An evidence-based exploration of fiber, gut microbes, and what current research reveals about digestive and metabolic health.
In the spirit of Thanksgiving, I discuss the tangible health benefits of authentic gratitude and positivity in our attitudes towards life and the importance of fostering community and connection with those around you.
This month, we focus on food allergies: what causes them, possible new treatments, and helpful insights to navigating them.
Over the decades, fats and their role in our diet and health has been controversial and inconsistent. This month, we dive into the world of fats and break down the science behind their health effects and role in our bodies.
The health risks of ultra-processed foods (UPFs) have been attracting research attention lately, and the findings pretty much confirm what you might expect.
Plus: I explore claims of "personalized" probiotic formulas and whether or not they hold any water.
Learn more about the links between the gut and non-gut disorders like Parkinson's Disease and Lupus.
Welcome to the first ever edition of the Gut Advisor Newsletter!
Despite many women reporting changes in their gut, only recently have we started to explore perimenopause's effect.
Sometimes gut pain isn't as straightforward as indegestion. Learn more about synptoms, risk factors, and triggers.
Everything you need to know about the microbiome
Dyspepsia, Gastroparesis, Cyclic Vomiting Disorder, and Cannabis Hyperemesis Syndrome
A dive into the causes and health effects surrounding visceral fat.
Short answer - possibly.
Does research show that medum-chain triglycerides (MCT) help with weightloss? How do they affect the gut?
A way to approach your diet that is both gut-friendly and satisfying to eat.
A dive into the realities of a leaky gut and gut-barrier regulation.
Some people think it is good for us, motivating us to work hard. Is it really so terrible and is it really that important manage it?
It's soup season! Here's my favorite way to use the leftover turkey meat and bones.
This is a hearty, mushroom-y soup that goes well with some fresh garlic bread and salad.
I have adapted this recipe from a blog called “Cooking for Engineers”, where they tried different recipes and concluded this was the best, and simplest, one.
It's basically everything you would find in a smoked salmon sandwich.
In keeping with the fiber theme, here’s what we’re eating now: my favorite fiber-filled Christmas treat—fruitcake!
This recipe is inspired by a restaurant in Staunton, Virginia, that offers spicy sweet potatoes in some of their dishes.
It’s Fall harvest time, so we are eating Roasted Butternut Squash soup! This soup marries sweet, spicy, and tart flavors with the umami of mushrooms, and it can be vegan too.
This recipe is inspired by the “Three Sisters” of traditional North American cuisine: beans, corn, and squash. I include tomatoes and peppers as two more Sisters that are fruits of North American native plants. So, Five Sisters!
We usually think of “crisp” as an oat-based sweet dessert dish, but this version you can eat for breakfast!
This is a thick and spicy chili, made with anthocyanin-rich black beans. Ingredients
This is the salad we make every day when we are not making a special salad. When making this salad becomes habitual, it only takes about 10 minutes to put together.
My favorite thing to do is add them to Thai curry coconut sauce, with chicken, shrimp or tofu, and red peppers.
This is a favorite for times when you have perishable ingredients, or “dibby dabs” of ingredients, that need to be used.
Recently I ran across a couple of moussaka recipes that were meatless, and this recipe is inspired by them. The meat is replaced by intact grains, which mimic the consistency of the ground meat.
I saw this recipe in a social media post from Business Insider. The author, Anneta Konstantinides, reports on her father’s attempts to recreate a favorite dish from his home country of Greece.
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