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The Doctor's Kitchen Podcast
#255 The benefits of Fermenting Vegetables with Kirsten Shockey
Jul 10, 2024
56:08
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Author Kirsten Shockey discusses fermenting foods, including health benefits, food waste reduction, and simplicity. She explores unusual ferments like natto and tempeh, highlighting their incredible advantages. The podcast delves into the impact of fast-acting yeasts on bread intolerance and the role of fungi in fermentation, such as Koji and tempeh. Additionally, the importance of creating a conducive environment for successful fermentation is emphasized.
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Quick takeaways
- Fermented foods enhance nutrient absorption and promote gut health.
- Diverse microbes in fermentation process offer probiotic benefits and improve digestion.
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The Benefits of Fermented Foods for Gut Health
Fermented foods, like vegetables, offer multiple health benefits. Fermentation enables the breakdown of carbohydrates, making nutrients more bioavailable for absorption, such as increased vitamin C and B12 content. Additionally, fermented foods provide digestive enzymes that aid in the digestion of meals, contributing to improved gut health and overall well-being.
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