Dr. Will Bulsiewicz

So if you want variety, the food system will not provide this for you. You have to take it upon yourself. And I see this as when you're in the supermarket thinking about what can I do to get more variety? Part of this is like expanding and grabbing new stuff, something that you've never tried before. Grab the dragon fruit, see what happens, right?

But it's also about like making sure that when you go and you're checking out the beans, get multiple different types. Like you should maximize that. So same is true for like whole grains or other things that you're consuming. And then when you're at home in the kitchen, if you're making a sauce, a soup, a stew, a smoothie, a salad, any of these things, start thinking about this.

But it's also about like making sure that when you go and you're checking out the beans, get multiple different types. Like you should maximize that. So same is true for like whole grains or other things that you're consuming. And then when you're at home in the kitchen, if you're making a sauce, a soup, a stew, a smoothie, a salad, any of these things, start thinking about this.

But it's also about like making sure that when you go and you're checking out the beans, get multiple different types. Like you should maximize that. So same is true for like whole grains or other things that you're consuming. And then when you're at home in the kitchen, if you're making a sauce, a soup, a stew, a smoothie, a salad, any of these things, start thinking about this.

What can you add to this to make it better?

What can you add to this to make it better?

What can you add to this to make it better?

Yeah, fermented foods. That's number two. It's a unique category. We traditionally consumed routinely, sometimes by necessity and sometimes without even thinking about it. So if you think about the entirety of human history, fermentation naturally occurs in nature. A fruit falls from a tree, lands on the ground, and it naturally starts to ferment.

Yeah, fermented foods. That's number two. It's a unique category. We traditionally consumed routinely, sometimes by necessity and sometimes without even thinking about it. So if you think about the entirety of human history, fermentation naturally occurs in nature. A fruit falls from a tree, lands on the ground, and it naturally starts to ferment.

Yeah, fermented foods. That's number two. It's a unique category. We traditionally consumed routinely, sometimes by necessity and sometimes without even thinking about it. So if you think about the entirety of human history, fermentation naturally occurs in nature. A fruit falls from a tree, lands on the ground, and it naturally starts to ferment.

And if I were a caveman, I would still pick up that fruit and eat it. As long as it's not completely destroyed. And over the course of human history, as we developed into civilizations and we developed agricultural practices, it was fermentation that allowed us to preserve the harvest through the winter. which made it so that we didn't have to be nomadic.

And if I were a caveman, I would still pick up that fruit and eat it. As long as it's not completely destroyed. And over the course of human history, as we developed into civilizations and we developed agricultural practices, it was fermentation that allowed us to preserve the harvest through the winter. which made it so that we didn't have to be nomadic.

And if I were a caveman, I would still pick up that fruit and eat it. As long as it's not completely destroyed. And over the course of human history, as we developed into civilizations and we developed agricultural practices, it was fermentation that allowed us to preserve the harvest through the winter. which made it so that we didn't have to be nomadic.

We could actually settle into a place and have a food supply that would propel us and allow us to stay. And then, you know, forward on to the 19th century and we start to develop new techniques for preservation of our food, including pasteurization and canning. And the way that these things work is by destroying the microbes. That's the way the pasteurization works.

We could actually settle into a place and have a food supply that would propel us and allow us to stay. And then, you know, forward on to the 19th century and we start to develop new techniques for preservation of our food, including pasteurization and canning. And the way that these things work is by destroying the microbes. That's the way the pasteurization works.

We could actually settle into a place and have a food supply that would propel us and allow us to stay. And then, you know, forward on to the 19th century and we start to develop new techniques for preservation of our food, including pasteurization and canning. And the way that these things work is by destroying the microbes. That's the way the pasteurization works.

You heat it up to the point that all the microbes are dead, right? And that's how you preserve the food. And what we lost was this connection to our food and the fact that a fermented food is a living ecosystem and it's pre-digested and it contains enzymes.

You heat it up to the point that all the microbes are dead, right? And that's how you preserve the food. And what we lost was this connection to our food and the fact that a fermented food is a living ecosystem and it's pre-digested and it contains enzymes.

You heat it up to the point that all the microbes are dead, right? And that's how you preserve the food. And what we lost was this connection to our food and the fact that a fermented food is a living ecosystem and it's pre-digested and it contains enzymes.

So good too. Sauerkraut, kimchi, pickles. And when I say pickles, it's not just cucumbers. I think that making green beans, I've made amazing green beans, amazing radishes. And in the summertime, I will pickle my watermelon rinds. So anything that has like a good fibrous outer is actually really good for this kind of technique.