“Microbes ferment fiber… produce short chain fatty acids… have anti-inflammatory compounds… far away from your colon, to your heart, to your brain.”
DP
Dr. Trisha Pasricha
Science Vs ·
“You put about 10 or 12 cloves of garlic in it ... after a few days, the microbes in the garlic transform the honey. They take away the hard taste of it.”
Tim Spector · ZOE Science & Nutrition · Most replayed moment: Why fermented foods are the future of gut health | Professor Tim Spector
Play from 5:34
5:34
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What was described
Make a simple garlic-honey ferment by placing 10-12 cloves of garlic in raw unpasteurised honey in a jar and letting microbes transform it over a few days
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