Africa's Traditional Fermented Foods - and Why We Should Keep Consuming Them

Kombucha: What is it and is it good for you?

Dr. Catherine Conlon examines the health benefits and the science behind this popular fermented beverage.

Africa's Traditional Fermented Foods - and Why We Should Keep Consuming Them

Analysis - Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and protein into simpler, more digestible forms.

Africa’s traditional fermented foods – and why we should keep consuming them

Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and protein into simpler, more digestible forms. The fermentation process not only extends the shelf life of food but also enhances its nutritional content. During fermentation, beneficial microorganisms produce essential vitamins and minerals. Fermented foods have many benefits and have been shown to reduce inflammation and i…

Move over, Med diet – plantains and cassava can be as healthy as tomatoes and olive oil, say researchers

Findings from Tanzania’s Kilimanjaro region indicate traditional eating habits in rural Africa can boost the immune system and reduce inflammationPlantains, cassava and fermented banana drink should be added to global healthy eating guidelines alongside the olive oil, tomatoes and red wine of the Mediterranean diet, say researchers who found the traditional diet of people living in Tanzania’s Kilimanjaro region had a positive impact on the body’…