Podcasts about Sauerkraut

Pull up a chair at EPCOT's Germany pavilion because we're taking you along for a live dining review of Biergarten Restaurant and the Eat to the Beat Dining Package before seeing Hanson!We explore the Bavarian village atmosphere, explain how the dining package works, and taste our way through the buffet. From beer cheese soup, pretzel rolls, German potato salad, sausage salad, bratwurst, sauerkraut, pork schnitzel, meatballs, roasted potatoes, and chicken schnitzel to mac and cheese, apple strudel, Baumkuchen trifle, and salted caramel cheesecake, we share our honest reactions. We also reveal which dishes we would go back for, which ones we would skip, and the delicious creation built at the table: a chicken schnitzel, beer cheese, and pretzel roll slider.Of course, this was not an ordinary meal. Right in the middle of Biergarten's live entertainment, the fire alarm sounded and the entire restaurant had to evacuate. We take you outside with us as guests and Cast Members wait for the all clear, then return to our table to finish the buffet after an interruption neither of us had experienced during hundreds of Disney meals.Along the way, we talk about the atmosphere, the musicians and dancing, the service, the value of using Biergarten for a concert dining package, and whether the restaurant deserves a place in your EPCOT rotation. At $69 per person, did the combination of an all-you-care-to-enjoy German buffet and reserved seating for Hanson make this package worth the price?Join us for food, laughs, questionable German pronunciations, one runaway bratwurst, an unexpected evacuation, and our final verdict on Biergarten Restaurant at EPCOT. Whether you are planning an Eat to the Beat concert night or considering this unique World Showcase dining experience, this episode will help you decide if it belongs on your Disney dining list.

Hippie Chrisitan Krissy Bakke knew this title would intrigue you. It started with a recipe, recognizing Suicide Prevention Month, and what we need to do for each other. A good message that you will have to listen to get to the real point. Have fun.

Microbiologist Justin Sonnenburg wants you to know that you – and all humans, really – are not alone. Inside each of us live uncountable bacteria without whom we could not survive. Nowhere is this symbiosis more vital, Sonnenburg says, than in the digestive tract – the gut – where trillions of bacterial collaborators help digest the foods that nourish us. Sonnenburg studies what makes this complex relationship work and how modern life is altering this important chemistry. He says the gut microbiome should be thought of as another organ. When it drifts out of balance, the effects ripple through our metabolism, our immune systems, and our nervous systems. Sonnenburg goes on to explain how dietary choices – like eating more fermented foods and fiber – can rebuild the microbiome, and why the field's next frontier could help alleviate chronic disease. “It really is a full-body impact that our microbes are having,” Sonnenburg tells host Russ Altman on this episode of Stanford Engineering's The Future of Everything podcast.Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu.Episode Reference Links:Stanford Profile: Justin SonnenburgLearn more about the Sonnenburg LabConnect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / FacebookChapters:(00:00:00) IntroductionRuss Altman introduces guest Justin Sonnenburg, a professor of microbiology and immunology at Stanford University.(00:03:08) Path into Microbiome ResearchHow Sonnenburg became interested in the friendly microbes that live in and on the body.(00:04:26) Bacteria as PartnersWhat are gut bacteria and how do they function in our bodies?(00:06:23) Full-Body EffectsHow gut microbes affect metabolism, immunity, and the brain.(00:08:27) Industrialized MicrobiomesWhat does it mean that the gut microbiome has been “industrialized”?(00:12:08) Feeding the MicrobiomeWhy is fiber important for gut health?(00:15:59) Fiber ResponseStudy results from Stanford reflecting individual responses to fiber.(00:17:14) Fermented FoodsHow foods like yogurt, kimchi, sauerkraut, and kombucha can support microbiome diversity.(00:20:36) Microbiome TherapeuticsHow diet and microbial interventions could improve health.(00:23:00) Food, Equity, and AccessWhy microbiome health may require practical tools that work beyond major diet changes.(00:24:02) Sharing MicrobesHow social environments, diet, and exposure may influence the microbes people acquire.(00:25:30) Precision HealthHow the microbiome could help tune immunity, metabolism, and disease treatment.(00:27:32) Women's HealthWhy reproductive health and women's health are promising areas for microbiome research.(00:28:33) Stanford Microbiome ResearchHow Stanford researchers are building interdisciplinary tools, tests, and therapies for microbiome science.(00:30:36) Future In a MinuteRapid-fire Q&A: microbiome health, daily decisions, and reversing Western disease trends.(00:33:04) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Fermenting vegetables is a topic we all have questions on, whether we're just starting with fermentation or we've been doing it for years. Today I welcome Holly Howe of makesauerkraut.com and we answer your real-life fermenting veg questions. Holly is amazing. I personally learned so much from the hour and a half I spent with her, and I know that wherever you are in your fermentation practise, you will too.Supporters can also access an after show - I persuaded Holly to stay on a bit longer and talk to me about how to know if a ferment has gone bad and what steps you can take to combat mould.Holly is super busy right now organising her upcoming event, the fermentation summit which will run from September the 15th to 17th this year, 2026. If you would like to get access to a whole load of free video presentations by fermentation experts that will move your practise forward no matter where you are at, sign up at ancestralkitchenpodcast.com/hollysummit.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we cover:Equipment for fermentationThe use of inoculantsWhat the best cabbage is for sauerkrautWhat to do if your sauerkraut is dryThe importance of salt in fermentation and which salt is the bestWhat will make the difference between succeeding and failingHow long to ferment your sauerkraut forHow to make a year's worth of sauerkrautCucumber pickles, talking about how to avoid them going softThe personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:To sign up for The Fermentation Summit go hereHolly's websiteHolly's book Mouthwatering Sauerkraut Fermentation Made EasyKitchen Table Chat #36 (about 'snotty' ferments)Hollys post, How to Make Sauerkraut In a Crock in 7 Simple Steps [Healthy, Flavorful, Easy]Holly's cranberry and orange relish is within this post: Fermented CranberriesDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Nichole Bone, Jon Meyer, and Megan McCuistion of Providence City's Sauerkraut Days -- Gov. Cox wants Utah to be a quantum technology hub 

Ryan and Dana discuss Marco Rubio calling Robert F. Kennedy Jr.'s meat and sauerkraut diet “crazy.”See omnystudio.com/listener for privacy information.

Ryan and Dana discuss Marco Rubio calling Robert F. Kennedy Jr.'s meat and sauerkraut diet “crazy.”

Es ist Sommer und es ist heiß. Da steht der Sinn nicht nach Eisbein mit Sauerkraut. Sondern nach leichter Küche, der raffinierte Gewürze Frische und Pep verleihen. Welche am besten zur Gluthitze passen, verrät SWR-Ernährungsberaterin Anna Dandekar.

White House Correspondent April Ryan guest hosts with Erin to discuss Abdul El-Sayed's win in Michigan, the latest in Republican Rep Max Miller's snowballing awfulness, and Republicans' ongoing obsession with Dr. Fauci. Then friend of the show, Minnesota's LT. Governor Peggy Flanagan stops by to discuss her run for the U.S. Senate, and her favorite foods at the Minnesota State Fair. They wrap up with a very petty edition of the sanity corner.  The Most Powerful Men in America Are Eating Only Steak and Sauerkraut. Could I? (NYT 8/4)Trump declines to call for Max Miller's resignation amid abuse allegations (The Guardian 8/3)North Carolina congressman Edwards quits reelection bid after committee finds inappropriate conduct (AP News 8/5)Redacted Fauci Diary Entries Depict Him Personally Helping Katie Miller (NOTUS 7/29)

The scariest video ever, a vegan freaks out over steak, election drama + results, a celebrity blogger has a meltdown, a father catfishes the man trying to seduce his daughter, a road rage nightmare, a clown killer strikes in Illinois, a politician is serving up massive drama and so much more!

The scariest video ever, a vegan freaks out over steak, election drama + results, a celebrity blogger has a meltdown, a father catfishes the man trying to seduce his daughter, a road rage nightmare, a clown killer strikes in Illinois, a politician is serving up massive drama and so much more!See omnystudio.com/listener for privacy information.

This week on Locked & Probably Loaded with DJ & Kelly, we're covering everything from America's Got Talent and dating horror stories to Botox, world records, and why some people should never send a text after the first date. We react to our friends The Doohickeys' appearance on America's Got Talent, discuss how reality TV editing can completely change a performance, and celebrate Kelsey Pfendler's incredible solo row from California to Hawaii after she shattered the previous record. Plus, we dive into cosmetic procedures, travel prep for Mexico, weed and creativity, dating etiquette, first-date red flags, Taco Bell cravings, and the random conversations that somehow become our favorite parts of every episode. If you enjoy comedy podcasts, pop culture, relationship stories, current events, and conversations that go completely off the rails, this episode is for you. Topics This Week The Doohickeys on America's Got Talent Reality TV editing and talent competitions Why musical comedy is harder than it looks Botox, fillers, and cosmetic procedure horror stories Preparing for Mexico (and forgetting luggage) Dating horror stories and first-date red flags The viral text that guaranteed there wouldn't be a second date Kelsey Pfendler's record-breaking Pacific Ocean row Weed, creativity, productivity, and sleep Taco Bell, trivia night, and travel planning Chapters 00:00 – DJ's chaotic packing day & travel prep 05:18 – The Doohickeys on America's Got Talent 11:20 – Botox, fillers & plastic surgery culture 16:25 – Mexico trip planning 18:15 – Kelly explains why she quit dating 19:45 – The worst first-date text ever 23:45 – Dating safety & favorite-date locations 29:05 – Kelsey Pfendler's historic Pacific row 33:10 – Weed, productivity & creativity 39:20 – Sauerkraut, Taco Bell & movie theater snacks 41:30 – Cameos, Patreon & community updates 48:20 – Movie recommendations & TV talk 52:00 – Canada Day, friendships & wrapping up Follow us: @LoadedPod Send your questions for Unquallsified Advice to probablyloadedpod@gmail.com Join the Patreon for bonus episodes, live hangouts, and behind-the-scenes content at patreon.com/loadedpod. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Auf den Dolder steigen, Schwarzwaldblick genießen, im Weinkeller Riesling probieren und ein geheimes Rezept kennenlernen: Louise Schöneshöfer erkundet Riquewihr.

We've all heard the buzz words lately of gut health, probiotics and whatever else is trending across social media these days. But a Louisiana husband and wife team has made it their mission through their brand Cultured Guru to educate the masses on fermented foods, its benefits and how it's extremely accessible and practical for Louisianians and our cooking. Kaitlynn Fenley is a microbiologist who, along with her husband Jon Scott Chachere, has taken her passion and they've transformed it into one of Louisiana's first commercial fermented food companies and now into a multimedia brand with online courses, recipes and so much more. This week, I chat with the duo about their company, the road it took to get here, why their commercial food company wasn't filling their cup like their passion for education and so much more.

Walt Disney, business genius.  Margaret Kerry as Tinkerbell.  The end of Aqueduct.  Next steps for residential solar.  Big Beautiful (Longaberger) Basket Building. Richard Glanton and the Barnes Foundation. NYT versus Readers: Top Music Writers.  Sauerkraut is not just for W Talent:  Tamsen Granger and Dan Abuhoff Engineer: Elizabeth Easton Aziz Art:  Zeke Abuhoff

Michelle Wilson, Registered Dietician, Branz Nutrition joins Megan Lynch to talk about the pros and cons of the trending "sauerkraut diet"

Registered dietitian Leyla Muedin discusses a Frontiers in Microbiology paper suggesting certain probiotics may help sequester heavy metals. The study, sponsored by the Italian company Probiotical and conducted with University of Ghent and University of Piedmont Orientale, researchers used in vitro testing and the SHIME gut simulator to assess Lactiplantibacillus plantarum, Lactobacillus crispatus, and Lactobacillus acidophilus against cadmium, lead, chromium, and mercury. L. plantarum and L. crispatus reduced metal bioavailability primarily in the simulated colonic phase, while L. acidophilus showed minimal detoxification; mercury was least reduced (~10%). An ex vivo mouse-intestine system found probiotic pre-incubation of metals preserved epithelial integrity and reduced inflammatory responses. Leyla notes limitations: corporate funding, only three strains tested, and no in vivo or human trials, though the findings support further animal and clinical research.

Kimchi. Kombucha. Yogurt. Sauerkraut. Fermented foods have been part of the human diet for thousands of years but researchers are still trying to understand their potential health benefits.MPR News host Angela Davis talks with two researchers about the connection between fermented foods and our health.Guests:Andres Gomez is an associate professor of animal science and food science and nutrition at the University of Minnesota.Kylene Guse is a researcher and founder of the Living Food Initiative where she explores the connection between food, microbes, ecology and culture. She was also co-owner of the now-closed GYST Fermentation Bar in Minneapolis.

Carnivore diet controversiesWhat is a normal oxygen saturation?  Mine has been 92-93 lately?  Is that okay?

Author and registered dietician nutritionist Dawn Jackson Blatner joins John Williams to talk about the health benefits of sauerkraut, the vegetables that should be on your grocery list, and to answer all of your health and nutrition questions.

Author and registered dietician nutritionist Dawn Jackson Blatner joins John Williams to talk about the health benefits of sauerkraut, the vegetables that should be on your grocery list, and to answer all of your health and nutrition questions.

Author and registered dietician nutritionist Dawn Jackson Blatner joins John Williams to talk about the health benefits of sauerkraut, the vegetables that should be on your grocery list, and to answer all of your health and nutrition questions.

Political earthquake: New York primary turns heads nationwide. Islamo- communists score big in New York—who’s next? Speaker Johnson’s warning to America: 'pay attention to what happened in New York'. But what will the GOP do to save the Republic? No Save Act, no signature: Trump ups the pressure on Congress. Why is Trump willing to hold everything up for the save act? Did RFK, Jr. betray MAHA? The covid vaccine funding firestorm. Sauerkraut takes over D.C.? Only RFK JR. Could pull this off. Talarico under fire as more of his past emerges. Who did he say he “hates” now? What new campaign strategy does he have to overcome his past? With Guests Brigitte Gabriel, ActForAmerica.com , Dr. Jeff Barke, RxforLiberty.com, and Jennifer Kelly, Jennifer Kelly Show - Andrea delivers the sharpest analysis in her unique southern style, with a focus on America First policies built on accountability.Support Our Mission: https://www.paypal.com/donate/?hosted_button_id=ZMGRBFGDJKRS8See omnystudio.com/listener for privacy information.

Well, obviously Dan and Maureen are going to talk about the reflecting pool. Obviously. But also! RFK has pockets full of sauerkraut, we tried to invade Greenland for Red Lobster, and Maureen spills on a secret she's been keeping for MONTHS! Just put your suit on, SaysWhovia. And maybe some protective gear. We're going swimming. Says Who is made possible by you, through your support of our Patreon at patreon.com/sayswho

Shop my all-natural skincare products at Arvoti.com.Starting the homestead lifestyle is easier than most people think.Somewhere along the way, we got sold the idea that homesteading requires acres of land, a farmhouse, and cows at sunrise. It doesn't. The version most people never hear about starts in a kitchen, with a mason jar and a bag of scraps you were going to throw away.So many of us feel a pull toward a slower way of living right now, and there are real reasons behind it. Grocery prices keep climbing. Empty shelves still sit fresh in our memory. Ingredient labels read like a chemistry experiment. The systems we depend on feel more fragile than we were told they were.The skills I started with are small and practical. Homemade broth easily comes together from kitchen scraps. Sprouts grow on a countertop. Sourdough, fermentation, freezer jam, canning, homemade cleaners, and beeswax candles all fit into a normal week. A rotating pantry gradually builds itself two items at a time.None of it requires perfection. None of it requires land. It only requires starting.You'll Learn:[0:00] Introduction[3:58] How the system profits when you stop cooking from scratch[5:53] Turning kitchen scraps into nutrient-dense broth for pennies on the dollar[8:14] Growing sprouts on your countertop with just a Mason jar[10:05] Why store-bought bread tastes like chemicals once you bake your own[13:21] Sauerkraut, slowness, and the forgotten power of fermentation[14:56] Freezer jam, rhubarb pink lemonade, and why canning brings peace, not fear[20:09] Homemade citrus vinegar cleaner and beeswax candles that double as prep[22:13] Remembering the masked Walmart arrows and never being caught unprepared again[26:33] Why the people coming to take your preps won't make it up the driveway[28:49] Four generations lost these skills, but yours is taking them backResources Mentioned:How To Use A Sourdough Starter | ArticleHomemade Sourdough Dinner Rolls | RecipeChocolaty Sourdough Brownies | RecipeJoin my Homestead Prepper's Guide to Canning Course to learn how to start canning today!Find more from Gubba:Gubba Homestead | X | Facebook | Instagram | Pinterest | WebsiteGubba Homestead Products | Shop

Este es el episodio #163 de "Tradiciones Sabias", el podcast en español de la Fundación Weston A. Price. Algunos de los temas de este episodio  -Qué es el chucrut  -Elaboración y consumo a través de la historia -Cuáles son algunas de sus propiedades nutricionales -Recetas para prepararlo y conservarlo Datos del invitado Flor Juárez es natural del norte de Argentina.  Se especializa en enseñar sobre naturaleza, cocina y nutricion como lo hacian las bisabuelas, sin polvos comerciales, sin miedo a los nutritientes, las grasas de calidad y haciendo deliciosa la nutrición del día a día. Es la creadora de Somosalvajes, una escuela de cocina ancestral, alimentación nutritiva y omnívora. Contacto  -Instagram: Somosalvajes -Facebook: Somosalvajes -Página web: www.somosalvajes.com  Preguntas, comentarios, sugerencias - tradicionessabias@gmail.com          Recursos en español de la Fundación Weston A. Price  Página web WAPF en Español: https://www.westonaprice.org/espanol/       Cuenta de Instagram: westonaprice_espanol   Guía alimentación altamente nutritiva, saludable y placentera: 11 principios dietéticos Paquete de Materiales GRATIS: https://secure.westonaprice.org/CVWEBTEST_WESTON/cgi-bin/memberdll.dll/openpage?wrp=customer_new_infopak_es.htm        Folleto "La Leche Real", de Sally Fallon:  https://www.westonaprice.org/wp-content/uploads/La-leche-real.pdf       Música de Pixabay - Sound Gallery y SOFRA

A wide-ranging set of questions came in last week for the Question and Answer portion of the May 9, 2026, Dirt Doctor Podcast with Howard Garrett. He spoke his "cheat sheet" of helpful answers, about the benefits of using mosquito dunks and bits, and of various types of pest control. There are paint color recommendations for hiding features in the landscape (fences, utility boxes, even garden furniture) and the usual gardening questions about bed preparation and plant lists. Find these subjects and more in this week's podcast.Guest on Interview from EarthX: Bruce Melton Advertisers:Summit Chemical mosquito solutions. https://summitchemical.com/mosquito-solutions/Dramm Corporation Consumer Products https://www.dramm.com/html/main.isxCrazy Water is the only mineral water bottled in Texas. Rich with Mother Nature-infused minerals, which are more readily absorbed by your body. https://drinkcrazywater.com/ Dr. Ohhira probiotics have been part of the Garrett family health regimen for years. https://drohhiraprobiotics.com/dr-ohhira-probiotics/Show Notes: Q&A Essential Formulas newsletterSauerkrautKampuku soapbed preparationDirt Doctor "Cheat Sheet"Bti for caterpillar pestsSummit mosquito dunks and bitsBioWash by PureGreen on pestsElvis and Nellie rescue dogsLeaf HoppersTree climbing dogsHypoxylon cankerFire Ant controlGasoline/diesel contaminationBark chewed off tree by cowsSluggoDesert RosePaint recommendations (landscape objects)Lambert green and GoAway GreenSilver HoneyWeeds in acreagePlant list AI productsSquash plants - vine borers & beetle controlhttps://www.dirtdoctor.com 

Sauerkraut Cave is a historic limestone cave located in E.P. Tom Sawyer State Park in Louisville, Kentucky. It's widely rumored to be one of the most haunted places in the state. The cave derives its name from its past use by the nearby Lakeland Asylum for the Insane (later Central Kentucky Lunatic Asylum)…as a cold storage facility for perishable goods, particularly large cans of sauerkraut. Enjoy, Creepies!!!https://www.tripadvisor.com/ShowUserReviews-g39604-d10378874-r630669559-EP_Tom_Sawyer_State_Park-Louisville_Kentucky.htmlhttps://discover.hubpages.com/religion-philosophy/Sauerkraut-Cave-Haunted-Kentuckyhttps://m.youtube.com/shorts/2QtO-0xD8ZU?ra=mhttps://search.brave.com/search?q=sauerkraut%20cave&spellcheck=0

Peter Wohlleben hat unser Wissen über Bäume revolutioniert. Genauso anschaulich führt er uns nun in seinem neuen Buch – und dieser Weltwach-Folge! – durch das überraschende Reich der Bakterien, also von Organismen, die mit bloßem Auge nicht erkennbar sind, aber die Geschicke der Menschheit und Natur lenken. Sie sind nicht nur praktische Alltagshelfer – ohne Bakterien kein Joghurt, keine Salami und kein Sauerkraut – und wohnen auf der Haut, der Zunge oder im Darm, sondern in jeder unserer Körperzellen, wo sie uns nach ihren Bedürfnissen steuern. Peter zeigt, dass wir aus Bakterien gemacht sind und wie stark sie uns prägen, etwa durch die Produktion von Hormonen, die unsere Stimmungen beeinflussen. Er erklärt, wie sie uns bei der Bewältigung der Klimakrise unterstützen. Und dass wir mit ihnen kooperieren und Rücksicht auf sie nehmen sollten, damit es ihnen und uns gut geht. Also, auf geht's zur Reise in die Welt der Bakterien! Ihr möchtet mehr von Peter Wohlleben hören? https://weltwach.de/ww374-peter-wohlleben/https://weltwach.de/ww338-peter-wohlleben/https://weltwach.de/ww305-peter-wohlleben/ ----------------------------------Redaktion: Erik LorenzPostproduktion: Janna Olson----------------------------------Dieser Podcast wird auch durch unsere Hörerschaft ermöglicht. Wenn du gern zuhörst, kannst du dazu beitragen, dass unsere Show auch weiterhin besteht und regelmäßig erscheint. Zum Dank erhältst du Zugriff auf unseren werbefreien Feed und auf unsere Bonusfolgen. Diese Möglichkeiten zur Unterstützung bestehen:Weltwach Supporters Club bei Steady. Du kannst ihn auch direkt über Spotify ansteuern. Alternativ kannst du bei Apple Podcasts UnterstützerIn werden.----------------------------------WERBEPARTNERhttps://linktr.ee/weltwach Hosted on Acast. See acast.com/privacy for more information.

Die Drogerieregale sind voll mit Pillen, die unsere Abwehrkräfte stärken sollen. Dabei lässt sich das Immunsystem genauso gut mit Brokkoli, Bohnen oder Sauerkraut fit halten - womöglich sogar besser. Nur welche Stoffwechselprozesse stecken dahinter? Kowalewski, Stephanie www.deutschlandfunk.de, Wissenschaft im Brennpunkt

Die Themen: US-Gesundheitsminister lässt deutsches Sauerkraut in den USA boomen; Union will XL-Steuersenkung; Die allererste Militärstrategie der Bundesrepublik; Julia Klöckner ist Opfer des Signal-Hacks; Soll der Donbass „Donnyland“ werden?; Wie Männlichkeit den Planeten zerstört; Jürgen Milski hat sich die Brust verkleinern lassen und ein Farmer möchte hässlichere Kühe züchten Host der heutigen Folge ist Markus Feldenkirchen (DER SPIEGEL) Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/ApokalypseundFilterkaffee Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

As Americans begin for the first time to appreciate their gut microbiomes and understand the importance of nurturing good bacteria in the body, fermented foods are enjoying a long-overdue moment in the spotlight — and Erin, for one, is thrilled.   In episode one of her new miniseries, “Fermented Fun,” Erin introduces the age-old concept of preservation by fermentation and highlights some of the many foods and beverages that involve some form of fermentation. From pickles, sauerkraut, kimchi, and sourdough to yogurt, beer, wine, and kombucha, the culinary applications are nearly endless.   At the end of the episode, Erin samples a tray of mystery delicacies assembled by fellow fermentation enthusiast (and KFUO on-air personality) Andy Bates, with hilarious results. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

In this episode of Outlander Cast, Mary and Blake react to listener feedback for Outlander Season 8 Episode 4, "Muskets, Liberty, and Sauerkraut." The fandom is clearly split: some listeners thought this was the best episode of the season so far, while others agreed with Blake that it felt more like a setup hour than a true turning-point episode. Along the way, Mary and Blake get into the big Fergus/Comte reveal, Buck's return, the Claire/Fanny/Faith thread, William and Amaranthus making everybody uncomfortable, and Roger once again finding himself in chaos. :contentReference[oaicite:5]{index=5} This is one of those great feedback episodes where the full Outlander community really shows up. There are reactions from book readers, show watchers, longtime listeners, first-time callers, and listeners from all over — including Scotland, Portugal, Norway, Oregon, Texas, Pennsylvania, and more. If you want a real cross-section of how people are feeling about Episode 4, this is the one. :contentReference[oaicite:6]{index=6} Support the show and get bonus episodes, deeper discussion, and extra analysis at JoinTheNerdClan.com. Full spoilers for Outlander Season 8 Episode 4. SUBSCRIBE TO OUTLANDER CAST: Apple Podcasts: https://podcasts.apple.com/us/podcast/outlander-cast-the-outlander-podcast-with-mary-blake/id907466068 Spotify: https://open.spotify.com/show/2mTWo46yZxtZThyxxSjpYD FOLLOW MARY & BLAKE: YouTube: https://www.youtube.com/channel/UCgh-n-2Qw_5KNg_iyf74HMA?sub_confirmation=1 Instagram: https://www.instagram.com/maryandblakemedia/ Facebook: https://www.facebook.com/pages/Outlander-Cast-The-Outlander-Podcast-with-Mary-and-Blake/273688742823426 Facebook Group: https://www.facebook.com/groups/156877651697672 Join The Nerd Clan: https://jointhenerdclan.com Question for the comments: Did Episode 4 work for you as a strong setup hour — or were you left overwhelmed and underwhelmed?

Hi, y'all - Allison and Julie discuss Outlander, season eight episode 4 "Muskets, Liberty and Sauerkraut." First of all, stop the sauerkraut slander! B) Great scene work from Sophie Skelton and Charles Vandervaart. 3) All hail, Queen Elsbeth (Frances Tomelty)! Finally, the word for the belty-hangy-thingy is a chatelaine. They look pretty cool. Lots of love, Allison and Julie Photo courtesy of Starz

Joe and Megan share their humble thoughts regarding Outlander Season 8 Episode 4 entitled Muskets, Liberty, and Sauerkraut

In this episode of Outlander Cast, Mary and Blake break down Outlander Season 8 Episode 4, "Muskets, Liberty, and Sauerkraut," and ask the big question: does Fergus learning he may be the Comte St. Germain's son actually deepen the season, or is it just classic premium-grade Outlander soap? They dig into Fergus and Marsali, Buck's surprise return, Lord John continuing to be one of the most human characters on the board, the Claire/Fanny/Faith thread the show keeps teasing, and why Jamie and Ian's goodbye works better as a scene than the prayer that follows it. Mary comes in much hotter on the episode than Blake, so there's real disagreement in this one too. They also get into why William and Amaranthus feel completely out of pocket right now, whether Percy is telling the truth, and why Roger keeps getting thrown into chaos every five minutes. Mary's Kilt Rating: 4.8 / 5 Blake's Kilt Rating: 3.99 / 5 You can support the show and get all our bonus content at JoinTheNerdClan.com. Full spoilers for Outlander Season 8 Episode 4. And don't forget to check out all our latest Outlander coverage at MaryAndBlake.com. SUBSCRIBE TO OUTLANDER CAST: Apple Podcasts: https://podcasts.apple.com/us/podcast/outlander-cast-the-outlander-podcast-with-mary-blake/id907466068 Spotify: https://open.spotify.com/show/2mTWo46yZxtZThyxxSjpYD FOLLOW MARY & BLAKE: YouTube: https://www.youtube.com/channel/UCgh-n-2Qw_5KNg_iyf74HMA?sub_confirmation=1 Instagram: https://www.instagram.com/maryandblakemedia/ Facebook: https://www.facebook.com/pages/Outlander-Cast-The-Outlander-Podcast-with-Mary-and-Blake/273688742823426 Facebook Group: https://www.facebook.com/groups/156877651697672 Join The Nerd Clan: https://jointhenerdclan.com Question for the comments: Did the Fergus reveal actually deepen the season for you — or did it just feel like classic Outlander Dynasty Mode?

We're back and loving the final season showing us so much of our favorites, but also seeting at whatever is happening with William and Amarythus. Beginning to End: Outlander S8 Ep4 Find Sarah on: Podcast Fandom Find Juwan on: Edit that Out Find the podcast on: Youtube I need 156 more subscribers to get to 500!  Get access to exclusive content while supporting the show: https://www.patreon.com/c/Tvmoviemistress Follow the podcast on Twitch: https://www.twitch.tv/tvmoviemistresspod  

Episode 462, including tracks from Forsaken Profits, Gottlieb, Lethal Limits, MirrorMirror, Micah and the Mirrors, Brad Marino, The Puncturists, God Bullies, Gino & the Goons, Chinese Junk, Dads On Couches, Anti-Nowhere League, Sauerkraut, and This Is Me Breathing. Eric adds his upcoming releases, but is unable to make it this episode. The episode is loaded with a bunch of new music shared with us, a great split album, and wrap up the show with a Metal track and a Metalcore track.

Sarah is BACK from vacation

On this new episode of THE POLITICRAT daily podcast Omar Moore on a fascist US Supreme Court punking one of its own today during oral arguments on birthright citizenship. Also: President Carter's must-listen "Crisis Of Confidence" speech from July 15, 1979.WARNING: This episode contains foul language. Listener discretion is advised.Recorded April 1, 2026.Subscribe on Substack: https://popcornreel.substack.comSubscribe on YouTube: https://youtube.com/@thepoliticratpodBUY MERCH FROM THE POLITICRAT STORE: https://the-politicrat.myshopify.comBUY BLACK!Patronize Black-owned businesses on Roland Martin's Black Star Network: https://shopblackstarnetwork.comBLACK-OWNED MEDIA MATTERS: (Watch Roland Martin Unfiltered daily M-F 6-8pm Eastern)https://youtube.com/rolandsmartin

Why did Mary almost not make it into the studio coming from Wauwatosa?

Many farmers assume glyphosate is a reliable tool for weed control with minimal downsides, but Dr. Michael McNeill shows how this herbicide quietly disrupts the very foundation of productive farming—from soil biology to crop health and long-term field resilience. In this eye-opening episode, Dr. McNeill explains the hidden journey of glyphosate through the farm system: how it lingers in manure from treated feed, carries over to contaminate even organic fields, and boosts pathogenic fungi and other disease pressures that hit yields hard. He shares research revealing glyphosate's antibiotic-like effects on soil microbes—shifting the microbial balance, weakening natural disease suppression, and making plants more vulnerable to outbreaks that cost farmers in inputs and lost production. You'll hear about practical, farmer-tested ways to fight back, including using raw sauerkraut juice (loaded with beneficial fermentative microbes like Lactobacillus plantarum) to rapidly break down glyphosate residues in soil and feed crops—potentially slashing contamination by 80-90% in just months and freeing up bound nutrients for better plant uptake. The discussion dives deep into proven regenerative strategies to reclaim fields: strategic cover crops, targeted microbial inoculants, balanced soil nutrition, and other biological practices that naturally crowd out weeds, curb pests and diseases, and rebuild robust soil structure—without leaning on chemicals that create dependency and hidden costs over time. This episode lays bare how over-reliance on glyphosate often leads to nutrient lockups, escalating disease pressure, and rising input needs that eat into profits. But it also delivers real hope: a path to more resilient crops, healthier soils, lower long-term costs, and stronger farm sustainability. Ideal for row-crop farmers, livestock producers, agronomists, and anyone managing land who wants to cut through the noise and explore science-backed ways to reduce chemical dependency while boosting productivity and soil vitality. If you're ready to rethink weed management and invest in farming biologically, this conversation is essential listening. Read the journal article here: https://journals.ashs.org/view/journals/hortsci/59/11/article-p1618.xml About Dr. Michael McNeill: Over the past four decades, Dr. McNeill's focus as an agronomist has been in teaching the agricultural community an understanding of soil and plant nutrition, emphasizing its' importance for animal and human health. His emphasis has been placed on developing farming systems that promote soil and plant health, as well as, conducting on farm research to develop efficient bio-remediation of soil and water contaminated with farm chemicals and fertilizer nutrients. Also, a major focus of his has been to teach farmers methods to evaluate soil health by measuring soil microbial life, water infiltration rates, soil density, soil compaction, soil fertility levels and how to develop corrective measures if problems are discovered. Positions, Scientific Appointments 1983 – Present President of Ag Advisory, Ltd. (an agricultural consulting company) 1971 – 1983 Research Scientist and Manager of a regional corn breeding station located in Algona, Iowa. 1969 – 1971 U.S. Army research pathologist, study of soybean and corn disease epiphytology. 1964 – 1969 Iowa State University, research associate. Contributions to Science: Published papers in the following: Crop Science, Horticulture Science, Egyptian Journal of Genetics, Plant Disease Reporter, Journal of Genetics, Journal of Economic Entomology, Agronomy Journal, Iowa State University Extension Service Bulletins Popular Press articles: Farm Journal, Successful Farming, Farm Industry News, Iowa Farmer Today, Soybean Digest, Furrow

Dörrobst, Räucherfleisch, Eier in Kalkmilch, Karotten in Sand, Sauerkraut im Tonkrug: Vorräte mussten einst ohne Kühlung bis zur nächsten Ernte halten, sonst drohte Hunger. Heute wird eingekocht und eingefroren - oft um Überfluss zu bewältigen.

In this episode, Tracy sits down with Jorge Azevedo, CEO of Fermented Food Holdings, to explore the sauerkraut and fermented food boom that's reshaping the future of farming, food, and consumer demand. From ancient preservation methods to modern probiotic powerhouses, fermented foods are having a major moment. Jorge shares how his company connects farmers to consumers, the market forces driving this growth, and what makes fermentation a sustainable and profitable opportunity for agriculture. Episode Highlights -  Meet Jorge & Fermented Food Holdings   Jorge shares his background and how Fermented Food Holdings came to life — uniting authentic, probiotic-rich brands under one mission. - Why Sauerkraut & Fermented Foods?   Hear why Jorge chose to focus on fermentation and the market opportunities behind this rising food trend. - The Brands & Where to Buy   Jorge highlights the company's key brands and where consumers can find them across North America. - A Decade of Food Trends   Jorge takes us on a "time travel" through food fads — from kale to fake meat — explaining why fermented foods check all the boxes of modern eating: natural, healthy, and sustainable. - Spotting Real Fermentation vs. "Ferment-Washing"   Learn how to identify high-quality fermented foods and avoid misleading marketing claims. - Farm-to-Shelf Partnerships   Jorge explains how Fermented Food Holdings works directly with farmers, including contracts, crop planning, and managing good and challenging years. - Geography & Market Reach   From the new Wisconsin headquarters to the largest cabbage and cucumber states — plus insights into sales in Canada. - Yields, Rotations & Irrigation   A look at production details: yields per acre, disease rotation, and how irrigation impacts crop quality. - Local vs. Imported Ingredients   A candid conversation on sourcing local produce and balancing supply chain realities. - Challenges & Opportunities   Jorge shares the biggest challenges in scaling fermentation — and where he sees the next wave of opportunity for farmers and consumers. - Learn More & Closing Thoughts   Find out how to connect with Fermented Food Holdings and learn more about their mission to bring real, natural fermented foods to every table. Key Takeaway Fermented foods may be an ancient art — but they're driving one of today's most exciting agricultural and consumer trends, connecting farmers, food innovators, and health-conscious consumers in powerful new ways. Thanks for tuning in, Tracy Brunet ============================= SHOW RESOURCES

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Integrative Healthcare Symposium highlightsWhat supplements can help combat the side effects of cancer therapy?Will my son's use of Zepbound affect his fertility?

What are the building blocks of the perfect veggie sandwich? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll crave a veggie sandwich that's packed with easy-to-make homemade saurekraut, and you'll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage. Tune in for a quick dose of home cooking inspiration!***Links:Tabor Bread is one of Sonya's favorite spots for sourdough loaves in Portland, OROur favorite brand of hummus is Little Sesame (not at all sponsored) An easy reliable homemade sauerkraut recipe from The GefilteriaSweet Salt Food in Los Angeles inspired Kari's pizza at homeSourdough pizza dough made from Adrian Hale's “Communal Table Bread - My easiest first bread recipe”And our favorite super easy no-knead pizza dough

No Agenda Episode 1826 - "Sauerkraut Kid" "Sauerkraut Kid" Executive Producers: Joseph Salahshour Sir Mike of The FAIRtax Sir Jacobus Boersma Parker Geistweidt Associate Executive Producers: Christopher Graves Dylan Lange Jeremy Brogan Sir 'Mygdala Luke Cumberland Eli the coffee guy Michael Benavente Linda Lu, Duchess of jobs & writer of winning résumés Become a member of the 1827 Club, support the show here Boost us with with Podcasting 2.0 Certified apps: Podverse - Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain Knights & Dames Dylan Lange > Sir Dill Pickle Art By: Jeffrey Rea End of Show Mixes: MVP EOS AI Slop Error 404_ Holiday Spirit Not Found.mp3 MVP EOS Dvorak Hates Suno & Vice Versa.mp3 Insta Reel EOS - Everything sucks - spam call!.mp3 Mark van Dijk - Systems Master Ryan Bemrose - Program Director Back Office Jae Dvorak Chapters: Dreb Scott Clip Custodian: Neal Jones Clip Collectors: Steve Jones & Dave Ackerman NEW: Gitmo Jams Sign Up for the newsletter No Agenda Peerage ShowNotes Archive of links and Assets (clips etc) 1826.noagendanotes.com Directory Archive of Shownotes (includes all audio and video assets used) archive.noagendanotes.com RSS Podcast Feed Full Summaries in PDF No Agenda Lite in opus format Last Modified 12/18/2025 16:47:52This page created with the FreedomController Last Modified 12/18/2025 16:47:52 by Freedom Controller

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.