Description

Fermented foods are a hot food trend right now. But it has been an overnight success thousands of years in the making. In this first part of an ongoing series theme on all things gut health, gut bacteria and the gut microbiota, I explore the world of fermented foods, describe the popular ones and most importantly: look at what science has to say about their health benefits.

Links referred to in the podcast 

• Sauerkraut and IBS https://dx.doi.org/10.1039/C8FO00968F 
• Kimchi and blood lipids https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3598433/ 
• Kefir and health benefits review https://www.tandfonline.com/doi/abs/10.1080/10408398.2010.540360 
• Sourdough bread and gut discomfort https://jn.nutrition.org/article/S0022-3166(22)10981-8/fulltext
• Association between gut microbiota and personality https://www.sciencedirect.com/science/article/pii/S2452231719300181 
• Dairy and bone health review 2018 https://pubmed.ncbi.nlm.nih.gov/29560832 
• Dairy and bone health review 2019 https://pubmed.ncbi.nlm.nih.gov/30657847

Episode transcript
To access the full episode transcript, go to the following link and select the individual podcast episode and then click on the ‘Transcript’ tab https://thinkingnutrition.buzzsprout.com

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