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Whilst there are constantly new food production techniques becoming available, food fermentation has been around for thousands of years. How is it then that we know so little about it and what are the amazing benefits that fermented foods hold for our bodies? Here, nutritionist Laurann O’Reilly and owner of Nutrition by Laurann, guides us through what food fermentation is and how we can use these foods benefit our health
A farmer’s daughter from Tipperary, Laurann has always had an appreciation for food, nutrition and health promotion.
Laurann has an honours BSc. Degree in Human Nutrition from the University of Nottingham and a Masters in Public Health Nutrition from University College Dublin. She is also an Associate Nutritionist with the Nutrition Society London.
With a passion for nutrition and experience working in Ireland and the UK, Laurann uses her knowledge and skills to help people achieve optimum health and assists in the prevention and treatment of nutritional related problems through means of nutritional consultation, personalised diet plans, health promotion and education.
Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.