Presenter: Sandor Ellix Katz

Original Date: February 11, 2017

Fermented foods are integral elements of culinary practices in every part of the world. This presentation discusses the reasons for this, and ways in which the process of fermentation transforms foods and beverages, with a focus on nutritional transformations. Fermentation predigests foods, making nutrients more bioavailable, breaking down many toxic compounds, and generating various by-products, some of which have been found to have therapeutic applications. The greatest health benefit of fermented foods are the bacteria themselves, which are probiotic and help to restore biodiversity in the intestines, where they contribute not only to improved digestion but also immune function, mental health, and almost every aspect of our functioning and well-being.

1.5 General CEUs approved by OBNM