SORT BY Relevancy
Do you know what Kombucha is?
Do know the potential it has for your body?
Have you ever heard of Kefir
Do know what they can do for your body?
Let talk about our immune system
What are some remedies that can help our bodies?
Let take the bull by the hands sort of speak....
in Self Help
It's been called a mushroom but is it really? Kombucha history dates back to the Qin Dynasty in China (around 250 BC). It has been used for healing, is a probiotic, is good for cleansing the liver... The list goes on.... And it is YUMMY! Join us for this segment as Suzi Croes tells us about this delicious, healthy product.
Listener Questions (fermenting, sourdough, dehydrating, tallow, and more)
In this episode of Know Your Food with Wardee, I'm taking listener questions, including:
Suitable sea salts for fermenting
Can soy yogurt be used for whey in fermenting?
Can you use dried figs for a fermented fruit paste?
Can half gallon jars be used for fermenting,
How to dispose of or save unused whey,
Can you ferment store-bought condiments?
Does yogurt cheese contain probiotics?
What's wrong with beet kvass that tastes like salty water?
What to do with Kombucha,
Can green beans be dehydrated?
Separating sourdough starter
Does warming a raw sprouted lentil burger destroy enzymes, rendering fat from a grass-fed beef? and more...
Find more great Know Your Food with Wardee Harmon shows on the Preparedness Radio Network™ website.
For show notes & more information, including links mentioned, visit http://KnowYourFoodPodcast.com/38
Intentionally Domestic (formerly The Living Kitchen) is the show where real food, food intolerances and preparedness become a sustainable lifestyle. This week on Intentionally Domestic, KerryAnn interviews Hannah Crum from Kombucha Kamp. Learn all about how to produce and use kombucha and why it should be a part of every real food kitchen.
Introduction to Jill Ciciarelli, health coach and author [13:25]Historical Relevance of Fermentation [20:15]Best Ferments for Beginners [24:46]Quality Materials & Nutrient Bioavailability [30:55]Kombucha Crash Course [34:22]Healthy Skin Though Fermented Foods [48:42]Common Fermentation Concerns [51:37]
“Everything old is new again.” In our pursuit of ways to optimize and improve our health, there may be ways to do that that we have overlooked. Interestingly, some people are rediscovering things that have been around for centuries. One in particular, fermentation, is undergoing new scrutiny and being revived. What is it? What are its health benefits? And can you do it yourself? Diane Brandon, your Host and author of Intuition for Beginners, is joined this week by Sandor Katz, the leading expert on the art of fermentation and author of Wild Fermentation and The Art of Fermentation. Mr. Katz has studied fermentation extensively, including its health benefits and history, and teaches it throughout the world. He’ll share with us all the ins and outs of this ancient art and how we can garner its benefits for ourselves.
I've invited Richard Nikoley of FreeTheAnimal.com to share his journey in conquering his high blood pressure, GERDs, life long battle with Allergies, losing 60 pounds on Paleoish diet and his new experiment: Raw Milk, Raw Kefir, Raw Kombucha Intervention. Warning: This is a very raw and honest conversation with Richard! He is a courageous person for sharing insights into his journey.
Read full show notes here.
Pam Killeen is author of Addiction: The Hidden Epidemic and co-author of New York Times Best Seller The Great Bird Flu Hoax: The Truth They Don't Want You to Know About the "Next Big Pandemic". Learn more about Pam here: PamKilleen.com
#1 Paleo and acne [13:22] #2 Healthy hormones for a female-to-male transsexual [22:14] #3 Kombucha and brewer’s yeast [26:09] #4 Ketogenic diet and epilepsy [43:25] #5 Dry skin [43:51] #6 Feeding Pale
Graham and Jackie will interview Rosalyn from Cultures for Health. Here is the story of the company (http://www.culturesforhealth.com/):
Shortly after becoming first-time parents to our son, we were introduced to idea of eating Real Food with an emphasis on eating traditionally prepared foods during a workshop on sustainable living. That introduction launched us on a journey that would become Cultures for Health.
We spent the month following the workshop cleaning out our pantry and sourcing local food and starter cultures for making Yogurt, Kefir, Sourdough, Kombucha, and more. Within a short period we had completely shifted how we ate and for the first time we could truly feel good about the food we were eating and what we were feeding our little boy. A year later with a new baby on the way we were faced with the prospect of returning to a system where we would both have to work outside of our home. In an effort to avoid that, we started a small website offering about ten products. Two years later, Eric left his full time management job and came to work at CFH full time.
Throughout this process we have focused on our goal: To create a website where people making a food change in their own lives could find all the products and information they need to be successful.
We are pleased to offer products we truly believe in and are blessed to work with wonderful customers, bloggers and other food and natural living groups to make these products easily accessible to everyone. We strive to source and produce products locally when possible while providing excellent product selection, top-notch articles and how-to videos, and the best customer service. We always welcome your feedback and suggestions for how we can make Cultures for Health more useful to you and your Real Food journey.