Many people around the world make and eat fermented foods. Millions in Korea alone make kimchi. The cultural heritage of these picklers shape not only what they eat every time they crack open a jar but also something much, much smaller: their microbiomes. On the microbial scale, we are what we eat in very real ways. Your body is teeming with trillions of microbes. These complex, Read more

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Please join us for our Understanding the GLP-1 Consumers and Innovative Wellness…