Today the Be A Smart Woman podcast welcomes a very special guest her name is Meg Chamberlain and she is the founder of Fermenti Foods.We will be highlighting and discussing all the in's and our's of fermented foods. Why you should consider including such a dynamic health food into your daily diet, how to do this in a balanced way. Especially if you are a new-be at this.

We will be answering questions on this today in away you may have never heard it explained before. By the time we finish our 2 part series you are going to be looking at these little powerhouses of foods in a totally different light.

we are going to learn wow to use these foods to clean up our gut, We will be sharing a beginners guide on baby stepping your way into fermented foods and what to expect when you do. I thin you will be surprised.

We will also discuss how Meg went from 345 pounds to the svelt woman we see in front of us today.

To learn more about Meg and her wonderful company Fermenti foods you can visit her web sit at

www.fermenti.biz and

www.wncfermentingfestival.com

Facebook, instagram, twitter @ fermentifoods

and on their free YouTube Channel Fermenti Mountain

Quotes:

I've also found that the microbiome within our gut is highly effected by lots of things throughout our lives. Like even the way we were born, whether through cesarean or the birth canal (20:25 to

Well, and then on top of that, with every 16 ounces of living probiotic, there's a recent study that was done, probiotic rich fermented food, you are getting more lactic acid bacteria and variety than if you were to consume nine bottles of store-bought probiotics. (27:36 to 28:00 )

Well, we're finding out new data every day about the particulars of exactly what's happening, but basically what's happening is the soluble fiber is coming in and lactic bacteria needs the soluble fiber. Like as Americans in particular, we don't have a lot of dietary fiber in our daily intake and this is causing our overall microbiome to get less and less and less diverse. (10:19 to 10:49 )


 

Links mentioned in todays show

www.fermenti.biz

uncfermentingfestival.com

www.beasmartwoman.com

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To learn more about Claire Faithful and the Be a Smart Woman movement visit us at: http://www.beasmartwoman.com

Or connect with us on Facebook, Instagram, or Twitter

Also listen to this podcast on: iTunes, Spotify. Utube and at BeASmartWoman.com

SHOW TRANSCRIPT:

Claire F: (00:00 )
Welcome to the Be A Smart Woman podcast. Everyone has their own story to tell and you never know what impact your story might have on someone else's life. This is the foundation of the Be A Smart Woman movement. Our movement seeks to empower women through the sharing of their journeys with other women. Sometimes we don't even realize the lessons that our stories hold until we share them with others. I am Claire faithful, founder of Be A Smart Woman and it is my hope and dream that this podcast will illuminate personal lessons for you the way listening to other women's stories has inspired me to give. We are so glad you are here. Let's enjoy this journey together.

Claire F: (01:02 )
Today we have a special guest on our show and we are highlighting fermented foods. I know, trust me, if you're anything like me or rather how I was before learning this amazing information that we share with you here today, just the sound of that might make you feel a little hesitant. I mean after all, we are basically consciously controlling rot. So why is this considered such a dynamic health food? Why should we be eating it as part of our daily diets? And most importantly, how can we learn to love it? We're going to answer those questions here for you today in a way you may have never heard it explained before. I know, I was shocked, but it makes so much sense and I promise you, you are going to look at these little powerhouses of foods in a totally different light when we are done.

Claire F: (02:05 )
In fact, the information shared here today was flowing so incredibly that we divided this up into a two part series. Today, in part one, you're going to learn how to use them to clean up your gut. We're sharing a beginner's guide on baby stepping your way into fermented foods and what to expect when you do. I think you'll be surprised. Our guest today, Meg Chamberlain, co owner of Fermenti Foods. She runs this family business with her husband. Their story of how they came to love fermented foods is hilarious. She actually thought he was going to poison himself, but instead the health and their entire lives were changed for the better. Meg went from 345 pounds to this incredibly healthy woman we see here today. And she is here to help change the way the world see this incredible tool in taking back your health as well. Without further ado, I'd love to introduce you to Meg Chamberlain.

Claire F: (03:31 )
Meg, it's so great to have you on our show today. How are you?

Meg Chamberlain: (03:36 )
Thank you for having me. It's an honor. I'm very excited to be here and to share my love of fermentation with you and your audience.

Claire F: (03:43 )
Yeah, and I'm wondering, you know, if you could share with with our audience today about like what led you into getting involved with fermented foods and creating your company called Fermenti. I mean it's sounds like a very interesting story.

Meg Chamberlain: (03:59 )
Well, the story goes back to 2008 2009 my husband and I were professionals in Washington DC and we ended up just quitting our jobs and coming here to the mountains of North Carolina and we discovered a love of homesteading. Somehow we made it out to Bolivar, Missouri and we ended up investing in 20 acres that was completely off the grid. We grew 70% of our own food.

Claire F: (04:34 )
Wow.

Meg Chamberlain: (04:35 )
And we traded and bartered for the rest with the local Amish community. And about a year into it, my friend Amos helped my husband get introduced. And so one day I was in the kitchen and it was just a 24 foot cabin that my husband had built with hand tools. And I was in the kitchen on the camp stove canning. And I had done like maybe 34 quarts of tomatoes and basil that year or that day. And I'm hot and I'm sweaty and I'm overwhelmed. And he comes in with a couple of cabbages and a bag and an old hand shredder. And he had the biggest grin on his face. And he was like, "Well, Oh I, you know Amos just showed me .. I'm going to make sauerkraut." And I'm like, "You're going to get out of my kitchen because I'm hot and I'm done." Like I'm not doing any more projects today.

Claire F: (05:32 )
And I'm not making sauerkraut.

Meg Chamberlain: (05:33 )
No, that was not going to happen. So I ended up finishing what I was doing and he took over and I went up to the loft to like cool down and rest for the evening. And for a couple hours I heard him clanking