Even small meals can leave you feeling bloated and uncomfortable. If you’re struggling with persistent fullness after eating, fermented farro enzymes may help soothe your digestive system from the inside out.

Farro, an ancient grain rich in nutrients, contains very low levels of phytic acid — a compound known to interfere with digestion and nutrient absorption — making it beneficial for post-meal comfort.

Many people can’t remember the last time they felt pleasantly satisfied after a meal. What used to feel like a light, energizing meal now feels heavy, with bloating lingering for hours. Appetite decreases, and drowsiness sets in after eating.

Instead of feeling energized, the body becomes sluggish and fatigued. Since our energy comes from the nutrients we absorb, eating less — and absorbing less — naturally leads to reduced vitality. If you want to feel comfortable after meals, consider fermented farro enzyme for optimal nourishment.

Nutrient-Rich Farro Supports Digestion

If you feel bloated every time you eat and discomfort lasts all day, farro may help.

Farro is a representative ancient grain known for being low in sugar and carbohydrates while rich in protein and dietary fiber. Among its 60+ nutrients, one particularly notable feature is its extremely low phytic acid content.

Phytic acid can inhibit nutrient absorption and contribute to nutritional deficiencies by preventing food from being converted into usable nutrients. The higher the phytic acid content, the harder it is for the body to utilize nutrients.

Farro contains only 0.02 mg of phytic acid per 100 g, dramatically lower than white rice (191.7 mg) and black rice (973.3 mg). As digestion and nutrient absorption decline with age, choosing low-phytic-acid grains becomes increasingly beneficial.

Fermentation Boosts Digestive Fiber by 278%

When farro is fermented and enzymatically activated, its nutrients remain intact while certain beneficial compounds increase.

One standout is arabinoxylan, a dietary fiber that supports digestion. Its levels increase by 278% during fermentation.

Arabinoxylan:

• Enhances digestive enzyme activity
• Improves intestinal digestion efficiency
• Promotes nutrient absorption

It is especially effective in helping break down carbohydrates, making it ideal for people whose diets rely heavily on rice and noodles.

Additionally, it helps reduce levels of ghrelin, the “hunger hormone,” supporting weight management. It may also inhibit cholesterol synthesis, aiding cholesterol control.

Lower Sugar Levels Than Kamut Support Blood Sugar Control

Post-meal discomfort and heaviness are closely linked to blood sugar fluctuations.

After eating, insulin secretion rises, often triggering blood sugar spikes. Farro’s low sugar content helps maintain stable blood glucose levels.

Its sugar level is about one-third that of Kamut, another grain known for low sugar content.

In a 2017 study published in the Journal of Food Science, adding farro flour to the diets of diabetes patients for six weeks lowered fasting blood sugar and reduced triglycerides and LDL cholesterol by 11%.

Fermented farro’s increased arabinoxylan may also positively influence acute glucose and insulin responses, making fermentation particularly beneficial for blood sugar management.

Farro is also rich in resistant starch, which helps regulate blood sugar. Unlike typical starches that break down into glucose and spike blood sugar, resistant starch resists digestion and reaches the colon intact, minimizing blood sugar impact.

As it travels through the digestive tract, it absorbs water and binds to fats and toxins, helping eliminate them from the body.

Proper Fermentation Technology Matters

People with weak digestion, stress-related digestive issues, or age-related digestive decline may benefit from fermented farro enzymes.

The increased arabinoxylan and preserved nutrients can help relieve post-meal heaviness and promote digestive comfort.

Farro is cultivated under strict management by the Italian government, ensuring reliability and quality. When choosing fermented farro enzymes, pay close attention to how the fermentation process is performed.

Because enzyme effectiveness depends on technology, products that preserve whole-grain nutrients through proper fermentation are preferable to those relying solely on refined enzymes for higher activity numbers.

Source: 조선일보 (https://www.chosun.com/)