"Alcohol has been used by humans for thousands of years. It has provided needed nutrition caloric value. This helps explain the frequent lack of nutritional deficiencies in some populations even today whose diets are generally poor. Importantly, the levels of amino acids and vitamins increase during fermentation.1 Although modern food technology uses enrichment or fortification to improve the nutrition of foods, it is possible to achieve nutritional enrichment naturally through fermentation." (Quoted from article)