OUR HISTORY
The AGM Foods Story
The AGM Foods story started nearly 60 years ago. The founder, fourth generation baker Alan Meyer learnt the important role that bacteria play in the production of real fermented bread. At that time a bread was a staple of most household diets. Travelling the world to perfect the art of baking, he saw how fermented foods were not only a fundamental part of traditional diets but also a vital way of promoting health and longevity. Alan learnt how different populations worked with nature to create diverse types of fermentation, using methods steeped in history and sometimes shrouded in secrecy.
This led to a lifelong passion for health promoting foods, fermentation and acquiring knowledge about the microorganisms that produced them. With this knowledge he carved out a successful career in the baking industry using innovative fermentation techniques.
Over time he observed the way the modern western diet was becoming high in sterile, overly processed foods. Being aware that fermented foods, beneficial bacteria and the health benefits they possess were the essential part missing from the modern diet, he created AGM Foods in 1985. Since that time, AGM Foods has led from the front and pioneered many of the trends that are now commonplace in the fermented food and probiotic marketplace.
AGM Foods – Fermentation Specialists are still working with nature, to produce the best fermented products available.
Why Use Fermentation?
Fermentation produces probiotics which can help restore the balance of friendly bacteria in the gut after the use of antibiotics and help alleviate some digestive problems.
Due to their high probiotic content, fermented foods can help to boost the immune system.
Fermentation of foods helps break down and destroy antinutrients that interfere with nutrient absorption – such as phytates and lectins which are found in seeds, nuts, grains and legumes.
Some studies have linked the probiotic strains in fermented foods to a reduction in symptoms of anxiety and depression.
Probiotic bacteria produced during fermentation can help suppress the growth and metabolism of other toxic bacteria.
Fermented foods contribute to efficient digestion by breaking down foods to make digestion and assimilation easier and by providing enzymes to aid digestion.
Fermentation of foods in the pre-digestion of proteins and synthesis of vitamins.
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