Episode 015: The Power of fermented foods with Janice Clyne

 In today’s episode, I am joined by Janice Clyne.  

 Janice is a former research food scientist (BSc Hons, MSc), mum of 4 girls, a passionate foodie, blogger, obsessive fermenter, forager, educator, teacher and advocate of fermented foods and a plant based diet. She founded Nourished by Nature, a space to share unbiased nutrition and health information, empowering people to make better informed choices for their own health. She runs workshops, talks and events on all aspects of fermenting and gut health. She also has a Youtube Channel, plus active Instagram and Facebook accounts. She recently launched her membership website The Wellness Hub and is actively growing an online community of empowered, engaged, informed and inspired people on a personal journey to their best health.

In today’s episode, we cover 

1. What are prebiotics and probiotics  
2. What are fermented food?   
3. Why are fermented foods so beneficial   
4. What can we do at home? How can we ferment?  
5. Sourdough bread?  Why is it so good – is a postbiotic? What does this mean   
6. Foraging – what are the benefits   
7. Farming practices in this country and how this has affected our health and gut microbiome   
8. Top tips to improve our gut health and diversity  in our lifestyle  
9. Why is it important to eat in season    

 You can find Janice on instagram as @benourishedbynature and on her website https://www.nourishedbynature.uk/ 

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Disclaimer: This podcast show has the opinions of Dr. Milli Raizada and her guests. The content should not be taken as medical advice and is for information purposes only. Listening to this podcast does not establish a doctor-patient relationship. If you have any medical questions, please consult your healthcare professional. The opinions expressed in the podcast are our own and whilst we ensure all the information shared is content accurate, any feedback suggestions or comments on errors are welcome. Please contact us on www.drmilli.co.uk