What is one food that can improve your immunity, increase your nutrient and probiotics intake, strengthen your immune system, taste delicious, and connect you to traditions of our ancestors?
Well, if you haven’t yet been turned on to how fermented foods are a key essential to good health, then this podcast interview is for you.
Sandor Ellix Katz, author of several books, including “The Art of Fermentation”, is the studio expert for this podcast, and will educate us about fermented foods.
Fermented foods and microbes help us improve our immunity, enhance the nutrition of our food, detoxify our foods and strengthen our immune system.
In this interview, Fermentation expert, Sandor Katz, discusses practical ways that fermented foods can increase your wellbeing.
- help us improve our immunity;
- enhance the nutrition of our food;
- detoxify our foods;
- strengthen our immune system;
- why fermented foods are safer than raw foods;
- how to find raw fermented foods;
- why you should ferment at home; and
- why you need more healthy gut bacteria.
He does all of this in a 32-minute interview. So buckle up and hold on. We are going on a great ride full of good content!
You can find the transcript here.
Biography: Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003), which Newsweek called “the fermenting bible,” and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.
A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” According to the Times, “Mr. Katz has become for fermentation what Timothy Leary was for psychedelic drugs: a charismatic, consciousness-raising thinker and advocate who wants people to see the world in a new way.” His latest book, The Art of Fermentation, received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website: www.wildfermentation.
So buckle up, listen in, and please share this podcast interview!