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

NOTE FROM TED: Please do not look to this talk for medical advice. This talk only represents the speaker's personal views and understanding of fermentation and health. TEDx events are independently organized by volunteers. The guidelines we give TEDx organizers are described in more detail here: storage.ted.com/tedx/manuals/t...
Kathryn Lukas recounts how she traced the extraordinarily good taste of unpasteurized German sauerkraut to unique microbes in a variety of fermented foods and beverages around the world. She encourages us to rekindle the ancient and symbiotic relationship with these beneficial microbes to create our own unique fermented family heirlooms at home. Fermenting with live cultures is a long tradition in human culture from Peru to Korea and Kathryn relates how it may be the future to our collective gut health and well being. Microbe Evangelist Kathryn Lukas is the founder of Farmhouse Culture, a company that makes fermented live-cultured foods and beverages and the bestselling author of The Farmhouse Culture Guide to Fermenting. Kathryn fell in love with fermentation at her restaurant in Germany and upon her return to the U.S., learned how to make live-culture ferments. Obsessed, she traveled the globe in pursuit of ancient fermentation techniques and in 2008 founded her company. She now shares her love and knowledge of fermented, live-culture foods and their powerful healing qualities through workshops and retreats worldwide. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at www.ted.com/tedx

[@larryc1616]

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

[@williehorstmann1784]

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

[@Chac500]

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

[@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.!

[@boneandjointindonesia]

This talk should have more views! Excellent, thanks!

[@thobbes9994]

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

[@elizabethsinnott2267]

Enchanting!! And beyond informational. Thank you

[@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..!!!

[@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.

[@Camila-do8ot]

Fascinating, you can see the passion in her eyes

[@williehorstmann1784]

just absolutely fabulous presentation...

[@ViiCiiii]

Thank you for that

[@Vidz0022]

I watched this while eating some delicious pickled beets :)

[@Onelightoftheworld]

I absolutely love beets!

[@DH-nr5bq]

cant beet that

[@Candypack1]

Fermentation is different than pickling

[@BretSimmons]

Great job, Kathryn!

[@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

[@Simpletaichiandqigong]

@@4406bbldbFarmhouse Cultures

[@Simpletaichiandqigong]

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

[@applegal3058]

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

[@aristotlemaniago8801]

Thank you so much

[@PhilWhelanNow]

Superb presentation 👏👏👏

[@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?

[@marcosolive9004]

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

[@dangehwirrein6986]

Girl wheres an audiobook. Nicee narrating skills

[@cerenaseawell5753]

Fabulous!

[@shamitamandal665]

wonderful

[@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.

[@msimog]

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

[@beetlejuiceapril]

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

[@prasanthumakanthan4377]

that is a wow..

[@amj.composer]

What a lovely crowd

[@MarkNokesGuitar]

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

[@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.

[@bunkyman8097]

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

[@lynnkahle2586]

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

[@BoManton]

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

[@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.

[@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!

[@stewartthomas2642]

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

[@liza71234]

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

[@Simpletaichiandqigong]

Title please? Amazon?

[@LearnEnglishWithMatta]

Wonderful speech; thanks and long-live Kimchi 💪🏽

[@moonscrafts8987]

Is salt bad for high blood pressure????

[@Mike-qu8yg]

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.

[@williamkz]

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

[@MultiNasir2]

الترجمه لا يوجد 😢

[@randalderson9835]

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

[@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 🤢

[@ItalianoDelSud7]

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

[@williehorstmann1784]

Chewing and spitting is a craft ???

[@alexxbloomwork]

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

[@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.

[@terrypollak990]

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

[@Andy-mi1hu]

LOL

[@dreamingoftacos4388]

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

[@gren509]

Thanks, I'll never eat again !

[@tigerbelly5673]

germ theory is just that, a theory.

[@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