by T.K. Brady in Healthy Tips, May 9, 2017
by Toby Amidor in Grocery Shopping, Have You Tried, February 8, 2015
With the constant flurry of health-related buzzwords floating around the Internet, “probiotics” is one that seems here to stay. Chances are you’ve read about the benefits of taking a probiotic supplement — maybe your doctor has even recommended one to you. And plenty of nutritionists are singing the praises of probiotic-rich foods like kimchi, sauerkraut and kombucha on a near-daily basis. It may seem daunting, but you don’t have to dive headfirst into a brand new diet to reap the benefits of probiotics. We chatted with wellness expert, holistic health coach and author of Go with Your Gut, Robyn Youkilis, to get some simple steps to achieving better gut health without overhauling your lifestyle. Read more
by Sally Wadyka in Food News & Trends, October 27, 2014
Is eating healthier on your list of New Year’s resolutions? These six foods are on this year’s must-try list because they pack a nutritional punch. Dig into these better-for-you foods and make your 2015 resolution a reality. Read more
There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were using this process as a means of keeping their food from spoiling in age without refrigeration. “Fermentation was one of the earliest forms of food preservation,” says Kathie Swift, RDN, author of The Swift Diet (Hudson Street Press, 2014). “Traditional cultures were intentionally fermenting fruits, vegetables and grains well over 10,000 years ago, but they lost popularity when modern conveniences came into use.”
Lately, despite our ability to preserve and refrigerate food, fermentation is all the rage again. So what exactly are fermented foods (and beverages)? And why should we make a point of including them in our diets? We asked Swift — a huge fan of fermenting — for some answers.