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Good & Bad Fats
Microbiome Recipes
GABA in our Kitchen & Microbiome
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Boosting Curcumin Absorption: Piperine, Emulsifiers, and Gut-Friendly Options
We have all heard of taking turmeric (curcumin) with black pepper (piperine) to enhance the bioavailability and absorption of curcumin. Piperine, the bioactive compound found in black pepper, has been shown to significantly increase the absorption of curcumin by inhibiting metabolic enzymes that break it down and increasing intestinal permeability. …
GcMAF Probiotic Berry Yogurt: A Unique and Powerful Probiotic Supplement
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Green Pepper Pow(d)er
We are harvesting the peppers…lotsa peppers! We have too many peppers! So, we create lasting value with Green Powder. Green Bell Pepper Powder is also known as (Capsicum annuum) and of the Bell pepper varieties. They are mainly cultivated for the fruits but now there are many more uses for …
The Surprising Superpowers of Nettle Seed
Nettle Urtica dioica is a plant that needs little introduction. As children we quickly learnt to recognise them just so that we could avoid their itchy burning sting. They are part of our linguistic culture too. To nettle some one is to annoy them; to grasp the nettle – face …
Fermentation (noun, “FUR-men-TAY-shun”
This word describes a process by which living things break down carbohydrates to make other molecules and provide energy to cells or organs. Carbohydrates are common compounds in food and include sugars and starches Some microbes use fermentation to get energy from carbohydrates. When people put those microbes to work, …
Posca – The Commoners Drink of Medicine
The plebeians and the army drank the posca, a drink despised by the upper class. The posca was made from acetum which was a low quality wine that almost tasted like vinegar. Sometimes wine that got spoiled (because it was not properly stored) would also be used to make this …
How Fermentation Increases Melatonin
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Sourdough Problems
Sourdough bread has been a cherished baking staple for centuries, captivating the hearts and taste buds of people around the world. At the core of this ancient culinary art lies the sourdough starter – a living culture of flour and water that harbors wild yeast and bacteria naturally present in …