Wild Fermentation & Gut Health for Professionals
20 July 2019 Killeshin Hotel
Portlaoise Co Laois
Join Food Scientist, Herbalist and Nutritionist April Danann for an informative workshop with a scientific slant and gut health perspective . Enjoy some fabulous fermented foods, learn how to get your own gut health working for you and all about microbes while we cover the basics of home fermentation and beyond.
April will discuss sourdough bread, ginger bugs, kombucha, apple cider vinegars, sauerkraut, fermented herbal preparations and delve into why this is such an important technique to fully understand, recommend or integrate into your practice and life.
We will work in groups with discussion, cross referencing and examining the current growing body of knowledge on gut health and gut micro-biofilm in particular. April will be presenting parts of her PhD thesis for topical discussion on the probiotic industry.
Lots to taste, to talk about and learn on this very popular workshop. Price includes a 9 year old West Cork organic sourdough starter, extensive notes, tastes, refreshments, spring water & healthy snacks throughout the day.
20th July Saturday from 10 am registration 10:30 start to 3:30 pm in a classroom style setting at only €89 for the day - this is a not to be missed opportunity to spend a day with a Fermentation Specialist producer