I’m a firm believer in fermentation—proper and appropriate fermentation, that is.
When made right, raw, unpasteurized ferments can restore balance in your gut, right belly issues, give your immune system a fighting chance, bring you to your ideal weight, and more.
Miso is a traditional Japanese ferment made from soybeans and barley or rice malt, commonly consumed in stir fry or miso soup—is one of few ferments that is purely fungus. Its main benefits include the creation of novel enzymes and the ability to release essential nutrients. Additionally, it appears to possess prebiotic effects.
I don’t go a single day without eating lacto-fermented vegetables. They keep my immune system boosted (I get a cold less than once a year), give energy to think more clearly so I can kick butt in my business, keep my skin lovely, and keep my weight where it should be by reducing my appetite, sugar, and carb cravings.
Don’t let the ancient Latin throw you! Here’s a quick overview of what you need to know about the latin names of microorganisms found in fermented foods.
Kombucha is a fermented beverage made with tea, sugar, and a SCOBY—a thin layer of cellulose that houses bacteria and yeast. (Contrary to popular belief, the SCOBY is not a mushroom!) Kombucha is now on the shelves in almost every grocery store and on tap at every startup and tech company… but this drink ain’t new.
It used to be really hard to find good natural products that didn’t have nasty chemicals and that actually worked. I have literally tried hundreds of products in my quest for the best. Nowadays there are so many great options for skin and hair care that it’s overwhelming, so come along for a little show and tell of my favorites.
People ask me all the time “Summer, what are your favorite books and resources for fermentation, microbiology, and gut health?”
Check out the list I’ve compiled to find a combination of NPR articles (check out what the Buddhist nuns in Korea have to say about fermented foods!), a Radiolab podcast on gut health, and the Microbiome Medicine Summit which includes dozens of leading health experts sharing about all aspects of healing with fermented foods.
The spices found in Indian food combat dysbiosis, any kind of gut impairment, and digestive issues— they reduce gas, help with peristalsis, eliminate indigestion and heartburn, all while they support good bacteria.
A few months back JJ Virgin and I went through my pantry. It was a really popular topic—everyone wanted to know what one of the top health experts and New York Times bestselling author had to say!
“Who am I to teach?”
When I was starting out as a health coach, it was just one of those things I heard in my head every single turn.
Is eating healthy and travelling mutually exclusive? Not necessarily, but if you have any kind of food restrictions (gluten and dairy) or even if you just want to avoid toxic vegetable oil that restaurants dredge on everything, it can be tricky to know what to eat when on the go.
I have an Attention Deficit Disorder. It used to be painfully difficult for me to concentrate on something for a long period of time.
I’ve found a something that’s changed that for me and allowed me to get even more done in a day—well, the RIGHT things, not just busy work.
Fact: When you are less stressed out, you digest better. We may be used to tuning out stress, but living in constant fight-or-flight survival mode is a killer for the gut microbiome. (Microbiome = the living ecosystem comprised of your body’s bacteria—the one that plays an integral part in keeping you healthy. Or not.) Today…
I hear conversations that drive me to the brink of insanity. Things like, “I can’t go make it tonight. I’m sick,” followed by a sympathetic “Oh yeah, It’s really going around…” or “Yeah, it’s winter so everyone has the flu.” For the record: Getting sick every winter is not normal. Getting sick four times a…