Ancient Wisdom Meets Modern Health Science
Fermentation has been traditionally used to preserve fresh foods and improve their shelf life, increase nutrient density, and enhance flavour. Fermented foods and beverages like apple cider vinegar, olives and miso have also been shown to contain health-promoting phytonutrients, especially polyphenols.
These days, modern health science is both validating and continuing to evolve many of the world’s food fermentation methods developed over hundreds of generations. We now have access to a great number of convenient bioavailable, nutrient-dense superfood products.
Our October flyer features savings on fermented foods, drinks and nutritional supplements as well as some of your favourite staple brands.