Digesting probiotics

CULTURES all over the world have found themselves drawn to fermented foods for as long as can be remembered. Scientists believe that there may be more than taste involved as analysis shows that many foods become even more nutritious after undergoing the fermentation process.  

The friendly bacteria or probiotics that are found naturally on fermented foods produce many useful metabolites such as vitamins. These same bacteria are also able to produce beneficial effects on health when consumed in sufficient quantities.