• No products in the cart.
Cart Total:$0.00

The Age & The Sydney Morning Herald, 24 September 2013,

By Dani Valent

“Nutritionist Dorota Trupp and chef Walter Trupp run a health-focused cooking school in Melbourne. ”Before we had fridges, fermentation was a way to preserve foods,” Dorota says. ”Fermented foods are abundant in beneficial probiotic bacteria that live in the human digestive tract and help with immunity, digestion and detoxification.”
The age of refrigeration has had dire impacts on our immune systems, according to Dorota. ”The flora of our intestines isn’t in good shape but we can help it by eating fermented foods.” These include sauerkraut, apple cider vinegar and kimchi.
Dorota runs a course teaching students how to make 16 different fermented foods but if buying, she cautions people to look for unpasteurised products because pasteurisation kills the good bacteria as well as the bad.”

Read more:

Date

September 24, 2013

Classes Calendar
May , 2022
X
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday