VIDEO: Beyond Fermented Food


Jill Weisenberger,
Nutrition expert Jill Weisenberger stars in Beyond Fermented Foods.

Jill Weisenberger, MS, RD, CDE is ranked as one of US News & World Report’s, 10 Dietitian’s You Need to Follow on Social Media, and a four-time book author. She has more than 20 years of experience as a registered dietitian-nutritionist (RDN) and is a certified diabetes educator (CDE) and certified health and wellness coach. The following is sponsored content by Jill Weisenberger. You can learn more about Bay State Milling Company’s partnership with Jill here.

Video Transcript

I’m Jilll Weisenberger, Registered Dietitian, nutritionist and certified diabetes educator in Southeast Virginia, but today I’m here in Boston in the kitchens of Bay State Milling, the makers of HealthSense High Fiber Wheat Flour.

Did you know that we walk around with about three or so pounds of gut microbes? In fact, we have about a hundred times more microbe genes than human genes in our own bodies. When I think about that, it’s not surprising to me that the gut microbiome plays an important role in human health. That’s probably why fermented foods like kimchi and pickles and sauerkraut seem to play an important role in human health. They are potentially a source of those healthful microbes.

Now, research suggests that microbial diversity is important. Some microbes are important in weight management and blood sugar management. We even have gut bacteria that detoxify cancer-causing compounds. Obviously, what we eat has a lot to do with which microbes are living and thriving in our guts. So what is our job? It’s to feed them well, and we can do that by eating a whole host of foods that have different types of fibers.

A variety of foods will bring us a variety of fibers. One important type of fiber is resistant starch, which is exactly what it sounds like; it is a unique starch that is resistant to digestive enzymes. Instead of being digested and absorbed it travels to the large intestine where the gut bacteria slowly ferment it. Basically, they’re making a meal out of it. The gut bacteria thrive and in the process of that fermentation short chain fatty-acids, like butyrate, are produced and these have health benefits. Then a third bonus is that resistant starch doesn’t contribute to blood sugar levels because it’s not digested and absorbed.

HealthSense High Fiber Wheat Flour and the foods that are made from it are terrific sources of resistant starch. We are lucky to have a product that can be used in so many ways, tastes great and has so much going on with it that’s good for the gut.

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