In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there’s a lot of communication between our gut and our brain.
In a New York Times article a few months back, our local sustainable food system advocate-rockstar, Michael Pollan wrote about his journey in learning about how the microbial organisms in our intestines impact our overall feeling of health – or not. With references to the crowd-sourced American Gut Project and other research activities afoot in our land, Pollan links food’s nutrition content to our digestive systems so we can ponder our next meal from a new vantage point.
As temperatures climb through the summer months, we all think about putting more in the refrigerator for cold storage and that planned picnic a few days away. Here’s an article that offers tips for which foods fare better and how to package them for best results.
From KQED’s food newsletter, Bay Area Bites, we learn that recent research has shown by eating certain ingredients at the same meal, you can increase nutritional absorption.
For example, adding eggs to salads helps us absorb the beneficial pigments like beta carotene in the raw vegetables. Hummus with whole wheat bread is a common combo but who knew black pepper and turmeric delivered more of golden spice’s goodness? Read the article, with additional links, to discover a few easy ways to pack a more nutritious punch into your meals.
If smoothies or juice drinks are a favorite in your house, listen (there’s an All Things Considered radio broadcast link) or read about the best way to get the greatest amount of nutrition from your fruity ingredients. It turns out your choice of appliance will make a difference in more than the taste, consistency and texture of what you enjoy. The details are in the article: Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit | Bay Area Bites.