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Sauerkraut, 6 of 16.9 OZ, By BIOTTA
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groc-898559002145
UPC
898559002145
Manufacturer Part #:
52522
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Product Description
Sauerkraut, 6 of 16.9 OZ, By BIOTTABiotta Sauerkraut Juice is sour and salty, made from fermented white cabbage. Sauerkraut, 6 of 16.9 OZ, By BIOTTA The lacto fermentation process converts sugars and starches found in vegetables into lactic acid, which is a natural preservative. The lactic acid is produced as part of a naturally spontaneous fermentation process. Lactic acid preserves the juice and prevents bacterial deterioration. Fermentation has been used for thousands of years in such foods as sauerkraut, cheese, wine, sour grained porridge and breads.
The consumption of lacto fermented vegetables has been studied for their potential health benefits, revealing significant gains in the areas of intestinal health, increased immune function, digestion aid, constipation relief and decreased allergies and infections.
100% Juice Sauerkraut, 6 of 16.9 OZ, By BIOTTA 2 Servings of Vegetables in Each Bottle Sauerkraut, 6 of 16.9 OZ, By BIOTTA Caffeine-Free Sauerkraut, 6 of 16.9 OZ, By BIOTTA Non-GMO Verified, Vegan, Vegetarian, Organic, Eco Friendly, Free of Dairy, Gluten, Lactose, Nuts, Soy, & Wheat Sauerkraut, 6 of 16.9 OZ, By BIOTTA
Biotta Fermentation All Biotta vegetable juices are fermented and contain lactic acid. It’s an organic process—all of their vegetable juices are 100% naturally fermented. Biotta juices are lacto fermented. There is no yeast involved. The fermentation creates natural lactic acid.
What is Lactic Acid? Lactofermentation converts sugars and starches found in the vegetables into lactic acid, which is a natural preservative. In Biotta juices, lactic acid is produced as part of a naturally spontaneous fermentation process. Lactic acid preserves the juice and prevents bacterial deterioration. Fermentation has been used for thousands of years in such foods as sauerkraut, cheese, wine, sour grained porridge and breads. Lactic acid improves the microbiological stability and safety of Biotta juices.
In addition to preservation, lactic acid foods are of vital importance to the human body, especially for digestion and metabolism. Modern medicine is catching up with what our ancient forefathers knew: fermentation is good for you. Nourishedkitchen.com published an article on lactic acid fermentation which states: “Vegetables, fruits, legumes and grains subjected to lactic acid fermentation… see increases in both their macro- and micronutrient profiles.” Later in the same article it says: “Vegetables that have undergone lactic acid fermentation… often see an increase in the activity of vitamin C and vitamin A.”
Eat Better. Feel Better. The consumption of lactofermented vegetables has been studied for its potential health benefits. These studies have revealed significant benefits in the area of reestablishment and maintenance of intestinal health, increased immune function, digestion aid, constipation relief and decreased allergies and infections.
How Biotta Juices Retain Their Vitamins
Biotta’s unique pasteurization and manufacturing process is important in retaining their 100% organic juices’ high nutritional value and fresh taste. It is the key to the high quality and long shelf life of every Biotta juice.
Once they have picked their fruits and vegetables at the peak of ripeness to ensure the highest quality, they employ their proprietary production method. The process excludes oxygen as much as possible, hindering oxidation and the resulting loss of vitamins. Next, they decant the juice from the fruits and vegetables. Instead of pressing the juice, which can damage the nutrients, Biotta uses a process of centrifugation to separate the juice from the mash. This basic principle applies throughout the process: the fewer the processing steps and the lower the temperature, the higher the nutritional value of the juice.
With pasteurization, the longer the process and the higher the temperatures, the greater the damage to the juice and its vitamins. Cooking and processing foods at high temperatures destroys nutrients by altering their shape and chemical composition. Because of that, Biotta juices are pasteurized at an average temperature of 185 degrees Fahrenheit, whereas many competitive juices are sterilized at over 250 degrees. Biotta heats the juice quickly and immediately cools it down, using as few stages as possible.
They also use a natural process of lactic acid fermentation, such as is used in the making of sauerkraut and yogurt. Biotta applies the same principle in the production of their all-natural vegetable juices. Enzymes (complex proteins) are deactivated through this preservation process. This maintains the premium quality of the juices while in storage. 100% non-gas-permeable glass packaging is used. Glass provides the best product protection and no undesired external elements (oxygen) can permeate the product, resulting in the best vitamin retention. UV-rays (light influence) can break down vitamins, which is why Biotta products are packaged in closed cartons for storage and transportation.
The consumption of lacto fermented vegetables has been studied for their potential health benefits, revealing significant gains in the areas of intestinal health, increased immune function, digestion aid, constipation relief and decreased allergies and infections.
100% Juice Sauerkraut, 6 of 16.9 OZ, By BIOTTA 2 Servings of Vegetables in Each Bottle Sauerkraut, 6 of 16.9 OZ, By BIOTTA Caffeine-Free Sauerkraut, 6 of 16.9 OZ, By BIOTTA Non-GMO Verified, Vegan, Vegetarian, Organic, Eco Friendly, Free of Dairy, Gluten, Lactose, Nuts, Soy, & Wheat Sauerkraut, 6 of 16.9 OZ, By BIOTTA
Biotta Fermentation All Biotta vegetable juices are fermented and contain lactic acid. It’s an organic process—all of their vegetable juices are 100% naturally fermented. Biotta juices are lacto fermented. There is no yeast involved. The fermentation creates natural lactic acid.
What is Lactic Acid? Lactofermentation converts sugars and starches found in the vegetables into lactic acid, which is a natural preservative. In Biotta juices, lactic acid is produced as part of a naturally spontaneous fermentation process. Lactic acid preserves the juice and prevents bacterial deterioration. Fermentation has been used for thousands of years in such foods as sauerkraut, cheese, wine, sour grained porridge and breads. Lactic acid improves the microbiological stability and safety of Biotta juices.
In addition to preservation, lactic acid foods are of vital importance to the human body, especially for digestion and metabolism. Modern medicine is catching up with what our ancient forefathers knew: fermentation is good for you. Nourishedkitchen.com published an article on lactic acid fermentation which states: “Vegetables, fruits, legumes and grains subjected to lactic acid fermentation… see increases in both their macro- and micronutrient profiles.” Later in the same article it says: “Vegetables that have undergone lactic acid fermentation… often see an increase in the activity of vitamin C and vitamin A.”
Eat Better. Feel Better. The consumption of lactofermented vegetables has been studied for its potential health benefits. These studies have revealed significant benefits in the area of reestablishment and maintenance of intestinal health, increased immune function, digestion aid, constipation relief and decreased allergies and infections.
How Biotta Juices Retain Their Vitamins
Biotta’s unique pasteurization and manufacturing process is important in retaining their 100% organic juices’ high nutritional value and fresh taste. It is the key to the high quality and long shelf life of every Biotta juice.
Once they have picked their fruits and vegetables at the peak of ripeness to ensure the highest quality, they employ their proprietary production method. The process excludes oxygen as much as possible, hindering oxidation and the resulting loss of vitamins. Next, they decant the juice from the fruits and vegetables. Instead of pressing the juice, which can damage the nutrients, Biotta uses a process of centrifugation to separate the juice from the mash. This basic principle applies throughout the process: the fewer the processing steps and the lower the temperature, the higher the nutritional value of the juice.
With pasteurization, the longer the process and the higher the temperatures, the greater the damage to the juice and its vitamins. Cooking and processing foods at high temperatures destroys nutrients by altering their shape and chemical composition. Because of that, Biotta juices are pasteurized at an average temperature of 185 degrees Fahrenheit, whereas many competitive juices are sterilized at over 250 degrees. Biotta heats the juice quickly and immediately cools it down, using as few stages as possible.
They also use a natural process of lactic acid fermentation, such as is used in the making of sauerkraut and yogurt. Biotta applies the same principle in the production of their all-natural vegetable juices. Enzymes (complex proteins) are deactivated through this preservation process. This maintains the premium quality of the juices while in storage. 100% non-gas-permeable glass packaging is used. Glass provides the best product protection and no undesired external elements (oxygen) can permeate the product, resulting in the best vitamin retention. UV-rays (light influence) can break down vitamins, which is why Biotta products are packaged in closed cartons for storage and transportation.
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