Sandor Katz – How To Boost Immunity, Longevity & Health By Eating Fermented Foods

[include file=get-in-itunes.html]Sandor Katz author of Wild Fermentation and The Art of Fermentation joined us to discuss all the benefits of eating live, enzyme rich and bacteria rich fermented foods like kefir, sauerkraut, miso, tempeh, meads. Eating cultured foods helps to boost immunity, prevent sickness and disease. Bacteria rich foods help us to assimilate and absorb nutrients more effectively, digest our foods better and have more energy. Plus make fermented foods like kombucha and others like it is easy and fun. On top of that the sour taste is just amazing and it's definitely something you'll get addicted to. As you continue to make fermented foods in your kitchen you'll soon love the taste. The sour flavor definitely takes some getting used to but in no time flat you'll be addicted to its medicinal properties and rich flavors. If you're interested in learning how to ferment all kinds of foods there's a great e-course we highly recommend called Ferment Anything. I think you'll love it. Sandor Katz is a true genius when it comes to the art of fermentation. After you listen, comment below and tell us what you think! We discuss the following and so much more: * How fermented foods restores gut health * How to make simple fermented foods like sauerkraut * Why it's better to make these foods instead of buying a probiotic capsule from the store * How to make your own SCOBY for kombucha * What room temperature is ideal for making yogurts * And so much more! Learn all the ways in which fermented foods can improve your health & longevity with Sandor Katz! - Click to tweet this! - Get Notified:[ois skin="Show Page2"] - Commercials: - Please Subscribe: Subscribe To Our Radio Show For Updates! - Other Shows:[include file=show-links.html] | All Shows With This Guest - Show Date:Friday 1/4/2013 - Show Guest:Sandor Katz (aka Sandorkraut) - Guest Info:My name is Sandor Ellix Katz, and I am a fermentation revivalist. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. Read More... I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded.