FermentaConCiencia
FermentaConCiencia, Sole Saburido Álvarez, The Fermentation SchoolDra. en Ciencias Biológicas especializada en alimentos fermentados. Investigadora CONICET en IPATEC. Comunicadora Científica. Bariloche, Argentina.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 7 | Subscribers | Read | fermentaconciencia.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
No hay conocimiento sin transformación
En este episodio te invito a pensar la fermentación como algo más que una técnica: como un proceso que nos obliga a frenar, a observar y a aceptar la incertidumbre. A partir de Foucault y la idea de que no hay conocimiento sin transformació...
Psicobióticos y salud mental
Un review publicado en Nutrients sintetiza la evidencia de 51 ensayos clínicos aleatorizados sobre el uso de psicobióticos — probióticos diseñados para modular el eje intestino-cerebro y, con ello, influir en la salud mental y cognitiva.
El valor del error en la fermentación
Tengo el honor de que me hayan invitado a celebrar el Día Mundial de la Fermentación y me pareció importante escribir sobre algo de lo que no suele hablarse: el error. A todos nos cuesta equivocarnos, pero cuando fermentamos, errar es un te...
FermentaConCiencia 2026
Hola Fermenfan! Cómo estás? Empezó un nuevo año que, espero, sea mucho mejor que el anterior. Estoy inspirada y motivada para que así sea. Mi salud está acompañándome y eso ya me renueva las energías.
Authors
The writers behind this newsletter.
Dra. en Ciencias Biológicas especializada en alimentos fermentados. Investigadora CONICET en IPATEC. Comunicadora Científica. Bariloche, Argentina.
Raíz gallega, de útero mexicano, fermentando aquí y allá por el bien común. Comparto pensamientos, recetas e historias.
Online classes taught by a collective of independent women fermenters. Empowering women. Building Culture.
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