From Greek to Icelandic Skyr, yogurt is everywhere. Choose the right kind, one packed with probiotics and protein, and yogurt can help you trim your waistline while supporting overall health at the same time. In this article, I’m covering: • How gut bacteria influence your weight and health • Probiotic-rich foods for health & healthy …
Get Cultured: Probiotics can Help You Lose Weight & Stay Healthy Read More »
Zoning in on the number of ingredients in packaged foods is one of the stupidest consumer driven trends to date. Fueled by the unsubstantiated fear of anything not immediately recognizable or easy to pronounce, companies are turning to “fewer ingredients” to make their food stand out on over-crowded store shelves. Short, recognizable ingredient lists are leading packaged …
Focusing on Fewer Ingredients in Food is Pointless Read More »
There is very little that distinguishes organic food from conventional food. In an attempt to follow the pervasive “good food vs. bad food” storyline, many people have grossly exaggerated the differences between organic and conventional foods leaving readers with few facts grounded in scientific evidence. Don’t let the top three misperceptions about organic and …
Are antibiotics and hormones used in dairy cows contributing to the obesity epidemic, early puberty and antibiotic resistance? Before going down that road, we have to first we have to first ask if there are any antibiotics or hormones in milk and dairy products. In this blog post I will cover: Why are antibiotics given to cows? Antibiotics …
Yikes! Are there Antibiotics or Hormones in Your Milk & Dairy Foods? Read More »
If you are totally against low-fat dairy, it’s time to take a closer look at the research. After listening to this dairy debate and watching the finger pointing, I started searching through the literature for an answer to this question “does dairy fat increase LDL cholesterol and risk for cardiovascular disease?” Then I came to my senses. …
There’s something special about sourdough bread. Made through a slow process that begins with simple ingredients, warm water and flour, yeast and bacteria feast on the flour’s carbohydrate, producing carbon dioxide gas and bubbles that expand the dough. Each batch may tastes a little different depending on the flour and water used as well as …