Another Benefit of Fermentation: Better Extraction of Nutrients

Whole Health Source says:

Healthy grain-based African cultures typically soaked, ground and fermented their grains before cooking, creating a sour porridge that’s nutritionally superior to unfermented grains. . . .These traditional food processing techniques [soaking and fermentation] have a very important effect on grains and legumes that brings them closer in line with the “paleolithic” foods our bodies are designed to digest. They reduce or eliminate toxins such as lectins and tannins, greatly reduce anti-nutrients such as phytic acid and protease inhibitors, and improve vitamin content and amino acid profile. Fermentation is particularly effective in this regard.

For me the key word is sour (”sour porridge”) — another example of how our enjoyment of umami- sour- and complex-flavored foods drew us toward fermented food.

A paper showing that some types of fermentation increase iron and zinc digestion.

Thanks to Justin Owings and Tom.