No wonder digestive health is deteriorating in North America. Our digestion is already off to a bad start before we put anything into our mouth. In our last blog we saw that most people don’t enough time at the cephalic phase of digestion. Fortunately, you are a well-informed traveler, so you can avoid this pitfall by
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I have been asked by several people to go into a more in depth look at the parts of the digestive tract. So I have decided to do a series on an adventurous journey from your Tongue-to-Bum to help you understand the basics of digestion. Before I embark on this exciting journey, I must start
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Every once in a while you come across a book that makes you want to stand up on a high place and shout: THEY’VE GOT IT! Such is the case with Steven Le’s book: 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today. No, it is not because my middle
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Kimchi is very important to the Korean diet. Unlike sauerkraut or those bread and butter pickle slices that you may or may not eat next to your sandwich, Kimchi is unquestionably a part of a Korean meal— it’s non‐negotiable. This single foodstuff has completely infiltrated Korean culture: there is Kimjang, the annual communal Kimchi-making ritual
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