What’s wrong with eating raw foods? And how are bacteria just like horses??
What did your great-grandmother know that you should know too?

Fascinating deep dive into the healthy gut microbiome and fermented foods with world-renowned probiotic expert, Natasha Trenev, and me:

“I’m only 12 minutes in, and this is already the most lucid and accurate explanation of the ecology of gut microbiome I’ve heard discussed. It’s rare to hear even practitioners discuss the species involved as organisms, in a true ecological sense of interaction with each other and their host and shuffling for space and resources that comes with that… and the consequences to our bodies under different stages of distress.

If I take a deep breath when you ask me about fermented foods, or dumping a pile of probiotics in your shake after a round of Cipro, or start explaining why you’re having a histamine reaction after your friend told you to start slamming back Kombucha like its soda pop… watch this.”
– Samantha Braun, Ecotones

And if audio in your car, or on your iPod is more your style, you can listen to or download the mp3 audio here:

If you have any further questions for Natasha or me – just leave them in the Comments section below!

And if you’d like the details and scientific explanation, here’s a great tutorial on exactly what happens during fermentation.

Want more?

If you enjoyed this, then join Natasha and I for a 3-part, in-depth series on probiotics, dosing, usage, etc. PART 1 starts here.

MICROBIOME: Indigenous Wisdom meets Science – Fermenting Foods

7 thoughts on “MICROBIOME: Indigenous Wisdom meets Science – Fermenting Foods

  • thank-you for bringing Natasha to us! that was awesome, I’m looking forward to more! still hoping for a yogurt recipe w/the Natren yogurt starter made with coconut milk? can I do that until my gut will accept goat milk yogurt again?
    And – what does Natasha suggest for greens – I have a very acidic system, cannot tolerate anything acidic (no apple cider vinegar or any type vinegar, oranges, lemons, most fruits, etc, etc) not even on my skin – I get a terrible full body reaction. so I’ve been drinking fermented barley juice powder by Prairie Naturals – any comments.

  • Hi Shelley – here are the yogurt instructions and yes, you can use coconut or almond milk:


    For the greens you could just add an alkaline greens powder to a whey or sprouted rice protein shake, or try one of these blends:


    If you are consuming a fermented product – just check what culture is used to ferment it and be careful with yeast as that can trigger Candida issues. Keep tuning in each week to these videos/audios as we’re going more in-depth on all of these topics as we go along.

  • amazing and disturbing. can you recommend an instructional video or website on how to prepare kefir and kimchi in the best, safest way?

    1. Looking forward to the same , I mean the safest way to make kefir.

      And could you please also explain how to prepare raw yoghurt which you suggest at home.

  • What does Natasha think about making lactobacillis the Korean natural farming way; collecting indegegenous lactobacilous from the air.?

    1. Hi Cindy,

      Thank you for reaching out. Firstly, how do you know you are getting a lactobacillus from the air? What type of process is used to check these wild cultures?

      In this day of multiple bacteria that are antibiotic resistant and in the community, getting any type of starter culture from the air is extremely dangerous and foolish. Unfortunately these dangerous bacteria are air borne and more likely to be obtained then a benign lactobacillus.

      I think we have to be extremely careful in this day and age. Canadians have one of the highest rate of inflammatory bowel issues than other westernized nations.

      You must know who is making your starter cultures and what is their track record? No chances should ever be taken for any reason.

      In Health,

      Natasha Trenev
      President & Founder
      Natren, Inc.
      3105 Willow Lane
      Westlake Village, CA 91361

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