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The microscopic yeast that could survive in association with a 5,300-year-old body feels unlikely, almost speculative. Yet the frozen remains of Ötzi, the Copper Age “Iceman” preserved in the Alps and housed in a controlled museum chamber in northern Italy, have provided scientists with an unexpected testing ground for that possibility. Over decades of study,…
Fermentation is not new. Long before gut health became a headline, people were fermenting vegetables simply to make them last longer. Over time, these foods also became part of daily meals and family traditions. Sauerkraut in European kitchens, kimchi on Korean tables and achaar in Indian homes all come from this need to preserve food….
Fermented curd rice, a staple in many South Indian households, is increasingly gaining recognition in nutritional science for its probiotic and biochemical benefits. The dish, typically prepared by mixing cooked rice with curd (yoghurt) and allowing it to ferment naturally, is more than a comforting meal; it is a functional food with the potential to…
Fermented foods such as yoghurt, kimchi, kombucha, and sauerkraut are widely recognised for their probiotic benefits and support for gut health. However, many people consume them incorrectly, which can reduce their benefits or even cause digestive discomfort. Harvard and AIIMS gastroenterologist Dr Saurabh Sethi recently shared on Instagram seven common mistakes people make when consuming…
