Will fermented foods improve my gut health? | Sandor Katz and Professor Tim Spector
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- Опубліковано 12 чер 2024
- Fermentation is a hot craze in fancy restaurants around the world. And fermented foods, like kombucha and kimchi, are even sold in corner stores.
Listeners of this show will have heard that fermented foods might benefit our gut health. But these foods make us uneasy. The idea of letting food rot, then eating it goes against everything our parents taught us. So, is fermentation scary and dangerous?
This episode will show you why it's not only safe but beneficial to eat fermented foods, and that fermenting foods is something you can try at home.
Jonathan speaks to Tim Spector and Sandor Katz - whom the food magazine CHOW calls a provocateur, trendsetter, and rabble-rouser - to better understand the fabulous world of fermentation.
Sandor Katz is a food activist who is widely credited with reintroducing fermentation to the US and the UK, calling himself a fermentation revivalist.
Tim Spector is a co-founder at ZOE and one of the top 100 most cited scientists in the world.
If you want to uncover the right foods for your body, head to joinZOE.com/podcast and get 10% off your personalized nutrition program.
Timecodes:
00:00 - Intro
00:13 - Topic introduction
02:21 - Quickfire questions
04:10 - Isn’t fermentation niche?
05:05 - What is fermentation?
07:36 - Why did our ancestors ferment their food?
08:54 - How is fermentation preserving food?
12:45 - What are the impacts on our health of eating fermented foods?
16:27 - How to make kimchi
19:00 - What is kefir?
20:25 - Why are fermented foods good for our health
24:19 - Why don’t we have to worry about bacteria in fermented foods?
29:36 - What are the best fermented foods to get started with?
34:16 - Can you purchase fermented foods at stores?
39:26 - 5 tips for people interested in trying fermented foods
42:42 - Summary
44:17 - Listener’s question: What’s the most unusual food that you’ve fermented?
45:16 - Goodbyes
45:24 - Outro
Episode transcripts are available here: joinzoe.com/learn/category/nu...
Follow Sandor: / sandorkraut
Learn Sandor’s sauerkraut recipe here: www.wildfermentation.com/maki...
Get Sandor’s book here: www.amazon.com/Wild-Fermentat...
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This podcast was produced by Fascinate Productions. - Наука та технологія
In the Balkans (all ex Yugoslavian countries, Greece, Albania) it's part of our everyday diet. We never lost that tradition. Autumn is normally the time when all fermented foods would be prepared and not just jars but whole barrels of fermented cabbage or a mix of vegetables. Then the season of cooking with these starts or we just add them to other dishes as salads. And yogurt has always been used as the go to 'medicine' for diarrhoea or any stomach problems.Kombucha has been kept and split and passed between friends and families for a long time too.I find it entertaining that the Western world is 'discovering' these just now while we 'the savages' in the Balkans have been doing it all along 😂
sauerkraut in france and germany have an old tradition....😆👍
Exactly👍
If you jump on Wiki you will see fermented foods have been a tradition in just about every culture.
🤣👍
I hate how rubbish our British food culture is. So much we should rediscover.
I started to make my own kimchi after listening to other Zoe podcasts about the benefits of fermented foods. One thing that was not raised in this episode is that fermented foods are naturally high in histamine so if you suffer from histamine intolerance like myself, please make sure that you 'go low and slow' when eating kimchi or any other fermented foods. All perimenopausal women should also be warned that oestrogen and histamine feed off each other so you may find that you can only tolerate fermented foods at certain times of the month. I can tolerate a small amount of kimchi each day as well as homemade sourdough bread. I eat natural yoghurt a couple of times a week too. I can tell that my digestive system has improved as a result of adding these foods to my diet.
Thank you for mentioning this. Going slow can be key for many. I myself have not been able to have fermented foods for several years now because I just don’t tolerate them well. I’m coming at this from an interstitial cystitis angle, which itself might be related to histamine intolerance, so for me ingesting fermented foods will cause a flare of IC symptoms (no fun). Store bought probiotics can be even worse. But I think I will give it another try, just a teaspoon every now and then - and with food 🤞
There was a study out of Stanford this year showing that fermented food may increase gut microbiota diversity even more than prebiotics! (Microbiota diversity is the #1 marker for microbiota health and resistance to infection)
How does eating fermented foods compare to eating a high fiber diet when it comes to increasing diversity?
@@BravoMikeRogeri belive that eating a high prebiotic fibre diet is the number one
@@BravoMikeRoger its a bit complicated. This podcast helped me understand it! ua-cam.com/video/ouCWNRvPk20/v-deo.html
@@xTruncz eating fermented foods is better than mere fiber
@@user-lo2rg8qh9l nope
In southern part of India …. We ferment literally every grain with a type of lentil (urad) and make steam cakes with the batter. BEST DELICIOUS HEALTHIEST VEGAN and gluten free (most cases) breakfast in the world - IDLI
Vegan isn't good
I think there are some health 'caveats' that should have been mentioned with regard to adding fermented foods. (1) If you already have a stomach bacterial, viral or parasitic issue - fermented foods could make your condition worse so identify and treat the underlying condition before trying to change the gut microbiome (2) Fermented foods raise histamine levels and potentially can contribute to Mast Cell Activation in some sensitive people: genetically there are people born without the ability to regulate histamine because of SNPS in the DAO enzyme.
Great point, thank you. We can also add cadaverine, putrescine, tyramine etc to the list. Interestingly, it is very difficult to come across a list with the exact values in different types of food. Some of the available ones point to fish& meat& cheese being the highest in histamine while other data contradict this info. Really confusing.
Wonderful informations about fermented foods. I love them I eat it all the time since childhood.
@@anastasiailieva7800 indeed it can be an incredibly restrictive diet made more challenging by the fact stress etc can also raise histamine levels 😩
There are people without the ability to regulate histamine properly because allergies!
100%. I went on a fermented food extravaganza a couple of years ago, for the health benefits, and ended up with allergies that no doctor could tell me where they came from. In the end I connected the dots, and sure enough, all my ailments disappeared, from eczema and skin allergies, to post-prandial palpitations. I wish people would mention such things more, because apparently quite a number of people are intolerant to histamine to one degree or another.
I have had the progeny of a kombucha mother I got more than 30 years ago. I make all my own wine from plants as varied as roses and hibiscus to elder berrys and elder flowers. If you love humus as I do blend in some kimchi or fermented pepper sauce. The results after a couple of weeks are wonderful. The main thing is fermentation is fun and I can't say enough about putting your own energy into the things you consume. It makes a difference.
I would never use word 'rotten', fermentation / picking is not rotting, noone encourage people to rotten their food 🤯 beside that, epic listening! Fantastic to see Sandor on Zoe!!!
Can't wait to start! Thank you for a wonderful podcast 🙏🌷🙏
Thank you so much for this amazing podcast ❤️
We're so glad you enjoyed it 💛
Thnks for this pod. As I listen I'm finding some vege that's just sitting in the fridge.... Will put them to greater use as a saurakraut now. Listening and watching from the Caribbean Island of Trinidad &Tobago
Thank you all so much for the life saving advices. I am doing more less everything what you all spoke about.it is always very good to know more about mostly balanced fermented diet.
I have Sandor's book. I have been making my own yoghurt using his method for years. Tried milk Kefir, but ended up with more than I could drink each day. I'm inspired to try fermenting vegetables and use less salt.
I have been making kimchi for a couple of years now and I LOVELOVELOVE it. Have it for breakfast, as my late-riser husband can't stand the smell so I have mine before his nose is awake. I am - very slowly - getting him on board with saurkraut and hopefully eventually he'll come around to the kimchi too. But listening to this, it's quite clear there's much much more out there to try out, will have to experiment! Thanks Zoe, as always, amazingly informative podcast
We in India use semi crushed raw mustard seeds, bayleaf, etc 2make saurkraut with 10 mix raw veges seperately Or singlely with a variant fresh &/or age vege picklings. We ferment Mushrooms, Pork, Fish, chicken spicy pickles ; & local chang beer from cashew nuts or/& boil rice with starters, among de Northeast ethnic & Goan ethnics too.!!
Is it possible to make kimchi that isn’t spicy?
@@arabellalunkes4532 You can vary it anyway you like, just skip or reduce the chilli. I mess about with my recipe all the time. Alternatively you can make sauerkraut if you're not fan of the spicy.
Thank you very much for this insightful podcast . it gave me valuable insights on fermented and fermenting foods. thank you, gentlemen for elaborating on the health benefits of fermented foods. I wonder though if some people might not benefit from these foods, such as people with IBS. specifically, if these people apply the low FODMAP diet then these fermented foods such as kimchi and sauerkraut are eliminated from the diet to generate symptoms relief. Would eliminating such fermented foods from the diet long term adversely affect the gut microbiome ? Hopefully you will address this query in a future podcast. Kind regards, Reimara
I learned a lot from reading Sandor's book and have found eating a range of fermented foods improved IBS and made some foods like brassicas much more easily digestible. My family are now eating them too and all started with very small amounts and increased slowly to avoid the initial windy stage
Simply wonderful!👍
i started with Kefir & was amazed at what I discovered I could taste it alive in my gut & really enjoy my food
Agree! Kefir seems to coat the stomach. It totally agrees with me. I can't stand yogurt and was shocked that I liked kefir.
When Tim says 'in health food stores' in terms of comparing the amnts of microbes you can get vs from fermented food, I believe he is talking about the supplements you find there. If you are in a Health Food Store you are also likely to find the fermented food options they are talking about as well. Finding live culture (not 'pickled' in vinegar or pasteurized) fermented foods in a cooler or fridge in a health food store is pretty common around where I live.
I can't get enough of fermented cauliflower! Crunchy and sooo delicious :)
Fermented cauliflower sounds delicious!
With so many vegetables being grown hydroponically, it'd be interesting to understand the impact on the lactic bacteria which comes from plants grown in soil.
if grown in wild soil it might have lactic acid bacteria but also might have ecoli and other pathogenic ones as well ... the fermentation process causes the lactic bacteria... the good to be stronger than the evil ones.
I offered some ginger kombucha to the gas engineer. He absolutely loved it, and started sending me pictures of all the different kombuchas he was making.
One point about Koreans and Japanese. They have some of the highest rates of Stomach Cancer. This may not be related to the high consumption, but it could be due to the high salt intake.
I think the high stomach cancer rates is due to combining beef (high animal) protein with high salted kimchi. Very high salt breaks down into notrite in the stomach. Animal protein breaks down onto amine in the stomach. The chemical reactions that result is nitrosamine, a known carcinogen. But if you consume foods with high vitamin C within 15 minutes, the nitrosamine does not form.
Any thoughts on humic or fulvic acids for gut health? Kickass stuff!
I'm scared now that the terrible high temperatures we've had this summer - soil temperature of 60°c - that will kill microorganisms!
Do pesticides destroy the lactic acid bacteria in our soil? And should we be using organic vegetables for fermentation?
Pesticides destroy the soil microbiome, so I can't imagine that the plant microbiomes would escape harm.
Be prepared for family resistance! Not just from your seriously over sanitized parts of the family but the more experimental members. I took my home made green tea kombucha and kefir to a shared holiday house this summer and nobody would even try the kombucha, which is mildly fizzy drink!
It can take some getting used to!
Is it difficult to make? One thing I learned from my wife is sanitizing the jars via hard wash and steam sterilizing them makes things like pickles last for years. And drink the brine as the level of the pickles drops in the jar.
Kombucha can be flavoured with ginger, or flower/herb teas, to make it really delicious. I haven't tried the usual milk-based kefir, but I have tried several flavours of water-based kefir which is also delicious. It's made in the same way, I think, as the milk-based kefir, but instead of using milk you just use water, sweetened and flavoured. It doesn't take as long to ferment as kombucha.
It can get really fizzy sometimes, and great care must be taken to remove the lid very slowly so you don't lose the contents! 😄
Question - does farming without soil (modern solution based vertical farming for example) reduce the microorganisms presence in the food (e.g. for fermentation etc) as you say that they come from soil? Thanks for a good podcast! 29:37
That is such a good question.
yes because it's not exchanging sugars for bacteria and growing it. but you can add a probiotic capsule or three. but diversity is greater in wild soil. hydroponic solutions are generally sterile
I've made sauerkraut from scratch at home myself. It taste really good. It takes a while to ferment but well worth it.
What do you do with it/how do you eat it.
I am Polish and we use sauerkraut in so many dishes/eat it neat.
@@jezalb2710 I cook it fry it up with eggs. Eat some raw but my family or eaters are new to this idea and not used to eating so much plant fibers unless in a smoothie
I’ve just started making my own krauts and kefir, eating a small amount daily. I was chatting to a scientist friend who said “ cut back on fermented foods “ because the lactic acid they produce can harm our stomach acid. He said what happens when you work out? We produce lactic acid which in turn can produced inflammation. He says this is what’s happening when we eat fermented foods?
I have no idea if he’s on to something or not.I thought I was doing a good thing to lower inflammation by eating the ferments but now im not sure? I’d love to hear folks thoughts on this 🙂
Very informative, none of these foods are available in my town, I did but kimchi last week when on holiday. Will have to do my own.
It's not as difficult as you think 😊If you're new to fermenting, we recommend checking out Sandor's sauerkraut recipe which is beginner-friendly. You can find the link in the description.
@@joinZOE thank you, I have just found a new shop that sell it, also gut health product's, will also make my own as I like the food.
On the subject of allowing food to rot before eating, has any work been done on the benefits, or otherwise, of 'hung' game rather than freshly killed?
Does unpasteurized vinegar also have these benefits? I take 2-3 tablespoons for a salad dressing or 1 tablespoon in a glass of water.
I am getting on well with kefir and my digestion iis improvving and the discomfort abating
I made a cauliflower mix with garlic dill salt rain water during your video you gave me the confidence to start straight away I made for the first time thankyou so much
I understand the benefits of fermentation and really would love to eat fermented food. However I am histamine intolerant and fermented food gives me issues. Cheese, coffee, chocolate, wine, yogurt, bread (yeast) etc. all these are a problem for me. What can I do to improve my micro biome without fermentation or is fermentation still possible for me? How can I stop anti histamines to be able to eat?
Sprout lentils at home and eat it with your meals. It has the highest DOA enzyme levels and that breaks down histamine.
thanks a lot! @@syzygy_ai
Kimchi is too salty for people suffering from high blood pressure. Kefir is definitely the way to go.
Please provide a variety of live fermented food options. We always hear the same few: kefir, yogurt, kimchi, kombucha
My grandparents live through the 1918 flu epidemic. Grandma was a germophobe the rest of her life. If she hadn't already been extremly comfortable making pickles, vinegar and clabbered type milk products AND had she had electricity, she would never have passed anything ferment related things to me in the 1950s.
Isn't there a health problem with the high salt content?
P.s. I’ve used Himalayan pink salt to ferment my cabbage and separate cauliflower. 😊
missed the video part of this episode
We moved our tomatoes outside on May 21 last year. They were smaller than yours. They produced LOADS of tomatoes in the end 👍🏼
Will juiced cabbage cause thyroid problems, is it good for ulcers and cholesterol, l searched Google and it says none of it is proven and can cause thyroid problems, l almost bought a juicer for my ulcers 🙄
Yogurt is really easy too and does not need much equipment to make. If you have an oven with a working light and a pot you are good to go, instant pots are even nicer but not needed.
I make my own (yes sugary) alcoholic ginger beer. Save a little yeast (originally from a sour dough starter) and use it for the next drink. I recently tested trying to make it using an (apparently) live kombucha canned drink. It has not done anything so I suspect that it was not live after all.
When I make vinegar, which is the same as kombucha,bit brews over four months in a kitchen around 13 c or I think around 50 f on my attic in summer, my vinegar brews in one month and forms a scobi and that is around 25to 40 degrees in summer 80-100. It's possible it's not warm enough. You don't need any starter culture at all when vinegar making. It will grow a scobi and turn to vinegar with any carbohydrates in the liquid.
Once my sourkrout is ready should I strain off the salty water or dilute it or just eat it as it is???
I am also using more herbs and spices, gluten free thai and Indian curries
Is it OK to eat fermented foods if suffering from CKD?
Dr Greger mentioned that the saltyness of Kimchi is actually a health risk (cancer). So maybe better to opt for less salty fermented foods.
It was said that all plants grown in soil have the correct bacteria. Does the same thing apply to plants grown with hydroponics. As there are more and more hydroponics being used and food available if these do not have the bacteria then perhaps they are not as healthy.
Interesting thought
Interesting! Seeds will bring their own bacteria as will the humans doing the work to maintain a hydroponic system. I would think these sources would provide some bacteria etc., at least to start.
@@emilywood3680 Agreed but it would depend on the source of the seeds and on the level of biosecurity imposed on the facility. I think it would be a certainty that there would not be the variety of bacteria available compared to soil based plants.
I have wondered about this too. There must be some difference in the bacteria present between hydroponic grow and soil grown veg. Also I have read that the nutritional quality of food has reduced over the modern period of intensive agriculture. Soil degradation must be an issue in some areas.
@@neilleppard8073 Soil degradation happens in any area where intensive monocrops are grown using pesticides, herbicides, fungicides, rodenticides, and ploughing and harvesting using heavy machinery.
This is my concern. Fermented foods produce N-nitroso compounds that may interact with the H. pylori infection to cause cancer. Certain people may be more sensitive to small amounts of these compounds. Because the high rates of cancer are limited to certain populations, global recommendations have not been made to avoid these foods.
Exactly
Try putting your head in a bucket of distilled water & breathing...yep even distilled water is bad for you...
I love fermented foods I’m going to start making them again
How can you tell if you have good or bad gut health and whether it is improving?
Hopefully you will be able to tell from your digestive system. Less bloating, regular bowel movements etc. Try it and see if you notice an improvement :)
@@natures_child thanks. Perhaps my gut microbes are not bad. I have started making my own sourkraut and have not noticed any changes. I'm surprised how tasty and easy it is to make though!
@@cjreeve79 Don't forget that there are other fermented foods such as sourdough, natural yoghurt, hard cheeses etc as well as fermented drinks that you could try too. Hopefully they are adding to the diversity of your gut microbiome :)
@@cjreeve79 ...sauerkraut*... 😁
Thanks guys. I love KIMCHI 🙂
I have a real hereditary rheumatological sensitivity to all kinds of legumes, unless they are sprouted or fermented; however, having some unsprouted but beautiful organic bean flour recently, I decided to live a bit “dangerously” by adding it in my homemade bread
dough - quite substantially, in fact, about ~1/4 of the flour in the recipe - and let it “ferment” SUFFICIENTLY (i.e.: ~3 days of “cold ferment” in the refrigerator) with just regular bread yeast; the resulting bread caused me NO painful sensitive reaction WHATSOEVER and therefore was 100% OK for me to eat - because during the “(bread dough) fermentation” process the aforementioned “regular bread yeast” broke down SUFFICIENTLY the chemical compound that would have caused my rheumatological sensitivity to untreated legumes.
Amazing
@@scrumptious9673 Thank you.
77 yo Welsh up a big mountain in Turkiye alone
and covid hit, so lock down no warning...
What to do?
My mind took me back to Mams Pantry (no fridge) How dıd she feed an a tive family of 6 in a mining village on a strict budget.
Pantry held fermente including stuff we foraged and never appreciated its value..then the convercion to processed food which was so exciting at the time..
Wine is of course, fermented. Red wine has been shown to be good for one. Within moderation, of course.
Not really. Recent research has disproven this
@@frankmedrisch7451 Yeah, the pendulum hasn't stopped swinging from one extreme to the other. It's the same with coffee, tea, and chocolate. It changes every few months! 😄😄
Someone explained to me that the older (observational) studies found that those who drank more wine were healthyer, not taking into account that abstinent people are often abstinent for a reason, often because of their bad health (also perhaps after having drunk too much for quite some time).
So excluding people who are not drinking becase of bad health, there is no benefit remaining for drinking red wine (and even less for any other alcool).
Please look it up, I don't remember the source.
yes
Good morning gentlemen enjoying this talk very much...big question.: what/how to measure sodium in servings?
..0ooooo, reusing brine great point thank you.0ooooo, whole head of cabbage..omg yes need your book Santos...Will never buy from store, never. Find good soil, farmers markets buy fresh and DIY..Xn
I've never liked salty food or drink. I am game to try this to tolerate.
It really doesn’t need to taste salty, I use a 2/3% salt to dry vegetables weight and it really isn’t salty.
Don't you wash off the beneficial bacteria in the various vegetables for kimchi when you clean the vegetables?
Hi, from what I've read and experienced, the lacto bacteria are impossible to remove by washing. Washing is not sterilising. It's good to wash off any residual dirt and practice good hygiene in food preparation. But the bacteria are part of the plant microbiome as it grows.
Kisra
Injera
Sourdough bread
Dhokla
Idli / dosa
Khanom chin
Suantangzi - dangerous (corn and coconut fermented in a non acidic ph can be fatal- Bongkrek acid, Burkholderia gladioli parthovar cocovenans (B. cocovenenans)) corn and coconut
Why no pictures????
So, how come many people with gut issues cannot eat fermented foods without issues. This does not matter if you titrate these fermented foods slowly over 12- 24 months, they simply react.
I wish it was as easy as that. I tried to make sauerkraut from my own cabbage and it went mouldy.. very much tried to follow all the recommendations, but alas
Was it mold or yeast? Some good vids on the distinction. I made some kraut and kept submerged with no problems. Keep at it…it is solveable problem. Good luck.
Omg, 78 yo whoes grandad always said THE ANSWER LIES IN THE SOIL... WOW
Why is there no video on this podcast?
I'm looking at the release date if the podcast, and am thinking it was recorded earlier during Covid-19 gathering restrictions, maybe? Or the guest couldn't join the presenters in person for travel or timing reasons...or maybe it was meant to be a podcast only, and no video was taken...?
😅😅 It cracks me up when these people always just focus on one thing. Good gut health has to do with wholesome plant based diet, minus all the nasties such as animal meats, dairy, junk food and highly processed garbage.
I am a new subscriber and wonder about the meaning of Zoe the only thing I have come up is Zone Of Excellence 😂
I think our guts ferment foods if I remember correctly .
My grandmother made her own sauerkraut as well as pickled a lot of vegetables as did/do all the women in my family. My parents got their first refrigerator when I was a baby. I like Keifer sadly I had to cut out fermented foods for years and a lot of fruit and vegetables too but I am introducing them back into my life the foods that are fermented in small amounts and not on a daily basis every other day so that hopefully I will not suffer the same problems as before.😮fear you are going to die and fear you are going to live.😢. In my refrigerator I have fermented red cabbage with red beets and pears. And a local sauerkraut. I don’t do sauerbraten but I do have some good memories 😊. My Mum made nine day wonder cucumber pickles she called them miracle pickles because of the crunchy texture . Big businesses do get on a band wagon to sell a lot of crap under the pretence of healthy food .
#1 ✅#2#3#4#5as are the others ✅✅✅✅👵🏻🙋🏼♀️
Greek word meaning 'life'. I looked it up a while ago as I found it quite strange.
@@LH-su4hk we are looking for a better life I suppose a good name I can't believe that I thought it was Zone of Excellence they are people like the rest of us learn some information and misinformation respect some people and not another I wonder about her qualifications as a new subscriber going through the play list I've come to the conclusion tat there are gems mixed with ...... Crappy advice like the dietitian who told me just follow the government food guide if she had told me to cut out that SAD I would have listened and understood her when she said that I had two choices in restaurants poor choices and damn poor choices I never recognized that I was having take out crap from the grocery store I am in my office right now so I better get back to work. I had to reply to tell you my favorite Greek word Charon it's pronounced like Karen the demon Charon I think can be a good word to label male and female Karen's🤗🖖👍🙋🏼♀️
Zoë means life, but not life as the opposite of death, but the actual life force that exists and emanates from God.
@@judylloyd7901 Judy you certainly live up to your name thanks for sharing your knowledge with me
@@judylloyd7901 where did you get that info? I'm greek and it mainly means life, as in the opposite of death.
No video this time?
Not this time, no. We hope you still enjoyed the podcast 💛
My Lidl store here in the Baltics offered Kombucha at a very competitive price so I went to the store and it wasn't in the refrigerated case like other brands. IT WAS UNREFRIGERATED on the shelf. I bought a couple different flavors and dashed home and put it under the translator to see if it was pasteurized. NOPE and no additives. Just said to refrigerate after opening. Long shelf life which also bothers me. Experts PLEASE COMMENT. Is this the real stuff???
Just make it yourself. Tea and sugar is easy.. any fermented product is protected to prevent explosion in storage.. 🙂
The reason it isn't refrigerated is because the microorganisms are protective. They stop it going "off". Once you open it other microorganisms can get in and cause spoilage.
Isn't the salt bad for you?
Salt is absolutely necessary for health. Too much, and the wrong kind are bad for you. Stick with the natural, unbleached salt, not too much per day. That's why Sandor said he doesn't use lots of salt when he makes his fermented foods.
if you cut out all processed packaged foods and eat whole foods/ fruit veg then one needs to add salt for electrolyte balance
For an interview published only a few months ago, I'm a tad surprised at the 'surprised tone' of the interviewer - as if fermentation has arrived into the 2022 zeitgeist for the first time. Additionally, the same surprised tone reinforces the presumedly isolated nature of the audience, which says more about the interviewer than the audience. Most folks over the age of 18 outside of the UK and the USA will know about fermentation, and indeed, a lot of folks inside these two countries likely knows all about fermentation.
💯
No video ?
No
Does that matter? It's just people talking
A list of fermented foods would be helpful.
Why would it?
@@jezalb2710 So I know what to buy and put in my fridge.
@@MrJREllman they mention them: yoghurt, kefir, sauerkraut, kimchi,
@@jezalb2710 Yes, they did. A more extensive list would be helpful, don't you think? There must be a couple of dozen fermented foods that are good for gut health.
@@MrJREllman they say: all vegetables can be fermented.
So take your pick.
Obviously it does that's why everyone everywhere has a bloody kimchi variant. That and the fact that otherwise none of you would have eaten salad. O.o
not the best when you can't see what they are talking about !
I understand now that this is a comercial video promoting to sell a book and not an attempt to present health promoting info based on science... Sorry for all the people that are mislead. You should base health advice on science and also point out the risks.
The Professor ad others within Zoe seem to think otherwise.
Too much salt when you are making sauerkraut destroys it. Don't listen to Sandor, go online and look into how to make it properly.
Your videos are very good, but far too long for youtube. If you can extract between ten and fifteen minutes they will be much more watchable.
Absolutely not! It's so annoying to start watching a video that's over before you have settled into it. Unless it's really late at night and you really want to watch it before bed! 🤪🤪
@@judylloyd7901 I don't want to "settle in" to these videos. I just want the information.
You don't have to watch them. I just listen to the audio (like a podcast) when driving or working out 🙂
What is this guy talking about?? Kimchi causes stomach cancer
Hmm, is it the kimchi, or the heavy smoking from the people in the study? We don't really know they didn't look at that .
really then the whole of Korea must sick then LOL