Fermented wholefoods have become very popular of late, reviving a tradition of creating highly beneficial sources of nutrition. The benefits of fermented foods such as kefir, kimchi, miso and natto are well documented. What is less known is the traditional fermentation of superfoods such as baobab and maca, and of herbs such as turmeric. The founder of Living Nutrition, Graham Botfield will present the latest research on these powerful foods and their specific nutrients, and how this form of nutrition can be used in therapy.