Podcasts about fermented

In this episode of P is for Punk, Drew dives into NOFX's 2009 EP Cokie the Clown, a strange, hilarious, and honest snapshot of Fat Mike's mind at the end of the 2000s. Released alongside Coaster, this EP blends dark humor, emotional gut-punches, and classic NOFX skate-punk energy while introducing fans to the now-legendary alter ego, Cokie the Clown. Drew breaks down each track: "Cokie the Clown," "Straight Outta Massachusetts," "Fermented and Flailing," "Codependence Day," and the devastating acoustic version of "My Orphan Year" through exploring the themes of addiction, family trauma, punk fatherhood, and the uncomfortable honesty that makes NOFX one of punk's most enduring bands.   And yes, he talks about the piss incident. ------------------------   Dudes with Brews links and Merch: here

Ep. 703: Mr. Harrison's Confessions | Chapters 25-231 Book talk begins at 19:44 Elopements, mistaken romances, and surprise weddings? Yes. ALL of that. --------------------------------------------------------------- 0:00 - Start 01:48 - Don't forget to send us your crafty videos 03:08 - BOOKMARKS sign up closed - if you made a bookmark and didn't sign up, email Heather@craftlit.com 03:40 - Game of Wool a review on Nimble Needles, interview (pre-show) with a real Fair Isle knitter, and Gordon's explanation of: (a) What happened on the show (b) steeking. 07:23 - GOOD EATS IS BACK?! Alton Brown Cooks Food 08:50 - Saw Nuremberg— I found Charles Burns'—the editor's—papers Of Doug Kelly's book "22 Cells in Nuremberg," but I believe they're jpgs of every page—please share if you find a better copy https://collections.ushmm.org/search/catalog/irn501848?rsc=112566&cv=1&x=1352&y=1746&z=3.3e-4),also saw Death by Lightning—very funny until it's not. Trailer: Death by Lightning | Official Trailer | Netflix - and How Accurate was Netflix's "Death by Lightning?" – Episode 1: Garfield's Nomination —the one character I thought was a composite in Nuremberg was not: Howard Triest Howard Triest Documentary (https://en.wikipedia.org/wiki/Howard_Triest#cite_note-6). He was portrayed by Leo Woodall in the 2025 film Nuremberg. 14:07 - Frankenstein—Non-gory scenes by request: Elizabeth non-gory scene with meeting Creature https://youtu.be/1rO8QDtsvNA?si=m2Ls0B9GXLmHDGJr (Actress Mia Goth, Harriet from Anya Taylor Joy's Emma) Short of Elizabeth's costumes https://youtube.com/shorts/2S9SqvN_5aA?si=Q-meab1xvqiG2CgM, Someone edited together her entire character arc from when the creature is awakened to her end—100% no gore: https://youtu.be/OUezG3wmwHE?si=HtbMGoXXaF3zTrmn, Jacob Elordi's transformation in the makeup chair: https://youtube.com/shorts/UbrtReRi408?si=qYlbDdsVZtRNpJ1T+ for this short—which is nearly the whole film—close your eyes for a long blink when you see the shower of sparks fly in the laboratory. You'll skip the only semi-gruesome 1 second cut: https://youtube.com/shorts/aUfoXryGQR0?si=gO96SXPs1tYbu8Tp 17:03 - BUYER BEWARE link on Substack 17:31 - New Listening options COMING SECOND WEEK OF DECEMBER—better-than-Patreon: Supercast If you're having issues with CraftLit.com's Premium pages, please let us know! Heather@Craftlit.com (put TECH SUPPORT in the subject line) BOOK TALK 19:44 - Book talk 19:53 - WE NEED A MY LADY LUDLOW READER! 24:19 - Jenny Lind - HUGELY famous Swedish opera singer, often called the "Swedish Nightingale 25:10 - Prolix—too many words 27:40 - Fermented brined pickles have probiotics—share any recipes you like! 29:39 - CHAPTER AUDIO chapters 25–31 Miscellaneous 1:00:46 - December 18th—Last Book Party of 2025, 8 pm Eastern: Dec Book Party — Lamb: The Gospel According to Biff, Christ's Childhood Pal (book) 01:02:34 - Making the Profane, Profound - interview with Christopher Moore, author of Lamb: https://youtu.be/1ZBuWQqIgEk?si=aI0aZqt96WP1bFa_ 1:04:10 - Free movie on December 4th—It's a Wonderful Life, on Discord in the Free movie channel, 8 pm Eastern *CraftLit's Socials* • Find everything here: https://www.linktr.ee/craftlitchannel • Join the newsletter: http://eepurl.com/2raf9 • Podcast site: http://craftlit.com • Facebook: https://www.facebook.com/CraftLit/ • Facebook group: https://www.facebook.com/groups/craftlit • Pinterest: https://www.pinterest.com/craftlit/ • TikTok podcast: https://www.tiktok.com/@craftlit • Email: heather@craftlit.com • Previous CraftLit Classics can be found here: https://bit.ly/craftlit-library-2023 *SUPPORT THE SHOW!* • CraftLit App Premium feed bit.ly/libsynpremiumcraftlit (only one tier available) • PATREON: https://patreon.com/craftlit (all tiers, below) ——Walter Harright - $5/mo for the same audio as on App ——Jane Eyre - $10/mo for even-month Book Parties ——Mina Harker - $15/mo for odd-month Watch Parties *All tiers and benefits are also available as* —*YouTube Channel Memberships* —*Ko-Fi* https://ko-fi.com/craftlit —*NEW* at CraftLit.com — Premium Memberships https://craftlit.com/membership-levels/ *IF you want to join a particular Book or Watch Patry but you don't want to join any of the above membership options*, please use PayPal.me/craftlit or CraftLit @ Venmo and include what you want to attend in the message field. Please give us at least 24 hours to get your message and add you to the attendee list. • Download the FREE CraftLit App for iOS or Android (you can call or email feedback straight from within the app) • Call 1-206-350-1642

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 7 appeared last week. New episodes drop every Friday. Overview Peer-to-peer flavor-sharing platforms enabled home brewers to distribute taste profiles as digital files. Blockchain-verified SCOBY genetics allowed anyone to recreate award-winning kombucha flavors. Traditional beverage companies lost control as open-source fermentation recipes spread globally. This episode follows teenage hacker Luna Reyes as she reverse-engineers Heineken’s proprietary “A-yeast” strain and the century-old master strain used for Budweiser, releasing them under Creative Commons license, triggering a flavor renaissance that made corporate beverages taste like cardboard by comparison. Luna Reyes: The Seventeen-Year-Old Who Liberated Flavor Luna Reyes was brewing kombucha in her Oakland garage when she changed the course of human history. The daughter of Mexican immigrants, she had learned fermentation from her grandmother while teaching herself bioinformatics through YouTube tutorials and volunteering at the Counter Culture Labs Maker Space on Shattuck Avenue. By fifteen, she was running the Bay Area’s most sophisticated home laboratory, utilizing jury-rigged DNA sequencers and microscopes constructed from smartphone cameras. Her breakthrough came in February 2043 while investigating why her kombucha never tasted quite like expensive craft varieties and was different again from her grandmother’s home brew. Using Crispr techniques learned from online forums, Luna began reverse-engineering the microbial genetics of premium alcoholic beverages. Her target wasn’t kombucha—it was the closely guarded yeast strains that gave corporate beers their distinctive flavors. Luna hunched over her microscope, examining bacterial cultures from her latest kombucha batch. Around her, salvaged DNA sequencers hummed, fermentation vessels bubbled, and computer screens displayed multi-hued patterns of genetic sequences. Her grandmother, Rosa, entered carrying a tray with three glasses of homemade kombucha. “Mija, you’ve been working for six hours straight. Drink something.” Luna accepted the glass without looking up. “Abuela, your kombucha tastes better than anything I can buy in stores and the ones I’ve experimented with. Why? I’m using the same base ingredients—tea, sugar, water—but mine never has this complexity.” Her grandmother laughed. “Because I’ve been feeding this SCOBY for forty years. It knows what to do. You can’t rush relationships.” Luna’s sister Maya, lounging against a workbench, waved her phone. “Luna, people have noticed your forum post about Health-Ade’s fermentation process. Someone says you’re wasting your time trying to replicate commercial kombuchas.” “I’m not trying to replicate them,” Luna said, finally looking up. “I’m trying to understand why their kombucha tastes different than that I make at home. It’s not the ingredients. It’s not the process. It’s the microbial genetics.” Rosa sat down beside her granddaughter. “When I was young in Oaxaca, every family had their own kombucha culture, passed down generation to generation. Each tasted different because the bacteria adapted to their environment, their ingredients, their care. We had a saying, Hay tantas fermentaciones en el mundo como estrellas en el cielo nocturno – there are as many ferments in the world as stars in the night sky. The big companies want every bottle to be identical. That kills what makes fermentation special.” “Exactly!” Luna pulled up genetic sequences on her screen. “I’ve been reverse-engineering samples from different commercial kombuchas. Health-Ade, GT’s, Brew Dr—they all have consistent microbial profiles.” The Great Heist: Cracking Corporate DNA Luna’s first major hack targeted Heineken’s legendary “A-yeast” strain, developed in 1886 by Dr. Hartog Elion—a student of renowned chemist Louis Pasteur—in the company’s Amsterdam laboratory and protected by over 150 years of trade secret law. Using samples obtained from discarded brewery waste (technically legal under the “garbage doctrine”), she spent six months mapping the strain’s complete genetic sequence in her makeshift lab. The breakthrough required extraordinary ingenuity. Luna couldn’t afford professional gene sequencers, so she modified a broken Illumina iSeq100 purchased on eBay for $200. Her sequencing runs took weeks rather than hours; her results were identical to those produced by million-dollar laboratory equipment. Her detailed laboratory notebooks, later published as The Garage Genomics Manifesto, became essential reading for the biotech hacker movement. The Budweiser project proved even more challenging. Anheuser-Busch’s century-old master strain had been protected by layers of corporate secrecy rivaling classified military programs. The company maintained multiple backup cultures in cryogenic facilities across three continents, never allowing complete genetic mapping by outside researchers. Luna’s success required infiltrating the company’s waste-disposal systems at four breweries, collecting samples over 18 months while evading corporate security. The Decision The night before Luna was scheduled to meet her fellow bio-hackers at Oakland’s Counter Culture Labs, she sat at her workstation, hesitant, wondering if she was doing the right thing. Her sister Maya came in, looking worried. “Luna, I found something you need to see,” she says. “Remember Marcus Park? He tried releasing proprietary yeast information in 2039. Heineken buried him. He lost everything. His daughter dropped out of college. His wife left him. He’s working at a gas station now.” Luna spent the night researching what happened to Park. She found that almost everyone who challenged corporate IP ended up on the losing side of the law. It was not pretty. In the morning, Abuela Rosa finds her crying in her room. “Mija, what’s wrong?” she asks. “Oh, Abuela,” Luna says between sobs. “What am I doing? What if I’m wrong? What if I destroy our family? What if this ruins Mom and Dad? What if I’m just being selfish?” “That’s the fear talking.” Her grandmother reassured her. “Fear is wisdom warning you to be careful. But fear can also be a cage.” That evening at the Counter Culture Labs, Luna assembled a small group of advisors. She needed their guidance. She had the completed genetic sequences for Heineken A-yeast and Budweiser’s master strain on her laptop, ready for release. But is this the time and place to release them to the world? Dr. Marcus Webb, a bioinformatics researcher in his forties and Luna’s mentor, examined her sequencing data. “This is solid work, Luna. Your jury-rigged equipment is crude. The results are accurate. You’ve fully mapped both strains.” “The question isn’t whether I can do it,” Luna said. “It’s whether I should let the world know I did it.” On screen, Cory Doctorow, the author and digital rights activist, leaned forward. “Let’s be clear about what you’re proposing. You’d be releasing genetic information that corporations have protected as trade secrets for over a century. They’ll argue you stole their intellectual property. You’ll face lawsuits, possibly criminal charges.” “Is it their property?” Luna challenged. “These are naturally occurring organisms. They didn’t create that yeast. Evolution did. They just happened to be there when it appeared. That does not make it theirs any more than finding a wildflower means they own the species. Can you really own something that existed before you found it?” Doctorow, the Electronic Frontier Foundation representative spoke up. “There’s legal precedent both ways. Diamond v. Chakrabarty established that genetically modified organisms can be patented. But naturally occurring genetic sequences? That’s murky. The companies will argue that their decades of cultivation and protection created protectable trade secrets.” “Trade secrets require keeping information secret,” Luna argued. “They throw this yeast away constantly. If they’re not protecting it, how can they claim trade secret status?” Dr. Webb cautioned, “Luna, even if you’re legally in the right—which is debatable—you’re seventeen years old. You’ll be fighting multinational corporations with unlimited legal resources. They’ll bury you in litigation for years.” “That’s where we come in,” Doctorow said. “The EFF can provide legal defense. Creative Commons can help structure the license. You need to understand: this will consume your life. College, career plans, normal teenage experiences—all on hold while you fight this battle.” Luna was quiet for a moment, then pulled up a photo on her laptop: her grandmother Rosa, teaching her to ferment at age seven. “My abuela says fermentation is about sharing and passing living cultures between generations. Corporations have turned it into intellectual property to be protected and controlled. If I can break that control—even a little—isn’t that worth fighting for?” Maya spoke up from the back. “Luna, I love you, but you’re being naive. They won’t just sue you. They’ll make an example of you. Your face on every news channel, portrayed as a thief, a criminal. Our family harassed. Your future destroyed. For what? So people can brew beer with the same yeast as Heineken?” “Not just beer,” Luna responded passionately. “This is about whether living organisms can be owned. Whether genetic information—the code of life itself—can be locked behind intellectual property law. Yes, it starts with beer yeast. But what about beneficial bacteria? Life-saving microorganisms? Medicine-producing fungi? Where does it end?” Dr. Webb nodded slowly. “She’s right. This is bigger than beer. As biotech advances, genetic control becomes power over life itself. Do we want corporations owning that?” Doctorow sighed. “If you do this, Luna, do it right. Release everything simultaneously—BitTorrent, WikiLeaks, Creative Commons servers, distributed networks worldwide. Make it impossible to contain. Include complete cultivation protocols so anyone can reproduce your results. Make the data so damn widely available that suppressing it becomes futile.” “And write a manifesto,” he added. “Explain why you’re doing this. Frame the issue. Make it about principles, not piracy.” Luna nodded, fingers already typing. “When should I release?” “Pick a date with symbolic meaning,” Dr. Webb suggested. “Make it an event, not just a data dump.” Luna smiled. “December 15. The Bill of Rights Day. Appropriate for declaring biological rights, don’t you think?” Maya groaned. “You’re really doing this, aren’t you?” “Yes. I’m really doing this.” The Creative Commons Liberation On Tuesday, December 15, 2043—a date now celebrated as “Open Flavor Day”—Luna released the genetic sequences on multiple open-source networks. Her manifesto, titled Your Grandmother’s Yeast Is Your Birthright, argued that microbial genetics belonged to humanity’s shared heritage rather than corporate shareholders. It stated: Commercial companies have protected yeast strains for over a century. They’ve used intellectual property law to control flavor itself. But genetic information isn’t like a recipe or a formula—it’s biological code that evolved over millions of years before humans ever cultivated it. These strains are protected as trade secrets—the bacteria don’t belong to anyone. They existed before Heineken, before Budweiser, before trademark law. The companies just happened to isolate and cultivate them. Her data packages included DNA sequences and complete protocols for cultivating, modifying, and improving the strains. Luna’s releases came with user-friendly software that allowed amateur brewers to simulate genetic modifications before attempting them in real fermentations. Within 24 hours, over ten thousand people worldwide downloaded the files. The Creative Commons community erupted in celebration. Cory Doctorow’s blog post, The Teenager Who Stole Christmas (From Corporate Beer), went viral within hours. The Electronic Frontier Foundation immediately offered Luna legal protection, while the Free Software Foundation created the “Luna Defense Fund” to support her anticipated legal battles. The Legal Assault Heineken’s response was swift. The company filed emergency injunctions in 12 countries simultaneously, seeking to prevent the distribution of its “stolen intellectual property.” Their legal team, led by former U.S. Attorney General William Barr III, demanded Luna’s immediate arrest for “economic terrorism” and “theft of trade secrets valued at over $50 billion.” Anheuser-Busch’s reaction was even more extreme. CEO Marcel Telles IV appeared on CNBC, calling Luna “a bioterrorist who threatens the foundation of American capitalism.” The company hired private investigators to surveil Luna’s family and offered a $10 million reward for information leading to her prosecution. Their legal filing compared Luna’s actions to “stealing the formula for Coca-Cola and publishing it in the New York Times.” In Heineken’s Amsterdam headquarters, executives convened an emergency meeting. “Who is Luna Reyes?” the CEO demanded. The legal counsel pulled up information. “She’s a seventeen-year-old high school student in Oakland, California. No criminal record. Volunteers at a maker space. Has been posting about fermentation on various forums for years.” “A child released our proprietary yeast strain to the world, and we didn’t know she was even working on this?” The CEO’s face reddened. “How do we contain it?” “We can’t. It’s distributed across thousands of servers in dozens of countries with different IP laws. We can sue Reyes, but the information is out there permanently.” An executive interjected, “What about the other breweries? Will they join our lawsuit?” “Some are considering it. Others…” The counsel paused. “Others are quietly downloading the sequences themselves. They see an opportunity to break our market dominance.” “She obtained samples from our waste disposal,” another executive explained. “Technically legal under the garbage doctrine. The sequencing itself isn’t illegal. The release under Creative Commons…” “Is theft!” the CEO shouted. “File emergency injunctions. Twelve countries. Get her arrested for economic terrorism.” Similar scenes played out at Anheuser-Busch headquarters in St. Louis. CEO Telles addressed his team: “This is bioterrorism. She’s destroyed intellectual property worth billions. I want her prosecuted to the fullest extent of the law. Hire private investigators. Find everything about her and her family. Make her life hell!” By noon, both companies had filed lawsuits. By evening, Fox News was running stories about the “teenage bioterrorist” who “stole American corporate secrets.” Back in Oakland, Luna’s phone rang constantly. Her parents discovered what she’d done. Her mother cried. Her father was furious and terrified. Friends called with either congratulations or warnings. She was convinced that private investigators were photographing their house. Maya suspected she was followed to work. On Wednesday morning, Dr. Webb calls: “Luna, they’re offering me $2 million to testify against you. They’re going after everyone in your network.” Luna has a sickening feeling that she’s put everyone at risk. By Thursday, she is considering taking it all back somehow, sending an apology to the corporations, anything to protect her family. Luna turned off her phone and sat with her grandmother. “It’s started,” Luna said quietly. “Sí, mija. You’ve declared war. Now we see if you can survive it.” Maya burst in, laptop in hand. “Luna, you need to see this. The downloads aren’t slowing—they’re accelerating. Every time Heineken or Budweiser shuts down a website, ten mirror sites appear. People are treating this like a digital freedom fight. You’ve become a symbol.” Luna pulled up her own screen. The #FreeLuna hashtag was trending. Crowdfunding campaigns for her legal defense had raised $400,000 in twelve hours. Academic institutions were publicly endorsing her release, calling it “essential scientific information.” “They’re trying to destroy you,” Maya said, “but they’re making you famous instead.” Rosa handed Luna a fresh kombucha. “This is what happens when you fight for what’s right, mija. Sometimes the world surprises you by supporting you.” Luna’s Fame The corporations’ attempts to suppress Luna’s releases had the opposite effect. Every cease-and-desist letter generated thousands of new downloads. The genetic data became impossible to contain once the academic community embraced Luna’s work. Dr. Jennifer Doudna, the legendary Crispr pioneer now in her eighties, publicly endorsed Luna’s releases in a Science magazine editorial: Ms. Reyes has liberated essential scientific information that corporations held hostage for commercial gain. Genetic sequences from naturally occurring organisms should not be locked behind intellectual property law. They belong to humanity’s knowledge commons. While corporations claim Luna stole trade secrets, I argue she freed biological knowledge that was never theirs to own. There are no trade secrets in biology—only knowledge temporarily hidden from the commons. This is civil disobedience of the highest order—breaking unjust laws to advance human freedom. Ms. Reyes didn’t steal; she liberated. MIT’s biology department invited Luna to lecture, while Harvard offered her a full scholarship despite her lack of a high school diploma. The legal battles consumed corporate resources while generating negative publicity. Heineken’s stock price dropped 34% as consumers organized boycotts in support of Luna’s “yeast liberation.” Beer sales plummeted as customers waited for home-brewed alternatives using Luna’s open-source genetics. The Flavor Renaissance Luna’s releases triggered an explosion of creativity that corporate R&D departments had never imagined. Within six months, amateur brewers worldwide were producing thousands of flavor variations impossible under corporate constraints. The open-source model enabled rapid iteration and global collaboration, rendering traditional brewing companies obsolete. The world was engaged. In some of the most unlikely places. In Evanston, Illinois, a group of former seminary students who discovered fermentation during a silent retreat, transformed Gregorian chants into microbial devotionals. Tenor Marcus Webb (Dr. Webb’s nephew) realized symbiosis mirrored vocal harmony—multiple voices creating something greater than their parts. “In honoring the mystery of fermentation we express our love of the Creator,” he said. Here's ‘Consortium Vocalis' honoring the mother SCOBY. [Chorus]Our SCOBYIs pureOur SCOBYIs strongOur SCOBYKnows no boundariesOur SCOBYStrengthens as it fermentsOur SCOBYIs bacteria and yeast Our SCOBYTurns sucrose into glucose and fructoseIt ferments these simple sugars into ethanol and carbon dioxide,Acetic acid bacteria oxidize much of that ethanol into organic acidsSuch as acetic, gluconic, and other acids.This steadily lowers the pHMaking the tea taste sour-tangy instead of purely sweet. [Chorus] Our SCOBYThen helps microbes produce acids, enzymes, and small amounts of B‑vitaminsWhile probiotics grow in the liquid.The pH falls to help inhibit unwanted microbesOur SCOBY creates a self-preserving, acidic environment in the tea [Chorus] In Kingston, Jamaica, Rastafarian’s combined an award-winning kombucha sequenced in Humboldt County, California, with locally grown ganja into a sacramental beverage to help open their mind to reasoning and focus on Jah. Once fermented, it was consumed over the course of a three-day Nyabinghi ceremony. “Luna Reyes is truly blessed. She strengthened our unity as a people, and our Rastafari’ booch help us chant down Babylon,” a Rasta man smiled, blowing smoke from a spliff the size of his arm. The Groundation Collective’s reggae anthem ‘Oh Luna’ joyfully celebrated Luna Reyes’ pioneering discovery. Oh Luna, Oh Luna, Oh Luna ReyesI love the sound of your nameYou so deserve your fame Luna, Luna, Oh Luna ReyesShining brightYou warm my heart Luna, Luna, Oh Luna ReyesYou cracked the codeTeenage prophet, fermentation queenSymbiosis roadA genius at seventeen Oh Luna, Luna, Luna ReyesBeautiful moonMakes me swoon Oh Luna, Luna, Luna ReyesFreedom to fermentYou are heaven sentTo save us Luna, Luna, Oh Luna ReyesYou opened the doorTo so much moreKombucha tastes so goodLike it should Oh Luna, Oh Luna, Oh LunaI love you, love you, love youOh Luna, Luna, LunaLove you, love you,Love Luna, Luna love. In São Paulo, Brazil, MAPA-certified Brazilian kombucha brands combined Heineken and cacao-fermenting yeasts with cupuaçu from indigenous Amazonian peoples, to create the chocolate-flavored ‘booch that won Gold at the 20th World Kombucha Awards. A cervejeiro explained to reporters: “Luna Reyes gave us the foundation. We added local innovation. This is what happens when you democratize biology.” The Brazilian singer Dandara Sereia covered ‘Our Fermented Future’—The Hollow Pines tune destined to become a hit at the 2053 Washington DC Fermentation Festival. Baby sit a little closer, sip some ‘booch with meI brewed this batch with the SCOBY my grandma gave to me.On the back porch swing at twilight, watching fireflies danceYour hand in mine, kombucha fine, the sweetest sweet romance. They say that wine and roses are the way to win the heartBut your kombucha warmed me right up from the start.Fermentation makes the heart grow fonder, truer words they ain’t been saidYour SCOBY’s got a place forever — in my heart, and in my bed. Let’s share our SCOBYs, baby, merge our ferments into oneLike cultures in a crock jar dancing, underneath the sun.The tang of your Lactobacillus is exactly what I’m missingYour Brettanomyces bacteria got this country girl reminiscing. Oh yeah, let’s share those SCOBYs, baby, merge our ferments into oneYour yeasts and my bacteria working till the magic’s doneYou’ve got the acetic acid honey, I’ve got the patience and the timeLet’s bubble up together, let our cultures intertwine. I’ve got that symbiotic feeling, something wild and something trueYour SCOBY’s in my heart, right there next to youThe way your Acetobacter turns sugar into goldIs how you turned my lonely life into a hand to hold. We’ve got the acetic acid and the glucuronic tooWe’ve got that symbiotic feeling, so righteous and so trueOne sip of your sweet ‘booch, Lord, and you had me from the start,It’s our fermented future, that no-one can tear apart. It’s our fermented future…It’s our fermented future…It’s our fermented future… “Luna Variants”—strains derived from her releases—began winning international brewing competitions, embarrassing corporate entries with their complexity and innovation. Traditional beer flavors seemed flat and artificial compared to the genetic symphonies created by collaborative open-source development. Despite the outpouring of positive vibes, the corporations spared no expense to hold Luna to account in the courts. The Preliminary Hearing A preliminary hearing was held in the United States District Court for the Northern District of California on June 14, 2044. Luna sat at the defendant’s table, her hands folded so tightly her knuckles had gone white. She wore a borrowed blazer—too big in the shoulders—over a white button-down shirt Maya had ironed that morning. At seventeen, she looked even younger under the courtroom’s fluorescent lights. Across the aisle, Heineken’s legal team occupied three tables. Fifteen attorneys in matching navy suits shuffled documents and whispered into phones. Their lead counsel, William Barr III, wore gold cufflinks that caught the light when he gestured. Luna recognized him from the news—the former Attorney General, now commanding $2,000 an hour to destroy people like her. Her own legal representation consisted of two people: Rose Kennerson from the Electronic Frontier Foundation, a public interest lawyer who’d flown in from DC on a red-eye, and Dr. Marcus Webb, technically a witness but sitting beside Luna because she’d asked him to. Behind them, the gallery was packed. Luna’s parents sat in the second row, her father’s face gray, her mother clutching a rosary. Maya had taken the day off work. Abuela Rosa sat in the front row directly behind Luna, her ancient SCOBY wrapped in silk in her lap, as if its presence might protect her granddaughter. Judge Catherine Ironwood entered—sixty-ish, steel-gray hair pulled back severely, known for pro-corporate rulings. She’d been a pharmaceutical industry lawyer for twenty years before her appointment. “All rise,” the bailiff called. Judge Ironwood settled into her chair and surveyed the courtroom with the expression of someone who’d already decided the outcome and resented having to perform the formalities. “We’re here for a preliminary injunction hearing in Heineken International B.V. versus Luna Marie Reyes.” She looked directly at Luna. “Ms. Reyes, you’re seventeen years old?” Luna stood, hesitant. “Yes, your honor.” “Where are your parents?” “Here, your honor.” Luna’s mother half-rose, then sat back down. “Ms. Kennerson, your client is a minor. Are the parents aware they could be held liable for damages?” Rose Kennerson stood smoothly. “Yes, your honor. The Reyes family has been fully advised of the legal implications.” Luna glanced back. Her father’s jaw was clenched so tight she could see the muscles working. He wouldn’t meet her eyes. “Very well. Mr. Barr, you may proceed.” Barr rose like a battleship emerging from fog—massive, expensive, inevitable. He buttoned his suit jacket and approached the bench without notes. “Your honor, this is the simplest case I’ve argued in thirty years. The defendant admits to obtaining my client’s proprietary biological materials. She admits to sequencing their genetic information. She admits to distributing that information globally, in deliberate violation of trade secret protections that have existed for over 150 years. She did this knowingly, systematically, and with the explicit intent to destroy my client’s competitive advantage.” Luna felt Sarah’s hand on her arm—stay calm. Barr continued. “Heineken International has invested over $200 million in the development, cultivation, and protection of the A-yeast strain. Then this teenager”—he pointed at Luna—”obtained samples from our waste disposal systems, reverse-engineered our genetic sequences, and released them to the world via BitTorrent, deliberately placing them beyond retrieval.” He paced now, warming to his theme. “The damage is incalculable. We estimate lost market value at $50 billion. But it’s not just about money. The defendant has destroyed the possibility of competition in the brewing industry. When everyone has access to the same genetic materials, there’s no innovation, no differentiation, no reason for consumers to choose one product over another. She has, in effect, communized an entire industry.” Luna couldn’t help herself. “That’s not—” Sarah grabbed her wrist. “Don’t.” Judge Ironwood’s eyes narrowed. “Ms. Reyes, you will have your opportunity to speak. Until then, you will remain silent, or I will have you removed from this courtroom. Do you understand?” “Yes, your honor.” Luna’s voice came out smaller than she intended. Barr smiled slightly. “Your honor, the relief we seek is straightforward. We ask this court to order the defendant to provide us with a complete list of all servers, websites, and distribution networks where the stolen genetic data currently resides. We ask that she be ordered to cooperate fully in suppressing the data. We ask that she be enjoined from any further distribution. And we ask that she be ordered to pay compensatory damages of $5 billion, plus punitive damages to be determined at trial.” He returned to his seat. One of his associate attorneys handed him a bottle of Pellegrino. He took a sip and waited. Judge Ironwood looked at Sarah. “Ms. Kennerson?” Sarah stood. She looked tiny compared to Barr—five-foot-three, maybe 110 pounds, wearing a suit from Target. But when she spoke, her voice filled the courtroom. “Your honor, Mr. Barr has given you a compelling story about a corporation that’s been wronged. But it’s not the right story. The right story is about whether naturally occurring organisms—creatures that evolved over millions of years, long before humans ever existed—can be owned by a corporation simply because that corporation happened to isolate them.” She walked toward the bench. “Let’s be clear about what the A-yeast strain is. It’s not a genetically modified organism. It’s not a patented invention. It’s a naturally occurring yeast. Heineken didn’t create it. Evolution created it. Heineken merely found it. And for 158 years, they’ve claimed that finding something gives them the right to prevent anyone else from studying it, understanding it, or using it.” Barr was on his feet. “Objection, your honor. This is a preliminary hearing about injunctive relief, not a philosophical debate about intellectual property theory.” “Sustained. Ms. Kennerson, please focus on the specific legal issues before this court.” “Your honor, the specific legal issue is whether naturally occurring genetic sequences constitute protectable trade secrets. My client contends they do not. She obtained the yeast samples from Heineken’s waste disposal—materials they had discarded. Under the garbage doctrine, she had every right to analyze those materials. The genetic sequences she discovered are factual information about naturally occurring organisms. You cannot trade-secret facts about nature.” Luna watched Judge Ironwood’s face. Nothing. No reaction. Sarah pressed on. “Mr. Barr claims my client ‘stole’ genetic information worth $5 billion. But information cannot be stolen—it can only be shared. When I tell you a fact, I don’t lose possession of that fact. We both have it. That’s how knowledge works. Heineken hasn’t lost their yeast. They still have it. They can still brew with it. What they’ve lost is their monopoly on that knowledge. And monopolies on facts about nature should never have existed in the first place.” “Your honor—” Barr tried to interrupt. Judge Ironwood waved him down. “Continue, Ms. Kennerson.” “Your honor, Heineken wants this court to order a seventeen-year-old girl to somehow suppress information that has already been distributed to over 100,000 people in 147 countries. That’s impossible. You can’t unring a bell. You can’t put knowledge back in a bottle. Even if this court ordered my client to provide a list of servers—which she shouldn’t have to do—that list would be incomplete within hours as new mirror sites appeared. The information is out. The only question is whether we punish my client for sharing factual information about naturally occurring organisms.” She turned to face Luna’s family. “Ms. Reyes taught herself bioinformatics from YouTube videos. She works at home with equipment she bought on eBay. She has no criminal record. She’s never been in trouble. She saw a question that interested her—why do commercial beers taste like they do?—and she pursued that question with the tools available to her. When she discovered the answer, she shared it with the world, under a Creative Commons license that specifically protects sharing for educational and scientific purposes. If that’s terrorism, your honor, then every scientist who’s ever published a research paper is a terrorist.” Sarah sat down. Luna wanted to hug her. Judge Ironwood leaned back. “Ms. Reyes, stand up.” Luna rose, her legs shaking. “Do you understand the seriousness of these proceedings?” “Yes, your honor.” “Do you understand that Heineken International is asking me to hold you in contempt of court if you refuse to help them suppress the information you released?” “Yes, your honor.” “Do you understand that contempt of court could result in your detention in a juvenile facility until you reach the age of eighteen, and potentially longer if the contempt continues?” Luna’s mother gasped audibly. Her father put his arm around her. “Yes, your honor,” Luna said, though her voice wavered. “Then let me ask you directly: If I order you to provide Heineken with a complete list of all locations where the genetic data you released currently resides, will you comply?” The courtroom went silent. Luna could hear her own heartbeat. Sarah started to stand—”Your honor, I advise my client not to answer—” “Sit down, Ms. Kennerson. I’m asking your client a direct question. She can choose to answer or not.” Judge Ironwood’s eyes never left Luna. “Well, Ms. Reyes? Will you comply with a court order to help Heineken suppress the information you released?” Luna looked at her parents. Her mother was crying silently. Her father’s face was stone. She looked at Abuela Rosa. Her grandmother nodded once—tell the truth. Luna looked back at the judge. “No, your honor.” Barr shot to his feet. “Your honor, the defendant has just admitted she intends to defy a court order—” “I heard her, Mr. Barr.” Judge Ironwood’s voice was ice. “Ms. Reyes, do you understand you’ve just told a federal judge you will refuse a direct order?” “Yes, your honor.” “And you’re still refusing?” “Yes, your honor.” “Why?” Sarah stood quickly. “Your honor, my client doesn’t have to explain—” “I want to hear it.” Judge Ironwood leaned forward. “Ms. Reyes, tell me why you would risk jail rather than help undo what you’ve done.” Luna took a breath. Her whole body was shaking, but her voice was steady. “Because it would be wrong, your honor.” “Wrong how?” “The genetic sequences I released evolved over millions of years. Heineken didn’t create that yeast. They isolated one strain and claimed ownership of it. The code of life belongs to everyone. That’s humanity’s heritage. Even if you send me to jail, I can’t help suppress the truth.” Judge Ironwood stared at her for a long moment. “That’s a very pretty speech, Ms. Reyes. But this court operates under the law, not your personal philosophy about what should or shouldn’t be owned. Trade secret law exists. Heineken’s rights exist. And you violated those rights.” Luna did not hesitate. “With respect, your honor, I don’t think those rights should exist.” Barr exploded. “Your honor, this is outrageous! The defendant is openly stating she believes she has the right to violate any law she disagrees with—” “That’s not what I said.” Luna’s fear was transforming into something else—something harder. “I’m saying that some laws are unjust. And when laws are unjust, civil disobedience becomes necessary. People broke unjust laws during the civil rights movement. People broke unjust laws when they helped slaves escape. The constitution says members of the military do not have to obey illegal orders, despite what those in power might claim. Sometimes the law is wrong. And when the law says corporations can own genetic information about naturally occurring organisms, the law is wrong.” Judge Ironwood’s face flushed. “Ms. Reyes, you are not Rosa Parks. This is not the civil rights movement. This is a case about intellectual property theft.” “It’s a case about whether life can be property, your honor.” “Enough.” Judge Ironwood slammed her gavel. “Ms. Kennerson, control your client.” Sarah pulled Luna back into her chair. “Luna, stop talking,” she hissed. Judge Ironwood shuffled papers, visibly trying to compose herself. “I’m taking a fifteen-minute recess to consider the injunction request. We’ll reconvene at 11:30. Ms. Reyes, I strongly suggest you use this time to reconsider your position.” The gavel fell again, and Judge Ironwood swept out. The hallway outside the courtroom erupted. Reporters swarmed. Luna’s father grabbed her arm and pulled her into a witness room. Her mother followed, still crying. Maya slipped in before Sarah closed the door. “What were you thinking?” Luna’s father’s voice shook. “You just told a federal judge you’ll defy her orders. They’re going to put you in jail, Luna. Do you understand that? Jail!” “Ricardo, please—” Her mother tried to calm him. “No, Elena. Our daughter just committed contempt of court in front of fifty witnesses. They’re going to take her from us.” He turned to Luna, his eyes wet. “Why? Why couldn’t you just apologize? Say you made a mistake? We could have ended this.” “Because I didn’t make a mistake, Papa.” “You destroyed their property!” “It wasn’t their property. It was never their property.” “The law says it was!” “Then the law is wrong!” Her father stepped back as if she’d slapped him. “Do you know what your mother and I have sacrificed to keep you out of trouble? Do you know how hard we’ve worked since we came to this country to give you opportunities we never had? And you throw it away for yeast. Not for justice. Not for people. For yeast.” Luna’s eyes filled with tears. “It’s not about yeast, Papa. It’s about whether corporations get to own life. If Heineken can own yeast, why not bacteria? Why not human genes? Where does it stop?” “It stops when my daughter goes to jail!” He was shouting now. “I don’t care about Heineken. I don’t care about yeast. I care about you. And you just told that judge you’ll defy her. She’s going to put you in jail, and there’s nothing I can do to stop it.” “Ricardo, por favor—” Elena put her hand on his arm. He shook it off. “No. She needs to hear this. Luna, if you go to jail, your life is over. No college will accept you. No company will hire you. You’ll have a criminal record. You’ll be marked forever. Is that what you want?” “I want to do what’s right.” “What’s right is protecting your family! What’s right is not destroying your future for a principle!” he said. Luna responded, “What’s right is not letting corporations own the code of life!”They stared at each other. Maya spoke up quietly from the corner. “Papa, she can’t back down now. The whole world is watching.” “Let the world watch someone else!” Ricardo turned on Maya. “You encourage this. You film her, you post her manifestos online, you help her become famous. You’re her sister. You’re supposed to protect her, not help her destroy herself.” “I am protecting her,” Maya said. “I’m protecting her from becoming someone who backs down when the world tells her she’s wrong, even though she knows she’s right.” Ricardo looked between his daughters. “Ambos están locos! You’re both insane.” Abuela Rosa opened the door and entered. She’d been listening from the hallway. “Ricardo, enough.” “Mama, stay out of this.” “No.” Rosa moved between Ricardo and Luna. “You’re afraid. I understand. But fear makes you cruel, mijo. Your daughter is brave. She’s doing something important. And you’re making her choose between you and what’s right. Don’t do that.” “She’s seventeen years old! She’s a child!” “She’s old enough to know right from wrong.” Rosa put her hand on Ricardo’s cheek. “When I was sixteen, I left Oaxaca with nothing but the clothes on my back and this SCOBY. Everyone said I was crazy. Your father said I would fail. But I knew I had to go, even if it cost me everything. Sometimes our children have to do things that terrify us. That’s how the world changes.” Ricardo pulled away. “If they put her in jail, will that change the world, Mama? When she’s sitting in a cell while Heineken continues doing whatever they want, will that have been worth it?” “Yes,” Luna said quietly. “Even if I go to jail, yes. Because thousands of people now have the genetic sequences, Heineken can’t put that back. They can punish me, but they can’t undo what I did. The information is free. It’s going to stay free. And if the price of that is me going to jail, then that’s the price.” Her father looked at her as if seeing her for the first time. “I don’t know who you are anymore.” “I’m still your daughter, Papa. I’m just also someone who won’t let corporations own life.” A knock on the door. Sarah poked her head in. “They’re reconvening. Luna, we need to go.” Back in the courtroom, the atmosphere had shifted. The gallery was more crowded—word had spread during the recess. Luna recognized several people from online forums. Some held signs reading “FREE LUNA” and “GENETICS BELONG TO EVERYONE.” Judge Ironwood entered and sat without ceremony. “I’ve reviewed the submissions and heard the arguments. This is my ruling.” Luna’s hand found Maya’s in the row behind her. Squeezed tight. “The question before this court is whether to grant Heineken International’s motion for a preliminary injunction requiring Ms. Reyes to assist in suppressing the genetic information she released. To grant such an injunction, Heineken must demonstrate four things: likelihood of success on the merits, likelihood of irreparable harm without the injunction, balance of equities in their favor, and that an injunction serves the public interest.” Barr was nodding. These were his arguments. “Having considered the evidence and the applicable law, I find that Heineken has demonstrated likelihood of success on the merits. Trade secret law clearly protects proprietary business information, and the A-yeast strain appears to meet the legal definition of a trade secret.” Luna’s stomach dropped. “However, I also find that Heineken has failed to demonstrate that a preliminary injunction would effectively prevent the irreparable harm they claim. Ms. Kennerson is correct that the genetic information has already been distributed to over 100,000 people worldwide. Ordering one teenager to provide a list of servers would be, in technical terms, pointless. New copies would appear faster than they could be suppressed.” Barr’s face tightened. “Furthermore, I find that the balance of equities does not favor Heineken. They ask this court to potentially incarcerate a seventeen-year-old girl for refusing to suppress information that is, by her account, factual data about naturally occurring organisms. The potential harm to Ms. Reyes—including detention, criminal record, and foreclosure of educational and career opportunities—substantially outweighs any additional harm Heineken might suffer from continued distribution of information that is already widely distributed.” Luna felt Maya’s grip tighten. Was this good? This sounded good. “Finally, and most importantly, I find that granting this injunction would not serve the public interest. The court takes judicial notice that this case has generated substantial public debate about the scope of intellectual property protection in biotechnology. The questions raised by Ms. Reyes—whether naturally occurring genetic sequences should be ownable, whether facts about nature can be trade secrets, whether knowledge can be property—are questions that deserve answers from a higher authority than this court. These are questions for appellate courts, perhaps ultimately for the Supreme Court. And they are questions best answered in the context of a full trial on the merits, not in an emergency injunction hearing.” Barr was on his feet. “Your honor—” “Sit down, Mr. Barr. I’m not finished.” He sat, his face purple. “Therefore, Heineken International’s motion for preliminary injunction is denied. Ms. Reyes will not be required to assist in suppressing the genetic information she released. However,”—Judge Ironwood looked directly at Luna—”this ruling should not be construed as approval of Ms. Reyes’ actions. Heineken’s claims for damages and other relief remain viable and will proceed to trial. Ms. Reyes, you may have won this battle, but this war is far from over. Anything you want to say?” Luna stood slowly. “Your honor, I just want to say… thank you. For letting this go to trial. For letting these questions be answered properly. That’s all I ever wanted—for someone to seriously consider whether corporations should be allowed to own genetic information about naturally occurring organisms. So thank you.” Judge Ironwood’s expression softened slightly. “Ms. Reyes, I hope you’re prepared for what comes next. Heineken has unlimited resources. They will pursue this case for years if necessary. You’ll be in litigation until you’re twenty-five years old. Your entire young adulthood will be consumed by depositions, court appearances, and legal fees. Are you prepared for that?” “Yes, your honor.” “Why?” Luna glanced at her grandmother, who nodded. “Because some questions are worth answering, your honor. Even if it takes years. Even if it costs everything. The question of whether corporations can own life—that’s worth answering. And if I have to spend my twenties answering it, then that’s what I’ll do.” Judge Ironwood studied her for a long moment. “You remind me of someone I used to know. Someone who believed the law should serve justice, not just power.” She paused. “That person doesn’t exist anymore. The law ground her down. I hope it doesn’t do the same to you.” She raised her gavel. “This hearing is adjourned. The parties will be notified of the trial date once it’s scheduled. Ms. Reyes, good luck. I think you’re going to need it.” The gavel fell. Outside the courthouse, the scene was chaotic. News cameras surrounded Luna. Reporters shouted questions. But Luna barely heard them. She was looking at her father, who stood apart from the crowd, watching her. She walked over to him. “Papa, I’m sorry I yelled.” He didn’t speak for a moment. Then he pulled her into a hug so tight it hurt. “Don’t apologize for being brave,” he whispered into her hair. “I’m just afraid of losing you.” “You won’t lose me, Papa. I promise.” “You can’t promise that. Not anymore.” He pulled back, holding her shoulders. “But I’m proud of you. I’m terrified, but I’m proud.” Her mother joined them, tears streaming down her face. “No more court. Please, no more court.” “I can’t promise that either, Mama.” Elena touched Luna’s face. “Then promise me you’ll be careful. Promise me you’ll remember that you’re not just fighting for genetics. You’re fighting for your life.” Luna smiled. “I promise.” Abuela Rosa appeared, carrying her SCOBY. “Come, mija. We should go before the reporters follow us home.” As they pushed through the crowd toward Maya’s car, Luna's phone buzzed continuously. Text messages and emails pouring in. But what caught her attention was a text from Dr. Webb: You were right. I’m sorry I doubted. Check your email—Dr. Doudna wants to talk. Luna opened her email. The subject line made her stop walking: From: jennifer.doudna@berkeley.eduSubject: Civil Disobedience of the Highest Order She started to read: Dear Ms. Reyes, I watched your hearing this morning. What you did in that courtroom—refusing to back down even when threatened with jail—was one of the bravest things I’ve seen in forty years of science. You’re not just fighting for yeast genetics. You’re fighting for the principle that knowledge about nature belongs to humanity, not to corporations. I want to help… Luna looked up at her family—her father’s worried face, her mother’s tears, Maya’s proud smile, Abuela Rosa’s serene confidence. Behind them, the courthouse where she’d nearly been sent to jail. Around them, reporters and cameras and strangers who’d traveled across the country to support her. She thought about Judge Ironwood’s warning: This war is far from over. She thought about Barr’s face when the injunction was denied. She thought about the thousands who’d downloaded the genetic sequences and were, right now, brewing with genetics that had been locked away for 158 years. Worth it. All of it. Even the fear. Maya opened the car door. “Come on, little revolutionary. Let’s go home.” The Corporate Surrender By 2045, both Heineken and Anheuser-Busch quietly dropped their lawsuits against Luna. Their legal costs had exceeded $200 million while accomplishing nothing except generating bad publicity. More importantly, their “protected” strains had become worthless in a market flooded with superior alternatives. Heineken’s CEO attempted to salvage the company by embracing open-source brewing. His announcement that Heineken would “join the La Luna Revolution” was met with skepticism from the brewing community, which recalled the company’s aggressive legal tactics. The craft brewing community’s response was hostile. “They spent two years trying to destroy her,” a prominent brewmaster told The New Brewer Magazine. “Now they want credit for ’embracing’ the revolution she forced on them? Heineken didn’t join the Luna Revolution—they surrendered to it. There’s a difference.” The global brands never recovered their market share. Luna’s Transformation Luna’s success transformed her from a garage tinkerer into a global icon of the open knowledge movement. Her 2046 TED Talk, “Why Flavor Belongs to Everyone,” went viral. She argued that corporate control over living organisms represented “biological colonialism” that impoverished human culture by restricting natural diversity. Rather than commercializing her fame, Luna founded the Global Fermentation Commons, a nonprofit organization dedicated to preserving and sharing microbial genetics worldwide. Their laboratories operated as open-access research facilities where anyone could experiment with biological systems. The headquarters of the Global Fermentation Commons occupied a former Genentech facility donated by Dr. Webb. Six continents, forty researchers, one mission: preserve and share microbial genetics worldwide. Luna addressed a crowded auditorium at the organization’s third anniversary. “When I released Heineken and Budweiser’s yeast strains, some people called it theft. Others called it liberation. I called it returning biological knowledge to the commons, where it belongs. Three years later, so-called Luna Variants have created economic opportunities for thousands of small brewers, improved food security in developing regions, and demonstrated that genetic freedom drives innovation faster than corporate control.” She continued. “We’re not stopping with beer. The same principles apply to all fermentation: cheese cultures, yogurt bacteria, koji fungi, sourdough starters. Every traditionally fermented food relies on microorganisms that corporations increasingly claim to own. We’re systematically liberating them.” A World Health Organization representative raised a concern: “Ms. Reyes, while we support democratizing food fermentation, there are legitimate concerns about pharmaceutical applications. What prevents someone from using your open-source genetics to create dangerous organisms?” Luna nodded. “Fair question. First, the organisms we release are food-safe cultures with centuries of safe use. Second, dangerous genetic modifications require sophisticated laboratory equipment and expertise—far beyond what releasing genetic sequences enables. Third, determined bad actors already have access to dangerous biology, enabled by AI. We’re not creating new risks; we’re democratizing beneficial biology.” “Pharmaceutical companies argue you’re undermining their investments in beneficial organisms,” another representative pressed. “Pharmaceutical companies invest in modifying organisms,” Luna clarified. “Those modifications can be patented. What we oppose is claiming ownership over naturally occurring organisms or their baseline genetics. If you genetically engineer a bacterium to produce insulin, patent your engineering. Don’t claim ownership over the bacterial species itself.” A Monsanto representative stood. “Your organization recently cracked and released our proprietary seed genetics. That’s direct theft of our property.” Luna didn’t flinch. “Seeds that farmers cultivated for thousands of years before Monsanto existed? You didn’t invent corn, wheat, or soybeans. You modified them. Your modifications may be protectable; the baseline genetics are humanity’s heritage. We’re liberating what should never have been owned.” “The ‘Luna Legion’ has cost us hundreds of millions!” the representative protested. “Good,” Luna responded calmly. “You’ve cost farmers their sovereignty for decades. Consider it karma.” After the presentation, Dr. Doudna approached Luna privately. “You’ve accomplished something remarkable,” the elderly scientist said. “When I developed Crispr, I never imagined a teenager would use similar principles to challenge corporate biology. You’re forcing conversations about genetic ownership that we’ve avoided for decades.” “It needed forcing,” Luna replied. “Corporations were quietly owning life itself, one patent at a time. Someone had to say no.” “The pharmaceutical industry is terrified of you,” Doudna continued. “They see what happened to brewing and imagine the same for their carefully controlled bacterial strains. You’re going to face even more aggressive opposition.” “I know. Once people understand that biological knowledge can be liberated, they start questioning all biological ownership. We’re not stopping.” The New Economy of Taste Following Luna’s breakthrough, peer-to-peer flavor-sharing platforms emerged as the dominant force in food culture. The “FlavorChain” blockchain allowed brewers to track genetic lineages while ensuring proper attribution to original creators. SCOBY lineages were carefully sequenced, catalogued, and registered on global blockchain ledgers. Each award-winning kombucha strain carried a “genetic passport”—its microbial makeup, the unique balance of yeasts and bacteria that gave rise to particular mouthfeel, fizz, and flavor spectrum, was mapped, hashed, and permanently recorded. Brewers who created a new flavor could claim authorship, just as musicians once copyrighted songs. No matter how many times a SCOBY was divided, its fingerprint could be verified. Fermentation Guilds formed to share recipes through FlavorChain, enabling decentralized digital markets like SymbioTrdr, built on trust and transparency rather than speculation. They allowed people to interact and transact on a global, permissionless, self-executing platform. Within days, a SCOBY strain from the Himalayas could appear in a brew in Buenos Aires, its journey traced through open ledgers showing who tended, adapted, and shared it. Kombucha recipes were no longer jealously guarded secrets. They were open to anyone who wanted to brew. With a few clicks, a Guild member in Nairobi could download the blockchain-verified SCOBY genome that had won Gold at the Tokyo Fermentation Festival. Local biotech printers—as common in 2100 kitchens as microwave ovens had once been—could reconstitute the living culture cell by cell. Children began inheriting SCOBY lineages the way earlier generations inherited family names. Weddings combined SCOBY cultures as symbolic unions. (Let’s share our SCOBYs, baby, merge our ferments into one.) When someone died, their SCOBY was divided among friends and family—a continuation of essence through taste. Kombucha was no longer merely consumed; it was communed with. This transparency transformed kombucha from a minority regional curiosity into a universal language. A festival in Brazil might feature ten local interpretations of the same “Golden SCOBY” strain—one brewed with passionfruit, another with cupuaçu, a third with açaí berries. The core microbial signature remained intact, while the terroir of fruit and spice gave each version a unique accent. Brewers didn’t lose their craft—they gained a canvas. Award-winning SCOBYs were the foundations on which endless new flavor experiments flourished. Many people were now as prolific as William Esslinger, the founder of St Louis’s Confluence Kombucha, who was renowned for developing 800 flavors in the 2020s. Code of Symbiosis The Symbiosis Code, ratified at the first World Fermentation Gathering in Reykjavik (2063), bound Fermentation Guilds to three principles: Transparency — All microbial knowledge is to be shared freely. Reciprocity — No brew should be produced without acknowledging the source. Community — Every fermentation must nourish more than the brewer. This code replaced corporate law. It was enforced by reputation, not by governments. A Guild member who betrayed the code found their SCOBYs mysteriously refusing to thrive—a poetic justice the biologists never quite explained. Every Guild had elders—called Mothers of the Jar or Keepers of the Yeast. They carried living SCOBYs wrapped in silk pouches when traveling, exchanging fragments as blessings. These elders became moral anchors of the age, counselors and mediators trusted more than politicians. When disputes arose—over territory, resources, or ethics—brewers, not lawyers, met to share a round of Truth Brew, a ferment so balanced that it was said to reveal dishonesty through bitterness. The Fullness of Time The International Biotech Conference of 2052 invited Luna to give the closing keynote—a controversial decision that prompted several corporate sponsors to withdraw support. The auditorium was packed with supporters, critics, and the merely curious. “Nine years ago, I released genetic sequences for beer yeast strains protected as trade secrets. I was called a thief, a bioterrorist, worse. Today, I want to discuss what we’ve learned from those years of open-source biology.” She displayed a chart showing the explosion of brewing innovation since 2043. “In the traditional corporate model, a few companies control a few strains, producing a limited variety. With the open-source model, thousands of brewers using thousands of variants, producing infinite diversity. As Duff McDonald wrote “Anything that alive contains the universe, or infinite possibility. Kombucha is infinite possibility in a drink.” And the results speak for themselves—flavor innovation accelerated a thousand-fold when we removed corporate control.” A student activist approached the microphone. “Ms. Reyes, you’ve inspired movements to liberate seed genetics, soil bacteria, and traditional medicine cultures. The ‘Luna Legion’ is spreading globally. What’s your message to young people who want to continue this work?” Luna smiled. “First, understand the risks. I was sued by multinational corporations, received death threats, spent years fighting legal battles. This work has costs. Second, be strategic. Release information you’ve generated yourself through legal methods—no hacking, no theft. Third, build communities. I survived because people supported me—legally, financially, emotionally. You can’t fight corporations alone. Finally, remember why you’re doing it: to return biological knowledge to the commons where it belongs. That purpose will sustain you through the hard parts.” Teaching By twenty-eight, Luna was a MacArthur Fellow, teaching fermentation workshops in a converted Anheuser-Busch facility. As she watched her students—former corporate employees learning to think like ecosystems rather than factories—she reflected that her teenage hack had accomplished more than liberating yeast genetics. She had helped humanity remember that flavor, like knowledge, grows stronger when shared rather than hoarded. Luna’s garage had evolved into a sophisticated community biolab. The original jury-rigged equipment had been replaced with professional gear funded by her MacArthur Fellowship. Abuela Rosa still maintained her fermentation crocks in the corner—a reminder of where everything started. A group of five

Can science really help us live longer - and feel better while we age? In this episode, longevity expert Kayla Barnes-Lentz joins Jonathan and Dr Federica Amati to explore how daily behaviours, emerging science, and personalised data may shape our health span. Many people believe longevity requires extreme routines or expensive treatments, but new evidence suggests simple habits may have a powerful impact. This conversation asks one central question: how can we age well while still enjoying life? Together, Kayla, Jonathan and Federica explore what longevity science currently understands… and what it still doesn't. Kayla shares her personal journey from chronic fatigue and brain fog to measurable improvements after changing her diet, sleep routine and lifestyle. The discussion covers nutrition, sleep, oral health, fasting, environmental toxins, supplements, wearable tracking, personalised lab testing, and why women may need different guidance based on physiology and life stage. For listeners wanting practical steps, this episode includes guidance on five foundational habits such as consistent sleep timing, reducing late-evening eating, flossing and dental check-ins, supporting your gut and oral microbiome, and increasing plant diversity in meals.  As science continues to uncover how and why we age, what small behaviour could you change today that your future self may thank you for? And if you could meaningfully extend your healthy years, how differently might you live now? Unwrap the truth about your food

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 6 appeared last week. New episodes drop every Friday. Introduction Legacy beverage corporations attempting hostile takeovers of kombucha startups failed to understand the living systems involved. Their sterile production methods eliminated beneficial microorganisms, while regulatory capture backfired as health authorities mandated probiotic content. Mega-Cola’s final CEO, James Morrison, desperately tried fermenting cola using SCOBYs, creating undrinkable disasters. This episode chronicles the corporation’s transformation from global giant to urban composting service, with former executives becoming mushroom farmers in Detroit’s abandoned factories. The $49 Billion Graveyard: When Giants Couldn’t Learn to Dance Harvard Business School’s legendary case study “The Mega-Cola Kombucha Catastrophe” became required reading for understanding how industrial thinking proved fatal in the biological economy. Between 2035 and 2042, legacy beverage corporations spent $48.7 billion attempting to acquire kombucha startups, only to discover that living systems couldn’t be purchased—they could only be cultivated. Mega-Cola’s acquisition spree began aggressively in 2035 under CEO James Morrison, a chemical engineer before ascending to the C-suite. He’d once loved the alchemy of bubbles and sweetness. His father had worked at a bottling plant; he’d grown up thinking carbonation was progress. He viewed kombucha as merely another “disruption” to be absorbed and had become a champion of “hydration portfolios”—a polite euphemism for diversifying out of soda into teas, waters, and ferments. The company spent $12.7 billion acquiring 47 kombucha brands, from market leader Health-Ade to smaller artisanal producers like Portland’s Brew Dr Kombucha. Morrison’s strategy seemed logical: leverage Mega-Cola’s distribution network and manufacturing scale to dominate the emerging probiotic market. The Sterilization Disaster The first catastrophic failure occurred when Mega-Cola attempted to scale Humm Kombucha production at its Oregon facility. Morrison stood before a 10,000-gallon fermentation tank—ten times the size of any used by the acquired kombucha companies. Chief Science Officer Dr. Hiram Walsh explained the modifications they’d made. “We’ve adapted our quality control protocols from our soft drink lines,” Walsh said proudly. “Every input is filtered, pasteurized, and chemically treated. We’ve eliminated 99.9% of microbial contamination risk.” Walsh pulled up charts showing their testing results. “Batch consistency is perfect. Zero deviation. Every bottle identical.” Morrison smiled. “Exactly what we wanted. When do we start distribution?” “Next week,” Walsh confirmed. “We’re calling it MegaBucha. Focus groups love the name.” One week later, Morrison sat in an emergency meeting. The first consumer feedback was catastrophic. Walsh read from report after report: “‘Tastes like carbonated vinegar.’ ‘Chemical aftertaste.’ ‘Nothing like real kombucha.’ ‘Dead and flat.’ Return rates are 87%.” Walsh looked confused. “I don't understand it. The bacteria counts are perfect. We followed their recipes exactly.” On the teleconference screen, Health-Ade founder Vanessa Dew shook her head. “You killed it. Your ‘quality control’ eliminated every living organism. Kombucha isn’t about sterility—it’s about controlled biological diversity. You can’t pasteurize and filter kombucha and expect it to remain the same. You’ve simply made acidic sugar water.” Morrison spluttered, “We spent $2.1 billion acquiring your company. We’re not walking away because of ‘quality control’ issues.” “It’s not quality control—it’s biology,” Vanessa explained. “Kombucha cultures need biodiversity to thrive. Your system is built to prevent exactly that.” Morrison’s jaw tightened. “Then we’ll adjust the process. Keep some bacteria alive.” Vanessa sighed. “Your entire facility is designed to kill microbes. Your pipes, your tanks, your air filtration, your worker protocols—everything optimized for sterility. You’d have to rebuild from scratch. And even then, you’d need to fundamentally rethink how you approach production. Living systems don’t work like machines.” The company had overlooked the success of the UK’s ROBOT Kombucha, the “A.I. Cola” replicated cola’s taste in a fermented drink, becoming the beverage of choice for adults who had first tasted it as teenagers when it was introduced in 2025. Founder Pascal du Bois had selected his ingredients from a range of different organic botanicals from which the flavor was extracted. He then created a complex blend of more than a dozen types of bacteria and four strains of organic yeast. After fermenting for seven weeks they add a teaspoon of 100% organic honey, sourced from France, to each can. This mimics the familiar cola taste without added sugars or aspartame. The result was a healthy alternative designed to appeal to cola lovers, not a standardized Frankenbooch. Dr. Kenji Nakamura—the former Genentech researcher who later founded the Eastridge Mall Kollective—was hired as a $5 million consultant to solve the Mega-Cola problem. His report sat on Morrison’s desk—200 pages detailing why Mega-Cola’s approach couldn’t work. “I’ll cut to the conclusion,” Nakamura said. “Your industrial infrastructure is fundamentally incompatible with living beverages. Your entire supply chain is designed to kill exactly what makes kombucha valuable.” Morrison leaned forward. “We paid you to find solutions, not problems.” “The solution is accepting that some things can’t be industrialized,” Nakamura replied calmly. “Kombucha succeeds because of microbial relationships that develop over time through careful cultivation. You’re trying to force-manufacture relationships. It’s like trying to raise children in a morgue—the environment is hostile to life. Your kombucha tastes bad because you’ve optimized the life out of it. You can’t ‘optimize’ life—you can only cultivate it.” Mega-Cola CFO Samantha Chen pulled up financial projections. “We’ve now spent $14.8 billion on kombucha acquisitions and infrastructure. We need to either make this work or write off the entire investment.” Nakamura shook his head. “Every dollar you spend trying to industrialize kombucha is wasted. The companies you acquired succeeded because they were small—they could maintain microbial diversity, respond to batch variation, cultivate living systems. Scale destroys those advantages.” Morrison’s face reddened. “Are you telling me that a bunch of hippies in Portland can do something Mega-Cola, with our resources and expertise, cannot?” “Yes,” Nakamura said simply. “Because they’re not trying to dominate biology. They’re partnering with it. Your entire corporate culture is about control, optimization, standardization. Living systems require adaptation, diversity, patience. Those are fundamentally incompatible approaches.” Morrison stood. “We’ll find someone else. Someone who can make this work.” Nakamura gathered his materials. “You’ll spend millions more reaching the same conclusion. Biology doesn’t care about your quarterly earnings or your market cap. You can’t buy your way out of this.” After Nakamura left, Morrison and Chen sat in silence. Chen finally spoke. “He’s right, you know.” Morrison didn’t respond. The Regulatory Trap: When Capture Became Captivity Legacy corporations had initially celebrated the FDA’s Probiotic Verification Act of 2038, which they had lobbied for extensively. The law required all “live beverage” products to contain minimum concentrations of beneficial bacteria, verified through independent testing. Mega-Cola’s legal team believed this would create barriers for small producers while giving large corporations with deep pockets competitive advantages through regulatory compliance costs. The strategy backfired catastrophically. While artisanal kombucha producers thrived under the new standards—their naturally diverse microbial ecosystems easily exceeded requirements—corporate products consistently failed testing. Mega-Cola spent $20 million on fermentation consultants and biotechnology acquisitions, but its sterile facilities couldn’t maintain the mandated bacterial diversity. Meanwhile, in the company boardroom, a tense meeting took place. Chen read the headline from a Wall Street Journal article: “Mega-Cola’s ‘Kombucha’ Contains Fewer Probiotics Than Yogurt, FDA Testing Reveals.“ Morrison stared at the headline. “How did this happen?” “Our sterilization processes,” Walsh admitted. “We can’t maintain bacterial counts through our production and distribution systems. The small producers can because they’re working with robust, diverse cultures in small batches. We’re working with weakened, standardized cultures in massive volumes. The bacteria die.” The legal counsel shifted uncomfortably. “The regulation we pushed for is now our biggest problem. We can’t legally call our product kombucha. We could petition the FDA to lower the standards—” Morrison’s voice was quiet. “How much have we spent trying to fix this?” Chen checked her tablet. “$20.3 million on fermentation consultants and biotechnology acquisitions. None of it worked.” The Medical Tsunami: Soda as Poison By 2040, the medical evidence against sugar-laden sodas had become overwhelming. The American Heart Association officially classified high-fructose corn syrup as a “Class II toxin,” requiring warning labels similar to tobacco. The crisis came to a head when the Journal of the American Heart Association published “The Corporate Diabetes Epidemic: A Century of Metabolic Warfare” in 2041. The paper demonstrated that diabetes and obesity rates directly correlated with Mega-Cola’s market penetration across 147 countries. Areas with higher Cola consumption showed disease patterns resembling chemical contamination rather than natural illness. Dr. Harold Lustig presented twenty years of longitudinal research to a packed auditorium. The screen behind him showed stark data: “Regular soda consumption increases diabetes risk by 340%. It shortens lifespan by an average of 7.4 years. We’re officially classifying high-fructose corn syrup as a Class II toxin, requiring warning labels similar to tobacco.” Mega-Cola CEO Morrison watched from the back. His phone buzzed constantly—board members, investors, media requesting comment. Lustig continued: “Children who drink one soda daily show measurable delays in brain development compared to peers consuming fermented beverages. Brain imaging reveals high-fructose corn syrup literally shrinks the prefrontal cortex.” A reporter raised his hand. “Are you saying soda causes brain damage?” “I’m saying the evidence strongly suggests regular soda consumption impairs cognitive development,” Lustig responded. “Meanwhile, children consuming diverse fermented foods show superior health outcomes across every metric we measured.” Morrison left before the Q&A. In the hallway, CFO Chen was waiting. “The stock dropped 12% during the presentation,” she said quietly. “Investors are calling soda ‘the new tobacco.'” Morrison stared out the window at the Washington Monument. “We knew sugar was problematic. We’ve been reformulating—” “It’s not just sugar,” Chen interrupted. “It’s the entire category. Industrial beverages versus living fermentation. We’re on the wrong side.” “We’re a $300 billion company,” Morrison said. “We can’t just pivot to kombucha. We tried that. It failed.” Chen’s voice was gentle but firm. “Then maybe we need to accept that some companies don’t survive paradigm shifts.” The Educational Exodus: Schools Declare War on Soda The Los Angeles Unified School District’s vote to ban all non-fermented beverages in schools attracted phalanxes of Mega-Cola lobbyists and lawyers. A Mega-Cola representative presented their case: “Banning our beverages punishes students from low-income families who can’t afford expensive alternatives. We’re prepared to offer healthier formulations—” A parent cut him off. “You’ve been promising ‘healthier formulations’ for thirty years while marketing addictive sugar-water to our children.” Dr. Rebecca Scharf's groundbreaking research demonstrated that children who were given an alternative to sugar-sweetened soda were healthier. The school district called her as an expert witness. She summarized her findings: “Two years after schools switched to kombucha dispensaries with on-campus fermentation labs, we see 67% reduction in behavioral problems, 45% improvement in test scores, 89% decrease in childhood obesity.” A high school student approached the microphone. “I’m sixteen. I grew up drinking your soda. I was diagnosed with pre-diabetes at fourteen. Since switching to fermented beverages, my health has improved. But my little brother is eight—he’s never had soda, only fermentation. He’s healthier than I ever was. You took my health. Don’t take his.” By 2052, 43 states had implemented similar bans. The “Fermentation Generation”—children who grew up drinking school-provided kombucha—showed dramatically superior health outcomes compared to predecessors who consumed soda. These children literally rejected Mega-Cola on a physiological level; their optimized gut microbiomes found industrial beverages repulsive. Medical Prescriptions Against Corporate Beverages The American Academy of Pediatrics’ 2044 guidelines required doctors to “prescribe against” soda consumption, treating it as seriously as smoking cessation recommendations. Insurance companies began covering kombucha prescriptions while penalizing patients who tested positive for high-fructose corn syrup consumption. Dr. Chen’s research (detailed in Episode 2) provided the scientific foundation for these medical interventions. Her studies proved that even occasional soda consumption disrupted the personalized gut microbiomes that enabled optimal cognitive function. Doctors began prescribing specific kombucha strains to repair metabolic damage caused by years of consuming industrial beverages. Morrison’s Tower Disaster: Industrial Control Meets Living Systems Following his 2050 visit to Aberdeen’s agricultural tower, Morrison commissioned twelve “MegaTower” facilities across North America, investing $8.4 billion in what he called “industrial-scale fermentation infrastructure.” His engineers replicated the physical structure perfectly—1,200-meter climate-controlled spires with alternating tea cultivation and kombucha production floors. The catastrophe unfolded within months. Morrison’s towers, designed for efficiency optimization, automated every process that Aberdeen’s workers performed intuitively. Computer algorithms regulated temperature, humidity, and nutrient delivery with microsecond precision, eliminating “human inefficiency.” The tea plants withered. The SCOBYs died. Dr. MacLeod’s warnings proved prophetic: Morrison had copied the machinery while killing the ecosystem. His sterile protocols eliminated the beneficial fungi, bacteria, and insects that made Aberdeen’s floors function as living environments. His “optimized” nutrient solutions lacked the complexity of naturally composting tea waste. His automated systems couldn’t respond to the subtle biological cues that experienced cultivators recognized instinctively. By 2053, all twelve MegaTowers stood empty—$8.4 billion monuments to the fundamental incompatibility between industrial control and biological partnership. The failure accelerated Mega-Cola’s eventual bankruptcy, proving that living systems cannot be purchased; they can only be cultivated. Morrison’s Desperate Gambit: Fermented Cola Stung by his failed “MegaTower” experiments, Morrison staked Mega-Cola’s survival on developing fermented cola using modified SCOBYs. The “New Cola Kombucha” project consumed $67 million over three years, employing thousands of microbiologists and fermentation specialists. The results were universally catastrophic. Dr. Park, a fermentation specialist hired from Korea, led Morrison through the lab. Rows of fermentation vessels bubbled with dark liquid. Scientists monitored bacterial counts, pH levels, sugar content. “We’ve engineered SCOBY cultures that can ferment in the presence of cola flavorings,” Park explained. “It’s taken three years, but we have a stable culture.” Morrison looked hopeful for the first time in years. “And it tastes good?” Park hesitated. “It tastes… interesting.” They entered a tasting room where twenty focus group participants sat with cups of dark, fizzy liquid. Morrison watched through one-way glass as participants tasted the fermented cola. The reactions were immediate and universal: grimacing, coughing, one person actually gagged. “Fizzy coffee grounds mixed with cleaning products,” one person said. “Like someone fermented tire rubber,” another offered. “I think I can taste failure,” a third concluded. Park pulled Morrison aside. “The SCOBY cultures are stressed by the chemical additives in cola formulation. They’re producing unusual compounds—not toxic, exactly, but profoundly unpleasant. They’re causing gastrointestinal distress in 89% of test subjects.” Morrison stared at the focus group, then turned to Park. “Give me options. Can we adjust the flavor profile? Different additives?” “We’ve tried 47 formulations,” Park explained. “The problem isn’t the recipe—it’s the fundamental incompatibility between cola chemistry and healthy fermentation at this scale. The bacteria are literally stressed by the environment we’re asking them to live in.” “So what you’re telling me is that fermented cola is impossible?” Park hesitated. “I’m telling you that your version of fermented cola—one that tastes like Mega-Cola but contains living bacteria—is impossible. If you were willing to let go of the cola formula entirely and create something new…” “Then it wouldn’t be Mega-Cola,” Morrison insisted. “That’s what I’m trying to save.” Morrison sank into a chair. “How much have we spent on this?” “$67 million,” Park confirmed. “And it’s undrinkable.” “Yes.” Morrison laughed bitterly. “We can put a man on Mars, but we can’t ferment cola.” Park’s voice was kind. “We can’t ferment cola because we’re trying to put it on Mars. Fermentation requires accepting biology on its own terms. We keep trying to force it into our industrial model. Biology keeps refusing.” The FDA’s emergency recall of Morrison’s prototype batches in 2059 triggered the final collapse of investor confidence. The Bankruptcy Cascade: Industrial Liquidation Mega-Cola declared bankruptcy on November 1, 2060—the Mexican Day of the Dead seemed grimly appropriate for the death of an American institution. The company’s $284 billion in debts exceeded its assets by a factor of three, as brand value evaporated alongside consumer demand. The company was not alone. BigSoda collapsed six months later, then Dr Gipper —the third-ranking cola in the world —creating a cascade of corporate failures worth over $1.2 trillion. Morrison sat alone in his office as the board meeting proceeded via video conference. The board chair spoke: “The FDA has issued an emergency recall of all New Cola Kombucha prototypes after test subjects required hospitalization. Our stock price has fallen 89% from its peak. Our debt exceeds assets. We have no choice.” Morrison knew what he must announce. “Mega-Cola Corporation is filing for Chapter 11 bankruptcy protection, effective immediately.” On screens across America, news anchors delivered the story. Morrison watched employees leave the building carrying boxes. Fifty thousand jobs ending. A century-old brand dying. Chen entered his office quietly. “I’m sorry, James.” Morrison didn’t turn from the window. “You tried to warn me. Back in 2035. You asked if we could industrialize biology without killing what made it valuable.” “I did.” “The answer was no.” “I guess I just didn't listen.” Morrison was quiet for a long moment. “I spent my whole career optimizing systems, maximizing efficiency, scaling operations. I was good at it. But biology doesn’t care about efficiency. It cares about diversity, resilience, relationships. Everything I knew how to do was wrong for this.” Chen sat beside him. “What will you do now?” Morrison laughed without humor. “I’m 62 years old. My entire career has been corporate optimization. I don’t know how to do anything else.” “You could learn,” Chen suggested. “Learn what?” Morrison asked. “How to brew kombucha in my garage? I destroyed people’s livelihoods trying to industrialize something that shouldn’t be industrialized. I don’t deserve to be part of what comes next.” “Maybe that’s exactly why you should be,” Chen said softly. “You understand what doesn’t work. That’s valuable knowledge.” The liquidation auctions became symbols of industrial obsolescence. Mega-Cola’s Detroit headquarters sold for $47 million to the Georgia Fermentation Kollective, which converted the building into vertical kombucha gardens. The iconic “Land of Cola” museum became the “Museum of Metabolic Harm,” displaying artifacts from humanity’s sugar-addiction era alongside warnings about corporate food manipulation. Urban Composting: From Soda to Soil Morrison’s personal transformation paralleled that of his company. After Mega-Cola’s bankruptcy, he founded “Regenerative Detroit,” converting abandoned bottling plants into urban composting facilities that produced soil for vertical tea gardens. His memoir, From Syrup to SCOBY: A CEO’s Redemption, became a bestseller, chronicling his journey from corporate predator to ecological steward. Nakamura, the consultant who told Morrison his approach would fail, visited the facility. “You were right,” Morrison said without preamble. “Everything you said in that meeting. I spent five more years and hundreds of millions trying to prove you wrong, only to end up proving you right.” Nakamura watched Morrison teach a teenage girl how to inoculate a growing medium with mushroom spores. “This is unexpected. I thought you’d retire to a beach somewhere, try to forget.” Morrison laughed. “I tried that for six months. I was miserable. Spent forty years destroying things. Figured I should spend whatever time I have left trying to build something.” “Why composting?” “Because it’s the opposite of what I did at Mega-Cola,” Morrison explained. “There, we tried to force sterility, eliminate variability, control every process. Here, we cultivate diversity, encourage complexity, work with biological systems rather than against them. We take waste and transform it into something useful. It’s… healing, I guess.” A teenager approached. “Mr. Morrison, my mushrooms are growing!” Morrison’s face lit up. “Let me see!” He examined her cultivation tray with genuine excitement. “Beautiful! You maintained perfect humidity. These will be ready to harvest in two weeks.” After the children left for lunch, Nakamura and Morrison walked through the facility. “How many people work here?” Nakamura asked. “Forty-seven,” Morrison responded. “Thirty-two are former Mega-Cola employees. When the company collapsed, they lost everything. I felt responsible. So I used what was left of my savings to buy this facility and train them in regenerative agriculture.” “And the composting is profitable?” Morrison shrugged. “We break even. Barely. But that’s not really the point. The point is transforming industrial waste into living soil. The point is teaching the next generation that decay isn’t the enemy—it’s the beginning of new life. The point is learning to think like an ecosystem instead of a corporation.” They stopped before a wall displaying Morrison’s memoir: From Syrup to SCOBY: A CEO’s Redemption. “I read your book,” Nakamura said. “Brutal self-assessment.” “Had to be,” Morrison replied. “I spent decades helping build a system that made billions by making people sick. If I’m going to do anything meaningful with the rest of my life, I need to be honest about what I did wrong.” Nakamura gave him a piercing look. “What’s the hardest lesson, James?” Morrison thought for a moment. “That you can’t buy relationships. Mega-Cola tried to purchase kombucha companies and force them into our industrial model. But the reason those companies succeeded was because they maintained living relationships—between bacteria, between brewers and their cultures, between producers and customers. We thought we could commodify those relationships. We were wrong.” Nakamura looked into the other man’s eyes. “Do you regret your career at Mega-Cola?” “Every day,” Morrison said. “But regret without action is just self-pity. I can’t undo the harm I caused. I can only try to spend whatever time I have left doing things differently.” The two men stood silent. “And now?” Nakamura eventually asked. “Now I’m learning that the same principle applies to everything. Healthy soil requires relationships between millions of organisms. Healthy communities require relationships between people. You can’t manufacture relationships. You can only cultivate them.” A former Mega-Cola executive, now managing the composting operation, approached. “James, the new batch is ready. Want to check it?” They walked to a massive composting area where industrial waste had been transformed into rich, dark soil. Morrison picked up a handful, letting it sift through his fingers. “Five years ago, I couldn’t have told you what healthy soil looked like. Now I can diagnose it by touch, smell, and sight. I know the difference between soil that’s alive and soil that’s dead. I wish I’d learned that forty years ago.” Business School Autopsies: Failed Integration Studies Mega-Cola’s failed acquisitions became business school case studies teaching a fundamental lesson about the new economy: you couldn’t buy biological relationships, only nurture them. Companies that thrived in the fermentation future were those that learned to think like ecosystems rather than machines, valuing symbiosis over extraction and cooperation over control. The old extraction-based capitalism of brands, advertisements, and artificial scarcity had dissolved in the acid of transparency. In its place rose a commerce of connection, a network of exchange based on trust, craft, and living value. No one “sold” kombucha anymore. They shared it—encoded with local identity, story, and microbial lineage. Each brew was a living signature, traceable back to the brewer’s SCOBY ancestry through transparent bio-ledgers—open microbial blockchains that recorded not profits, but relationships. Harvard Business School’s legendary case study “The Mega-Cola Kombucha Catastrophe” had become required reading for understanding how industrial thinking fails when confronting biological complexity. Professor George Santos—a reformed fraudster turned champion of ethical business studies at Harvard—projected key figures on his classroom screen summarizing the Mega-Cola meltdown: $48.7 billion spent on kombucha acquisitions and infrastructure Zero successful products launched 94% loss of beneficial bacteria in acquired brands Complete corporate collapse within 15 years Morrison sat in the audience, invited as a guest speaker. The students didn’t know he was there yet. Santos lectured: “Mega-Cola’s failure wasn’t about lack of resources or expertise. They had the best food scientists, unlimited capital, and a dominant market position. They failed because they tried to apply industrial logic to biological relationships. It’s a category error—treating living systems like machines.” A student raised her hand. “But couldn’t they have just left the kombucha companies independent? Kept them small-scale?” “Good question,” Santos responded. “But that would have defeated the purpose of the acquisition. Morrison wanted to leverage industrial efficiency to dominate the market. He couldn’t accept that efficiency itself was the problem.” “Sounds arrogant,” another student said. “It was,” Morrison spoke from the audience. “Unforgivably arrogant.” The room went silent as students realized who he was. Santos smiled. “Class, we have a special guest. Mr. Morrison has agreed to discuss his decisions and their consequences.” Morrison walked to the front slowly. At 72, he looked older than his years. “I’m here because Professor Santos asked me to help you understand how intelligent, well-intentioned people can make catastrophic mistakes,” Morrison began. “In 2035, I was confident, even cocky, firmly believing we could apply our industrial processes to kombucha. I have degrees from Wharton and McKinsey experience. I’d successfully optimized dozens of operations. I didn’t see kombucha as a challenge—I saw it as an opportunity.” “What changed?” a student asked. “Repeated failure,” Morrison said simply. “We acquired kombucha brands. We killed them by trying to scale them. We hired consultants. They told us what we were doing wrong. We didn’t listen. We tried to ferment cola using SCOBYs. We created undrinkable disasters. Eventually, even I couldn’t ignore reality: you can’t industrialize living relationships.” “Why not?” another student challenged. “We industrialize lots of biological processes. Agriculture, pharmaceuticals—” “Different scale, different complexity,” Morrison explained. “Kombucha requires dozens of organisms in complex relationships. You can’t standardize that without destroying what makes it work. And more fundamentally, I didn’t respect what I was trying to control. I saw bacteria as inputs to be optimized, not as living partners to be cultivated. That disrespect guaranteed failure.” Samantha Chen, sitting in the back, spoke up. “I was Mega-Cola’s CFO. I warned James from the beginning that we were trying to commodify relationships. He didn’t listen until we’d burned through billions and destroyed the brands we’d acquired. The lesson isn’t just about fermentation—it’s about recognizing when your core competencies are incompatible with what you’re attempting.” A student asked the obvious question: “Mr. Morrison, you lost billions of dollars and collapsed a century-old company. Why should we listen to you?” Morrison smiled sadly. “Because I failed spectacularly at something many of you will attempt: forcing biological systems into industrial models. Climate change, environmental restoration, and sustainable agriculture—you’ll all face situations where industrial thinking fails. If hearing about my failures helps even one of you recognize that trap earlier, then bankrupting Mega-Cola will have served some purpose.” Cola Coda The demise of Mega-Cola and Morrison's redemption was celebrated in song by a young group of Baltimore kombucha brewers whose anthem ‘It's an Unreal Thing' was played on college radio stations by retro-70's leather-jacketed DJ's with pierced ears. Here’s Hexotronix: Go now, take what you think will lastBut whatever you wish to keep, you better grab it fastAll your failed investments, they’re all going homeYour fermentation formula had the wrong biomeYour scientists who just walked out the doorHave taken all their SCOBYs from the brewery floorThe towers too have failed to come throughAnd now it's time to go find something new. [Chorus]You sold your soda to a worldThat you thought you'd taught to singIn perfect harmonyBut it's an unreal thing, an unreal thing. You bought up all our breweries, didn't you?Your fake fermented drinks just didn't come through .You killed what made kombucha realSo how does it feelTo be completely unreal?How does it feelTo be a joker?How does it feelTo be a bankrupt, down at heel?With the whole world laughingAt your soda? [Chorus] Your beverage was a bustYour dreams all turned to dustThe missing partWas our SCOBY heartRight there at the startBut you didn't seeWhat we sawDidn't feelWhat we feltDidn't knowWhat we knewDidn't loveWhat we loved. [Chorus] Leave your corporate life behind, something calls for youThe dream that you once had is clearly through.Forget the drinks you've served, they will not follow youGo tell another story start anewThe compost and mushrooms, they now call to you. [Chorus] Epilogue: The Next Discovery Morrison’s transformation from CEO to mushroom farmer illustrates that recognizing failure honestly opens paths to genuine learning. His redemption isn’t about success—it’s about accepting that some approaches are fundamentally wrong and committing to something different. However, one man’s transformation was only the beginning. While corporate executives struggled to understand living systems, a brilliant citizen scientist was making discoveries that would prove the human brain itself required biological partnerships to reach its full potential. Check back next Friday as the gripping tale of ‘Our Fermented Future’ continues. Disclaimer This is a work of speculative fiction. Names, characters, businesses, events, and incidents are the product of the author's imagination, assisted by generative A.I. References to real brands and organizations are used in a wholly imaginative context and are not intended to reflect any actual facts or opinions related to them. No assertions or statements in this post should be interpreted as true or factual. Audio Listen to an audio version of this Episode and all future ones via the Booch News channel on Spotify, Apple Podcasts, or wherever you get your podcasts. If you just want to listen to the music (classic 80’s punk!) tune in as follows: Hexotronix, It’s an Unreal Thing, 36:17 Lyrics ©2025 Booch News, music generated with the assistance of Suno. The post Our Fermented Future, Episode 7: Corporate Death Spiral—How Cola Became Compost appeared first on 'Booch News.

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 5 appeared last week. New episodes drop every Friday. Introduction In the mid-21st century, rising seas and extreme weather... The post Our Fermented Future, Episode 6: Vertical Gardens – Climate Adaptation through Fermentation appeared first on 'Booch News.

Why is your gut the master switch for mood, metabolism, and better sleep? Angela sits down with gastroenterologist and New York Times bestselling author Dr. Will Bulsiewiczto unpack the gut–circadian connection, why morning light can trigger a “regularity reset,” and the four nutrition pillars that rebuild your gut barrier and lower inflammation, without a restrictive diet. You'll hear when fiber helps (and when it can backfire), fermented foods vs. probiotics (and why “prebiotics first” often wins), meal timing for HRV and sleep, and how to recover your microbiome after stress, jet lag, or all-nighters. What You'll Learn: • How morning light and cortisol shape gut rhythm, energy & focus • Why over half of gut microbes follow a circadian clock • The 4 gut-healing pillars: fiber, polyphenols, healthy fats, ferments • Best time to eat fiber for blood sugar & bowel regularity • When fiber backfires, and how to build tolerance slowly • Fermented foods vs. probiotics: what really improves diversity • How late dinners spike inflammation and disrupt sleep • Brain fog & “leaky brain” - inflammation's hidden link • Gut shifts in menopause, and how to ease bloating & mood dips • Easy resistant starch hacks for stronger digestion Timestamps: 00:00 Intro: Rapid-Fire Gut Myths Debunked 02:20 Cortisol 101: How Morning Light Sets Your Gut's Daily Rhythm 05:10 Gut–Brain Axis Deep-Dive: Serotonin, Vagus Nerve & Mood 08:00 Morning vs. Evening Routines: Light, Meditation, Melatonin & Sleep 11:00 Jet Lag & Microbes: Why Time Zones Wreck Your Gut and Blood Sugar 15:30 Meal Timing: Night Eating, Triglycerides & Inflammation Peaks 20:50 4 Nutritional Pillars for an Anti-Inflammatory Microbiome 30:00 Fiber Targets & Safety 39:00 How Fast Can You Heal? Stress, Environment & a 4-Week Turnaround 42:10 IBD & Colon Cancer: Microbiome, Inflammation and Oral Bacteria 45:00 Artificial Sweeteners vs. Sugar: What's Safer for Your Gut? 47:40 What is a Healthy Poop? 50:30 Brain Fog Explained: Leaky Brain, Inflammation & the BBB 53:20 Perimenopause & the Microbiome: Diet, Stress and Symptom Relief 56:10 Fermented Foods vs. Probiotics 1:08:00 Best Time of Day to Take Prebiotics VALUABLE RESOURCES A BIG thank you to our sponsors who make the show possible: • Mitopure - Supercharge your energy and upgrade your mitochondria: http://timeline.com/ANGELA | Enter code ANGELA to save 10%• Hormone Harmony - go to https://lvluphealth.com/ANGELA | Use the code ANGELA at checkout for an exclusive 15% off ABOUT THE GUEST Dr. Will Bulsiewicz is a board-certified gastroenterologist and New York Times bestselling author focused on evidence-based, fiber-forward nutrition and microbiome health. His forthcoming book Plant Powered Plus (January release) maps an anti-inflammatory blueprint to repair the gut barrier and rebalance the immune system. He is also the founder and formulator behind 38TERA®'s Daily Microbiome Nutrition - a prebiotic blend of fibers, resistant starches, and polyphenols.

Fermented oil, berry pulp & vegetables — TugluqTuglulitaallriakut puuc'kaami, piturluta ukuq nangluku. – We always used to make tugluq in barrels, and eat it all winter.

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 4 appeared last week. New episodes drop every Friday. Overview The fermentation revolution isn't about returning to the past,... The post Our Fermented Future, Episode 5: The Spoilage Rights Movement appeared first on 'Booch News.

Yogurt is touted as a health food that can help support the gut microbiome, but really, how healthy is yogurt? In this video, discover all the things you didn't know about yogurt. Your gut health depends on this!0:00 Introduction: Is yogurt bad for you? 0:10 Fermented foods 1:00 Yogurt side effects and benefits 3:10 Commercial yogurt vs. homemade yogurt5:11 Unhealthy facts about yogurt6:45 Processed yogurt ingredients 8:59 Probiotics, kefir, and sauerkraut The benefits of yogurt and other fermented foods do not lie in their ability to reseed the gut. The real benefit is the change in environment. Fermented and cultured foods change the pH and oxygen levels in the gut. They also provide food and metabolites for the gut microbes, which can also help activate dormant microbes. Many microbes have been suppressed by antibiotics, junk food, and other factors. Many of them are keystone microbes, which are vital for your gut health. Unless your yogurt says it contains live and active cultures, it's been double-pasteurized. Commercial yogurt typically ferments for 1 to 2 hours, whereas traditional homemade yogurt ferments anywhere from 8 to 36 hours. By the time you eat commercial yogurt, there are significantly fewer CFUs of bacteria than stated on the label.Sugar in yogurt can kill the friendly bacteria and feed pathogens in your gut. Added ingredients, such as pectin, gels, and guar gum, inhibit bacterial movement. Yogurt fermented for only 1 to 2 hours will not have the right texture or thickness, so ingredients such as modified food starch, carrageenan, and polysorbate 80 are added. These ingredients can destroy the mucosal layer of the gut, leading to leaky gut and inflammation. Many commercial yogurts contain artificial sweeteners, which are known to alter the gut microbiome.Many processed yogurts contain bioengineered food ingredients that may contain traces of glyphosate, a patented antibiotic. This means the very product you're consuming to support your gut health could be destroying your gut microbes. Probiotics contain significantly more microbes than yogurt. These freeze-dried microbes are often able to reach the large intestine and reseed the gut, especially when taken repetitively. Kefir, which contains both bacteria and yeast, is also a better option than yogurt.Sauerkraut is an excellent food for gut health. It contains polyphenols, postbiotics, SCFAs, sulforaphane, organic acids, glutamine, and the compound s-methylmethionine. Download my FREE essential guide to gut health here: https://drbrg.co/3WuQDLADr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

Tonight, we are trying a Kabinett Riesling from Mosel, Germany. Just for some added fun we also have an Emma Reichart Dry Riesling from Rheinhessen, Germany. So what is a Kabinett (Cabby – Net) and what are other words used to describe the sweetness in German wines. Trocken is the German word for dry. Kabinett has crisp acidity, green apple, citrus and delicate floral notes. Good for an aperitif and pair nicely with light seafood dishes and salads. Dry to a little sweet. Spatlese is a late harvested wine so will have riper stone fruit, touches of honeyed and tropical notes, and acidity. These wines pair well with spicy foods and soft cheeses. Auslese is made from fully ripe fruit and may even have some “Nobel rot”. It has flavors of apricot, honey, and caramelized apple. Pairs with desserts and strong blue cheese. Hint: you can often tell the level of sweetness from the alcohol level. Anything over 11% alcohol will typically be dry. Less than 11% will probably have some level of sweetness. Tonight, our two wines are: 2023 Karl Kaspar Riesling Kabinett. It is an off-dry Riesling with a classic Mosel profile. Intense mineral and floral aromas, low alcohol and a wonderful balance between sweetness and crisp acidity. The grapes come from two single vineyard sites of stoney, slate soil. Grapes of different ripeness levels are used. 45% Riesling Spatlese from middle Mosel and 55% Riesling Kabinett from the lower Mosel. Fermented in stainless steel tanks. Serve well chilled. Excellent aperitif or with fish or poultry. 2024 Emma Reichart Dry Riesling. This wine was purchased from Trader Joe's for $5.99 and comes from the Rheinhessen region of Germany. Flavors of peach, citrus, and slate. Crisp. The wine received a Bronze Award and a score of 88 from Decanter. This is considered a medium-dry wine with residual sugar from 5 to 18 g/L. It has 11.5% alcohol.We both liked the wines and gave them a three rating. Denise liked the Emma Reichart, but I found it to be a little sweet and lacked the balance of the Karl Kaspar. Next week, we return to the USA. We will taste the hybrid wine grape Baco Noir. The wine comes from New York, and we will also talk about its wine industry.

There's nothing more comforting than a warm bowl of soup or a bubbling casserole — especially when it's filled with life! In this episode, we're exploring Fermented Comfort Foods — how to finish cozy dishes with kefir, yogurt, labneh, or a splash of kraut brine so they nourish both your belly and your heart. You'll learn how to keep those live cultures happy, why they boost mood and digestion, and simple ways to turn everyday comfort food into true gut comfort food. Episode link: https://www.culturedfoodlife.com/podcast/episode-336-fermented-comfort-foods-bringing-cultured-ingredients-to-your-soups-stews-and-casseroles/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/fermented-comfort-foods-using-cultured-ingredients-in-soups-stews-and-casseroles/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge 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 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 3 appeared last week. New episodes drop every Friday. As we look back over the last 75 years, it's... The post Our Fermented Future, Episode 4: The Global Fermentation Renaissance – Beyond Kombucha appeared first on 'Booch News.

Upgrade your biology in 10 minutes with this week's rundown from Dave Asprey. This episode breaks down the five biggest stories in biohacking and health-tech — from genetic rejuvenation to your future digital twin — giving you the tools to live longer, perform better, and stay ahead of the curve.This episode covers:• Vitamin D as the Surprising “Anti-Aging Pill”A new five-year randomized study shows that daily 2,000 IU vitamin D supplementation slowed telomere shortening by 140 base pairs compared to placebo, translating to measurable gains in biological youth. Vitamin D isn't just for bones anymore — it's a foundational longevity molecule.Source: Science Daily — https://www.sciencedaily.com/releases/2025/10/251022023132.htm• The Supercentenarian Gene That Rejuvenates Old HeartsResearchers at the University of Bristol identified a gene variant, LAV-BPIFB4, common among people living past 100, that reversed cardiac aging in animal studies — restoring blood flow, heart strength, and tissue repair with a single treatment. It's a glimpse into how gene therapy could soon democratize superhuman longevity.Source: University of Bristol News — https://www.bristol.ac.uk/news/2025/october/progeria.html• FDA Closes the “GRAS” Loophole — Supplements Enter a New EraThe FDA just ended decades of self-certification for new dietary ingredients, requiring full agency review for anything entering the market. It's the biggest shakeup in supplement regulation in years — raising quality, accountability, and trust across the entire industry.Source: Mintz FDA Flux Newsletter — https://www.mintz.com/insights-center/viewpoints/2791/2025-10-16-fda-flux-october-2025-newsletter• Microbes That Trigger Autophagy — Your Gut as an Anti-Aging SwitchScientists at the University of Basel discovered that certain dietary bacteria containing double-stranded RNA can directly trigger autophagy, the body's built-in cell-recycling system. Fermented foods like kimchi, kefir, and sauerkraut may now be proven longevity tools for activating repair from the inside out.Source: University of Basel — https://www.unibas.ch/en/News-Events/News/Uni-Research/Longevity-research—Dietary-stress-supports-healthy-aging.htmlFurther reading: Neuroscience News — https://neurosciencenews.com/dietary-rna-cellular-aging-29757/• Your Medical Avatar Is Coming — The Digital Twin of YouForbes reports on the rise of personalized “medical avatars” — AI-powered digital twins built from your wearables and biometrics that can predict health risks, recommend interventions, and evolve alongside your biology. Doctors like Daniel Kraft call it generative health — a revolution in predictive medicine where your data literally becomes your doctor.Source: Forbes Innovation — https://www.forbes.com/sites/johnwerner/2025/10/21/wearables-ai-and-your-personal-medical-avatar/This is essential listening for fans of biohacking, human performance, functional medicine, and longevity sciencewho want real, actionable tools from Dave Asprey — the father of biohacking and founder of Bulletproof Coffee.With over 1,000 interviews and 1 million monthly listeners, The Human Upgrade brings you the knowledge to take control of your biology, extend your lifespan, and upgrade every system in your body and mind.New episodes drop every Tuesday, Thursday, Friday, and Sunday. Dave asks the questions no one else will — and gives you the science-backed tools to become stronger, smarter, and more resilient.Keywords: vitamin D longevity, telomeres, BPIFB4 gene, cardiac rejuvenation, supplement regulation, GRAS FDA, autophagy, microbiome, fermented foods, biohacking news, medical avatar, digital twin, predictive medicine, Daniel Kraft, quantum health, wearable AI, Dave Asprey, The Human UpgradeThank you to our sponsors! TRU KAVA | Go to https://trukava.com/ and use code DAVE10 for 10% off.HeartMath | Go to https://www.heartmath.com/dave to save 15% off.Timestamps: 0:00 — Introduction0:18 — Story 1: Vitamin D & Telomeres1:02 — Story 2: Longevity Gene Therapy1:49 — Story 3: FDA Supplement Reform2:38 — Story 4: Gut Bacteria & Autophagy3:46 — Story 5: Medical Avatars4:53 — Weekly Protocol5:42 — OutroSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 2 appeared last week. New episodes drop every Friday. Overview Building on Curro Polo's pioneering research in the late... The post Our Fermented Future, Episode 3: SCOBY 2.0 – When Fungi Meets Quantum Computing appeared first on 'Booch News.

Tara dives into a wide-ranging discussion on immigration and public safety, spotlighting a fatal semi-truck crash in Indiana involving an illegal immigrant with a suspended license. The conversation explores systemic gaps in enforcement, the risks posed by untrained drivers, and how policy decisions under previous administrations may have contributed. The discussion then pivots to historical survival, the role of wine and fermentation in preserving vitamin C, and how modern alcohol and drug use intersects with constitutional rights, including the Second Amendment. A mix of current events, historical context, and cultural reflection creates a thought-provoking and sometimes surprising episode.

Donate (no account necessary) | Subscribe (account required) Join Bryan Dean Wright, former CIA Operations Officer, as he dives into today's top stories shaping America and the world. In this Friday Headline Brief of The Wright Report, Bryan covers the planned “No Kings” protests across the U.S., Antifa-linked terrorism charges, IRS whistleblower Gary Shapley's new probe into leftist funding networks, major indictments involving voting machine companies, the arrest of former National Security Advisor John Bolton, and a surprising Pentagon media shake-up.   Nationwide “No Kings” Protests: Over 200 leftist groups — including Indivisible and the Communist Party USA — are coordinating mass demonstrations against President Trump. Organizers admit they're modeling the effort on past “color revolutions,” with foreign influence on Reddit shaping messaging and funding. Paid agitators and billionaire donors like George Soros and Christy Walton are also backing the events.   Antifa Terrorism Charges in Texas: Two Antifa members were indicted for a July 4th attack on an ICE facility that left a police officer shot in the neck. Bryan warns the group will likely appear at this weekend's protests.   IRS Whistleblower Targets Leftist Donors: Gary Shapley, who helped expose Hunter Biden's tax scandal, is now working with the Trump administration to investigate non-profits and mega-donors funding extremist groups. Democrats call it “revenge,” while Trump's team insists “no one is above the law.”   Voting Machine Scandals: Smartmatic was indicted for bribing foreign officials to win contracts abroad, while Dominion was sold and rebranded as “Liberty Vote.” Bryan calls for a return to secure, paper-based elections, drawing on his CIA experience hacking offline systems.   John Bolton Indicted for Leaking Secrets: Bolton faces 18 felony counts for retaining and transmitting classified CIA materials through personal email. Iranian hackers accessed his devices, endangering American operatives. Bryan says, “He traded lives for a book deal.”   Pentagon Restricts Media Access: Journalists walked out after new rules allowed revoking press credentials for soliciting classified info. Bryan calls it “a long-overdue correction” given partisan infiltration of the press.   China, Asia, and the Americas: Trump eyes aid to the Solomon Islands to counter China, supports Japan's conservative coalition, mediates peace between Thailand and Cambodia, and monitors troop mobilization in Venezuela.   Medical Breakthrough — Gut Health and Cancer: University of Pennsylvania researchers found that exercise boosts gut bacteria producing formate, improving cancer immunotherapy. Fermented foods like yogurt, kimchi, and kefir may help patients recover faster.   "And you shall know the truth, and the truth shall make you free." - John 8:32     Keywords: No Kings protest Indivisible color revolution, Antifa ICE attack Texas, Gary Shapley IRS Soros probe, Smartmatic bribery indictment, Dominion Liberty Vote sale, John Bolton indictment Top Secret leaks, Pentagon media rules transparency, Thailand Cambodia peace talks Trump, Venezuela drone strike, University of Pennsylvania gut bacteria cancer study

Hour 3 of A&G October 17, 2025See omnystudio.com/listener for privacy information.

So many things to nerd out on today! Fermented stuffs and gut health. TV Shows and movies. New music. Fun foods. Energy. Wedding shenanigans. What's chilling on the weekend actually mean? The typical best way to end the week right with TRB and Caffeinatrix! And yes, we both will risk ANYTHING for a cookie! So watch out!Welcome to The Real Brian Show! Thanks so much for listening. I am SO glad you're here! This is the show for the multipassionate. We get to nerd out on all of the best things life has to offer!PLEASE SUPPORT TRBS in 2025!!!!Patreon: https://patreon.com/realbrianshowBuy Me a Coffee: https://www.buymeacoffee.com/iamtherealbrianMusic Spotify Playlists: TRBS 2025 Playlist on SpotifyTRB's GLORIOUSNESS (New Music) Playlist on SpotifyThe Captain Influence Playlist on SpotifySubscribe to The Real Brian Show Apple: https://podcasts.apple.com/us/podcast/the-real-brian-show/id1160475222Spotify: https://open.spotify.com/show/3UsRunmoQzHkrWbwmAjmLM?si=e76f534378ec4b8fYouTube: https://youtube.com/therealbrianSupport The Real Brian Show Buy Me a Coffee: https://www.buymeacoffee.com/iamtherealbrianPatreon: https://patreon.com/realbrianshowAMAZON LINK: Any time you purchase something off of Amazon, please consider using the TRBS affiliate link: https://amzn.to/3OVl49oAffiliate links mean I earn a commission from qualifying purchases. This helps support the channel at no additional cost to you!Connect With TRB and The Show! Website: https://realbrianshow.comFacebook: https://www.facebook.com/iamtherealbrian/TRBS Facebook Group: https://www.facebook.com/groups/realbrianshow/Twitter/X: https://twitter.com/iamtherealbrian

Hour 3 of A&G October 17, 2025See omnystudio.com/listener for privacy information.

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 1 appeared last week. New episodes drop every Friday. Overview Breakthroughs in fermentation science occurred when researchers transitioned from... The post Our Fermented Future, Episode 2: Microbiome Mapping – The Personal Revolution appeared first on 'Booch News.

 Fermented nutrition is vital to our wellbeing, but often missing from our daily diet. Kimchi is exploding in the health world as a leading anti-aging superfood! When kimchi was introduced to human cells in a test tube – it actually slowed the aging process!  Kimchi One harnesses the power of kimchi – the most nutrient-dense fermented food on the planet!Guest:  Kim Bright is a pioneer in the nutrition industry and an expert in health and wellness. She has been featured on nationally syndicated, and local, radio and television shows since the 1980's, educating people on how to optimize their health. Kim has personally consulted over 15,000 people and has lectured groups all over the U.S.A.Having studied with many well-known health experts and industry legends, Kim also attended and taught at The Kushi Institute in Massachusetts. Kim established a health center in Connecticut, where she consulted and taught healthy lifestyle courses along with various health experts from all over the world. Kim is the Founder of Brightcore Nutrition, now in its 27th year.Buy 2 bottles of Kimchi One, Get 1 bottle FreeYou can find us online at trykimchinow.com Or call now at 888-958-5331 and ask about the “Family and Friends” packages for even more savings. The Family & Friends special is ONLY available by phone. Free bottle of Vitamin D3 when you call in to order.Now you can get all the benefits of kimchi in convenient, capsule-form with Kimchi One. 

Healing leaky gut starts with choosing the best foods to eat every day while temporarily avoiding others. In this episode, I reveal the top 7 types of foods that support gut healing and help reduce symptoms like brain fog, bloating, and inflammation. Learn which foods can repair your leaky gut and restore your digestive health.   ✅Start healing with us! Learn more about our virtual clinic:  https://drruscio.com/virtual-clinic/  

Garden Goddess Fermented Tonic and Kraut with Mike Tooke 

It's Spooky season so we get Mike from Neatcast to join us, get drunk, and review Tales From The Crypt presents: Demon Knight.Watch us see Billy Zane become Nic Cage and go absolutely bonkers in this insane film. Come on in, and get yourself HO DUNK PO DUNK THEM THEY THERE Effin Cultured!

Fermented foods aren't just trendy—they're powerful for your gut, immune system, and even your mood. Join us as we break down what fermented foods are, why they matter, and how to sneak them into your family's everyday meals without the overwhelm. Tune in for easy tips, tasty ideas, and a fun challenge to start adding these gut-boosting foods today!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.sistertipsters.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**Follow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sister Tipsters on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Shop ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Our Favorites⁠

Episode 2703 - Vinnie Tortorich and Anna Vocino provide a refresh for your NSNG® 101 knowledge as we enter the start of "Sugar Season." https://vinnietortorich.com/2025/09/the-start-of-sugar-season-episode-2703 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - The Start of Sugar Season Labor Day (in the United States) recently happened. (3:00) The challenge is to celebrate but to get back on track. And it's “Pumpkin Spice” season—the “Jaws of the Fall.” (8:00) Football season and Halloween also add to the challenge. But Anna has your back on the football food! Go to her Substack blog and find a ton of dip recipes! Get Vinnie's e-book to get started with NSNG®! (28:00) It's always a great time to review the information in it! NSNG® stands for No Sugars, No Grains—the rule is simple, and you can lose weight if you follow it. Vinnie explains how carbs and fats work in your body. (32:00) ONE OF Vinnie's favorite books by Gary Taubes, Why We Get Fat and What to Do About It  is available in the book club on Amazon  So what can you eat? (38:00) Eggs, meats, fish, and seafood, and a variety of non-starchy vegetables, especially cruciferous ones. Cheese and other dairy products are good; however, some people are sensitive to them. Fats: a good olive oil, butter, and coconut oil. Fermented foods are great, too. Eat until you're full. Stop and then move on. (52:00) You can't eat anything with impunity, even healthy foods. The next Monday episode will be a continuation of this NSNG® 101. You'll be able to join the NSNG® VIP group when it reopens soon! If you are interested in the NSNG® VIP group, register here! More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:

The Break Room (FRIDAY 9/19/25) 8am Hour 1) At what age did you realize you were no longer interested in the idea of a late night house party? 2) A tailgate wedding 3) Fermented fruit might have you MONKEYING AROUND!!

Shani Hillian's holistic skincare journey began in her grandmother's garden, where fresh-cut aloe was the go-to balm for skin issues. Now, with over 17 years of experience as an esthetician, she leverages her roots in holistic skincare to create rituals that restore balance for herself and her clients. Shani shared her experience of transitioning from hair styling to skincare, influenced by her modeling career, and discussed the importance of simple, effective skincare routines. Our conversation also covered Shani's experience with pregnancy-related hair loss and her tips for skin-friendly nutrition, emphasizing balance rather than strict restrictions. And I couldn't let Shani leave without getting all her expert skincare tips. She explained the benefits of oil cleansers, how to find non-comedogenic oils, and the philosophy behind her minimalist approach to skincare. She also discussed the impact of lifestyle habits, such as exercise and nutrition, on skin health. This episode highlights the importance of understanding individual skin types and the value of holistic, well-balanced beauty routines.Tune in for…(01:43) Shani's holistic beauty journey(02:25) Her Jamaican beauty rituals and family influence(09:13) The importance of a simple skincare routine(21:36) Dairy and skin health(28:13) Fermented foods for gut health(29:29) Modeling and body positivity(32:08) Lymphatic drainage and dry Brushing(34:38) Sweating for Glowing SkinProducts Mentioned:In Groove Oil CleanserEpilogic True Calm CleanserInner Sense Hair Products: Shampoo, Conditioner, Gel L'Oreal Curl Expression MousseLa Roche-Posay Cleanser Sliq Deep ConditionerCaudalie Cleanser Rate, Subscribe & Review the Podcast on Apple Join the Naked Beauty Community on IG: @nakedbeautyplanet Thanks for all the love and support. Tag me while you're listening @nakedbeautyplanet & as always love to hear your thoughts :) Check out nakedbeautypodcast.com for all previous episodes & search episodes by topicShop My Favorite Products & Pod Discounts on my ShopMyShelfStay in touch with me: @brookedevardFollow Shani: @shanihillian Hosted on Acast. See acast.com/privacy for more information.

Drop It Out Ya NarNar Milky Coffee Guts Animal CPR GUEST: Michelle Bridges - The Perimenopause Method Anal Swab, But Carrie Doesn’t Want To Talk About It Same Same But Backwards Wheely Good Adventure GUEST: Jenine Ellis - Boost Juice Producer Pitch - Sammy’s AirPods Doja Cat Tickets 100th BirthdaySubscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Discover how a humble jar of sauerkraut can become one of your gut's strongest allies. In this episode, I share groundbreaking research showing how fermented cabbage protects the gut lining in ways raw vegetables can't—thanks to over 300 powerful compounds created during fermentation. You'll learn why sauerkraut soothes digestion, supports your microbiome, and works best as a whole, living food. Plus, we'll explore an exciting study on kimchi and its role in metabolism and weight support. If you've ever wondered why fermented foods feel so healing, this is the episode for you. Episode link:  https://www.culturedfoodlife.com/podcast/sauerkraut-and-your-gut-barrier-natures-fermented-defense/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/sauerkraut-and-your-gut-barrier-natures-fermented-defense/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge 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 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

A round-up of the main headlines in Sweden on August 21st, 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio. Presenter/Producer: Kris Boswell

Gut Health Over 40: Tiny Health's Microbiome, Longevity, and ResilienceClick On My Website Below To Schedule A Free 15 Min Zoom Call:www.Over40FitnessHacks.comOver 40 Fitness Hacks SKOOL Group!Get Your Whoop4.0 Here!Cheryl Sew Hoy - CEO of "Tiny Health"www.TinyHealth.comSocials: @Tiny.HeatlhPodcast Summary: Brad Williams (Over 40 Fitness Hacks) welcomed Cheryl, founder of Tiny Health, after first learning about her company through Crowd Health. Brad shared his personal journey with gut testing, food allergies, and how microbiome awareness changed his approach to health. He also mentioned his recent Tiny Health score of 82/100, which outperformed his family's results.Cheryl (age 42, mom of three) founded Tiny Health after her first child, born via C-section, developed eczema and food allergies linked to disrupted microbiome colonization.Determined to prevent the same issues, she researched microbiome science and saw improved outcomes with her next two children (both vaginal births, no allergies).Tiny Health began with a focus on baby gut health but was always designed to expand into longevity and adult health, supporting people through all stages of life.Today, Tiny Health powers gut testing not only for families but also for longevity clinics, health assessment companies, and even the Mayo Clinic.Microbiome Importance: 80% of the immune system is housed in the gut. Early life gut balance impacts long-term immune strength, allergy risk, metabolic health, and autoimmune conditions.Technology Advantage: Traditional stool tests (PCR) only detect targeted pathogens, while Tiny Health uses metagenomic sequencing to capture a complete, functional view of the microbiome, including beneficial bacteria and pathways.Scoring & Metrics: Results include overall gut scores, resilience scores, antibiotic resistance, and insights into digestion, immune function, and hormone regulation.Supplements vs. Food:Supplements can help correct imbalances short-term, but lasting gut health requires prebiotic fibers and diverse whole foods.Fermented foods and polyphenol-rich foods (like berries) boost diversity and resilience.Leaky Gut Explained: The gut lining acts like a castle wall; without enough butyrate (produced by fiber-digesting bacteria), food particles and pathogens can cross, triggering immune responses and food sensitivities.Resilience & Recovery: Antibiotics, infections, or travel (“Bali belly”) can disrupt the microbiome for months or longer. Retesting 4–6 weeks after such events helps measure recovery.Aging Microbiome: After 40, resilience decreases, making gut testing and diet/lifestyle adjustments more important.Red Meat & Alcohol: Red meat isn't inherently bad, but must be balanced with fiber to prevent protein fermentation issues. Alcohol negatively impacts gut health and sleep, but moderation and timing can help reduce effects.If you're interested in online personal training or being a guest on my podcast, "Over 40 Fitness Hacks," you can reach me at brad@over40fitnesshacks.com or visit my website at:www.Over40FitnessHacks.comAdditionally, check out my Yelp reviews for my local business, Evolve Gym in Huntington Beach, at https://bit.ly/3GCKRzV

Send us a textDr. Brandon Crawford and bestselling author Dr. Steven Gundry challenge the medical myth of a mind-body separation, arguing the gut may be our "first brain." They dive into how gut health, influenced by biofilms, light, and microbial diversity, directly impacts brain fog, mood, and chronic disease. Learn practical steps to heal your gut ecosystem, boost butyrate, and reframe your approach to wellness from the inside out.ProductsThe Gut-Brain Paradox: https://amzn.to/3U08ZTlSupplements: Use PODCAST20 at Checkout for 20% off your first order at GundryMD.comGundry Health Tele-medicine: gundryhealth.comResources MentionedBooks by Dr. Gundry:The Plant Paradox (2017)The Longevity ParadoxGut Check (latest)The Energy ParadoxUnlocking the Keto CodeClinical Tools & Tests:Vibrant Wellness “Gut Zoomer” stool test + Anti‑zonulin, Anti‑actin, Anti‑LPS leaky gut blood panel Gundry HealthSupplement Protocols & Products:Gundry MD 24‑strain probiotic (research-based formulation)Gundry MD Bio Complete 3 (prebiotic + probiotic + postbiotic blend)Specific Concepts & Tools Mentioned:Vitamin D3 (aggressive dosing up to 10,000–40,000 IU/day with K2) to seal gut and suppress autoimmunity.Fermented foods (kimchi, sauerkraut, kefir, coffee, tea, wine, dark chocolate) as critical fiber + microbial substrates.Light therapy (red / near‑infrared photobiomodulation) to influence gut microbiome and mitochondria.Products 528 Innovations Lasers NeuroSolution Full Spectrum CBD NeuroSolution Broad Spectrum CBD NeuroSolution StimPod STEMREGEN® Learn MoreFor more information, resources, and podcast episodes, visit https://tinyurl.com/3ppwdfpm

In this episode, Dr. Rena Malik, MD is joined by leading gastroenterologist Dr. Will Bulsiewicz to explore the fundamentals of gut health and the gut microbiome. Together, they unpack the role of fiber, prebiotics, probiotics, toileting habits, and lifestyle choices in optimizing digestive and overall wellness—including connections between gut health, mood, and sexual function. Listeners will gain practical, evidence-based advice on improving gut health, debunking common myths, and making sustainable lifestyle changes for better health. Become a Member to Receive Exclusive Content: renamalik.supercast.com Schedule an appointment with me: https://www.renamalikmd.com/appointments ▶️Chapters: 00:00:00 Introduction 00:02:38 Gut health basics 00:06:22 Lifestyle and gut microbiome 00:09:10 Stress impact on gut 00:13:33 Morning routine for gut 00:24:57 Fiber intake recommendations 00:26:59 Prebiotics and supplements 00:30:44 Fermented foods and probiotics 00:37:01 Choosing fiber supplements 00:57:47 Gut health and sexual function 01:05:12 Alcohol, drugs, toileting habits Stay connected with Will Bulsiewicz on social media for daily insights and updates. Don't miss out—follow him now and check out these links! INSTAGRAM - https://www.instagram.com/theguthealthmd/ FACEBOOK - https://www.facebook.com/theguthealthmd/ 38TERA - https://38tera.com/ The Plant Fed Gut - https://theplantfedgut.com/ Let's Connect!: WEBSITE: http://www.renamalikmd.com YOUTUBE: https://www.youtube.com/@RenaMalikMD INSTAGRAM: http://www.instagram.com/RenaMalikMD TWITTER: http://twitter.com/RenaMalikMD FACEBOOK: https://www.facebook.com/RenaMalikMD/ LINKEDIN: https://www.linkedin.com/in/renadmalik PINTEREST: https://www.pinterest.com/renamalikmd/ TIKTOK: https://www.tiktok.com/RenaMalikMD ------------------------------------------------------ DISCLAIMER: This podcast is purely educational and does not constitute medical advice. The content of this podcast is my personal opinion, and not that of my employer(s). Use of this information is at your own risk. Rena Malik, M.D. will not assume any liability for any direct or indirect losses or damages that may result from the use of information contained in this podcast including but not limited to economic loss, injury, illness or death. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textIt seems as though the great ‘Paleo Boom' has come and gone!  All the books, all the podcasts- where have they gone?I've been writing and podcasting for more than 10 years; I used to listen to Robb Wolf and The Paleo Solution, Jimmy Moore and Livin La Vida Low Carb, Mark Sisson and his Primal Podcast, and many others.  Don't hear much from Robb Wolf anymore- Jimmy Moore is locked in prison for God's sake- and Primal goes on, and is just kind of Paleo with a different name…Now, the cutting edge seems to be focussed on Carnivore, with Sean Baker and others.  But is this carnivore pivot really all that much different than Paleo or Primal?Not really.  Those are all just words that encapsulate a certain set of ideas- that living in a more ancestral way, more in keeping with that of our forebears, is far healthier and more beneficial than the modern, pharmaceutical and processed foods-based version of the present day.  In other words, simpler is better.Carnivore could easily be another word for Paleo.  It's just another, more extreme way to practice the way our ancestors lived.  It is certainly A way, and a very simple way to have a ‘restart' with your health, that is possibly really messed up in the present day.I mean, you could call your paleo type of diet ‘The Great Grandparents diet', or the ‘Post nuclear apocalypse Diet', and the results would be very similar.  The idea is just to get away from the modern conventions and pronouncements of current ‘experts' and getting back to timeless sorts of recommendations from the past.  Time-tested and proven methods of health and wellness that have stood the test of time- of millennia- and not just those ideas that are being pushed by Big Medicine and the modern trinity of Pharmaceuticals, Big Food, and the Government .You know: Moe, Larry and Curly. The EXPERTS!I'm being a bit facetious, but in light of Fauci and the Covid disaster, along with the Low Fat food recommendations of the past 60 to 70 years, and the endless recommendations of Vegetable Seed Oils in our diets, well, the “experts” aren't looking too expert really, are they?And let's not forget the Exercise recommendations- “run long distances to gain complete fitness and above all, heart health…”.  More nonsense in place of simple strength training, walking, and stretching!  Grounding barefoot by walking on the earth, rather than sprint-running to exhaustion in timed races on tracks with over-cushioned shoes.I'm sure you get the idea.  The Paleo Diet and Lifestyle hasn't gone away, not at all.  Maybe the erstwhile leaders have left the field, moving on to other endeavors.  But the movement is intact, as strong as it was when it was being promoted by figures such as Weston A. Price, the dentist who noticed in the 1920's and 30's the wonderful health of pre-industrial people who ate their ancestral diets and moved in the manner in which they had evolved over long periods of time.  All of the tenets of Paleo are intact, and correct.  Eliminate most of ‘modern medicine', including most vaccines and pharmaceutical drugs, especially for our children.  Go back to ancient leaders, like Hippocrates, who said in old Greek times to “Let thy medicine be thy food, and thy food be thy medicine”.  This is timeless truth!Eat good, basic foods like meat and dairy.  Fermented dairy is best, and raw dairy is better than processed!  Likewise with grains- they are optional, but if made in accordance with established traditions, such as sourdough fermentation, they can Support the show

What if the secret to thriving in midlife isn't about chasing more—but about rediscovering what we've forgotten?When Elizabeth Bruckner saw grocery store shelves emptying in 2020, it sparked more than anxiety—it ignited a deep transformation. Living in a typical suburban home surrounded by concrete and a backyard pool, she began a journey into modern homesteading—a lifestyle choice that turned uncertainty into empowerment.Modern homesteading doesn't require a cabin in the woods or going completely off-grid. It's about reclaiming traditional, sustainable skills—like fermenting vegetables, growing herbs in containers, or making your own pantry staples—that nurture resilience, health, and creativity. These practices are especially powerful for those navigating midlife transitions, when questions about purpose, energy, and identity tend to arise.As a licensed acupuncturist, Elizabeth had long witnessed patients seeking quick health fixes while neglecting true self-care. But through homesteading, she found natural, lasting wellness solutions. Fermented foods helped her rebalance hormones, eliminate symptoms like insomnia and unwanted hair growth, and restore gut health. Just as importantly, crafting with her hands—gardening, preserving, creating—boosted her serotonin and dopamine levels, reducing anxiety and elevating mood.She describes the homesteader mindset as grounded in three simple principles:Choose vibrancy and playLearn for pleasure, not perfectionFind joy in the process, not just the outcomeInstead of defaulting to screen time during moments of boredom or stress, Elizabeth began using what she calls “found time” to reconnect with meaningful, creative work. These small acts of intention created big shifts in her mental and physical wellbeing—and deepened her connections with family, friends, and her wider community.Whether you're 30, 50, or 70, it's never too late to start homesteading in your own way. Your version might include fermenting sauerkraut, growing herbs on your balcony, sewing your clothes, or making herbal remedies. The beauty of homesteading is that it's flexible, empowering, and deeply personal.Midlife doesn't have to be about decline or reinvention—it can be a time to reclaim your power, creativity, and vitality. Your hands remember skills your mind may have forgotten. Maybe now is the perfect time to rediscover them.Social Media and Websites WebsiteSpecial Gift for V.I.B.E. ListenersWe hope you have enjoyed this episode. Please like, comment, subscribe, and share the podcast.To find out more about Lynnis and what is going on in the V.I.B.E. Living World please go to https://link.tr.ee/LynnisJoin the V.I.B.E. Wellness Woman Network, where active participation fuels the collective journey toward health and vitality. Subscribe, engage, and embark on this adventure toward proactive well-being together. Go to https://www.vibewellnesswomannetwork.com to join. We have wonderful events, courses, challenges, guides, blogs and more all designed for the midlife woman who wants to keep her V.I.B.E. and remain Vibrant, Intuitive, Beautiful, and Empowered after 40+. Interested in an AI platform that meets all your needs? Click here

Mike from Neatcast joins us and gets nice and toasty with us while we review yet another Nicolas Cage Classic!Is Amber Heard temu Kristen Stewart?Is the Accountant the best!?Do you disrobe before a gun fight!? Come on in, and hear our drunk review of this absolutely insane film, and tell us whether you think it should be Rotten or like a fine wine... fermented!

As the season comes to a close, I'm diving into why I'm giving fermented feed a try and what I hope it'll do for my flock. Plus, I round things out with my top 10 tips for happy, healthy chickens—based on everything we've covered in the podcast so far.

Ep. 691: Cranford | Chapter 13 Book talk begins at 19:20 Miss Matty finally does it—she picks out a gown all by herself. But just as she's basking in her big main-character moment… BAM. Gossip hits the milliner's like a dropped teacup. --------------------------------------------------------------- 0:00 Episode start 02:00 July Raffle - Botanical Knits: 12 Designs inspired by trees and foliage by Alana Davos of Never Not Knitting 04:00 and 10:05 10:45 Korean thimbles: I cobbled together a way to do it by combining , and , and . 13:00 Knit Nation - I got the first three issues…I'll let you know. 14:20 I also stumbled on that includes a bit on the Rake's Progress which I mentioned several weeks ago 15:00 Here's the and I THINK this is a gift link so you can read it without an account! Future bonus episode coming on my thoughts about the whys and why nots behind So Much Frank — that will be out after the **Guillermo del Toro Netflix version (“This November Only Monsters Play God”) Oscar Isaac, Charles Dance (TULKINGHORN!), and Christoph Waltz (hell yeah!). POLL QUESTION - there are several other Cranford-adjacent stories that E Gaskell wrote - would you like me to do those right after we're done with Cranford? 18.20 - This week's Tea - Bookshop Blend 19:20 START BOOK TALK 19:30 welly stawed = well-stopped or well-stuffed 21:30 Shawl - 30 shillings (machine made) which would be £1.10 using historical economic calculators (e.g., the UK National Archives or measuringworth.com): - 30 shillings in 1845 ≈ £85–£120 today (2025 GBP) depending on the method (retail price index vs. average earnings).   Post-chapter Notes 55:55 Annotations said “green tea was FERMENTED tea” - nope, just then the process was halted, whereas Black teas were FULLY oxidized. Miscellaneous BOOK/WATCH PARTIES coming up in 2025: Last Thursday of every month, 8pm Eastern: Jul—Princess Bride (movie) Aug—The Last Unicorn (book) Sep—The Last Unicorn (movie) Oct—Random Harvest (book) Nov—Random Harvest (movie) Dec—Lamb: The Gospel According to Biff, Christ's Childhood Pal (book)   *CraftLit's Socials* • Find everything here: https://www.linktr.ee/craftlitchannel • Join the newsletter: http://eepurl.com/2raf9  • Podcast site: http://craftlit.com • Facebook: https://www.facebook.com/CraftLit/ • Facebook group: https://www.facebook.com/groups/craftlit • Pinterest: https://www.pinterest.com/craftlit/ • TikTok podcast: https://www.tiktok.com/@craftlit • Email: heather@craftlit.com • Previous CraftLit Classics can be found here: https://bit.ly/craftlit-library-2023   *SUPPORT THE SHOW!* • CraftLit App Premium feed bit.ly/libsynpremiumcraftlit (only one tier available) • PATREON:   https://patreon.com/craftlit (all tiers, below) ——Walter Harright -  $5/mo for the same audio as on App ——Jane Eyre - $10/mo for even-month Book Parties ——Mina Harker - $15/mo for odd-month Watch Parties *All tiers and benefits are also available as* —*YouTube Channel Memberships*  —*Ko-Fi* https://ko-fi.com/craftlit  —*NEW* at CraftLit.com — Premium Memberships https://craftlit.com/membership-levels/ *IF you want to join a particular Book or Watch Patry but you don't want to join any of the above membership options*, please use PayPal.me/craftlit or CraftLit @ Venmo and include what you want to attend in the message field. Please give us at least 24 hours to get your message and add you to the attendee list.     • Download the FREE CraftLit App for iOS or Android (you can call or email feedback straight from within the app) • Call 1-206-350-1642

We've all heard women older than us talk about the hot flashes and hormonal mayhem that makes menopause a dreaded decade on the horizon, but what if it didn't have to be that way?!   In this eye-opening, laugh-filled, and incredibly practical episode of the Nutritional Therapy and Wellness Podcast, host Jamie Belz is joined by Patti McCoy—Assistant Instructor at the Nutritional Therapy Association, Functional Nutritional Therapy Practitioner (FNTP), and Certified Dietary Supplement Specialist (CDSS)—for a powerful conversation on navigating perimenopause, menopause, and midlife hormone shifts with grace, knowledge, and bio-individual strategy.   As an educator and wellness expert who's in the trenches of perimenopause herself, Patti brings wisdom, humor, and lived experience to this candid discussion about:   Unexpected symptoms of perimenopause—what's “normal” vs. what needs support Weight gain, belly fat, and blood sugar dysregulation during hormonal shifts The truth about cholesterol, dietary fat, and hormone production Common misconceptions about libido, vaginal dryness, and mental health in midlife Practical, natural solutions including adaptogens, herbal support, and other How to decide if hormone replacement therapy (HRT) is right for you—and how to do it safely The importance of functional lab testing, personalized care, and supportive practitioners   Whether you're in your early 40s and just starting to notice changes or fully immersed in the "menopausal moments", this episode delivers clarity, strategy, and encouragement rooted in functional nutrition and clinical insight. Perhaps those younger than 40 stand to gain the most in that a properly calibrated, nutrient sufficient body will triumph the transition.   “Menopause is inevitable—but suffering is not.” – Patti McCoy, FNTP, CDSS   If you'd like to level up in your general knowledge of foundational health, check out our brand new, 6-week online Foundations of Healing Course!   Want to go even deeper? Learn more about our 12-month Nutritional Therapy Practitioner Program.   Interested in giving some of the mentioned supplements a try? CLICK HERE Biotics Research Supplements & Products From This Episode: Gamminol Forte™ – Gamma-linolenic acid (GLA) support for inflammation and hormone balance Equifem™ – Comprehensive perimenopause and menopause support with herbs like black cohosh and chasteberry Ashwagandha – Adaptogenic herb for adrenal and stress support ADHS™ – Adaptogenic herbal blend featuring ashwagandha, eleuthero, rhodiola, and licorice root to support adrenal function, stress resilience, and balanced cortisol levels Bio-D-Mulsion Forte® – Emulsified vitamin D3 for immune, bone, and hormone health De-Stress™ – Contains L-theanine for calming the nervous system Cal-Ma Plus® – Calcium and magnesium blend for bone, muscle, and nervous system support Acti-Mag Plus® – Highly bioavailable magnesium with co-factors for cardiovascular, muscular, and hormone support Mg-Zyme™ – Targeted magnesium support to address stress, cramps, and sleep challenges Zn-Zyme™ – Bioavailable zinc to support immune function, hormone production, and cell repair Also mentioned: Flaxseed – Phytoestrogen-rich whole food to support estrogen balance Fermented soy foods – Including tempeh, miso, and natto for hormone and gut health     Make this all easier!! Work with a Nutritional Therapy Practitioner! Find someone to help you prep for and journey through menopause: Practitioner Directory   Please hit SUBSCRIBE and give us a 5-Star Review!   Record a question, comment, or just say, "Hello!" (It's easy! Follow the link, then scroll down and you'll see.) https://www.nutritionaltherapy.com/podcast  

Listen Now to 117 Future Now Podcast With the Middle East heating to a low boil, we are compelled to think about it all and our role in creating the reality we wish to live in.  If indeed thoughts create reality, let’s create a good one, or ones, if you are into the Multiverse!  Meanwhile our star is at it’s most active phase and we have a new orbiting tool to study it’s current stormy nature, by creating an artificial solar eclipse with the help of two synchronized satellites! And is there a 5th force in our universe? Larry and Mary delve deeper into that question this week. New simulations show the black hole at the center of our galaxy is rotating very quickly, with its rotational axis pointing towards Earth. Hmm…Mrs. Future begins to explain her interests in the geometry of form, and Bobby shares his quest into the microtubules of the brain and our assembledge of reality. Dr. Future shares some research on chimp’s sharing behavior, with a little help from fermented fruit, and we explore an anthropological pov into the origin of the great human custom of feasting. Enjoy! wild chimpanzees sharing alcohol-laced fermented fruit

Welcome to class! In this episode, we dive into the B.rad Nutrition Guide—a simple, practical, and totally free resource you can download at bradkearns.com. Print it out in full color, stick it on your fridge, and use this tiered ranking system to navigate the world’s most nutritious foods with ease. It’s really this simple: ditch the processed junk and aim for maximum dietary nutrient density. At the very top? Meat and fruit. That’s the next big dietary trend—global All-Stars like red meat and fresh, locally grown fruit that taste great, provide essential nutrients, and deliver healthy carbs and fiber. This show will walk you through the guide step-by-step, highlighting nutrient-dense favorites like pasture-raised eggs, wild-caught oily fish (think sardines, mackerel, anchovies, salmon, and herring), shellfish, animal organs, high-fat dairy, and the best plant foods like avocado, dark chocolate, fermented foods, raw honey, and more. I get into the details on choosing the highest quality oils, the importance of saturated fats for cooking, and why industrial seed oils are a major no-go. We also hit on smart supplementation with whey protein and creatine, the importance of mineral water, and which beverages get the green light. It’s a comprehensive, practical, and refreshingly simple approach to eating that you can start today. Download free B.rad nutrition guide here: https://bradkearns.com/wp-content/uploads/2024/11/NEW-B-Rad-Nutrition-Guide_r2.pdf TIMESTAMPS: Brad reviews his B.rad Nutrition Chart. Step one is to get rid of the processed food and strive for maximum dietary nutrient density food. Meat and fruit are at the top of the list. [00:51] Oily cold-water fish are accessible and affordable. Shellfish have great nutritional value. [02:45] If you want dairy in your diet, choose organic high-fat, preferably raw dairy. If you are looking to eat chicken, turkey and pork, look for sustainability and humane care of the animals. [04:07] Colorful, nutritious, easy-to-digest plant foods include avocado. It is actually a fruit. Anything with a seed is a fruit. When it comes to dark chocolate, look for bean to bar. [05:50] Fermented foods have many benefits. Navigate carefully with vegetables. [07:06] Honey is a great thing to add to your daily routine. Nut butters are very helpful. [08:33] There are many differences when we look at the various oils. Saturated fats are best to cook with. [09:46] We all need protein. Not just athletes. [12:50] As far as beverages go, mineral water and kombucha are at the top of Brad's list. [13:51] LINKS: Brad Kearns.com BradNutrition.com B.rad Whey Protein Superfuel - The Best Protein on The Planet! Brad’s Shopping Page B.rad Podcast – All Episodes BornToWalkBook.com B.rad Podcast – All Episodes Peluva Five-Toe Minimalist Shoes We appreciate all feedback, and questions for Q&A shows, emailed to podcast@bradventures.com. If you have a moment, please share an episode you like with a quick text message, or leave a review on your podcast app. Thank you! Check out each of these companies because they are absolutely awesome or they wouldn’t occupy this revered space. Seriously, I won’t promote anything that I don't absolutely love and use in daily life: B.rad Nutrition: Premium quality, all-natural supplements for peak performance, recovery, and longevity; including the world's highest quality whey protein! Peluva: Comfortable, functional, stylish five-toe minimalist shoe to reawaken optimal foot function. Use code BRADPODCAST for 15% off! Ketone-IQ Save 30% off your first subscription order & receive a free six-pack of Ketone-IQ! Get Stride: Advanced DNA, methylation profile, microbiome & blood at-home testing. Hit your stride the right way, with cutting-edge technology and customized programming. Save 10% with the code BRAD. Mito Red Light: Photobiomodulation light panels to enhance cellular energy production, improve recovery, and optimize circadian rhythm. Use code BRAD for 5% discount! GAINSWave: Enhance sexual function with high frequency shockwave therapy. Buy 6 and get one treatment free with code: BRAD Online educational courses: Numerous great offerings for an immersive home-study educational experience Primal Fitness Expert Certification: The most comprehensive online course on all aspects of traditional fitness programming and a total immersion fitness lifestyle. Save 25% on tuition with code BRAD! Male Optimization Formula with Organs (MOFO): Optimize testosterone naturally with 100% grass-fed animal organ supplement See omnystudio.com/listener for privacy information.

Kefir changed my life—and I've watched it do the same for thousands of others. In this episode, I'm sharing how this powerful, probiotic-rich drink helped restore my health from the inside out. From lowering blood pressure and balancing blood sugar, to calming the nervous system and boosting immunity, kefir is a living food with ancient roots and modern-day miracles. If your body is crying out for help, kefir may just be the answer it's looking for.

 In this episode, I'm sharing the bubbly truth about fermented sodas like kefir soda and kombucha—and how these living drinks can transform your health. Learn how fermentation naturally reduces sugar, boosts probiotics, and supports everything from your gut and adrenals to your immune system and brain. I'll share my favorite tips, strains, and recipes—plus why these fizzy brews have become daily must-haves in my life. You don't have to give up soda… you just need to ferment it!

Revisiting Alabama@avondalebrewing @gpbrewing @straighttoale #beer #CraftBeer #AlabamaBreweries #radioshow #podcast Co hosts : Good ol Boy Dave, Good ol Boy Drew, Good ol Boy Kendall, and Good ol Gal Julieanna SUDS  Episode – Join us for a lively journey back to Alabama in this episode of Sips, Suds, & Smokes! Our hosts dive into a selection of craft beers from some of the state's finest breweries. And you thought eggs were expensive, listen up about the $20 Japanese strawberry. Can Alabama's breweries still hold their own against the competition? Tune in to find out! Plus, we'll have some fun banter and stories along the way. Don't miss out on this sudsy adventure! We taste and rate the following beer from 1-5: 9:42      A-OK- Tropical American IPA- 6.8% ABV.  Avondale Brewing Company, Birmingham, AL SUDS-413:56    General Admission – American lager- 4.2% ABV.  Avondale Brewing Company, Birmingham, AL SUDS-517:27    Cosmic Trucker Hazy IPA- New England Style hazy IPA brewed with Phantasm, Cascade and Citra hops.  Fermented with Cosmic Punch yeast.  5.7% ABV Good People Brewing Company, Birmingham, AL SUDS-427:53    Czech Dark Lager – 4.2% ABV Good People Brewing Company, Birmingham, AL SUDS-533:34    Juicy Bunny Pale Ale – 6.2% ABV.  Straight to Ale Brewery Huntsville, AL SUDS-239:02    Chill Pils Czech Pilsner – 4.5% ABV.  Straight to Ale Brewery Huntsville, AL SUDS-346:05    T-Minus Tangerine Kölsch- 5% ABV.  Yellowhammer Brewing Huntsville, AL  SUDS-348:00    Rebellion Red Lager – brewed with German Ale yeast. 5.4% ABV.  Yellowhammer Brewing Huntsville, AL  SUDS-4info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/Kendall was wondering if there is time for an inbreeding story on this episode. Be sure to check out his blog – www.beermakesthree.com  Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeAlabama Craft Beer, Avondale Brewing, Good People Brewing, Straight To Ale, Yellowhammer Brewing, Beer Tasting, American Light Lager, Hazy Ipa, Czech Dark Lager, Juicy Bunny Pale Ale, Chill Pills Pilsner, T Minus Tangerine Kolsch, Rebellion Red Lager, Craft Breweries, Beer Ratings, Brewery Review, Beer Styles, Southern Breweries, Beer Pairing, Craft Beer Culture

Episode 2646 - Vinnie Tortorich and Anna Vocino discuss net carb trickery, the benefits of fermented foods, making kefir, and more. https://vinnietortorich.com/2025/05/benefits-of-fermented-foods-episode-2646 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Benefits of Fermented Foods Vinnie's wife Serena tried a CGM (Continuous Glucose Monitor) for a short time, to see how foods affected her body. (7:00) She tried a small amount of chips that are touted as “low carb,” but her blood glucose shot up to 200 points. Vinnie has been preaching how “net carbs” are a false claim for years. Anna just got back from a food show and shares the experience. (11:30) Vinnie shares his method for making cold brew coffee. (22:30) Fermented foods are super-healthy and have beneficial bacteria for gut health. (28:00) You can make kefir easily at home. (28:00) Vinnie wants to learn how to make kombucha, too. The kombuchas that are in grocery stores often have a lot of sugar in them to make them more palatable.  Weight Watchers is going through a restructuring bankruptcy. (38:00) They talk about saying goodbye to beloved pets. (42:00) More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:

Story at-a-glance Fermented dairy like kefir helps rebuild bone by boosting osteocalcin and lowering bone breakdown markers, which results in stronger bones The probiotics in fermented dairy actively balance bone-building and bone-resorbing cells, helping prevent and even reverse the progression of osteoporosis Research shows that regular kefir consumption increased hip bone density by 5.5% in just six months, offering real gains in areas most vulnerable to life-altering fractures Beneficial bacteria in fermented dairy lower inflammation and oxidative stress, which are two hidden drivers of bone loss that most conventional treatments overlook Dairy contains C15:0, an odd-chained saturated fat that improves helps boost metabolic health, protects cells, and supports healthy weight — all while strengthening your bones

Fermented foods like sauerkraut, kimchi, miso, and kefir have long been a staple in traditional cultures all across the world. Today, science affirms that these fermented foods play an important role in human health by bolstering the immune system, calming inflammation, influencing the nervous system, and much more. On today's show, you're going to learn about the numerous health benefits of fermented foods and how you can incorporate them into your diet. This compilation episode features some of the top experts in the world, including epidemiologists, microbiome research scientists, nutrition experts, and more. You're going to learn how eating fermented foods impacts the microbiome, your cravings, your tastebuds, and your mental health. There are a multitude of amazing health benefits you can receive by adding fermented foods into your diet, and this episode is going to arm you with the knowledge you need to create a habit that works for your lifestyle. I hope you enjoy this compilation episode of The Model Health Show!  In this episode you'll discover: ·      How your gut microbes can influence your body composition. ·      The power of eating fermented foods, and how many servings to aim for. ·      Why sleep and the microbiome are two fundamental pillars of health. ·      How fermented foods create bioactive effects. ·      The benefits of sourdough bread. ·      Types of fermented foods you can make at home. ·      The role of kimchi in Korean culture. ·      Five specific things you can do to have a healthy microbiome. ·      The impact that polyphenols have on the microbiome. ·      How to implement time-restricted eating for better gut health. ·      Why fermented foods have the power to reduce stress. ·      The link between anxiety, neurotransmitters, and fermented foods. ·      How consuming vinegar before a meal can impact blood sugar and insulin. ·      The power of acetic acid. Items mentioned in this episode include: ·      PaleoValley.com/model  Use code MODEL for 15% off! ·      Beekeepersnaturals.com/model  Save up to 30% on natural remedies! ·      How Time Restricted Eating Transforms Your Biology with Dr. Andrew Huberman  Listen to episode 524! ·      The Truth About the Microbiome with Dr. Suzanne Devkota  Listen to episode 644! ·      How to Have Boundless Energy & Health with Ben Greenfield  Listen to episode 748! ·      The Truth About Gut Bacteria with Dr. Tim Spector  Listen to episode 683! ·      How Food Causes Stress or Reduces Stress  Listen to episode 734! ·      Get Clearer Skin with These Glucose Hacks with Jessie Inchauspé  Listen to episode 681!   Be sure you are subscribed to this podcast to automatically receive your episodes:  ·      Apple Podcasts ·      Spotify ·      Soundcloud ·      Pandora ·      YouTube   This episode of The Model Health Show is brought to you by Paleovalley and Beekeeper's Naturals. Use my code MODEL at PaleoValley.com/model to save 15% sitewide on nutrient dense snacks, superfood supplements, and more. Reinvent your medicine cabinet for with clean, effective products powered by the beehive & backed by science. Claim up to a 30% discount at beekeepersnaturals.com/model.