins into smaller peptides and amino acids<\/b><\/a><\/li>\n<li><b>Dietary fiber in short-chain fatty acids<\/b><\/li>\n<li><b>Better release of vitamins and minerals<\/b><\/li>\n<\/ul>\n<p>This increases the <b>Bioavailability<\/b> and makes the food for the human body clear <b>more digestible and easier to digest<\/b> - especially for sensitive digestion.<\/p>\n<p>In addition, many ferments have <b>fewer calories than their raw forms<\/b> - for example by breaking down sugar. At the same time, they promote the diversity of beneficial intestinal bacteria - a decisive factor for our health. <b>immune system, our mood and our metabolic health<\/b>.<\/p>\n<hr \/>\n<h3>Cascade fermentation - Fermentation 2.0<\/h3>\n<p>A modern, more advanced approach is the so-called <b>Cascade fermentation<\/b>. Developed by the pharmacist <b>Dr. Hans Niedermaier<\/b> and scientifically accompanied by his daughter <b>Dr. Cordula Niedermaier-May<\/b>, it is a <b>Three-stage microbial digestion process<\/b>, where:<\/p>\n<ul>\n<li><b>Fresh fruit, vegetables, herbs and nuts<\/b><\/li>\n<li>from <b>various lactic acid bacteria cultures<\/b><\/li>\n<li>are broken down over several fermentation phases.<\/li>\n<\/ul>\n<p>The goal: the food is <strong>broken down to the molecular level<\/strong>, so that <b>Low molecular weight units<\/b> arise - <b>smallest bioactive substances<\/b>, which <b>without additional digestion<\/b> directly into the bloodstream via the intestinal wall.<\/p>\n<hr \/>\n<h3>Ideal for weakened digestive systems<\/h3>\n<p>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.<\/p>\n<hr \/>\n<h3>Postbiotics: The silent helpers after fermentation<\/h3>\n<p>In contrast to probiotic products, the end product of cascade fermentation contains <b>No more living microorganisms<\/b> - they have been completely degraded. What remains are their functional components:<\/p>\n<ul>\n<li><b>Enzymes<\/b><\/li>\n<li><b>short-chain fatty acids<\/b><\/li>\n<li><b>Peptidoglycans and cell wall fragments<\/b><\/li>\n<\/ul>\n<p>These substances are known as <b>Postbiotics<\/b> and are increasingly becoming the focus of scientific attention. Studies show: <b>Postbiotics can have an anti-inflammatory effect, strengthen the intestinal barrier and have a beneficial effect on immune processes<\/b> (Aguilar-Toal\u00e1 et al., 2018).<\/p>\n<hr \/>\n<h3>Making secondary plant substances optimally available<\/h3>\n<p>Another advantage of cascade fermentation is that it contains <b>secondary plant substances (SPS)<\/b> - such as flavonoids, sulphides or polyphenols - are broken down by microbial digestion. <b>better absorbable<\/b> made. These substances:<\/p>\n<ul>\n<li>work <b>antioxidant<\/b><\/li>\n<li>support <b>Liver and metabolism<\/b><\/li>\n<li>regulate <b>Immune reactions<\/b><\/li>\n<\/ul>\n<p>In combination with postbiotics, this creates a <b>Highly bioactive overall product<\/b>, which combines modern nutrition and traditional fermentation in a new way.<\/p>\n<hr \/>\n<h3>Conclusion: Fermentation as a building block of modern longevity nutrition<\/h3>\n<p>Fermented foods are <b>far more than old recipes<\/b> - they are a powerful tool for healthy digestion, strong immune defenses and stable metabolic processes. The <b>Cascade fermentation<\/b> 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.<\/p>\n<p><b>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.<\/b><\/p>\n<p class=\"small-text\"><strong>About Dr. med. Andreas Bernhardt:<\/strong><br \/>\nDr. 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 <a href=\"https:\/\/www.biohormontherapie.ch\/en\/man\/bioidentical-hormones-in-the-andropause\/\">bioidentical hormone therapy during the andropause<\/a> The focus is on the menopause and as part of a holistic longevity concept. As an expert on the German-speaking platform <a href=\"https:\/\/www.wechselweise.net\/autor\/andreas-bernhardt\" target=\"_blank\" rel=\"noopener\">wechselweise.net<\/a> 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.<\/p>\n<ul class=\"small-text\">\n<li>Heseker, H. et al. (2008). National Food Consumption Study II - Results Report. BMELV.<\/li>\n<li>Zhuang, H. et al (2019). Dietary peptides modulate gut microbiota and mucosal barrier function. Nutrition Research, 69, 67-78.<\/li>\n<li>Aguilar-Toal\u00e1, J. E. et al. (2018). Postbiotics: An evolving term within the functional foods field. Trends in Food Science &amp; Technology, 75, 105-114.<\/li>\n<li>Marco, M. L. et al (2021). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 70, 63-70.<\/li>\n<li>\u015ali\u017cewska, K. et al (2021). Role of probiotics and postbiotics in modulating the gut microbiota and immune response. Journal of Functional Foods, 87, 104754.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Altbew\u00e4hrt und hochaktuell: Die Renaissance der Fermentation Schon vor Jahrtausenden nutzten Menschen Fermentation zur Konservierung von Lebensmitteln \u2013 lange bevor es K\u00fchlschr\u00e4nke gab. Ob Sauerkraut, Sauerteigbrot, Joghurt oder Kefir: Fermentiertes geh\u00f6rt zu den \u00e4ltesten Bestandteilen traditioneller Ern\u00e4hrung. Heute erlebt diese Technik eine eindrucksvolle Wiederentdeckung \u2013 nicht nur aus kulinarischen, sondern vor allem aus gesundheitlichen Gr\u00fcnden. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Fermentation: Wie Mikroorganismen die Ern\u00e4hrung revolutionieren","_seopress_titles_desc":"Ideal f\u00fcr geschw\u00e4chte Verdauungssysteme: F\u00fcr Senioren, Menschen mit Reizdarm oder eingeschr\u00e4nkter Enzymaktivit\u00e4t kann Fermentation Vorteile bieten.","_seopress_robots_index":"","footnotes":""},"categories":[1],"tags":[],"post_folder":[],"class_list":["post-6851","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/posts\/6851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/comments?post=6851"}],"version-history":[{"count":4,"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/posts\/6851\/revisions"}],"predecessor-version":[{"id":8758,"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/posts\/6851\/revisions\/8758"}],"wp:attachment":[{"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/media?parent=6851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/categories?post=6851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/tags?post=6851"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/www.biohormontherapie.ch\/en\/wp-json\/wp\/v2\/post_folder?post=6851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}