Norfolk Island green parrots are self-medicating with pepper tree bark and leaves, to rid themselves of parasites. But is there more to it? Birds are known to indulge in alcohol and take stimulants.
Each subtle cultural or personal twist to a fermented dish is felt by your body’s microbial community.
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From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Foods such as kimchi are great to include in a psychobiotic diet.
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A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Underneath the shiny wrapper, a chocolate bunny is a fermented food.
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Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Choosing the right probiotic strain is also important.
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There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.