From kimchi to kombucha: Hype or healthy habit?
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Kimchi. Kombucha. Yogurt. Sauerkraut. Fermented foods have been part of the human diet for thousands of years but researchers are still trying to understand their potential health benefits.
MPR News host Angela Davis talks with two researchers about the connection between fermented foods and our health.
Guests:
Andres Gomez is an associate professor of animal science and food science and nutrition at the University of Minnesota.
Kylene Guse is a researcher and founder of the Living Food Initiative where she explores the connection between food, microbes, ecology and culture. She was also co-owner of the now-closed GYST Fermentation Bar in Minneapolis.
Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Spotify or RSS.
Use the audio player above to listen to the full conversation.
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