I’ll be the first to admit it, I don’t like not knowing something. And, from the scientific studies I’ve read on fermentation and the gut microbiome, more is needed to fully understand the complexities of our dynamic relationship with living foods. But, where modern science is yet to tread, intuition has led others to live a lifetime of experience.
That’s why I reached out to Emeran Mayer, gastroenterologist, lecturer, author, neuroscientist, and professor in the Departments of Medicine, Physiology and Psychiatry at the David Geffen School of Medicine at UCLA. I had questions that have been nagging at me for some time around fermented foods and health, so I decided to put it to an expert, and he graciously accepted.
Those questions? Just how much do fermented foods impact our gut health? What else has an impact? How important is it? And why is everyone such an expert these days?
Please enjoy this unprofessional interview / pleasant chat between a man who led his field of experties and me, a guy who makes tasty things with microorganisms.
If you are interested to learn more about Emeran’s work, click here to view a list of his books on various microbes and biome related topics.
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