My journey to better health through fermentation (Under construction, a work in progress)
My personal journey of using sourdough bread and fermented foods to fight Type 2 diabetes and improve overall wellbeing.
Discover Health BenefitsFermented foods like sourdough bread have a lower glycemic index, helping to manage blood sugar levels and support those with Type 2 diabetes.
Lacto-fermented foods such as kombucha and fermented vegetables contribute beneficial bacteria that support digestive health and immune function.
Fermentation breaks down anti-nutrients like phytic acid, increasing the bioavailability of minerals and making food more nutritious and digestible.
70% Bread floud, 25% wheat flour, 5% rye flour go-to everyday bread loaf inspired by Tartine
View RecipeA simple guide to brewing your own probiotic-rich kombucha at home with flavor variations and health benefits.
View RecipeEasy recipes for fermenting carrots, onions, and other vegetables to enhance nutrition and support gut health.
View RecipeHow I maintain my starter and use it for various baking projects beyond just bread, including pancakes, muffins, and more.
My setup for continuous brewing kombucha at home, flavor experiments, and the health benefits I've experienced.
Simple techniques for fermenting onions, carrots, and other vegetables to create probiotic-rich side dishes.
How fermented foods became part of my strategy to fight Type 2 diabetes, improve my health metrics, and enhance my quality of life. Follow along as I share my personal experiences and the science behind it.
Read My StoryMy diagnosis with Type 2 diabetes and how discovering fermented foods put me on a path to better health.
Read MoreTracking the positive changes in my health metrics since incorporating fermented foods into my diet.
Read MoreWhat's next in my fermentation journey and how I plan to continue improving my health through food.
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