Food & Drink Science

Feed Your Microbiome With Fiber-Rich And Naturally Fermented Foods : The Salt : NPR

 Korean kimchi, made of salted and fermented vegetables, contains microbes that contribute to its distinctive taste. 4kodiak/Getty Images
Korean kimchi, made of salted and fermented vegetables, contains microbes that contribute to its distinctive taste. 4kodiak/Getty Images

“Katherine Harmon Courage wants us to think about digestion as a collaborative journey between us and our microbes. In her new book, Cultured: How Ancient Foods Can Feed Our Microbiome, she envisions digestion not as a simple food-in, excrement-out process, but as a series of encounters with varying microbial players that takes place along the winding 30-foot tunnel of our gastrointestinal tract. Along the way, microbes digest the food we can’t, and in return we give them a warm, well-stocked place to live.”

Source: Feed Your Microbiome With Fiber-Rich And Naturally Fermented Foods : The Salt : NPR

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