- It’s a Cookbook
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March 12, 2024
Prebiotics are the fuel that feed probiotics and make them effective in supporting human health – especially gut health. But what are they and where do you find them? Questions abound about this frequently talked about but often misunderstood component of food that all of us need for good health. Do not get prebiotics confused with the very similar-sounding probiotics. Prebiotics exist naturally in food as non-digestible component that supports good bacteria in your lower gut. They are a type of carbohydrate that cannot be broken down. Prebiotic food compounds pass through the small intestine undigested so that good bacteria […]
October 9, 2018
Often found on the candy shelf in red and black varieties, licorice is so much more than a snack at the movies. In fact, licorice products manufactured in the U.S. often don’t even contain any licorice root at all. Licorice is actually an herb native to the Mediterranean, Russia, Asia and the Middle East that contains the anise oil responsible for the classic aroma and flavor of black licorice. This flavor can be polarizing – some people love it and others avoid it – but it does have many uses for the health of the body and has been used […]
January 9, 2018
Some of the most common complaints I get from patients centers around their digestive issues, especially in
July 22, 2014
A new study has revealed that eating probiotics regularly might help improve blood pressure. Probiotics are live microorganisms (naturally occurring bacteria in the gut) thought to have beneficial effects; common sources are yogurt or dietary supplements. The researchers found that probiotic consumption lowered systolic blood pressure (the top number) by an average 3.56 millimeters of mercury (mm Hg) and diastolic blood pressure (the lower number) by an average 2.38 mm Hg, compared to adults who didn’t consume probiotics. The positive effects from probiotics on diastolic blood pressure were greatest in people whose blood pressure was equal to or greater than 130/85, […]
May 28, 2014
When I was a teenager, my mom and I would make atchara together. Atchara is a sweet-and-sour pickle made with green, unripe papayas and other vegetables. My mom would make florets out of a few carrots because they added beauty and color to the pickle. Eaten with grilled pork or fried fish, it’s considered a national dish of the Philippines. In America, I eat it with BBQ, grilled meat, and smoked fish. Papayas contain papain, an enzyme that helps break down proteins. This is why I sometimes use green papaya as a meat tenderizer. (There is less papain in ripe […]