These techniques are part of regenerative agriculture, which harnesses the natural powers of large ruminants, or large animals (like cows, bison, sheep, and goats) that are able to ferment plants through
special microbial action before they reach the stomach to be digested.
Evidence would suggest that the two major themes of these mostly separate highways of research should converge; in other words, the fermented foods so often included in traditional dietary practices have the potential to influence brain health by virtue of
the microbial action that has been applied to the food or beverage, and by the ways in which the fermented food or beverage directly influences our own microbiota.
Fermentation is a natural enzymatic and
microbial action that releases the oil from the livers.
Current thinking suggests that as the permanently frozen peat thaws,
microbial action will work on the dead organic matter.