Fermented foods: what to eat to age better – with Rachel De Thample

Fermented foods are a simple, tasty way to support not just our gut microbiome, but also our mood, skin health and mental clarity. Fermentation expert Rachel de Thample joins Liz to explore how adding these powerful foods to our plate can help transform how we feel from the inside out.

They discuss the gut-brain connection, using fermented food to rebalance your gut after a course of antibiotics, and how they can help with brain fog and achy joints.

Rachel also shares tips for making your own ferments – including her simple sauerkraut recipe – and explains why it’s important to introduce them gradually to your diet.

In this episode:

· What counts as a fermented food?

· The four ‘k’s: kefir, kombucha, kimchi and ’kraut

· Eating ferments to rewild your microbiome

· Rebalancing your gut after antibiotics

· Turning leftover veg into sauerkraut to reduce food waste

· How sugar feeds bad bacteria and suppresses good bacteria

· Why it’s important to introduce ferments slowly to your diet

· How your body might respond better to some ferments than others