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The Power of Fermented Whole Foods
to Improve Your Health
By Garden of Life Health Writers – Healthy Living Article


We’ve been studying fermented foods and their amazing contributions to our health for a long time but nowhere near as long as the history of fermented foods dates. It appears that fermented foods have been an integral part of human evolution. In fact, fermentation’s ancient roots predate our written human history and certainly empirical knowledge of the existence of beneficial bacteria.

Evidence of winemaking in the Caucasus Mountains in the country of Georgia dates back more than 8,000 years. And jars with wine were found in the Zagros Mountains of Iran dating back 7,000 years. Throughout world history, long-lived people have taken advantage of fermented foods. The long-lived peasants of Bulgaria enjoyed the health benefits of their traditional yogurt made with the seeming magic of the fermentation process, observed the Russian biologist Élie Metchnikoff in the early 1900s. His Nobel Prize-winning research, in fact, touched on the important immune-health benefits of fermented foods.

Metchnikoff’s research followed that of the French chemist Louis Pasteur. In 1856, Pasteur was the first known zymologist who connected yeast to fermentation. Pasteur originally defined fermentation as “respiration without air.” He hadn’t yet realized that beneficial bacteria were metabolizing the sugar and in so doing producing other novel compounds. In examining fermentation of sugar to alcohol by yeast, he concluded the process was catalyzed by a vital force called ferments” within the yeast cells.

These ferments are the residue of the beneficial bacteria and include many of the novel compounds left behind by the beneficial bacteria. Perhaps you know the names of these friendly bacteria from the label on your yogurt carton. They are Lactobacillus bulgaricus, L. acidophilus, L. salivarius, and others.

Fermented Foods Today

Today, researchers have noted that many of the most long-lived people throughout the globe take advantage of the power of fermented foods to capture greater health. In Japan, tofu, miso and natto reign supreme. In Central Asia, kumis (fermented mare milk), kefir and shubat (fermented camel milk) are consumed. People of India and the Middle East enjoy fermented pickles, yogurts and torshi (mixed vegetables). Europeans have sauerkraut, kefir, crème fraiche and rakfisk (salted, fermented trout). In the Americas we have kombucha, standard pickling and chocolate; Pacific Islanders have poi (fermented, mashed taro root) and something called kanga pirau, or rotten corn.

There are many ways that fermented foods help us with our health. For one, an enormous proportion of the body’s white blood cells are manufactured within the gastrointestinal tract, and having healthy bacteria there optimizes our bodily production of immune cells.

The trick here is to remember that these tiny microbes are the good guys. By taking up residence within your gastrointestinal tract, they have a strong instinctual desire to crowd out the same bad guys that are making you feel sick or giving you indigestion. To do so, these beneficial microbes produce all sorts of novel compounds including antioxidants, enzymes and many others such as silver to keep their enemies (and yours) at bay. You are the recipient of this beneficial battle going on within your gut, and if you supply your body with enough colonizing friendly microbes and their ferments, you will enjoy superb gastrointestinal health, which translates into overall well-being.

Fermented foods provide all of this healthy support, which is why they have been so much a part of human history. We need fermented foods.

You should by all means consume all of nature’s healthiest fermented foods and enjoy their health-promoting benefits. Kefir, yogurt, miso, tofu, kimchi, and Braggs Raw, Organic Apple Cider Vinegar — these are just some of the delicious fermented foods that making part of your daily diet will help your overall health.


But now you can also take advantage of the power of fermented foods with Garden of Life, which has created the leading line of probiotic cultured multivitamins and dietary supplements, all fermented with beneficial bacteria to actually make the vitamins and nutrients contained within all the more bioavailable and usable by the body, including the Garden of Life RAW and Vitamin Code formulas.

Garden of Life is the company that Jordan Rubin started in the late 1990s after a near-terminal bout with inflammatory Crohn’s disease in which he was healed only after learning about the secret of fermented raw foods.

Garden of Life , from its inception, has popularized and perfected the art of culturing probiotic whole-food supplements. The experts at Garden of Life take the most proven probiotic cultures and culture these with the vitamins and minerals in the formula as well as with raw, certified organic, whole food ingredients including super foods such as antioxidant-rich fruits (blueberries, strawberries) and chlorophyll-filled greens (spinach, barley green, wheatgrass), and many more nutrient-dense foods. This creates “vitamin code” factors that provide synergistic and novel cofactors for health, including antioxidants, enzymes and the most body-friendly nutrients that have been reverse-engineered back into a more body-ready state.

Thanks to the alchemy of fermentation, individual nutrients are reverse-engineered to be in their most potent state through the miracle of probiotic fermentation, the same process that nutrients go through in nature. When cultured, the raw super foods and nutrients are artisanally crafted to be rich in antioxidants like superoxide dismutase and other phyto-molecules that friendly bacteria have helped to make body-ready.

Garden of Life’s entire RAW, cultured vitamins line includes:


Many of the pathogens that make us sick enter the body through the food we eat. This means that an individual with an unhealthy gut is much more vulnerable to infection than someone with a healthy gastrointestinal tract.

The activation of immune cells within the huge surface area of the gut lining is a key to many different disease states, including heart disease, cancer, arthritis and diabetes. The passage of bacteria and toxins through leaky gut mucosa may amplify or perpetuate this systemic inflammation.

There are many benefits from a diet rich in fermented foods. Allergies and food sensitivities are markedly reduced. Risk for heart disease, cancer, diabetes and arthritis also decreases—along with overall bodily inflammation.

Other researchers state, “Studies have shown probiotic bacteria have potential in the treatment of clinical conditions with altered gut mucosal barrier functions.”

Interestingly, a lot of sales for RAW formulas come from vegans who have clamored for supplements of their own that would meet their overall high standards. Jordan enlisted the help of leading experts in the field to come up with a concept that could work for everyone, including, of course, vegans.

Alicia Silverstone makes clear in The Kind Diet that Americans are moving toward more plant-based diets, which involve eating more live raw foods. If you want to do this with your three meals, then why do you want to take some kind of chemically concocted irradiated nutrition product? Most consumers don’t know that in cheap inferior supplement products the herbs can be irradiated and acetone stripped until not much of what it made so valuable is there anymore. There are great formulas out there, of course, too, but altogether too many are truly too processed or they just use single chemical isolates formulated in a laboratory.

Garden of Life’s RAW antioxidant-rich, super deep-green vegetables, seeds, sprouts and colorful fruits are never heated, and they are potentiated with probiotic cultures. All are grown organically.

Their cultured, raw concept took off with Vitamin Code multivitamins for women, men, prenatal, children and 55-plus categories, then segued and went into single nutrients such as vitamin C and vitamin D—all potentiated with super deep-green vegetables and antioxidant-rich complementary fruits and herbs.

So if you want to be part of the raw, cultured revolution, try some of these great formulas. Start with Vitamin Code multivitamins, including those for men, women and persons 50 and older, raw Kids multivitamin, as well as the Raw prenatal formula and a new raw Liquid Multivitamin. But don’t stop there. Try the nutrient specific raw Vitamin Code formulas mentioned above, as well as clinically studied Vitamin Code Grow Bone and RAW Cleanse, the three-stage cleansing regimen that takes the portals of elimination seriously with ingredients that are active in the entire digestive tract beginning in the mouth and ending with elimination. We also suggest the Raw Enzymes and Raw Probiotics to maintain proper G.I. health.

Garden of Life’s RAW Meal goes beyond organic by providing live probiotics and enzymes, and Vitamin Code raw food-created vitamins and minerals, as well as nutrient Code Factors such as beta-glucans, SOD, glutathione and coenzyme Q10, enabling natural recognition by your body. Containing 26 super foods from RAW organic seeds, sprouts and greens, RAW Meal provides 33 grams of protein, 14 grams of fiber and a healthy 4 grams of fat making it an excellent choice for weight-conscious individuals.

Garden of Life’s RAW Protein features14 raw and organic sprouts, is an excellent source of complete protein, providing 18 grams, or 35 percent of the Daily Value, plus all essential amino acids. RAW Protein contains Vitamin Code fat-soluble vitamins and supports digestive health and function with live protein-digesting enzymes and powerful probiotics.



For more information on the benefits of raw and fermented whole foods, check out Jordan Rubin’s new “RAW Truth” book. For more information on Garden of Life’s special culturing Vitamin Code process check out the Vitamin Code book.


Resource Links:

Garden of Life Raw and Vitamin Code Products

Legends, Inspiration and the Raw Truth about Your Health

Raw Interview with Jordan Rubin, Author of “Raw Truth”

RAW Power, Enzymes and Raw Food Created Nutrients

Vitamin Code Story - Why RAW Multivitamins?

Cracking the Code – The Vitamin Code

RAW Extraordinary Probiotics - The Next Generation of Digestive Health

RAW Enzymes: The Next Generation of Enzymes for Digestive Health

Enzyme Nutrition 101

The RAW Revolution

Is Your Multivitamin Raw?

Raw is Good for Your Health


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