Gut Health and Fermented Foods

WOODSLANE PRESSISBN: 9781925868784

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Additional Information

Imprint: WOODSLANE PRESS
Author:
Valerie Pearson
ISBN:
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Description

About the Author

Valerie Pearson has been a home cheesemaker and rampant foodie for over 35 years and has a passion for fresh, organic, homemade foods. Valerie's daughter Angela was born with chemical sensitivity in 1988, and after struggling with food labelling laws, Valerie armed herself with the knowledge and skills needed to take back control of her family's diet. Her company, Green Living Australia, provides ingredients and equipment for making cheeses, fermenting, home preserving and self-sufficient, sustainable living. Valerie continues to write and teach. This is her third book.

Table of Content

Part One: The History of FermentingIntroductionEarly Evidence of FermentationTypes of FermentationPart Two: The Science of Gut HealthThe Digestive SystemMicroorganismsFermentationThe Human Microbiome and MicrobiotaGut Microbiome and DiseasePart Three: The Art of FermentingWild FermentationAssisted FermentationIngredientsEquipmentHygiene and FermentingPart Four: Recipes and How to Use Them in Your Daily LifeYoghurtsSimple CheesesProbiotic DrinksFermented VegetablesSourdough BreadTroubleshootingPhotographsIndexResourcesBibliography

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