BENEFITS OF FERMENTED FOODS

As we all look to boost our immunity, the gut is certainly a good place to start. “A huge proportion of your immune system is actually in your GI tract,” says Dan Peterson, assistant professor of pathology at the Johns Hopkins University School of Medicine. Fermented foods play an important role in maintaining healthy gut flora due to their combined prebiotic and probiotic qualities. Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt, which are all easy to make at home (see mindfood.com for recipes). Melbourne-based family business Gaga’s has also just extended its range of fermented products. Crafted using traditional processing techniques and simple ingredients, Gaga’s was founded by Blaise Bourke in 2014 alongside his brother Jack and mother Jane. Taking the nickname of their cabbage-farming great-grandfather, Michael “Gaga” Tobin, Gaga’s was born out of a desire to return to simpler methods of food production that harnessed the inherent qualities of real ingredients. “During my food-science studies at Melbourne University, I saw there was a real need for food to be produced in a way that avoided the sterile refinement of ingredients that is characteristic of modern food production methods,” says Blaise. “Fermentation is unique in that sense – it is a traditional method of preserving food that doesn’t rely on harmful chemical preservatives.” The Gaga’s range now includes Power Kraut in Bavarian, Ginger & Turmeric, Korean Kimchi and Moroccan Cumin flavours; Apple Cider Vinegar; and Coconut Mylk Kefir in Natural, Turmeric Chai and Vanilla Bean flavours. gagas.com.au