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David Sparks Ph.d Fermenting for health
by David Sparks Ph.d, click here for bio

Program: Line on Agriculture
Date: May 24, 2018

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In the world of organic food appreciators, it appears that fermented foods have taken off as they help improve digestion, enable us to better assimilate vitamins and minerals and strengthen the immune system.

 

Of all fermented foods, drinks are some of the most versatile—and tasty! Many items you can buy in the store, but making them at home is fun, simple, economical and even better for you. With just a few ingredients and materials, you can start brewing your own delicious probiotic beverages for your family. 

 

Alex Lewin is a graduate of Harvard, the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition. He seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He served on the opening board of the Boston Public Market, the only local, indoor, year-round market of its kind in the US. So you can go out to your garden, pick, chop, submerse in purified water add a little sea salt and… what’s the old adage… an apple a day?

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