Glossary

Fermented Foods

Digestion

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

Related Technique
Grass-Fed Milk Kefir

A fermented dairy beverage cultured with kefir grains. It contains up to 30-50 unique strains of beneficial bacteria and yeasts, making it a gut health powerhouse. Kefir improves lactose digestion, supports immune function, reduces systemic inflammation, and optimizes nutrient absorption in the gut.

More Digestion Terms

Bioavailability

The rate and extent to which a nutrient is absorbed and becomes available for physiological use by the body. Animal proteins generally have higher bioavailability than raw plant proteins.

Gut Microbiome

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

Probiotics

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

Sprouting

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

FODMAP

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

HCl (Stomach Acid)

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

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