Fermented foods are not a novel component of the human diet. The practice of fermentation is estimated to be as much as 10,000 years old, embedded in nearly every culture as a means of preserving food and enhancing food safety and security during times of scarcity. Download the article to find out more about fermented foods and how they may influence health.
Learning Objectives:
- Recognise the difference between fermented foods and probiotics
- Understand how fermented foods may influence health
- Identify contraindications for consumption of fermented foods
Laura Tilt is an experienced freelance Dietitian and health writer. She has written for many brands, magazines and has been a regular columnist for Women’s Health magazine for several years. Laura’s specialist interests include digestive health, performance nutrition and eating disorders. She is trained to deliver the low FODMAP diet, is the host of The Gut Loving Podcast, and is co-author of The IBS Guide, a 12-week self-care programme for IBS.
About our reviewer:
Dr Sammie Gill is registered dietitian and Senior Clinical Research and Science Communications Manager here at Symprove. Sammie has previously worked as a Policy Officer in Evidence-Based Practice at the British Dietetic Association (BDA), as a Postdoctoral Research Associate at King’s College London investigating nutritional interventions in the management of gastrointestinal disorders, and most recently as a specialist gastroenterology dietitian in the NHS.
