Dr. Will Bulsiewicz

And ask anyone who has lost their health, they would pay anything to have it back. So I think that we all have to start there.

And ask anyone who has lost their health, they would pay anything to have it back. So I think that we all have to start there.

A hundred percent.

A hundred percent.

A hundred percent.

I think it starts with having the fermented foods in your refrigerator. Like to actually have them in your physical space so that when you open up that refrigerator door, boom, there they are. They're tempting you, right? And bear in mind that this is not intended to form the core of your diet. I am very happy for you to have this as a side item.

I think it starts with having the fermented foods in your refrigerator. Like to actually have them in your physical space so that when you open up that refrigerator door, boom, there they are. They're tempting you, right? And bear in mind that this is not intended to form the core of your diet. I am very happy for you to have this as a side item.

I think it starts with having the fermented foods in your refrigerator. Like to actually have them in your physical space so that when you open up that refrigerator door, boom, there they are. They're tempting you, right? And bear in mind that this is not intended to form the core of your diet. I am very happy for you to have this as a side item.

So it's like this little accoutrement that you have with your core meal.

So it's like this little accoutrement that you have with your core meal.

So it's like this little accoutrement that you have with your core meal.

That's your side piece, right? And there's many different forms of fermented foods. Not everyone loves the same flavors and textures. They're all sort of unique and different. So you have to find what works for you. But like things like sauerkraut and kimchi and like those to me, they both come from cabbage. They're not the same thing. They complement different types of meals, right?

That's your side piece, right? And there's many different forms of fermented foods. Not everyone loves the same flavors and textures. They're all sort of unique and different. So you have to find what works for you. But like things like sauerkraut and kimchi and like those to me, they both come from cabbage. They're not the same thing. They complement different types of meals, right?

That's your side piece, right? And there's many different forms of fermented foods. Not everyone loves the same flavors and textures. They're all sort of unique and different. So you have to find what works for you. But like things like sauerkraut and kimchi and like those to me, they both come from cabbage. They're not the same thing. They complement different types of meals, right?

Sometimes I want that heat from the kimchi and sometimes I want that crunch. And that acidity that cuts, cuts through the other food with the sauerkraut. I think fermented vegetables, which include pickles, but like if you, if a person who's listening to this tries fermentation at home, it is so easy to do. And I love, love fermented green beans, fermented radishes.

Sometimes I want that heat from the kimchi and sometimes I want that crunch. And that acidity that cuts, cuts through the other food with the sauerkraut. I think fermented vegetables, which include pickles, but like if you, if a person who's listening to this tries fermentation at home, it is so easy to do. And I love, love fermented green beans, fermented radishes.

Sometimes I want that heat from the kimchi and sometimes I want that crunch. And that acidity that cuts, cuts through the other food with the sauerkraut. I think fermented vegetables, which include pickles, but like if you, if a person who's listening to this tries fermentation at home, it is so easy to do. And I love, love fermented green beans, fermented radishes.

You may not like radishes, but if you ferment them, you will feel differently. They're amazing. So these are on the table. And then, of course, there's the fermented foods like tempeh and miso. Those are going to be like not as common to consume, but it's really good to try them out. Expose yourself to them and see what you think. Don't eat raw tempeh. It's a little funky.

You may not like radishes, but if you ferment them, you will feel differently. They're amazing. So these are on the table. And then, of course, there's the fermented foods like tempeh and miso. Those are going to be like not as common to consume, but it's really good to try them out. Expose yourself to them and see what you think. Don't eat raw tempeh. It's a little funky.

You may not like radishes, but if you ferment them, you will feel differently. They're amazing. So these are on the table. And then, of course, there's the fermented foods like tempeh and miso. Those are going to be like not as common to consume, but it's really good to try them out. Expose yourself to them and see what you think. Don't eat raw tempeh. It's a little funky.