How fermented foods benefit your health

Fermented foods are a hot food trend right now. But it has been an overnight success thousands of years in the making. In this first part of an ongoing series theme on all things gut health, gut bacteria and the gut microbiota, I explore the world of fermented foods, describe the popular ones and most importantly: look at what science has to say about their health benefits. Links referred to in the podcast Sauerkraut and IBS https://dx.doi.org/10.1039/C8FO00968F Kimchi and blood lipids https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3598433/ Kefir and health benefits review https://www.tandfonline.com/doi/abs/10.1080/10408398.2010.540360 Sourdough bread and gut discomfort https://jn.nutrition.org/article/S0022-3166(22)10981-8/fulltextAssociation between gut microbiota and personality https://www.sciencedirect.com/science/article/pii/S2452231719300181 Dairy and bone health review 2018 https://pubmed.ncbi.nlm.nih.gov/29560832 Dairy and bone health review 2019 https://pubmed.ncbi.nlm.nih.gov/30657847Episode transcriptTo access the full episode transcript, go to the following link and select the individual podcast episode and then click on the ‘Transcript’ tab https://thinkingnutrition.buzzsprout.comConnect with meInstagram: doctimcroweFacebook: Thinking NutritionTwitter: CroweTim