User:Tommy sheperd/sandbox

During the fermentation process a bacteria called Aspergillus niger acts on the macronutrients of the lemons, primarily the carbohydrates resulting in citric acid fermentation. https://www.fermentools.com/blog/does-fermentation-increase-the-nutritional-value-of-food/ Fermentation increases the bioavailability of amino acids, as well as carbohydrates and fats. Anti-nutrients are compounds that bind to nutrients, making it difficult or impossible for our bodies to absorb them. One anti-nutrient, called phytic acid or phytate, binds to carbohydrates proteins and fats making them harder to absorb. During fermentation this acid is deactivated resulting in increased macronutrient uptake. http://www.jbb.uni-plovdiv.bg/documents/27807/352488/jbb_2014-3(3)-pages_227-233.pdf Phytate and other anti-nutrients can also become enzyme inhibitors, blocking necessary enzymes from digesting certain nutrients such as starches or proteins. If we don’t have the enzymes to break down these nutrients we can’t absorb them. Fermentation can help eliminate these enzyme inhibitors, unlocking the nutrition and making food easier to digest. Fermentation even creates some enzymes during the process that can help with digestion and nutrient absorption. http://www.jbb.uni-plovdiv.bg/documents/27807/352488/jbb_2014-3(3)-pages_227-233.pdf