Hi, my name is Inma, I’m a Nutrition and Health Coach, a fermenter and a confessed minimalist. I was born in Spain, bred in London and pretty much reborn in New Zealand where I live now with my partner Paul and our son Kai. I spend most of my days with my head buried in recipes and books about gut health and food science. When I’m not geeking away at the library, I’m looking after my ferments which I consider part of our family – a very big extended family. I believe in the importance of simplifying our lives and eating minimally processed foods to be in good physical and mental shape. I also believe education is an essential part of the process – information and awareness are key steps to making healthy decisions.
Fermentation is a very important part of my life, I feel a real deep connection to it and it has helped me overcome some gut related issues I’ve had in the past due to stress and anxiety. Being able to share my knowledge with people that are starting their own fermentation journey is amazing. Seeing them walk away with their heads full of new ideas, their hands full of ferments, and then hearing about their progression and how their journey is going really makes my day. I love it.
Before I became a firm supporter of bacteria and started filling my flat with countless jars of pickles, ferments and kefir, I spent 14 years living and (over) working in London. The big hectic do as much as you can as fast as you can city, a place where you can so easily get sucked into the lowness of stress, poor diet and bad habits – I experienced it all and that took a toll on my health, my gut got the worst of it. For many years, I suffered from acute stomach pain and I was always cranky. The fact that no one seemed to have an answer as to why I was feeling like that, didn’t help either. I lost count of how many times I walked out of my doctor’s room hand on my stomach, pills on the other wondering if I was ever going to get better. In 2015 when our circumstances changed and we left the UK to go to New Zealand, my life slowed right down and I found more time to reconnect with myself and with nature. That had such a powerful impact on my mental and physical wellbeing. It was then that I began reading books about the microbiome, the gut-brain axis, about fermentation, I watched documentaries, talks, you name it. I became a microbe and food science geek and I got hooked on making and eating fermented foods – they are wonderful, I can’t live without them now and you shouldn’t either.
I felt so empowered by the whole process and transformation, I immediately knew I wanted to help others that were in the same situation make a change and that’s how Best Kept Health was created – A project that was born out of frustration and turned into determination to help others transform their lives into something they love living. A life full of good food, good bacteria and positive changes.
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