
Ever wondered what the “kombucha” hype was about? Or why sourdough and sauerkraut are so touted for our health? In this episode, we dive through thousands of years of the fermentation process, which even today is observed by humans as one of the most beneficial additions to our diets. We’ll talk about the health benefits of fermented foods, why probiotics are quickly becoming one of the most popular supplements in modern day culture, and how you can avoid purchasing fraudulently labeled sources. Come join us as we learn the difference between pickling and fermentation, and all the ways we can avoid false marketing claims by making this stuff at home!
Curiosity Corner Topics:
In the News: Bananas and deforestation of the Amazon, avocados and the Cartel, forced labor with Chinese seafood, purposeful (?) addition of lead to applesauce fruit pouches.
Fruit Pouches: An OT perspective on childhood development and a Mom’s perspective on accessibility w/ DIY replacements (eco-friendly thoughts)
Articles:
Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease
Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province
Probiotics: What You Need To Know
Analysis of Antioxidants in Homemade vs Commercial Kombucha
We’re out here talking to ourselves, therefore we currently participate in NO paid endorsements and advertisements for products and services. Above mentioned products are simply based on our own opinions and lived experiences, and are shared so that we all continue to expand our horizons, together. Additionally, this podcast is provided for educational and informational purposes only, and does not constitute providing medical advice or professional services.
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