URL: https://www.sciencedirect.com/science/article/pii/0963996994900965
Journal: Food Research International
Publication Date: 03/1994
Summary: Plant products used to produce fermented foods may contain significant anti-nutritional and toxic components that interfere with mineral absorption and digestibility of food. Fermentation may decrease the amount of these toxins and anti-nutrients.
Key Takeaways
Fermenting plant foods may reduce the detrimental effects of anti-nutrients and toxic parts of plants
If You Are Going To Eat Plant Foods, Fermenting Them Is A Good Idea