Ben Greenfield Fitness: Diet, Fat Loss And Performance

Recorded LIVE from the Argonne Library in Spokane! The average trip to your local health food store exposes you to a colorful variety of fermented foods like kombuchas, yogurts, kefirs and other packaged compounds that promise to maximize your digestive health by increasing your beneficial gut flora. But this whole fermentation thing isn’t exactly a new phenomenon. Cultures around the world have fermented a number of different products. In Asia, there is natto, kimchi,kefir; in the Middle East, pickles , yogurts, and torshi; in Europe use of sauerkraut and rakfisk, and Pacific islanders with poi and kanga pirau. In America, we eat all these and combine with kombucha andchocolate. Why? In simple terms, fermentation makes food healthier. For example, the gut-disrupting lectins, gluten and phylates in grain are reduced by fermentation, while the mineral inhibiting properties of soy are vastly reduced with fermentation. Dairy is another example of a potentially harmful food that can be made beneficial by fermenta