— Cornelis van Woerkom

It's in the vegetable course and it's talked about anytime I talk about the microbiome. So I've said before, and I'll repeat it here, is that doing this work for the culinary medicine textbook allowed me to see and dive deep into what the, what the landscape of eating really looks like. What's come, what's new, what's not new. And there's a lot that's not new a lot, a lot that's not new. And which is why people want something that's fast and easy and a quick fix. And it's fruits, vegetables, healthful sources of fat, um, lean sources of protein and whole grains. And it really hasn't deviated much from that, although you can tweak each one in and of itself. But the microbiome is where it's at the microbiome and with the microbiome, those, those little bacteria and fungi and, um, that live in our gut that have more DNA than we have that really influence our metabolism and influences our health. And we're just at the tippy tip of the iceberg. And fermented foods is a great way to naturally support your microbiome for health. And I personally wish I like fermented foods more than I did, and it's always been on my list. I eat a little bit here and there, but we do talk about fermenting foods and how it supports the microbiome.