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Growing up in rural New South Wales gave Sarah Lantz a grounded appreciation of food. A connection to food origins is something most of society has now lost, but its an area Sarah is passionate about. Her love for nutritious, local, wholesome food combined with her formal qualifications as a Nutritionist, and her concerns about the abundant and unregulated use of chemicals during food production gave her the perfect springboard to research the toxins transmitted between mother and baby. Suffice to say, analysis of cord blood led to some startling revelations! Today Dr Lantz takes us through her research and also reveals her journey into the world of fermented foods, which led to her latest venture "Buchi Kombucha", a traditional fermented tea company that is now teaching this lost art to the public.