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Digital Subscriptions > Healthy Magazine > Oct/Nov 2019 > Fermenting 2.0

Fermenting 2.0

The vogue for fermenting has been bubbling under for a while. Now, a new breed of chef-fermenters aren’t just adding a foodie twist, they’re boosting its already promising health credentials
Words Laura Potter. Photograph Stocksy

Rachel de Thample has worked for Marco Pierre White, Heston Blumenthal and Abel & Cole. With such a trendy pedigree, it’s perhaps only logical she’s turned her attention to one of the biggest food trends du jour, healthy preserving, running courses at Devon’s River Cottage. As is so often the case, for her it was personal: she started preserving after seeing a nutritionist, who revealed she had zero good bacteria in her gut. She started eating fermented foods and saw her energy soar and eczema vanish. ‘I went from needing to sleep all the time to signing up to a half marathon – the effect on my energy was pretty dramatic.’

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About Healthy Magazine

Welcome to the October/November issue of healthy. Our nutrition issue is here and in the latest edition, we look at why healthy diet is important for your physical and mental health. Plus, we’ve got some delicious seasonal recipes for you to try. We’ve all heard the phrase: ‘You are what you eat’, but to what extent is that true? Writer Charlotte Haigh attempts to give a definitive answer in our cover story, by looking at the nutrition tips we can all take to improve our health, despite the differences in our genetic makeup. In our recipe section, we’ve got a range of delicious seasonal dishes that are perfect for early autumn, along with immunity-boosting recipes to see you through the colder months. We also revisit the fermenting trend with some tips for having a go yourself. And that’s not all. In addition to our nutrition content, writer Laura Potter takes a thoughtful look at the potentially negative impact of fertility reporting, while controversial expert Ronald Purser gives powerful arguments against mindfulness in our ‘Fresh thinking’ franchise. Find all this and more in the new issue of healthy.