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

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

Firmets 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 Firmets at theproof.com-fordslash-firmets.

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

If we get the whole globe to switch to a whole food plant-based plant predominant diet,

we could prevent 12 million unnecessary deaths per year, which is about a quarter of all

the deaths that happen in the world. Not to mention the hundreds of millions of unnecessary

prescriptions for stantons and chemotherapy, colorectal cancer diagnoses and trips to the

cath lab and stents and carmy artery bypasses. The volume of meat we consume now, 100 kilos

of meat per year, per person in that state, it's about 82 kilos in the UK where I live,

we're consuming more animal products than ever in the history of the world. And it keeps

going up and we've got to push it right back down again. The argument has become undeniable.

That's gastroenterologist and gut health guru, Dr. Alan Desmond. And this is episode 123

...