065: Mighty Microbiome Enhancing FOODS; Why YOU Should INCORPORATE them into your LIFE!
In this episode, you will learn learn about FOODS that feed the MICROBIOME!
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Articles mentioned in this podcast:
- Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol. 2017 Apr;44:94-102. doi: 10.1016/j.copbio.2016.11.010. Epub 2016 Dec 18. PMID: 27998788.
- Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf. 2020 Jan;19(1):184-217. doi: 10.1111/1541-4337.12520. Epub 2020 Jan 3. PMID: 33319517.
- Wells, Patricia. Sauerkraut: It all began in China. New York Times, November 14, 1979.
- Laiño JE, Leblanc JG, Savoy de Giori G. Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts. Can J Microbiol. 2012 May;58(5):581-8. doi: 10.1139/w2012-026. Epub 2012 Apr 13. PMID: 22502809.
- Homayouni Rad, A., Yari Khosroushahi, A., Khalili, M. et al. Folate bio-fortification of yoghurt and fermented milk: a review. Dairy Sci. & Technol. 96, 427–441 (2016). https://doi.org/10.1007/s13594-016-0286-1
- Mahara FA, Nuraida L, Lioe HN. Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources. Prev Nutr Food Sci. 2021;26(2):230-240. doi:10.3746/pnf.2021.26.2.230
