Lactobacillus Fermentum

Why This CO2-Making Probiotic Is a Superstar

      Mercola |  16 February 2024   Carbon dioxide (CO2) is a driver of mitochondrial energy production, and improves the delivery of oxygen into your cells. It also protects against the harmful effects of lipid peroxidation CO2 is also part of the “magic” that makes fermented foods so good for you. During lacto-fermentation, certain lactic acid-producing bacteria break down sugars into acids and CO2. The CO2 is what creates the fizziness in fermented foods CO2-producing bacteria include Lactobacillus brevis, L.Read More

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