Blog | Enutritionist | Page 3 of 6

Moldy food in your fridge?!

Food preparation and management of food leftovers is an important part of keeping a healthy nutrition.

Back to school and food safety

Bacteria and viruses are a constant in our daily settings. Only proper hygiene will protect us from ingest them. Washing produce with...

Obesity and COVID-19

An article released today at the Financial Times confirms the importance of keeping a healthy body weight to fight disease. Excess body...

Powering up your Immune System

Vitamins C and D are particularly important in supporting an optimal immune response to viral infections. The scientific evidence would support higher intakes during a viral infection (up to the upper safe level). Very recent studies* have revealed more valuable insights into the importance of vitamin D recommendations. These are some of the findings:

COVID-19 Y NUTRICION

Elija alimentos ricos en antioxidantes y consuma más fibra. Cuide su peso evitando alimentos ricos en calorías y grasas saturadas. Mantenga

COVID-19 & NUTRITION

What to eat to fight this highly contagious virus? Eat your vegetables! Choose more vegetables with purple colours such as potatoes,...

To Cheese or not to cheese...

Cheese could contain too much salt

The right amount of iron for children

The body needs oxygen to thrive and iron is the mineral responsible for distributing it throughout our system. The oxygen-transporting...

Go Sober for October

Let's join this campaign! It is one way to control weight gain and detoxify your system. Your liver needs a break and we have little time...

Why oats are great for energy!

If you are a texture lover, oats are for you. If you are not, you may eat them in a creamier texture pulverizing the oats further. Oats...

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Fermented Foods

Fermentation recipes are hot in the nutrition world. Eat a little of different fermented foods every day.

Fermented foods will help you add some natural probiotics to your gut. Remember that probiotics are your protective friends, your first line soldiers against bacteria and viruses.

To keep your friends alive in your gut, you need to host them properly. Adding fiber (wholegrains, vegetables and fruits, nuts) and inviting more probiotics to join the party (yogurts, kefir, sourdough bread, miso soup, etc) will help a lot.

Probiotics help you to strengthen immunity, improve your digestion efficiency, prevent bloating and inflammation, help absorption of vitamins and minerals and make some essential vitamins (vitamins your body cannot manufacture such as Bs, A, D, E, K and C).

Fermented foods can be done at home and they are very easy to prepare. They take about 7-10 days to be ready for consumption.

Kimchi (spicy fermented cabbage, Kambucha (fizzy tea), Kefir (drinkable fermented milk), Tempeh (fermented soya beans-good protein source and easy to digest, Miso (fermented soya beans in powder form, high in sodium). Finally, fully fermented vegan protein is now available in a powder form.

When preparing fermented foods, use “canning and pickling salt” and follow the recipe correctly. Any less salt in the recipe will alter the safe fermentation process and may help harmful bacteria, such as Listeria or Clostridium botulism to grow as well. If you are sodium sensitive, choose Kefir and Kambucha instead.

Remember to keep active as a normal body weight is key for good health and improves organ functions and bone strength. Choose activities that make you happy and can be done all year.