FODMAP

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.

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.

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