Good Food

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com
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What if the key to better mood, energy, and gut health was sitting in your fridge right now? In this fascinating episode, host Samuel Goldsmith sits down with Professor Tim Spector, bestselling author and leading nutrition scientist in his own kitchen to explore the surprising science behind fermented foods.

In this episode, you'll discover:

• Why fermented foods work faster than you think with mood and energy improvements showing up in just days, not weeks

• The groundbreaking truth about "postbiotics": how even dead microbes can boost your immune system (yes, really!)

• Which everyday foods are secretly fermented and which commercial products are worth your money

• Tim's citizen science study with 9,000 participants that revealed over 50% experienced reduced bloating and better mental clarity within two weeks

• Simple swaps to sneak ferments into your daily diet without overhauling your entire routine

• Why your gut microbes need "cruise ships" of diverse bacteria and how to send them regularly

Plus Tim shares his biggest fermenting disaster (involving turmeric kombucha and his ceiling), reveals why he went vegan but couldn't give up cheese, and explains the future of precision fermentation that's already changing how we make food.

Whether you're a fermentation sceptic or a kombucha convert, this episode will change how you think about the food on your plate and in your gut.

Tim Spector is Professor of Epidemiology at King’s College London. He is the bestselling author of The Diet Myth, Spoon-Fed, Food for Life and The Food for Life Cookbook, and scientific co-founder of ZOE, the nutrition science company. With a focus on cutting-edge science and honoured with an OBE for his work in fighting Covid-19, Tim stands at the forefront of his field. The original pioneer of microbiome research, he is among the top 100 most cited scientists in the world. His latest book, Ferment, is out now.

Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today.

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode
Learn more about your ad choices. Visit podcastchoices.com/adchoices

What if the secret to better gut health, fighting climate change, and creating incredible flavours was hiding in your kitchen all along? In this episode of The Good Food Podcast, host Samuel Goldsmith sits down with Dr. Johnny Drain, scientist, sustainability innovator, and author of Adventures in Fermentation, to explore the fascinating world of microbes and how they're reshaping our food system.
In this episode, you'll discover:

• Why fermentation isn't just a trendy food hack, it's been feeding humanity for thousands of years• The surprising everyday foods that are fermented (hint: it's not just kimchi and kombucha)• Simple, science-backed tips to improve your gut health without expensive supplements• How Dr. Drain invented cocoa-free chocolate from food waste to combat deforestation and slavery• The truth about personalised nutrition and why generic gut health advice doesn't work• A wild story involving aged butter, wood ash, and an accidental soap disaster at Noma• Why zombie ants controlled by fungi might hold clues to understanding our own microbiomes
From transforming potato peelings into gourmet ingredients to touring the world in a rock band, Dr. Drain's journey from material science PhD to fermentation expert is as unconventional as it is inspiring. Whether you're a fermentation newbie or a seasoned sauerkraut maker, this conversation will change how you think about the food on your plate and the trillions of microbes living inside you.
Dr Johnny Drain works at the cutting edge of food, fermentation and sustainability, exploring how we can feed the world in a more healthy, equitable and ecologically-friendly way. Part-cook, part-designer and part-scientist (having earned his PhD in Materials Science from the University of Oxford), his collaborators have included Noma's Nordic Food Lab, zero-waste pioneers Silo and the Argentinian Ministry of Agriculture. Johnny co-founded MOLD Magazine, and as an occasional TV presenter his work has garnered millions of views online. Most recently he set up Win-Win, which became the world's first company to bring a cocoa-free chocolate to market in 2022.
Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today.
Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode
Learn more about your ad choices. Visit podcastchoices.com/adchoices