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065: Mighty Microbiome Enhancing FOODS; Why YOU Should INCORPORATE them into your LIFE!

In this episode, Dr. Thomas Hemingway, MD will share the time resilient fermented foods that have been blessing us for millenia.
He will share WHY Fermented foods are so Beneficial, and which ones you can incorporate into your life TODAY to optimize your GUT HEALTH.
Take a listen!

For more on Dr. Hemingway, please go to his website, https://www.modernmedicinemovement.com

There you will be able to sign up for his FREE weekly health nugget newsletter at
https://www.modernmedicinemovement.com

AND... Dr. Hemingway's  NEW NATURAL HEALTH AND WEIGHT LOSS COURSE is NOW $100 off for ONE more WEEK only!

 Get it NOW while you can!!  Price goes up to $197 in a week... ONLY $97 for this week only:)

  (The COURSE is All about how to Get to you MORE ENERGY, AND LOSE WEIGHT NATURALLY and ACHIEVE the HEALTH of your DREAMS!)  WITHOUT CALORIE COUNTING!!! And NATURALLY!!

You can find the course here:         

https://brookehemingway1.mastermind.com/masterminds/22790

OR GO TO:   mastermind.com

and do search for Hemingway and it will pop up!

Learn more about Thomas Hemingway, MD and upcoming episodes, tips, tricks and more here:
www.modernmedicinemovement.com
on Instagram at @modermedicinemovement or @alohasurfdoc

Ask to join his FREE Private Facebook health Group with weekly LIVE educational sessions entitled:

Modern Medicine Movement Health and Wellness Group
https://www.facebook.com/groups/2543880582493990/?ref=share

Although Dr. Thomas Hemingway is a physician, he is NOT your physician and is NOT to replace your primary care physician/health care provider. This podcast is NOT to be construed as medical advice by Dr. Thomas Hemingway or the guests comments as they are opinion only and NOT medical advice. Please consult your physician/health care provider should you have any medical questions or before trying any new practice. 

Articles mentioned in this podcast:

1. 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.
2. 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.
3. Wells, Patricia. Sauerkraut:  It all began in China.  New York Times, November 14, 1979.
4. 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.
5. 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
6. 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