Friends, let me introduce you to my brand new Digital Recipe book, Plant-Based Femettes.

15. Must-Have Recipes that will take your fermented food game to the next level, nourishing

your microbiome and saving you dollars on your grocery bill at the same time.

Why eat fermented foods? Well, research shows that regular consumption of fermented foods

lowers inflammation in the body. The type of inflammation that underpins and exacerbates

chronic conditions like cardiovascular disease and Alzheimer's dementia. Inside Plant-Based

Femettes is 15 recipes, including my very own soy yogurt and soy labne. A delicious

cold brew, kefir smoothie, and my baked miso egg plant and soba noodle salad. The book

also includes science supporting the consumption of fermented foods and a handful of frequently

asked questions such as do fermented foods contain alcohol and what's the difference

between pickled and fermented foods. To support your gut, this show and my wonderful

team here at the proof, get your copy of Plant-Based Femettes at theproof.com-fordslash-femettes.

That's theproof.com-fordslash-femettes. There'll be a link for this in the show notes.

Fresh milk is very, very low in iron. You're not going to be able to eat iron needs from

fresh milk. Iron is accumulated in utero and babies have stores that last them until

the first six months of life. If you're not providing iron rich sources in the diet at

six months, your child will very quickly become anemic. Iron efficiency in the meat is the

most common nutrient deficiency for all kids. So whether we're talking about plant-based

kids, whether we're talking about omnivore kids, this is an issue for all of them because

I think sometimes what gets turned around is this idea that, oh, see, our kids need so

much iron. That's why you have to feed them meat. I just want for anyone listening to

say, oh, maybe I do need to be serving my baby more meat, more beef because it's iron

...