Micronutrients & recovery

Fermentation of grain-based products (e.g., sourdough, tempeh) reduces FODMAPs and increases the bioavailability of phenolic compounds and vitamins, potentially offering anti-diabetic and antioxidant benefits.

Choose fermented grain products like sourdough bread or tempeh. These foods often have lower FODMAP content and higher antioxidant availability than their non-fermented counterparts. This can be particularly helpful for digestive comfort and increasing nutrient absorption.