Here is one of the photographs and descriptions that our participants share in the sessions.
“The foods in the photograph go beyond their external appearance with interesting nutritional properties. It is a prebiotic salad with beets and kimchi, both homemade.”
“This dish is closely related to the microbiome as it includes both prebiotic elements to feed our microbes (such as type 3 resistant potato starch and sweet potato cooked and cooled), as probiotics with the natural living microorganisms of kimchi from the fermentation of Chinese cabbage along with a wide variety of vegetables.”
“It’s a couple of elaborations that we did in an online cooking course for your microbes, I think it perfectly complements this project #pictureyourmicrobes, to see if all the prebiotic and probiotic foods that I’ve taken lately may have influenced in my gut microbiome.”
“By fermenting at home you can shorten the fermentation times to soften it. Although we can also accustom our palate to new flavors that enrich our senses.”
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