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fermented food



Food Blogger Spotlight: Jenny from Nourished Kitchen

jenny cropAt Nourished Kitchen the motto is “Reviving traditional foods,” but for Jenny and her husband, it’s not just a catchy slogan, it’s a way of life. Together, they manage a farmers market in Colorado where they pride themselves on connecting small family farms, providing free nutrient-dense foods to low-income residents and funneling sustainably grown local products into the community food bank.

The recipes shared on Nourished Kitchen run the gamut from warm and savory to absolutely adventurous. Have you ever cooked with ghee, sprouted spelt, rendered duck fat or created your own fermented food starter? In the Nourished Kitchen Shopping Guide, Jenny describes some of her more creative ingredients and guides readers on where to find them. The site also offers meal plans, workshops and online cooking classes.

Our conversation with Jenny -


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Why Fermented Foods and Gut Bacteria Matter to Our Health

By Dana Shultz and Mary Hartley, RD

Belly up. It’s time for a discussion on two important health topics that just so happen to be incredibly unsexy: Gut bacteria and fermented foods. Yep, here we go.

These two terms often conjure up images of grotesque stomachs and intestines and the most detestable foods you can imagine. But if you can get past the questionable terminology, fermented foods and healthy gut bacteria are extremely important to our health.

According to a recent article from NPR, a new study has found that diet can promote beneficial bacteria in the stomachs of older people, and as a result, promote healthy aging.

Scientists looked at the diets of 178 elderly people, some of whom lived on their own and the rest lived in assisted living centers or nursing homes.

Researchers found that those living on their own had more varied gut bacteria and scored better on tests measuring frailty and cognitive function because they had more diverse diets rich in fiber, fruits, vegetables grains and poultry. Conversely, those living in assisted living centers subsisted on more of a  “mashed potato and porridge” style diet that offered less variety and nutritional value.
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