This podcast episode explores the concept of fermentation and its significance in the production of postbiotics. It highlights the role of fermentation in ancient cultures and the importance of postbiotics, such as butyrate, for improving gut microbiome diversity and reducing inflammation. The section also discusses the challenges of non-fermented sourdough bread and emphasizes the benefits of consuming fermented foods like vinegar and raw cheese. It mentions the benefits of traditionally prepared sausages and recommends being cautious about which fermented foods to choose.
