By Dr. Mercola
Caroline Barringer is a Nutritional Therapy Practitioner (NTP), and an expert in the preparation of the foods prescribed in Dr. Natasha Campbell-McBride's Gut and Psychology Syndrome (GAPS) Nutritional Program.
I first met Caroline at the November 2011 Weston Price Wise Traditions event, where I had the opportunity to enjoy some amazing fermented vegetables that her company had prepared.
I immediately started incorporating them into my own diet, and after about six weeks, I was pleasantly surprised to discover that this minor change had dramatically decreased plaque formation on my teeth, which has been a chronic problem for me.
Caroline has been involved with nutrition for about 20 years, and is now one of Dr. McBride's chief training partners, helping people understand the food preparation process, which relies heavily on fermented and traditionally-prepared whole foods. >
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I want to share 7 simple tips to keep your foods fresher, longer to avoid food waste. I’ll be sharing one tip a day.
ReplyDeleteFresh Food Tip #1 - Store fresh herbs in your freezer. If you're using plastic, make sure that it's BPA-free! They'll stay fresh for a month and defrost instantly when you want to use them for cooking.
Dr. Joseph Mercola
Fermented vegetables like kimchi are can provide you with a robust dose of beneficial bacteria, known as probiotics, which are critically important for optimal physical and mental health. Additionally, fermented foods are very potent detoxifiers, capable of drawing out a wide range of toxins and heavy metals, including some pesticides.
ReplyDeleteDr. Joseph Mercola