What is fermentation?
Fermentation refers to the growth of microorganisms (e.g. lactic acid bacteria) on food, and was discovered by chance as an ideal storage technique. We now have other storage methods, and yet traditionally fermented foods are gaining renewed popularity. This is because it is so healthy. Fermented foods are easy to digest.
The lactic acid bacteria produce enzymes that digest the food and convert it into easily absorbable nutrients.
Fermented beetroot and natto
Fermented beetroot is the main ingredient of CressanBeta. Lactic acid fermentation turns beet juice into a healthy drink, with tasty red pigments. After fermentation, the health drink undergoes Cressana®'s cold freeze-drying technique, a mild process that preserves lactic acid bacteria. Natto is a traditional Japanese dish prepared by fermenting boiled soybeans. The benign food bacterium Bacillus subtilis natto carries out the fermentation. The consumption of natto dates back more than a thousand years, and is mainly a tradition among Japanese people from the eastern Kanto region.
Vitamin K2 from natto
Natto is a natural source of vitamin K2 form called menaquinone-7 or MK-7. Vitamin K2 contributes to normal blood clotting and the maintenance of normal bones. With this vitamin K you have a good physiologically active nutrient of high quality.