Fermented foods: what to eat to age better – with Rachel De Thample

Fermented foods are a simple, tasty way to support not just our gut microbiome, but also our mood, skin health and mental clarity. Fermentation expert Rachel de Thample joins Liz to explore how adding these powerful foods to our plate can help transform how we feel from the inside out.

They discuss the gut-brain connection, using fermented food to rebalance your gut after a course of antibiotics, and how they can help with brain fog and achy joints.

Rachel also shares tips for making your own ferments – including her simple sauerkraut recipe – and explains why it’s important to introduce them gradually to your diet.

In this episode:

·     What counts as a fermented food?

·     The four ‘k’s: kefir, kombucha, kimchi and ’kraut

·     Eating ferments to rewild your microbiome

·     Rebalancing your gut after antibiotics

·     Turning leftover veg into sauerkraut to reduce food waste

·     How sugar feeds bad bacteria and suppresses good bacteria

·     Why it’s important to introduce ferments slowly to your diet

·     How your body might respond better to some ferments than others

·     How to make your own sauerkraut

Links in the episode:

·     Chuckling Goat Kefir

·     Food pH meter

·     Podcast with Hugh Fearnley-Whittingstall

More from Rachel:

·     Pre-order Rachel’s book, The Fermentation Year: Everyday Techniques and Recipes to Rewild your Microbiome

·     More on Rachel’s fermentation courses

·     Follow Rachel on Instagram

Get in touch with a question for Liz:

·     Email: [email protected]

·     WhatsApp: 07518 471 846

More from Liz:

·     How To Age

·     A Better Second Half

·     Follow Liz on Instagram

·     Follow Liz Earle Wellbeing on Instagram

Host: Liz Earle

Producer: Anouszka Tate (Fresh Air Production) 

Content Writer: Lucy Parley

Head of Brand: Ellie Smith

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