Crowding Out the Bad with the Good: Forming Microbial Alliances for Better Health—Alex Lewin—Health Strategist and Author
Finding Genius Podcast
Richard Jacobs
4.4 • 1K Ratings
🗓️ 7 October 2019
⏱️ 52 minutes
🧾️ Download transcript
Summary
Olives, chocolate, beer, and bread; what do these things have in common? 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. Alex Lewin, health strategist and author, explains why he finds fermentation both fascinating and empowering. 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.
Transcript
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| 0:00.0 | You're listening to the Future Tech Podcast with Richard Jacobs. |
| 0:09.0 | Future Technologies such as Artificial Intelligence, |
| 0:11.8 | Stem Cells, 3D printing, gene editing, |
| 0:14.6 | Bitcoin, blockchain, the microbiome, quantum computing, virtual reality, and exploring space |
| 0:21.0 | are much closer than you might think. |
| 0:23.0 | In fact, many early versions of these technologies are in play right now, |
| 0:27.0 | and the companies that are using these technologies |
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| 0:42.4 | addressing a thorny medical problem. |
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| 0:58.0 | Thank you. Hello, this is Richard Jacobs with the Future Tech and Future Tech Health |
| 1:08.4 | podcast. Alex Lewin, he's the head of Real Food Fermentation. |
| 1:13.0 | Alex, thank you for coming. |
| 1:15.0 | How you doing? I'm good. |
| 1:16.0 | Thanks, Rich. |
| 1:17.0 | How are you? |
| 1:18.0 | Good, good. |
... |
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