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People across the world have been using fermentation to preserve food for thousands of years. It is only recently that scientists have started to learn about the associated health benefits. Fermentation of fruits and vegetables is mainly lactic acid fermentation. If conditions are ideal, lactic acid bacteria present on the vegetables and fruits breaks down carbohydrates into carbon dioxide, organic acids and alcohol. The process enhances the digestibility of proteins and carbohydrates, and the bioavailability of vitamins and minerals. Bioavailability is the ability of a nutrient to be absorbed by the body. So when you eat fermented carrot, it is...

70% of the immune system lies in the gut.  In 2020, we understood what really is essential to us. Conversations began around the bare minimum requirements. There were some that were beyond our reasonable control like groceries. But, the most vital was something in our control, our bodies, our lifestyle that boiled down to our immunity. This was evidently on the top in the hierarchy of our concerns. We herded up and gobbled down some ginger, constantly had spiced tea, and believed all the whatsapp forwards. The year was a reality check for us. Talking about immunity is more crucial...