Today the Be A Smart Woman podcast welcomes a very special guest in part 2 of our series on fermented foods. Her name is Meg Chamberlain and she is the founder of Fermenti Foods. We will be talking in more detail about how fermented foods can help you. The many gifts that consuming this wonderful food group can bring into your life.

This episode will be packed full of great information so you might want to get a pen and paper for this one. 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 talk about lots of recipe ideas and share some great tips on how to get your young children excited about eating these wonderful foods.

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 also discuss in more detail how eating fermented foods and fasting intermittently supported Meg in loosing over 200 pounds,

Please keep in mind that we are sharing personal stories, we are not doctors nor do we play one here on the internet so make sure you check with your doctor for any health concerns you might have and weather using fermented foods would be beneficial for your health and well-being

After the show we would love to invite you to join us with Meg in our Private online forum for further conversations around these podcasts.

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:

There are four things that you really want to have, you want to touch on in regards to fermented food and consumption. The first one is when you go to incorporate these realistically into your everyday diet, again, diversity is key. Obviously picking a ferment that you are going to want to consume is very important. I know a lot of people will buy something because it's good for them, but then they don't eat it and that's not good for them...(04:10 to 04:50 )

You can even use the brine from ferments as like a salad dressing. So then that's another application is probiotic rich salad dressings. You just replace the vinegar with the brine. That's probiotic rich. (09:44 to 09:56 )

One of the things that I find so fascinating specifically at markets at my booth is kids will come up and they will want to try something. And more often than not, a parent will come up and be like, "Oh, you don't like that. You don't want that." (25:22 to 25:41 )

Yeah. It's like even animals, like dogs will come to my booth and I always have a little dog dish where I put some sauerkraut. (26:46 to 26:52 )
 

Links mentioned in todays show:

www.fermenti.biz

uncfermentingfestival.com

www.beasmartwoman.com

Connect with Us

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

FULL 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 Faithfull, 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 for years. We are so glad you are here. Let's enjoy this journey together.

Claire F.: (00:52 ) We are here today for round two of our fermented foods discussion with Meg Chamberlain, owner of Fermented Foods. You'll definitely want to grab pen and paper for this one as it's packed full of information. We'll be discussing the best ways to add these fabulous foods into your diet. A little hint, it is different than you might expect. Listen in. First we talk recipe ideas and share some great tips for getting even your pickiest eaters to love them. Meg talks about her personal journey of losing nearly 200 pounds by healing her gut with ferments and intermittent fasting. Please keep in mind that we are sharing personal stories. We are not doctors nor do we play one here on the internet, so make sure you check with your doctor for any health concerns you might have. After the show, we'd love to invite you to join us with Meg in our private online forum for further conversations around this podcast. You can find the link of our website or simply do a Facebook search for Be A Smart Woman online community.

Claire F.: (02:28 ) Wow, everyone. Welcome back to our fabulous show. I am so excited that we are going to be doing a part two with the wonderful Meg Chamberlain because I feel like we just touched the surface, and I was so excited about our first podcast. I felt like I just had to pull her right back in. And let's get some more questions answered, and let's understand on a deeper level because I got such amazing response from you guys and you all were asking about more and understanding more. So here we are. We have the wonderful Meg Chamberlain.

Claire F.: (03:06 ) Hey Meg. Welcome to our show again. I am super excited that you're here because after our first podcast together, I just felt that there were... I felt like we just touched the surface and there were so many questions that I had and I feel like even this one is just going to be a bit more of that because there's so much I'm realizing to gut health and to our general wellbeing and where fermented food plays a role in that. So I guess my question to you would be on another level or a slightly deeper level, what is it that we need to know about fermented foods? How can we add this into our diet? Are there simple techniques we can add fermented foods into our diet? Now in the last podcast we talked about where we could buy different fermented foods and the types, but I just wondered if you could talk a little bit more about that.

Meg Chamberlain: (04:09 ) Yes, actually there's, and thank you for having me. It's a pleasure. There are four things that you really want to have, you want to touch on in regards to fermented food and consumption. The first one is when you go to incorporate these realistically into your everyday diet, again, diversity is key. Obviously picking a ferment that you are going to want to consume is very important. I know a lot of people will buy something because it's good for them, but then they don't eat it and that's not good for them because they're...

Claire F.: (04:51 ) Yeah, that's me. I go, oh, I'm going to try that. And then I taste one little one at home and I go, yeah, no. And then I don't do it.

Meg Chamberlain: (04:57 ) And you're in very good company. There's lots of us that do that, myself included sometimes. So the first of the four things that I recommend when you are looking at adapting your diet with fermented foods is you want to double your servings of fermented foods to start. So in the first podcast we talked about the initial four to six weeks and how as when you start to consume them regularly, the soluble fiber takes the lactic bacteria down into your large and small intestines, and they will attach themselves to the impactions. Like if you have leaky gut or ulcerative colitis or Crohn's, it will attach to the impactions. And layer by layer, the soluble fiber is really the vehicle that helps remove those impactions from your system