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.

What I want people to hopefully connect with is to take the steps before it happens and

not just sit around and wait for the inevitable crying diseases. We have accepted in our society

as normal to not sit around and wait for the food environment to change. To understand

why it is that we have adopted these eating habits that we have here in Australia, the

standard Australian diet and why that's not serving us well as well. That's me and Drew

Harrisburg and this is episode 121 of the Prove Podcast.

Hey friends, I hope you are great enjoying your week eating well, moving your body,

smiling and sharing a few laughs with those around you. For regular listeners, welcome

back. I hope you enjoyed last week's episode with Dr. Hannah Richie. She's brilliant, isn't

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