After my recap last week, I wanted to talk about a couple things I’m going to experiment with the next little bit: sauna use and carnivore diet. And, if you’re interested, you can just skip to the bottom and find my choice podcasts as well as my Health Journey blog series all listed for your convenience if you want to know what I’ve been up to.
The influence of Irish culture is very strong in Canada but I never thought I would end up going to Ireland until I found the mecca of cooking schools was situated there. I trained at the Ballymaloe Cookery School in Ireland. It was for their 12 week intensive where you live on their 100 acre organic farm and learn the nitty gritty of all things farm to table. Basically, it was a 2 year college program condensed into 3 months.
Kombucha (or, as I like to call it.. booch), seems to be the new saving grace for getting probiotics into the body and back into the health and wellness conversation. But is it enough? How did these fermented foods that supply us with healthy critters leave our everyday diet and are we getting enough these days? I’m going to go over a brief history of fermented foods, why they’re food for you and why we need to consider prebiotics as well.