This week we get our teeth into the science of fermented foods: are they a tasty health myth, or are the claimed medical benefits rooted in reality? From DIY sauerkraut and artisan cheeses, to the impact of fermented foods on the microbiome and how meat substitutes like Quorn are made in fermenters, it's a scientific feast. Plus, the latest Covid-19 news including government plans to vaccinate children over 12, why quantum physics just got "weirder", and an artificial intelligence that can predict when mums will go into labour... Like this podcast? Please help us by
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