Paul Saladino· MD
so the the interesting position there is that perhaps our ancestors fermented plants to make them more tolerable and that's what we do to make them less toxic right
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
so the the interesting position there is that perhaps our ancestors fermented plants to make them more tolerable and that's what we do to make them less toxic right
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fermented Brassica vegetables are not gonna have so for a fain they're not going to have the precursors the glucosinolates
the glucosinolates the the precursors these plant defense molecules are degraded when you ferment many foods it makes them more digestible
the fermentation process will break we'll break those down it'll break down the glucosinolates that are precursors so you won't get those what i believe are toxic chemicals