#181 Everything you want to know about food with Professor Tim Spector OBE
The Doctor's Kitchen Podcast
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How to Change the Taste and Texture of Vegetables
I've always wondered why, like, for tempeh, you know, it's fermented soybean. Why don't we do the same for others like P protein? So, I'm assuming it's a similar sort of process for creating that product. Adding coji, which is this mystical Japanese fungus, is just another way of a starter. It's getting the whole thing catalyzed and moving. The common ground here is the microbes, not just in our gut, but in the soil, in the air or around us. And the same microbes can actually transform our food into something that can completely replace...the mass farming industry that is passed its sell by date.
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