About this episode

Liz Earle and fermentation expert Rachel De Thample discuss the benefits of fermented foods for gut health and overall well-being.

Fermented foods are a simple, tasty way to support not just our gut microbiome, but also our mood, skin health and mental clarity. Fermentation expert Rachel de Thample joins Liz to explore how adding these powerful foods to our plate can help transform how we feel from the inside out. They discuss the gut-brain connection, using fermented food to rebalance your gut after a course of antibiotics, and how they can help with brain fog and achy joints. Rachel also shares tips for making your own ferments – including her simple sauerkraut recipe – and explains why it’s important to introduce them gradually to your diet. In this episode: ·     What counts as a fermented food? ·     The four ‘k’s: kefir, kombucha, kimchi and ’kraut ·     Eating ferments to rewild your microbiome ·     Rebalancing your gut after antibiotics ·     Turning leftover veg into sauerkraut to reduce food waste ·     How sugar feeds bad bacteria and suppresses good bacteria ·     Why it’s important to introduce ferments slowly to your diet…

People in this episode

Host: Liz Earle

Guest: Rachel De Thample

Topics covered

• fermented foods
• gut health
• mental clarity
• sauerkraut
• microbiome
• brain fog

Keywords

• fermentation
• gut microbiome
• mental health
• sauerkraut recipe
• antibiotics
• brain fog
• food waste

Mentioned in this episode

Organizations: Hugh Fearnley-Whittingstall

Products: Chuckling Goat Kefir

Books & works: The Fermentation Year: Everyday Techniques and Recipes to Rewild your Microbiome

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