Hi everyone! I was just wondering, does anyone have any info the difference (nutritionwise) between fresh vs fermented wheatgrass. There is no info on google that I could find, just a whole load of supplement companies advertising the fermented wheatgrass and even they don't talk about the benefits of fermented vs non fermented, they just want you to buy it from them. Cows have inbuilt fermenters so there must be some evolutionary advantage for this. Could this be the reason why a lot of herbivores can survive on grass alone? Please don't try fermenting wheatgrass without establishing that it is fit for human consumption first. Any info would be much appreciated. cheers.
asked byPeter794 (0)
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on October 26, 2014
at 01:36 PM
Hi glib, thanks for your answer. I agree that the fiber in grass wouldn't be fermentable, probably a good thing because if it was, you would probably have something which resembles wood alcohol and that wouldn't be good for us or the cows. Cow dung is full of intact grass fibers so the cow's body doesn't seem to need the fiber. But what I am getting at is that fermented grass must be more bioavailable or nutritious otherwise cows wouldn't have evolved a whole extra stomach. I know a lot of people can't tolerate wheatgrass. Could it just be because it isn't prepared right?
on October 25, 2014
at 11:51 PM
You ferment well whatever has a lot of fermentable fiber. That includes virtually any edible grain, edible root, and edible fruit, plus cooked beans and cabbage. I suppose wheat shoots will have some FF but once it turns into grass it is not going to work.