Laura Bond

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Fermented Foods

13th March 2014

Every health expert on the planet might extol the values of raw food but the process of fermentation can elevate the most humble vegetable to superfood status.

‘A week-old carrot will grow limp and grey, even when stored in the refrigerator,’ says Donna Gates, author of Body Ecology and high priestess of probiotics, ‘while a fermented carrot stays crisp, crunchy and bright orange.’

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