#012: Fermenting is Fun with Tim McNeilly

“It sort of introduced me to the whole concept of food combining and the fact that what we are putting in our bodies actually affects how we operate and how we live and how we feel and how, you know, just everything. 

You know, you talk about the gut-brain link and. All our emotions and you know, a lot of hormones are produced in the gut and it's just like a matter of just taking small steps and working in a direction and not having any desired or specific outcome, but just trying stuff on and seeing if it works. If it works, great, keep going that way if it doesn't try something else Just start on your healing journey” -Tim McNeilly

In this episode, Tim helps to reeducate health-conscious people about fermenting, while all the way making it FUN. 
 
Over the last 10+ years, Tim has successfully been running fermenting workshops around Australia which cover 15-20 traditional ferments. Tim has run over 220 workshops and assisted around 2,000 people to discover the amazing health benefits that these fermented foods can provide, and he’s passionate about people taking charge of their health, and supports them to do so. 

Certain strains of bacteria are missing from our diet that are paramount to our health and wellbeing. Fermented foods support this reinoculation of the gut to support wellbeing. Start slowly and navigate a fermented food that is right for your body. 

Meads, tonics, sauerkrauts, kefir, villi – all part of Tim’s toolkit in his training on how to ferment and how this has taken him from craving foods that don’t support him versus foods that nourish him moving consciously to another place.  

Humans have evolved to support the bacteria, not the other way around.  The structure of modern medicine has lost its focus and its been sidetracked away from western or eastern medicine.  

 Highlights & Resources: 

• Reeducating health-conscious people about fermenting; 
• How ferments are functional foods; 
•  How commercial milk responds in the body; 
• How fermented villi dairy can be tolerated by people; 
• Book reference William Davis : SuperGut; 
• Most yoghurts have 12 different strains of bacteria but cannot pass through acidity of the stomach; 
• Colony forming Units (CFU’s) in probiotics; 
• Start slowly with fermented products; 
• Kefir means feel good in Turkish; 
• Take small steps in your healing journey; 
• How healing comes down to if we value ourself and are we worthy enough; 
• Detaching from things that ‘are or should’ 
• Honoring bio-individuality; 
• 2-3kg of (10,000 strains of) bacteria on our skin 

 
Resources | https://vimeo.com/743832758 - Video demonstration 

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I’m Sally-Anne Kearns, Functional Nutritional Therapy Practitioner and host of Nutrition Gateway. I help women calm anxiety, clear brain fog, and stabilise energy through simple, stackable micro-habits grounded in nutrition and lifestyle foundations.

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