by Dana Angelo White in Is It Healthy?, October 2, 2016
by Amy Reiter in Food News, Trends, February 12, 2015
With the exploding popularity of fermented foods, it’s likely that kombucha has ended up on your radar or even in your fridge. But is this drinkable fermented tea worthwhile?
A concoction of tea, sugar, fruit juice, bacteria and yeast are combined to create a pungent and slightly fizzy beverage. Homemade and store-bought versions require a jelly-like substance known as the “mother” or “scoby,” which introduces bacteria and yeast into the flavored liquid that’s then allowed to ferment. This drink is often touted for its tummy-pleasing probiotics plus numerous B vitamins. Some blends also include additional fiber and Omega-3 fats from add-ins like chia seeds, greens, herbs and algae.
A potential downside of these drinks is the wide range of nutritional variation. Depending on the ingredients, calories can range from 60 to 160 per (16 fluid ounce) bottle. The fermenting process also creates a small amount of alcohol. Though they are desirable for their probiotic content, these beneficial bacteria are destroyed by pasteurization. Unpasteurized or “raw” varieties are available but could pose a food safety risk, as potentially harmful bacteria could grow in the liquid. For this reason, folks with weaker immune systems, including young children, elderly people and pregnant women, should steer clear. Read more
by Sally Wadyka in Food News, Trends, October 27, 2014
For those who try to make healthy food and drink choices but don’t mind a social tipple from time to time, a new trend will come as welcome news: alcoholic beverages with a wholesome bent. Read more
by Toby Amidor in Food News, July 16, 2010
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.
by Toby Amidor in Food News, March 26, 2010
In this week’s nutrition news: Restaurant dips cause of food poisoning, kombucha pulled from shelves and how to cool down hot flashes.
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by Toby Amidor in Food News, February 13, 2009
In this week’s nutrition news: Jamie Oliver’s new TV show takes on fat America, stay fit by moving an hour a day and baby food is the latest snack trend.
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This fizzy, fermented drink is the hot, new healthy drink. You may see it popping up at the office or hear about celebs drinking it, but what is this tea elixir and should you be drinking it?
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