Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
Active Lifestyle
Amino Acids
Bladder Support
Blood Sugar Health
Body Care
Bone Health
Brain Health
Children's Health
Digestive Health
Essential Fatty Acids
Essential Oils
Functional Foods
Hair Health
Hair, Skin, Nails
Healthy Living
Heart Health
Herbal Remedies
Homepage Feature
Hormone Health
Immune Health
Joint Health
Liver Health
Men's Health
Natural Beauty
Oral Care
Pain Relief
Pet Health
Positive Aging
Prenatal Health
Sexual Health
Skin Care
Vision Health
Weight Loss
Women's Health
< Back to Fermentation

The benefits of fermented herbs

Fermentation is the perfect example of how life and foods combine to create perfect harmony and balance. All traditional cultures across the world fermented their most prized foods including soy, cocoa, grapes, maca, baobab, turmeric, ginseng etc. It was in these forms that foods were used in both ceremony and in traditional medicine. Everything is enhanced through fermentation. The colour, the smell, and the taste all become more potent.  But more importantly, nutrients are created and transformed to a higher level of complexity. Not only do they increase in their amount but they also become much more bio-available for your body to utilize.

Take Turmeric for example, it has recently been acclaimed as a super herb due to its many health benefits and outpouring of current research. It acts on many areas within the body including the cardiovascular system, liver, cognition, inflammation, skin, digestion and there are even early studies on cancer.  However, we are now starting to understand the limitations of this herb. For example, turmeric needs to be taken in significant amounts for a therapeutic action but can cause irritation when taken in large amounts. It is a spice of course! That being said, curcumin, which is known as the active component within turmeric, can be isolated and taken in larger amounts. Unfortunately, curcumin is poorly absorbed and can still cause irritation to the digestive lining. It also has a limited range of actions and has been shown that when curcumin is isolated from turmeric, it can become a pro-oxidant (Molecules, 2015). These points have led to various debates as to the best way to optimise turmeric to provide the most benefit.

In creating a turmeric supplement, the first important point is to keep turmeric whole. By separating and isolating the active compounds (yes, there are more than just curcumin), the other important nutrients are not available to compliment the absorption and action.  Secondly, we needed to transform the whole turmeric to optimise it and we can do this through fermentation. However, the form of fermentation is critical to the end result.

Living Alchemy uses the ancient art of fermentation to activate herbs and foods into their superior form for our premier fermented herbal blends, the Signature Series. We produce these formulas using a traditional, month long fermentation containing 35 select species of micro-organisms from kefir and kombucha cultures. This process delivers the complete, activated herb within a living food matrix for exceptional vitality and bio-availability.

The results of our endeavors is a series of formulas that create a new paradigm in whole food supplements, providing a level of nutrition and vitality unrivaled in all, but nature.

About the Author: Living Alchemy Team


Living Alchemy is a Canadian company that produces an innovative range of whole food supplements made with organic ingredients. It is their mission is to be leaders in natural health solutions, using innovative natural food supplements to support health and vitality. Learn more about Living Alchemy at