Fermenting raw foods raises their bio-availability, as the bacteria or molds pre-digest them. Our digestive process is 90% a bacterial process, so the body relies in great part on bacteria to break down food into nutrients.

For example, fresh raw milk can take 10h to digest, while fermented raw milk takes 6h — almost half. You also benefit from the multiplied bacteria themselves, which assist in detoxifying the body.

There are many stages of fermentation with different bacteria taking over as time passes, so it's good to eat foods at different stages to benefit from the wide range of those bacteria.

Fermented and moldy plant foods should be limited — they bring out much more detoxification, which can be too fast and use all available resources. Fermented animal foods are much more balanced: they trigger additional detoxification but also feed the body, which balances it.

Fermenting foods also brings out more taste — it breaks down foods similar to cooking, but without the destruction of nutrients or generation of toxins.