Episoder 252: Why Most Fermented Foods Are Low In Carbs - a podcast by Donna Schwenk

Cultured foods are naturally low in carbohydrates because of the microbes that eat the sugars out of the foods. They fit into any diet be it keto, vegan, low carb, vegetarian, paleo, or raw food diet and are very versatile. Learn how you can add them to your diet in an easy way.

Episode link: 

https://www.culturedfoodlife.com/podcast/episode-252-why-most-fermented-foods-are-low-in-carbs/

Link(s) I talked about:

https://www.culturedfoodlife.com/low-carb-cultured-foods/

Check out these other links:

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MY STARTER CULTURES

• Milk Kefir Grains: http://bit.ly/2rQ99PE

• L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter

• L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter

• Easy Kefir: http://bit.ly/2MQ1nPV

• Kefir Soda Starter: http://bit.ly/3YVErTa

• Kombucha Starter: http://bit.ly/2g2R9hE

• Vegetable Starter: http://bit.ly/2SzzVem

• Water Kefir Crystals:  http://bit.ly/2irmImW

• Sourdough Starter: http://bit.ly/2IjaaXK

• Other items in my store: http://bit.ly/2HTKZ27

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Further episodes of Cultured Food Life

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