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Probiotics

posts that reference gut microbes, probiotic foods and research on the impact of gut microbes on health

8 great probiotic food choices

8 great probiotic food choices

Last week, I wrote about apple cider vinegar so I thought an update on probiotic vs fermented foods was in order. Probiotic foods have live microorganisms that successfully colonize the intestines, and contribute to a healthy gut environment. Foods made by fermentation do not necessarily 

Apple Cider Vinegar: back on the weight loss radar

Apple Cider Vinegar: back on the weight loss radar

Apple cider vinegar (ACV) was back in the news again recently thanks to a new study linking it to weight loss. So of course I wanted to investigate this, but first some background on ACV. Apples were first domesticated in Central Asia hundreds of years 

The Gut Brain Axis

The Gut Brain Axis

You’re probably familiar with some of these phrases. These common phrases have been around for a long time, because people have long sensed a connection between the gut and the brain. Now that we have a better understanding of the biology behind this connection, it 

Yogurt has jumped the shark

Yogurt has jumped the shark

In the 1960s, Dannon was the only the yogurt brand available at my local grocery store. The flavors were: vanilla, lemon, coffee. Yes, coffee flavored yogurt. My mom ate yogurt; I wouldn’t touch it. Now I have some almost every day, for the protein, calcium, 

Miso: traditional Asian seasoning for modern times

Miso: traditional Asian seasoning for modern times

What better antidote to the end-of-year holiday food excess than a simple cup of broth on a cold afternoon.  There are plenty of options: bouillon cubes, powders, pastes, canned, shelf-stable boxes.  If you’d rather treat yourself to something more natural, give miso a try.  It 

Kefir – the other probiotic dairy food

Kefir – the other probiotic dairy food

The first thing you need to know about kefir is that it is not just liquid yogurt. Yogurt is fermented by bacteria, typically from the Lactobacillus species. Kefir is fermented with both bacteria and yeast, which results in a fizzy beverage with a tangy flavor.