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Tag Archives: Beneficial bacteria
Article on ‘fermentation for anti-ageing’ in the Spring issue of ION magazine
ION Magazine is the subscription magazine for the Institute of Optimum Nutrition, published four times a year. I was invited to write a piece on the anti-ageing benefits of fermented foods for the Spring 2013 edition. The theme of … Continue reading
Kimchi – Spicy Korean Sauerkraut
Kimchi is a spicy sauerkraut, made with Chinese cabbage. It is one of the national dishes of Korea. Great for giving winter protein-rich breakfasts a hot, gingery kick! Ingredients 1 Chinese cabbage, cored and shredded 1 bunch of … Continue reading
What role does FOS play in maintaining healthy gut flora?
FOS is an abbreviation for Fructooligosaccharide, it is a soluble fibre or a prebiotic. Its name means that it is a compound containing between two and ten simple sugars (or monosaccharides), which in this case are fructose molecules. In the … Continue reading
Festival of Life – September 2012
My colleague, Alek, and I were recently invited to do a demonstration and talk on Fermenting Foods for Optimal Digestion at the vegan inspired Festival of Life in London. Here are a couple of pictures from the event….. … Continue reading
Posted in Front Page, Uncategorized
Tagged Beneficial bacteria, Community spirit, Fermentation, Festivals
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Recipe – Tomato Ketchup (fermented)
The word ‘ketchup’ comes from the old Indonesian ‘Ketjap’ which is a fermented sauce. This tasty condiment is a favourite with kids of all ages. Ingredients 3 cups of tomato puree (preferably organic) 1/4 cup of whey 10g … Continue reading
Recipe – Tomato Pepper Relish (fermented)
Lactic acid created by the lactobacilli help with digestion by breaking down the foods. This process makes a relish such as this an ideal condiment to add to any meal. Ingredients 4 ripe tomatoes, peeled, seeded and chopped … Continue reading
New research into a sourdough suitable for coeliac disease and the history of bread making
A recent clinical study looked at the benefits of using sourdough containing lactobacilli and fungal enzymes to hydrolyse (break down) the protein gluten, found in wheat flour products, into its component amino acids. These baked goods were then able to be eaten by … Continue reading
Practical Basics and Tips for Fermenting
Practical basics and tips for fermenting vegetables Continue reading
What is fermentation? What are the health benefits?
Fermentation is an ancient process, preceding human history. It also occurs in the cells of our bodies. It is the transformative action of microorganisms (bacteria or yeasts) as well as the enzymes they produce. People have long studied and played … Continue reading
Recipe – Gingered Carrots (fermented)
These are a fantastic introduction to fermented vegetables as carrots are a vegetable we know and love so well. This makes a tangy, juicy and versatile condiment which is great with meats, eggs, crackers, salads, dhal and curries. Ingredients … Continue reading