42 min listen
Season 2, Ep. 3: Fermented Food Biomes | Prof. Paul Cotter
FromBiomes
ratings:
Length:
42 minutes
Released:
Feb 9, 2021
Format:
Podcast episode
Description
Kombucha, kefir, sauerkraut, kimchi… fermented foods such as these have suddenly appeared on the shelves and menus around the world. Much of this is due to our increasing knowledge about our gut microbiomes. But what is the scientific evidence behind fermented foods? Do they actually change our gut microbiomes? Do their microbes survive transit through the gastrointestinal tract? Should we all be eating more fermented foods? In this episode, Dr. Ruairi Robertson speaks to Prof. Paul Cotter from Teagasc Food Research Centre and University College Cork in Ireland to answer all of these questions and discuss his world-leading research in fermented foods.
Whether you are performing basic research in nutrition or developing a new pre or probiotic product, Microbiome Insights has the experience and expertise to help you achieve your research goals. Find out more at www.microbiomeinsights.com.
Whether you are performing basic research in nutrition or developing a new pre or probiotic product, Microbiome Insights has the experience and expertise to help you achieve your research goals. Find out more at www.microbiomeinsights.com.
Released:
Feb 9, 2021
Format:
Podcast episode
Titles in the series (13)
Ep. 2: Brains and Biomes | Professor Ted Dinan: Have you ever had a gut feeling? Or butterflies in your stomach? Fascinating evidence now shows us that our intestines and brains and intricately linked through a number of physical and biochemical pathways and that our gut microbes are critical to t... by Biomes