For those who try to make healthy food and drink choices but don’t mind a social tipple from time to time, a new trend will come as welcome news: alcoholic beverages with a wholesome bent. Read more
There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were using this process as a means of keeping their food from spoiling in age without refrigeration. “Fermentation was one of the earliest forms of food preservation,” says Kathie Swift, RDN, author of The Swift Diet (Hudson Street Press, 2014). “Traditional cultures were intentionally fermenting fruits, vegetables and grains well over 10,000 years ago, but they lost popularity when modern conveniences came into use.”
Lately, despite our ability to preserve and refrigerate food, fermentation is all the rage again. So what exactly are fermented foods (and beverages)? And why should we make a point of including them in our diets? We asked Swift — a huge fan of fermenting — for some answers.
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This fizzy, fermented drink is the hot, new healthy drink. You may see it popping up at the office or hear about celebs drinking it, but what is this tea elixir and should you be drinking it?