Why live culture fermented foods are good for your gut | Kathryn Lukas | TEDxUniversityofNevada

[@larryc1616]

Kimchi and miso soup are my favorites. Plain kefir and greek yogurt are good too.

[@Chac500]

Kimchi, fermented cabbage, carrots and daikon is my favorite!

[@williehorstmann1784]

" A genuine love and respect for their microbes."....so profound...

[@williehorstmann1784]

She should definitely be a school teacher...brilliant presenter indeed.

[@williehorstmann1784]

The best comment ever on You Tube.... " Ecosystems that need to be carefully tended ".....so precious indeed.!

[@madhuriagarwal2294]

Cooked rice is mixed with water and kept overnight to be consumed in the morning. In India rice and lentils are fermented to make a crepe called dosa.

[@4406bbldb]

That sounds good to me. I’m on a fast right now so I’m surprised some things don’t sound good but some stuff does get my attention.

[@user-bq1rl6pu5h]

What a rich and alive ted talk. Love listening to her!!! I am a home fermenter and can relate!!! Thank you Kathryn for sharing you story.

[@igorzagorsky37]

This talk should have more views! Excellent, thanks!

[@williehorstmann1784]

Her voice says a lot...(.pun intended ) ....not only talking and presenting ....but the inflections in her speech and her tone does it all to create the true meaning and emotions for us to feel......great stuff....cannot improve on this.....and ...her sincerity...

[@4406bbldb]

I was completely listening, for a change. Now where does she sell he Sauerkraut.

[@janewilson9486]

Brilliant talk...motivating me to explore more

[@carolosborne126]

@@4406bbldbFarmhouse Cultures

[@carolosborne126]

If she wouldn’t sway from side to side getting dizzy

[@applegal3058]

​@@carolosborne126 indeed...perhaps it's a nervous tic? She probably doesn't even realize she's doing it...

[@susanp.bentley4577]

I enjoyed this talk very much...You would not think a talk about live culture ferments would be heart felt but it was....Nice..!!!

[@Vidz0022]

I watched this while eating some delicious pickled beets :)

[@Onelightoftheworld]

I absolutely love beets!

[@Lunatic_88]

cant beet that

[@Candypack1]

Fermentation is different than pickling

[@rantonto]

The Pickling process has an environment that DOES NOT SUPPORT MICROBES good or bad. ..hence a longer shelf life before opening. Fermentation is alive with the benefit of bio-availability.

[@Camila-do8ot]

Fascinating, you can see the passion in her eyes

[@williehorstmann1784]

just absolutely fabulous presentation...

[@thobbes9994]

I loved the storytelling and it's delivery. I'm inspired!!!

[@beetlejuiceapril]

We Tamils have enjoyed "pazhaya soru" one of our favorite fermented foods for 1000s of years …….

[@Venice1917]

Enchanting!! And beyond informational. Thank you

[@Exodus26.13Pi]

Very likable presentation.

[@MarkNokesGuitar]

Well, I'm sold! Gonna go learn how to make sauerkraut now!

[@amj.composer]

What a lovely crowd

[@msimog]

🎉 I learnt to make sauerkraut and taught a few people who have also made it part of their home diet.

[@aristotlemaniago8801]

Thank you so much

[@marcosolive9004]

She ate that!! I make homemade kombucha and vegan femented yogurt! The benefits are immense.

[@brendaterelli-jn316]

I absolutely loved this... I ferment my own veggies. After hearing this I had to have a spoonful of my fermented grated carrots. 😃

[@johnschaefer2238]

I’m intrigued why not share your recipe with us?

[@eugenetswong]

Thanks for this. I've been wanting to ferment carrots for a long time.

[@ViiCiiii]

Thank you for that

[@BretSimmons]

Great job, Kathryn!

[@gajananphadte3440]

Since ages, we made pressed tender raw mangoes before they develop the hard shell around the seed. Lot of sea salt. This will be loaded in a square big recycled tin container. A wooden plate to cover it and a big weight on it. After it is done, these will be stored in big ceramic containers. If you fell sick n cannot eat your rice that is the staple food, this pressed raw mango will make you, eat.

[@PhilWhelanNow]

Superb presentation 👏👏👏

[@dangehwirrein6986]

Girl wheres an audiobook. Nicee narrating skills

[@amamdawhatever]

"It was the microbes plan all along"... No truer words were ever spoken. Given the gut brain axis and the way the microbiome communicates with us, it is true they spoke to you!

[@doncowan340]

It is sad that this available knowledge thruout the world is not fully or at all fully acknowledged taught made available to all communities for the sake of health benefits instead we are clouded with this modern commercial sized food advertisements and promotions all for monetary gains only to a portion of societies

[@memememmee7794]

Beautiful talk, I'm making my first batch of sauerkraut and hoping to make it a tradition for years to come. Hope it turns out right!

[@spiritualityandscience]

The excess of salt can cause your first stomach cancer. Eat everything in moderation and only a little bit

[@PhilWhelanNow]

@@spiritualityandscience there’s many versions, with & without salt & sugar, & the salted cabbage for kimchi for example , is traditionally washed of its salt, prior to fermenting. The regularity & amounts consumed also vary the amount of salt (NaCl) & it’s obvious that using LoSalt (KCl) can be a smart variation .. *MANY* store bought processed foods have much more salt than home ferments. Your comment is scientifically valid, but suggests a lack of experience in fermentation.

[@eugenetswong]

@@PhilWhelanNow That's a very polite response. Thank you for replying to that person.

[@eugenetswong]

It's 2 years later. How's your tradition coming along?

[@lynnkahle2586]

If disease begins in the gut, I'm amazed that my husband is still alive!

[@shamitamandal665]

wonderful

[@denisecatlett7203]

I love sour cream and I started making my own by adding a little Bulgarian butter milk to my cream and setting it on the countertop for 24 hours. It’s like magic. It’s thick and creamy and it gets drizzled on most things I eat.

[@cerenaseawell5753]

Fabulous!

[@Babett_B]

Super engaging talk, loved it. I'm just starting my home-fermented food journey. Exciting times ahead :)

[@williehorstmann1784]

i am also starting...I wish I had a friend to chat with weekly about all the experiences and results...and smile while looking forward to the next week...Pity that I have nobody in my circle that is interested in this....sigh.

[@prasanthumakanthan4377]

that is a wow..

[@bunkyman8097]

I love sauerkraut! I have a bat h of it ferment g in the pantry right now...

[@BoManton]

Great talk and history, but does this video explain why culture fermented foods are good for our gut?

[@stewartthomas2642]

I love you lady......Love your stuff kick on love it 👍 ❤

[@LearnEnglishWithMatta]

Wonderful speech; thanks and long-live Kimchi 💪🏽

[@didotbasmayor]

is atsara from Philippines healthy or considered as fermented?

[@MultiNasir2]

الترجمه لا يوجد 😢

[@liza71234]

I love your book! I look forward to fermenting my home-grown produce.

[@carolosborne126]

Title please? Amazon?

[@moonscrafts8987]

Is salt bad for high blood pressure????

[@randalderson9835]

I started chewing and spitting out cake ... cross your fingers for something great!

[@alexxbloomwork]

Indians make fermented achar for 2000 years for a healthy body and now they say that they made discovery 😂and indians be like 💀

[@mychitect]

In this moment I took what she said as - Make your own. If you want more potency, have your wife make it.

[@celianewman4809]

I’m definitely going to pass on the saliva meal 🤢

[@marshareed1438]

I watched this while eating naturally fermented pickles.

[@williamkz]

Delightful presentation. Such a charming and intelligent woman. Perhaps we have stumbled on the secret of some of the world's finest wines?

[@ItalianoDelSud7]

Here watching this with homemade kimchi and a glass of homemade kombucha 😎

[@MikeOnMirco]

Well..... tell us more about your company. I want to try your fermented products. I want to see if the lactobacillus will spew me out my short chain fatty acids.

[@williehorstmann1784]

Chewing and spitting is a craft ???

[@gren509]

Thanks, I'll never eat again !

[@terrypollak990]

I feel a song coming on... She's a microbial girl...

[@Andy-mi1hu]

LOL

[@nnes759]

Half the times sauercraut& kimji & pickles all are lazily & super Mistakenly made with pro-gut biotic killer, the Vinegar, instead of yeast etc though, sadly. Instead of using saliva they can perhaps use strong yeast used in beer fermentation( or even human facial sweat/ tears etc can be better! 😅🤣) Don't forget there are the ubiquitous & mostlly cheap Plain white yogurt, cottage cheese, etc that's been used in Middleeast, South Asia etc region's countries for centuries as part of meals too.

[@PhilWhelanNow]

Using vinegar is for pickles, not fermentation.

[@dreamingoftacos4388]

Chewing and spitting and feeding the community? Are we birds?

[@propbraker]

Not sure what tribes she's talking about, all of them are eating mostly meat and animal fats.

[@lmaolmao9713]

they would starve; that diet is extremely satiating; you're low iq

[@tigerbelly5673]

germ theory is just that, a theory.