Podcast: Listen below or Download (41 min, 40mb)
Fermented foods offer a low-impact and relatively safe way to affect the balance of bacteria in your gut. Bacteria impact digestion and help to modulate the immune system, a significant portion of which is in the digestive tract. Imbalances in the microbiome can have far-reaching affects on health.
Nutritionist Sarah Ramsden, creator of the Fearless Fermentation series, shares how to overcome the barriers to making and eating fermented foods and the benefits of eating more of them. Sarah offers a simple action plan to incorporate fermented foods into your diet that will have you healing your microbiome through enjoying your childhood favorites.
What Sarah and I talk about
- Sarah’s sudden health breakdown and how it led to her obsession with fermented foods
- The common reasons people are intimidated by fermented foods
- The key difference between the processes of fermentation and rot
- How reliant we are on bacteria for numerous basic bodily functions
- Why the balance of bacteria in the gut is so important for digestive health and the immune system
- Who should not eat fermented foods
- Why consuming fermented foods initially might cause uncomfortable symptoms and what to do about it
- The benefits of fermented foods over probiotics
- A simple, unusual, delicious-sounding fermentation idea
- Sarah’s action plan for incorporating fermented foods into your diet
“Learning how to ferment food is kind of like learning how to cook all over again, and it takes some time to get into it, but once you have this new kitchen skill really it’s this amazing tool you have that allows you to take more control over your health.”
“We are 90% made up of nonhuman cells…. Humans are not so human.”
Sarah Ramsden is a Certified Nutritional Practitioner, a brain tumour survivor thriver, and manages multiple sclerosis naturally. She’s obsessed with fermented foods, and is determined to get them back on the dinner table as an everyday condiment. The creator of “Fearless Fermentation”, she provides online fermentation classes for beginners that dispel myths, break through cultural fears, and inject beneficial bacteria into the population. She’s also the co-creator of S&S TV, and one half of Whole9 Canada.
Find Sarah Online
Check out Sarah’s Fearless Fermentation classes to get started on your fermenting journey!
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen, by Alex Lewin. This beautiful book has a lot of information and recipes, including dairy, fruits, and vegetables.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Ellix Katz and Sally Fallon. I often see this book referred to as the “bible” of fermentation.Transparency Tip: Links to books are Amazon affiliate links.
Did you like this episode?
If you liked this episode, please subscribe to the podcast through iTunes, and consider leaving a rating and review! Reviews and subscriptions help boost the standing of the podcast in iTunes, which helps others who might benefit from the information to find it and join the adventure. See this post for instructions on how to subscribe and leave a rating/review. Thank you!