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Fermented Foods - Why are they good for us?
WhenFriday, Mar. 24, 2017, 12 – 1 p.m.

Many of us are familiar with yogurt, pickles, and sauerkraut, but what about kefir, kombucha, or tempeh? What do these foods have in common? They are all fermented. New studies are showing that fermented foods, packed with probiotics (good bacteria that live in your gut) have many health benefits, including aiding digestion, improving gut health, increasing immunity, and helping prevent certain diseases. Clinical dietitian Charlotte Furman, technology and wellness manager at the Department of Food and Nutrition at the UW Medical Center, will speak about what fermented foods are and why they are good for us as well as how to make them at home, providing samples and recipes!

Campus locationUW Medical Center
Campus roomPlaza Cafe Conference Rooms A/B/C/D
Event typesLectures/Seminars, Special Events…
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