Hello,
I would like to ask whether protein becomes more digestible after undergoing a fermentation process. I am referring to plant proteins, such as those in soy milk.
Thank you.
Every food that undergoes the fermentation process is more easily processed by the digestive tract. Fermentation enzymatically breaks down certain components in the food, thus facilitating the work of our digestion. This is especially true for plant sources of protein, as they are bound in the food with carbohydrates and fiber, which also undergo fermentation processes.
Themes: Weight loss Proteins Fermentation
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.