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As seen on Channel 4's What Not to Eat 'A super healthy and tasty gift for you and your gut microbiome - discover the joy of fermenting' Dr Clare Bailey Mosley From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation. Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health. Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites - from homemade kombucha and kefir, to sourdough, miso and coffee. He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts - and reveals why fermenting is the key to good food and good health. Ferment is the ultimate gift for anyone who wants to eat better and feel better. Praise for Tim Spector: 'One of the visionaries leading the way. His writing is illuminating and so incredibly timely.' Yotam Ottolenghi 'No fads, no nonsense, just practical, science-based advice on how to eat well' DAILY MAIL 'Tim Spector has been exploding the myths around food and health for years' THE TIMES 'The man changing how we eat' TELEGRAPH
Tim Spector is Professor of Epidemiology at Kings College London and one of the world's leading scientists. He is the bestselling author of The Diet Myth, Spoon-Fed, Food for Life, The Food for Life Cookbook and Ferment, and scientific co-founder of ZOE, the gut health science company. A pioneer of microbiome research, he is among the top 100 most cited scientists in the world and was awarded an OBE for his contributions during the COVID-19 pandemic. His Channel 4 documentary series What Not to Eat (January 2026) achieved record viewing figures with more TV to come.
