Tammy Brill: Homemade Yogurt vs Cafeteria Yogurt (Under the Microscope)

How do store-bought fermented foods like sauerkraut and yogurt, you might ask, match up against the kind you can make at home?

Well, most of the yogurts and “fermented foods” you find in the grocery store are unfortunately sorely lacking in the live nutrients department.

But when you eat the real thing, a food that’s been fermented the right way for the right amount of time, you can tell that it’s alive. It’s burbling and fizzing, and when you eat it you can feel that it’s actually doing something for you.

There’s a magic as well as a host of health benefits to the ancient low-cost methods of fermenting our foods.

So, what is the difference between homemade and store-bought? Well, it gets a little bit into the weeds. But thankfully, today we’re here with a specialist.

Joining us on the show is our dear friend, the wonderful and talented Tammy Brill, a noted scientist and educator in the field of gut health and fermented foods. After nearly 30 years of teaching as a microbiology instructor and university lab supervisor for biology and chemistry labs, Tammy shifted gears to become a health coach and master fermenter.

Tammy is a graduate of the Institute for Integrative Nutrition, and an entrepreneur who started Fermented Delights, bringing homemade fermented foods like sauerkraut, kimchi, kvass, and more to farmers markets all around Pennsylvania.

On this show with Tammy Brill, we are chatting about:

• What happened when Tammy had her microbiology class look at homemade yogurt and cafeteria yogurt under the microscope
• Tips about longevity for your pets (coming from someone who has a 23-year-old cat and two 13-year-old dogs)
• A healthy food swap when you’re stressed and want something crunchy
• Beginner-friendly fermented foods
• The gut-brain connection
• And much more…

Let’s go hang out with Tammy.

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Tammy invited my wife Alyson and I to speak at Penn State University back around the launch of The Wild Diet book and when I was on that ABC TV show.

We had an absolute blast and even got to attend one of Tammy’s microbiology classes and try an assortment of fermented foods. So, I hope you enjoyed this show.

Where To Find Tammy Brill

You can find Tammy Brill on her website FermentedDelightsAndMore.com.

If you’re in the Northeastern Pennsylvania area, be sure to catch Tammy and Fermented Delights at the local Farmers Markets.

'That's fermented foods, you make people healthier one spoonful at a time.' -Tammy Brill Click To Tweet

For updates on where to find Fermented Delights, you can check Tammy’s website as well as her Facebook page.

Tammy Brill: “I’m a one woman show, I do it all. I’ll be 58 next month, so it’s the power of fermented foods that saved my life.”

If you’re interested in health coaching, Tammy also offers coaching through her business Health Evolution for Life.

'I don't think people can live on meat alone.' -Tammy Brill Click To Tweet

Tammy Brill: “I do have Health Evolution for Life, but basically I tell people it’s a lifestyle change. You have to be patient with yourself, and introducing the ferments is really the way to go because food is medicine and the fermentation process really adds a lot to your health.”

You can also follow Tammy Brill and Fermented Delights on social media, including on Facebook, @tammy_brill on Instagram, as well as on YouTube.

'The power of ferments not only in populating our gut with the beautiful bacteria, but they also help get rid of toxins.' -Tammy Brill Click To Tweet

And one more time, be sure to visit Tammy’s website FermentedDelightsAndMore.com, and check the Where To Buy page for details on all the Farmer’s Markets where you can pick up a sampling of her delectable Fermented Delights.

Before You Go

Do you have a question or a comment for me?

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And if you’d like to support our work and keep this free show coming your way, then please visit us over at WildSuperfoods.com. That’s our family company.

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What are your favorite fermented foods? Do you feed fermented foods to your pets? Have you ever looked at yogurt under a microscope? We’d love to get your take. Drop a note in the comments below!