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“Most cells inside the confines of your body are not human cells; most of them are bacteria,” says Alex Lewin, as he discusses the importance and prevalence of microbes in our bodies, which is a truth that elucidates why fermented foods can be so beneficial to us. When a food is acted upon by bacteria, yeast, or mold, it’s said to be fermented, and the types of food which fall into this category are many. In fact, you might not even realize that coffee and chocolate are included. But what benefits do they provide? Better digestion, increased nutritional bioavailability, and a more robust team of good microbes in our gut are just a few.

On today’s episode, Lewin explains his appreciation for fermentation, the science behind it, and how you can reclaim a part of the world by learning to ferment your own foods. Press play to hear the full conversation and check out his books, Kombucha, Kefir, and Beyond, and Real Food Fermentation: Preserving whole fresh food with live cultures in your home kitchen.

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