How Fermentation Makes Things Better

How Fermentation Makes Things Better

Fermentation is a chemical transformation that happens when compounds are broken down or metabolized. Fermentation is a process of “becoming.” It happens thanks to the life process of tiny beings—friendly microbes such as yeast and bacteria whose own life cycles and metabolisms help us humans stay healthy and fed. Milk meets a simple life form and becomes easily digestible yogurt. Cabbage can become kimchi, grapes become wine, and flour becomes bread.

People have used fermentation to enrich and preserve food for centuries. And since 1986, New Chapter has been fermenting multivitamins with live probiotics to bring their transformative vitality to the world of supplements.

You are what you absorb!

The truth is, nutrition is not about the food you put in your mouth. Instead, it’s about what your body is able to absorb and use from whatever you consume. Fermenting multivitamins, like New Chapter does, unlocks and activates nutrients for your body to absorb them better. Basic nutrients, such as Vitamin C, Iron, or Copper, become whole-food fermented vitamins and minerals that your body can recognize and absorb like food. Fermenting lets you get the most out of your multivitamin, and creates multis so gentle you can take them anytime, even on an empty stomach.

Our patented method starts with mixing organic yeast, natural plant carbohydrates, and targeted nutrients with non-GMO soy and other whole foods (such as organic alfalfa, carrot, and orange peel) to create a nourishing super broth that cultures over many hours. Clinically studied probiotics, fruit enzymes, and low heat complete fermentation. Throughout this process the yeast and probiotics work to pre-digest vitamins and minerals, so they’re ready for your body to recognize and absorb. Individual whole-food fermented nutrients are then expertly formulated with herbal extracts to create complete  New Chapter multivitamins for your specific life stage or health need.

Learn about our fermentation difference

Fermented foods for gut health & more

Besides your daily New Chapter multivitamin, many foods become enhanced through the process of fermentation. Here are some delicious ways to get the benefits of fermentation into your system!

  • Sauerkraut - One of Germany’s most popular dishes, Sauerkraut is a product of fermentation. Finely cut cabbage is fermented with salt and lactic acid bacteria, resulting in a piquant vegetable dish.
  • Pickles - Lacto-fermented pickles can add a tart crunch to your next sandwich or burger—and a source of friendly microbes.
  • Kombucha - This on-trend beverage is fermented with a SCOBY: symbiotic culture of bacteria and yeast. The SCOBY is placed in sweetened tea to effervesce and multiply into the 'booch we know and love.
  • Tempeh - If you’re a vegetarian or vegan, you’ve probably not only heard of Tempeh, but you might keep it in your fridge at all times. Tempeh is a fermented soy product and is common as a meat substitute in many dishes.
  • Yogurt - From frozen to Greek to non-dairy, yogurt is a fermented food and a staple item for breakfast, lunch, or snack time.
  • Kimchi - The Korean take on fermented vegetables, Kimchi is typically made from cabbage, ginger, garlic, pepper flakes, and daikon radish. It’s excellent for spicing up power bowls, breakfast scrambles, sautéed veggies and more.

How do you infuse your life with fermentation?

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