Bioavailability

Foods processed via microbial activity (e.g., kefir, sauerkraut), rich in probiotics that support gut microflora and nutrient absorption.

The complex ecosystem of trillions of microbes residing in the digestive tract, responsible for producing vitamins, managing immune response, and extracting nutrients.

Live beneficial bacteria that colonize the digestive tract and strengthen the gut microbiome, found in abundance in fermented kefir.

The practice of germinating grains or seeds (e.g. sprouted oats) before consumption, neutralizing anti-nutrients like phytic acid to improve digestibility.

Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols—short-chain carbohydrates that can trigger osmotic diarrhea and bloating in sensitive athletes when consumed pre-training.

Hydrochloric acid secreted by parietal cells in the stomach, essential for denaturing dietary proteins and activating pepsinogen into pepsin for efficient protein digestion.