Nasty Pesticide Broken Down by Probiotic Used In Culturing Food
The natural health movement has long advocated for reducing the well-known antigenicity and allergenicity of cereal grains through sprouting, fermentation and culturing (e.g. the sourdough process in bread making), but this new finding sheds light on another way in which these traditional methods may reduce the bodily burden of not just natural (e.g. gluten, lectins) but manmade toxins, as well.
