Andréa Wiszmeg

On March 4th – 6th 2021, the international conference Chronic Living: Quality, vitality and health in the 21st century took place.

Fermentation for cooking and preservation has old roots and can be found in most food cultures around the world. For a long time, people have chosen what to eat in order to maintain and strengthen a healthy gut. This seems to be a rising trend, with some using diet as a tool for managing a health issue or diagnosis, and an increasing interest in the gut microbiome. 

I am a postdoctoral researcher at the Medical Museion and Department of Public Health, University of Copenhagen, since October 2019. The project I will be working on examines motivations to and contexts for dietary orientations of people who, for different reasons, have chosen to adhere to a diet specifically targeting the gut microbiome. The project […]