Two years ago, most of us wouldn’t have known our kombucha from our kefir. Now, major supermarkets have started selling 'gut shots', and you can pick up a can of tropical kombucha as part of a meal deal without a second thought. But unlike many fleeting food trends, the fermented food craze isn’t just aesthetic - it’s rooted in some genuinely intriguing science.
The global wellness conversation has shifted dramatically in recent years, moving away (thankfully) from calorie counting and detox teas towards a more nuanced fascination with gut health, how our digestive system interacts with trillions of microbes inside us and influences everything from metabolism to immunity and even our mood.
