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  • Through lacto-fermentation (see below) starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria.Lactobacilli- According to Sally Fallon, author of Nourishing Traditions, lactobacilli are ubiquitous bacterium, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near t
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