Prof Tim Spector

speaker

647 appearances 1 recordings 1 series first heard Aug 2026 last heard 3 Aug

Prof Tim Spector’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Aug 2026 with 1.

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Make my own miso and suddenly it's in everything and it tastes amazing.

And then you've got other things.

There's something called tibicus or water kefir, which I think is going to get more attention.

Again, it's a bit like kombucha, but you add fruits to it and it's really exciting.

And every country has got its own

fermented food, you know, apart from, um, the English speaking countries, which seem to have got rid of them, uh, pretty quickly.

If you travel around, you'll get, go to Africa, you get various porridges and, um, uh, other ferments.

You go to India, they've got, uh, lots of ferments there and lassies and things like this that, um, are made, made with ferments.

So, uh, there are hundreds, hundreds, if not thousands of different ferments around the world.

And, uh, yeah,

You can either buy them in a store, make them yourself.

That's why I wrote my book, Ferment, which is really to understand the science of this and try to get more people having ferments.

Because I think the goal should be to get trying at three ferments a day.

And if you also think that some of the things you don't think of as fermented, you've got cheese, of course.

And just going to make sure it's real cheese.

It doesn't come in a plastic wrapper.

And I've had a cheese on my shelf from that famous brand Kraft that's lasted five years.

It's still nice and orange and shiny.

There's not many microbes there.

But interestingly, I did do an experiment on Philadelphia cream cheese, one of America's favorite.

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