EX­PERT AD­VICE: PRO­BI­OTICS — HOW THEY EASE BLOAT­ING

Kom­bucha, sauerkraut, kim­chi or ke­fir…many fer­mented foods are be­ing lauded for their gut-friendly bac­te­ria. Di­eti­tian Ka­t­rina Pace looks at the sci­ence be­hind the claims.

Healthy Food Guide (Australia) - - CONTENTS -

Learn the lat­est sci­ence be­hind fer­mented foods

Fer­mented foods have been health-food buzz­words for a good while now, and peo­ple are even learn­ing to make their own. They’re tak­ing to so­cial me­dia and at­tend­ing week­end work­shops to talk about bub­bling pots, cab­bage smells, sec­ond fer­ments and how to stop mould grow­ing. Kitchens have sud­denly turned into chem­istry labs!

Now, with fer­mented foods break­ing free from health food stores and land­ing in your lo­cal su­per­mar­ket, they’ve turned main­stream. So, what are they, and what’s the hype about?

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