by Daphne Olivier | Apr 15, 2013 | Blog Posts Only
Over the past few years I have been experimenting with culturing (fermenting) foods. I have a close knit group of friends and we share culturing secrets and ideas. So why culture, you ask? The reason is to add beneficial bacteria to foods, allow them to proliferate,...
by Daphne Olivier | Mar 30, 2021 | Blog Posts Only
In the nutrition industry we focus on three different macronutrients – carbohydrates, fat, and protein. Carbs and fat have gotten a lot of attention with the dieting industry. The push is to limit or eliminate carbohydrates and increase fat, leaving protein as...
by Daphne Olivier | Feb 16, 2021 | Blog Posts Only, Fermented and Cultured Foods
I get so many questions about yogurt – is it healthy or not? Here’s the Yogurt Showdown… everything you want to know (and maybe some things you did not even know you want to know) about choosing yogurt. While we all know what yogurt is, do you really know what yogurt...
by Daphne Olivier | Dec 9, 2020 | Blog Posts Only
Nutrition bars have been around for a while and the variety of them is steadily increasing. They serve as a means for providing the sense of sweetness and decadence without feeling like you’ve completely strayed away from your eating plan. Despite their savvy...
by Daphne Olivier | Apr 6, 2016 | Blog Posts Only
Probiotics are beneficial for many reasons. These posts explore the 6W’s – what, where, who, why, when, and which – about taking probiotics. Part 1 looks at what they are, where to find them and who should take them. This part reviews why we need...
