HoneyColony’s founder Maryam Henein breaks down the compelling research on why we should eat fermented foods, along with some great tips on where to find them and how to make them yourself.
July 15, 2015
5 Reasons To Join The Fermentation Frenzy
Tags: absorption, ancient culture, appetite for life, bacteria, beer, behavior, benefits of fermentation, cheese, chocolater, cider, colitis, david ramaley, decomposition, diets, digestion, fermented foods, food preservation, gum health, healthbarn usa, heart disease, heather haxo phillips, ibs, joseph mercola, Kefir, kimchi, kombucha, kraut, lactic acid, lactobacillus bacteria, lactose, marcella silva, maryam henein, miso, pickling, raw bay area, salami, stacey antine, wine
