The US and UK was sort of forgotten these foods, which were all around us before refrigeration. It's not just yogurts, your cheeses, but it's also fermented milk, kefir, kombucha,. And increasingly really good is Korean kimchi and most Japanese fermented miso products as well. So, small amounts every day and studies have shown the study in Stanford recently showed if you can get people to have five or six very small amounts of fermented food every day. You can, even after a couple of weeks, really increase gut diversity and reduce inflammation. Then I've got number four: give your gut microbes a break, which means give them a 14
“Our food decisions,” writes Dr. Tim Spector in his new book, Food for Life, “are the single most important modifiable factor in preventing common diseases and staying healthy.” But how do we know we’re making the right choices? In this episode, we dig into what scientists like Tim have learned about what we should eat — and why.
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