About this episode
Join the Ancestral Kitchen Podcast community here! "Fermented foods are the way to go. They taste nice, they're cheap and they're totally accessible" Alison In this episode, Alison and Andrea discuss all the biotics, how and why to nurture and include them in your diet! The run down: We start by welcoming our new community member, sharing about how to access our just uploaded soap-making chat and talking about food - specifically heart, lard, bread, pulses (and shelling them) and pancakes. 17:00 Intro to the everything-biotics episode! 17:07 What are prebiotics 20:50 FODMaps 23:15 Andrea talks about the Nourishing Traditions book of Baby and Child Care and its explanation of how the gut works 24:23 What are probiotics "We've been a generation and a half without fermented foods at every meal and we are paying the price for it" Andrea 28:15 The differences between lacto-fermentation and alcoholic fermentation 33:04 A day in the life of probiotic-munching in Andrea and Alison's households 35:52 How probiotics stop Alison sleeping 39:00 How to introduce probiotic foods 40:59 Tablets vs. live probiotics 48:17 Rebuilding our biome, having patience and antibiotics "It's the work of a lifetime to culture what's inside of us" Alison 1:02:07 Paraprobiotics and Postbiotics 1:10:00 Biotics wrap up! "Your sauerkraut does not have to be old to have a lot of probiotics in it" Alison Resources Mentioned: Elly's sourdough episode of the podcast Farmstead Meatsmith Podcast Alison's blog post "What are Paraprobiotics and Postbiotics?" Nourishing Tradition's Book of Baby and Child Care Andrea read 'lacto-fermentation' on page 26 and 'a schedule for introducing probiotics to someone who is not accustomed to to having them' on page 27. Chris Kresser's podcast Revolution Health Radio We mention Kitchen Table Chats; this is the podcast we record for our Patrons. Check out the community here. HIlary Boynton's School of Lunch episode of the Wise Traditions Podcast her book is called 'Heal Your Gut' Christopher Shockey's Ferment Nerds newsletter on substack Wild Fermentation Alison read from page 10 Alison's Sourdough Pizza Recipe Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at Farm and Hearth Alison is at Ancestral Kitchen The podcast is at Ancestral Kitchen Podcast Original Music, Episode Mixing and Post-Production by Robert Michael Kay Love what we're doing? We'd love you to be part of our Patreon community! For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out www.patreon.com/ancestralkitchenpodcast for all the details! If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us!