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Welcome to the “Energy Boost” podcast episode of TheEdTalks, where you get a short 5 to 10 minute episode focusing on an energizing topic and the latest research and thinking around it and any tips or goodies I can share with you. It’s perfect brain food when you only have small windows of time.
I’m a believer of doing things naturally, hence why I like consuming fermented or cultured foods as an important step to help cultivate a healthy gut and overall health. Low levels of beneficial bacteria and high levels of pathogenic (or bad) bacteria in the gut have been linked to everything from depression to diabetes and weight gain. This means that maintaining healthy gut flora is crucial to promoting optimal health, even if you don’t have any digestive symptoms. And I know that even though many of you listening consume fermented foods already, especially yoghurt I imagine, there are still lots of people who aren’t really aware of all the other types of fermented foods out there and their important health benefits beyond what plain natural yoghurt with live or active cultures can deliver.
In this episode you’ll discover:
- What are fermented or cultured foods
- Why fermented foods are so beneficial for our health and energy levels
- Why you should eat a variety of fermented foods rather than just plain yoghurt
- What yoghurt should say on the label to ensure you are getting probiotic benefits
- 5 Reasons why you should incorporate more fermented foods into your diet
- Possible side effects of consuming fermented foods or probiotics.
Items mentioned in this episode include:
- How to make lacto fermented vegetables yourself
- How to make sauerkraut yourself
- How to make coconut, milk or cream kefir
- Almost 70% of our immune system resides in our gut
- Probiotics and their fermented food products are beneficial for health
- Kefir milk inhibits the growth of harmful bacteria
- Probiotics improve treatment of Helicobacter pylori
- Mild abdominal discomfort associated with probiotics
- Biogenic amines
- Fermented food allergy associated with tyramine
- Fermented food allergy associated with histamine
- The ability of kimchi fermentation to degrade insecticide
- The ability of Lactobacillus plantarum to degrade pesticide residues in common foods
- Pesticide by-products of fermentation process
- Dangers of probiotics for people with compromised immune systems
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