I understand it is SOD, or superoxide dismutase, an antioxidant second only to glutathione. The SOD is already in the papaya but increased manyfold by the fermentation process.
Quote:
Originally Posted by GerryW
I came across Atchara which is Phillipino fermented green papaya from Tropical Traditions
http://www.tropicaltraditions.com/atchara.htm
I have eaten a couple of jars. It is cheap and tasty but I wonder if it is an acceptable substitute. What is it in fermented papaya that does the job? |