Fermentation and Bioavailability
Bioavailability refers to the percentage of nutrients your body is able to absorb.
Macronutrients, like carbohydrates, are typically very bioavailable. Micronutrients, like vitamins and minerals, are typically less bioavailable. Fermentation have been scientifically proven to increase the bioavailability of micronutrients.
(Scheers et. Al., 2016; Lazarte et. Al., 2015)
The unique, small-batch fermentation process of the Vita Biosa ‘Original’ amplifies the bio availability of nutrients, vitamins and minerals of the herbs.
Known for its high content of vitamins, minerals and antioxidants, the medicinal benefits of herbs don’t need any introduction. Adding a complex blend of herbs to a probiotic fermentation and thereby improving the bioavailability of its nutrients does; please meet Vita Biosa ‘Original’.
The herbal composition in Vita Biosa ‘Original’ was carefully crafted by the late German herbalist, Friedrich Weinkath, a 3rd generation herbal therapist, for maximum immunological effect.
Herbs are nutritional powerhouses with a long list of documented benefits including anti-inflammatory, antioxidant, anti-cancer and anti-bacterial properties. In addition, many herbs have valuable alkalizing benefits.
Herbs may also contain pain-relieving properties, aid in digestion, and strengthen the immune system.
Studies have yielded promising results including;
• Improve Immune system response
• Relieve stress, anxiety and depression
• Prevent colds and flus
• Alleviate auto-immune disease
• Prevent oxidative stress
• Reduce inflammation
• Aid the digestive process