I recently had an extra special opportunity to speak with Dr. Alan Logan about fermentation. He’s an expert on the topic and has done some serious in-depth research. And since I don’t love doing serious in-depth research, I figured I might as well ask him all the questions that have been circulating in my brain the last little while.
Fermented foods have been getting a lot of attention lately and there are loads of misunderstandings about what they are and more so, how imperative they are for our health. See, fermented foods have a direct positive impact on our gut microbiome. It was Hippocrates who declared that all disease begins in the gut. By the same measure, health can also begin in the gut.
The health of our microbiome impacts our hormone balance, energy levels, mood, libido, memory, cognitive response, mobility, weight, appetite…do I need to go on?
There is a lot of confusion around the best types of fermented foods to eat, how much to eat, and the difference in benefit between fermented foods, probiotics and prebiotics.
- How do you define a fermented food
- How the nutritional profile of food is enhanced through fermentation
- Why are fermented foods becoming so popular now?
- What does sanitation have to do with food sensitives, inflammatory conditions and our diet?
- Are fermented foods enough when dealing with autoimmune conditions?
- How does the microbiome of the mother affect the health of her children?
- What are the top 3 benefits of eating fermented foods?