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Primitive and traditional diets have a high content of food enzymes and beneficial bacteria from lactofermented vegetables, fruits, beverages, dairy products, meats and condiments.
Articles
Articles on Fermented Foods
Articles on Fermented Drinks
Are Kombucha and Other Fermented Foods Toxic Because of Their Aldehyde Content? by Chris Masterjohn, PhD
Fermented Fish Foods by Alison Birks
Brochures
These can be read on our site for free and purchased as paper copies. Flipbooks of the journals can be purchased here.
Chapter from Principles Book
Coming soon
Podcasts
Principle 5: Lacto-fermented Foods with Sally Fallon Morell
What’s So Good About Fermented Foods? With Sally Fallon Morell
Kefir: A Unique Probiotic Drink with Victor Cozzetto
What You Don’t Know about Ferments with Monica Ford and Elaina Luther
The Wild World of Fermentation with Sandor Katz
Drink Your Bugs with Hannah Crum
“Kombucha Mamma” Kombucha Craze with Hannah Crum
Videos and Recipes
Videos: Lacto-fermented Foods and Beverages
Recipes: Fermented Foods
Recipes: Drinks