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Olives, chocolate, beer, and bread; what do these things have in common?

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They are all either started or driven by fermentation, the process by which—simply put—bacteria are deliberately introduced to an environment in order to crowd out harmful bacteria.

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Alex Lewin, health strategist and author, explains why he finds fermentation both fascinating and empowering.

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As the author of two books on the subject, Kombucha, Kefir, and Beyond, and Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen, Lewin has become quite the expert on all things fermentation.

He joins the podcast today to discuss the science behind it, how the body essentially carries out its own fermentation processes by forming alliances with good microbes in order to push out the bad, the digestive and nutritional benefits of fermented goods, how to make your own fermented goods, and so much more.

Tune in for all the details.

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