Book Extract: Fermented Foods

Are fermented foods the magic elixir of life that the wellness gurus make out? Originally popular among raw-food enthusiasts, fermented foods like kombucha, kefir, kimchi and sauerkraut are enjoying their moment in the spotlight. Here you can read about the four most popular fermented foods and their health-giving qualities. Should you start eating them?

Contents - what you’ll get

Introduction

1. Kombucha

2. Kefir

3. Sauerkraut

4. Kimchi

References

About Catherine Saxelby

Catherine Saxelby, B Sc, APD, AN, FAIFST, is one of Australia's most trusted, award-winning nutritionists and food commentators. She is a ‘voice of reason' in a world full of fake facts, extreme diets and trendy super foods. She has contributed to many magazines such as Healthy Food Guide, Prevention and New Idea, and has appeared on TV programs including Good Morning Australia and Today.

She is the author of 13 books including the phenomenal Nutrition for Life (first published in 1986) and the Food and Nutrition Companion. She has a wealth of experience, having had a career as a hospital dietitian, community health nutritionist, product manager in the food industry, author, educator and presenter. Currently she runs an informational website at Foodwatch.com.au where she shares her discoveries about nutrition and diet.

Details

Length: 8 pages, each A4 in size 219 x 297 mm OR 8.3 x 11 inches

Extract: From Nutrition for Life 2020 edition

Words: 3,000

Format: PDF

Date: 2020

Hashtag: #FermentedFoods #Fermentation

Disclaimer

These printables are of a general nature and are intended to help you understand issues in nutrition. They are not a substitute for professional medical advice. Always consult your doctor or an Accredited Practising Dietitian (APD) for advice specific to your individual health problems. Please see here for terms and conditions.

Produced by accredited nutritionist Catherine Saxelby to help busy people lose weight (if they need and want to) and boost their energy.