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    Cultured: How Ancient Foods Can Feed Our Microbiome
    Unavailable
    Cultured: How Ancient Foods Can Feed Our Microbiome
    Unavailable
    Cultured: How Ancient Foods Can Feed Our Microbiome
    Audiobook8 hours

    Cultured: How Ancient Foods Can Feed Our Microbiome

    Written by Katherine Harmon Courage

    Narrated by Brittany Pressley

    4.5/5

    ()

    Currently unavailable

    Currently unavailable

    About this audiobook

    A revealing look at the 300 trillion microorganisms that keep us healthy — and the foods they need to thrive

    These days, probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome — and what is a microbiome, anyway?

    In this engaging and eye-opening audiobook, science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient food traditions and the latest research for maintaining a healthy gut. Topics include:

    • Meet your microbiome: What it is, how it works, and why it's essential for our immune system — and overall health
    • Gut-friendly food traditions: A guided tour of artisanal makers of yogurt, kimchi, kefir, kombucha, olives, cocoa, and other vibrant, ancient foods from around the world that feed our microbiome (along with simple recipes for curious at-home cooks)
    • Cutting-edge science: A first-hand look at some of the top lab facilities where microbiologists are working to better understand the human gut and how to feed it for good health

    Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.

    LanguageEnglish
    PublisherPenguin Random House Audio
    Release dateFeb 12, 2019
    ISBN9780525587934
    Unavailable
    Cultured: How Ancient Foods Can Feed Our Microbiome
    Author

    Katherine Harmon Courage

    Katherine Harmon Courage is an award-winning freelance writer and contributing editor for Scientific American. Her work covers health, biology, food, the environment and general interest stories and has appeared in books, magazines, newspapers and web sites, including Gourmet, Nature and Scientific American.  Read more on her website, www.katherineharmon.com and follow her on Twitter at www.twitter.com/katherineharmon.

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