Tufts University's Health and Nutrition Letter (HNL)

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Volume 36   •   Number 11  •  November 2018

Fabulous Fermented Foods

Fermented foods may be the oldest “new” food trend around. The process is as old as civilization itself, and fermented foods are consumed in nearly every culture in the world. While researchers attempt to tease out how the changes caused by fermentation actually impact health, many not-fully-substantiated health claims are …


Issue Highlights

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Editor-in-Chief
Dariush Mozaffarian, MD, DrPH
Dean, Friedman School of Nutrition Science and Policy
Executive Editor
Alice H. Lichentenstein, DSc
Stanley N. Gershoff Professor of Nutrition; Senior Scientist and Director, Cardiovascular Nutrition Library
Managing Editor
David A. Fryxell
Editorial Advisory Board
Jeffrey B. Blumberg, PhD
Professor; Senior Scientist and Director
Antioxidants Research Laboratory

Bess Dawson-Hughes, MD
Professor of Medicine, Endocrinology;
Senior Scientist and Director, Bone Metabolism Laboratory

Jeanne P. Goldberg, PhD, Professor; Director Nutrition Communication Program

Robin B. Kanarek, PhD
Professor, Nutrition and Behavior

Joel B. Mason, MD
Professor, Nutrition and Medicine,

Diane L. McKay
Assistant Professor
Director, Nutritional Epidemiology Program

Helen M. Rasmussen, PhD, RD,
Instructor; Senior Research Dietitian, Metabolic Research Unit

Irwin H. Rosenberg, MD
University Professor

Jennifer M. Sacheck, PhD,
Associate Professor

Tammy Scott, PhD,
Assistant Professor;
Scientist II, Neuroscience and Aging Laboratory
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