Fermented Kratom is made in small batches – LIMITED SUPPLY!
Bentuangie Kratom is named after the Bentuangie region of Indonesia. It has become immensely popular due to its allegedly unique production process: it’s well fermented.
Again, confusion abounds. Most users report that Bentuangie kratom feels pretty much the same as red with a somewhat more ‘heady’ feel to it. The cognitive-emotional effects are more prominent, resulting from the higher concentration of mitragynine-pseudoindoxyl.
Bentuangie is touted as one of the best anxiety-fighting and sedating strains available. Most find that its ability to produce energy and stimulation is negligible.
What Is Fermented Kratom?
Fermented kratom strains are more common than you might think.
Unlike the fermentation that most of us are used to — which produces an end product that’s wet and pungent — kratom is powdered after being fermented, making it slightly more palatable.
Fermentation changes the alkaloid contents of the kratom leaves, thereby influencing its effects. Fermentation also serves to start the process of natural decomposition. This makes fermented plants easier to digest and their nutrients easier to absorb.
Fermentation is a natural process that relies on the help of bacteria and fungi to break compounds down so they can be recycled into the Earth.
But not all fermented goods are destined to return to the soil. Humans have been deliberately encouraging this process for hundreds, if not thousands of years.
Fermentation changes the properties of plants, including kratom, and can change both the effect profile and the potency.
Most fermented goods in the west are either edible (like sauerkraut and kimchi) or drinkable, like beer and cider. Since kratom is merely a dry, herbal powder, it often slips past people’s fermentation radar.
Probiotic-rich foods like kimchi and sauerkraut are popular because they can help to populate the gut’s microbiome with healthy bacteria. Alcoholic drinks, on the other hand, are the opposite of probiotics. Not only do they not refuel your gut biome, but they’ll also actually destroy it.
Kratom, however, is neither alcoholic nor probiotic. It bears such little resemblance to the products we know to be fermented that it’s easy to ignore the fact that kratom has gone through a similar process.
1. Fermented Kratom Has Better Absorption
In nature, fermentation breaks apart the plant structure so that the nutrients can be better absorbed into the Earth. Conveniently, this improved absorption also applies to people. Whether it’s kimchi or kratom, a fermented product is more bioavailable and easier for the body to process.
2. Fermented Kratom Has Higher Relaxing Alkaloid Ratios
Fermented kratom also undergoes a bit of a change in terms of its alkaloid content. The stronger and more sedating alkaloids become more prominent, and the stimulating alkaloids become less intense.
Fermentation also produces the highest concentration of an alkaloid that is not often discussed, called mitragynine-pseudoindoxyl. This allows kratom strains to produce an effect that is somewhat unique compared to others.