A few years ago, as a young, single doctor, Will Bulsiewicz ate like a bachelor. Bacon, eggs and cheese for breakfast. An Italian sub for lunch. A burger for dinner.
“That was normal for me,” the Mount Pleasant gastroenterologist said.
But his patients, who largely suffer from digestive problems, regularly asked him what they should eat. And Bulsiewicz, 36, who studied at Georgetown University, Northwestern University and the University of North Carolina, didn’t always know what to tell them. “I hadn’t been trained with good answers to those questions.”
His diet started evolving when Bulsiewicz began dating a vegetarian named Valarie, who had renounced meat. She later became his wife, and by the time they had a daughter three years ago, Bulsiewicz had largely abandoned those meat-heavy meals.
He radically shifted the way he ate about a year ago when he decided to try his hand at fermentation. It started with a recipe for homemade sauerkraut: chopped cabbage, packed with salt and water, sealed in a jar and left alone on the kitchen counter for three weeks.
Valarie Bulsiewicz, a healthy eater herself, was skeptical.
“It sounds strange. And it’s been sitting on the counter,” his wife reminded him.
“I was scared to try it for a long time,” she said. “Now, I’m addicted.”
Bulsiewicz couldn’t get enough, either. “It was amazing, vibrant. It was really different than anything I’d ever tasted,” he said. “I’m totally convinced now. This is what we need for our health in the…
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