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Fermented Vegan Proteins, greens, Whole Body

Dr. Karol M.D Article by: Dr. Karol M.D
Fermented Vegan Proteins, greens, Whole Body

Limited time offer: 


 Offer 1:


Buy one 600g  container of Fermented Vegan Proteins+ & 1 box of Fermented Vegan Proteins+ Bar at the SAME TIME & you will instantly get $5 off & you will also receive 1 free Fermented Vegan Proteins+ Bar. Upon purchase you will also recieve a voucher for $5 off your next box of bars. 


Offer 2:


Buy one 600g  container of Fermented Vegan Proteins+ & recieve 1 free Fermented Vegan Proteins+ Bar. You will then be sent a promo code to receive $5 off a box of Fermented Vegan Proteins+.


It’s time to boost your digestion with the power of fermentation.


Fermentation is the conversion of sugars into alcohols by either yeast (a form of fungus) or bacteria (most notably probiotic bacteria). This is the simple process that occurs during fermentation for the production of alcohol. Yeast assimilates carbohydrates in the form of ground wheat, barley, potatoes, grapes, etc. Through their internal biochemical reactions, ethanol (i.e., alcohol) is produced. The process is very simple. Add yeast to water and a source of sugar and —voila— you have alcohol in just a few weeks. (Make sure you have a vent for excess gases formed during the process).


With food fermentation, such as with vegan proteins or the greens in Greens +, fermentation has another purpose. The fermentation is performed with probiotics —not with yeast— which eliminates the by-product of alcohol.  When the probiotics ferment the substrate, (i.e., the substance you begin with), the by-products are proteins, essential amino acids and vitamins. This enriches the products with these important nutrients.


The second role of fermentation in these products is to eliminate “anti-nutrients”. These are compounds naturally occurring in foods that inhibit the absorption of beneficial nutrients. They include:


·         Protease inhibitors, which inhibit the absorption of proteins

·         Phytic acid, which binds and precipitates minerals such as iron, zinc, magnesium and calcium

·         Oxalic acid, which prevents the absorption of calcium

·         Trypsin inhibitors and lectins (found in legumes), which inhibit digestion and absorption of foods in general


Probiotic fermentation eliminates or neutralizes these anti-nutrients so that the assimilation of essential nutrients (and thus their bioavailability) is greatly enhanced.


Because this fermentation process is performed with probiotics, there are probiotics or their fragments in these products.  Both have been shown in numerous studies to promote bowel health, to increase bowel movements and ease constipation, to decrease bowel inflammation and help protect against Irritable Bowel Syndrome, Crohn’s disease, etc. They also protect from vaginal yeast infections and increase overall immunity.


Greens + Whole Body Nutrition also contains an extensive array of botanical ingredients in its formula. These plant-based ingredients provide a plethora of nutrients, vitamins, minerals, proteins, micronutrients and compounds that decrease inflammation and increase immunity. These nutrients are also beneficial for the health of the cells lining the inner surface of the gastrointestinal tracts and contribute to optimal bowel functioning — including digestion, absorption and the bioavailability of essential nutrients.


Fermented products such as sauerkraut, pickles, sour breads, etc. have long been used in Europe for improved digestion, better assimilation of foods and improved overall health. The crossover to health products is a natural one and cannot be ignored.


See you next time.  

Dr. Karol