I had the pleasure of speaking with Jasmina Aganovic, the founder of “Mother Dirt.” She is a chemical and biological engineer who always had an ingrained interest in the personal care industry. She took her background and started pursuing a career in the skincare naturals category when brands were first trying to figure out what natural meant. Read on to learn about bacteria on our skin and why it's good for us, if David Whitlock smells after not showering for 15 years, P acne bacteria and if it causes acne all of the time, and Mother Dirt products that you can use to improve skin health.
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I had the pleasure of speaking with Hannah Crum, the creator of Kombucha Kamp. She is the Kombucha mamma, the mother of a million bacteria around the world, and she is on a mission to help change the world one gut at a time.
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Kefir is a fermented drink similar to a slightly runnier version of yogurt with a sour taste and slight fizz. However, it is miles apart from yoghurt in terms of the sheer volume and variety of probiotics that it contains. Kefir is great as a stand-alone drink or, alternatively, it can be used as an ingredient in a range of tasty recipes. It is most commonly made with cows’ milk; however, it can be made with a range of other dairy-free milk such as coconut, almond and rice milk.
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I had the pleasure of speaking with Dr Maya Shetreat. She is a pediatric neurologist that applies integrative medicine techniques in her practice. She looks at health from a whole-person perspective and digs deep at the root cause. In her practice, she works on physical, emotional, and spiritual health and does a lot of work with nature and the earth. Read on to learn about food sensitivities and how severe they can actually be, how to treat anxiety and depression, how nature impacts our well-being, and how you can encourage your children to eat a healthy diet!
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I had the pleasure of speaking with Andy Mant. He is the founder of Blueblox Glasses. He was happy with the results from his nutrition and exercise but felt something was missing. His research led him to discover the impact of light on health. The effects of natural and artificial lights on wellbeing are huge and when you start to go down the rabbit hole of light you realize that light at the wrong time can make you fat!!
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Nowadays we know the harmful side effects of pesticides. The problem is that they help to yield a lot more crops. But what if there was something that could do this naturally? Read on to learn about bacteria and plants, gut bacteria and soil bacteria, mycorrhiza and how it helps your garden, and ways you can improve your garden so you can grow all of your own vegetables without any harmful side effects!
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An unhealthy Gut Microbiome is the leading cause of disease throughout our bodies. If we change our gut health, we can change our health overall. Today, I had the pleasure of speaking with Dr Peter Dingle.
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Fermentation has been around for thousands of years. Luckily, with the popularity of gut health, the art of fermentation is becoming more well known. I had the pleasure of speaking with Sandor Katz on all this fermentation.
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Fermentation was historically used as a preservation method; however, this aged-old process provides many benefits for gut health.
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The power of food is extremely underrated. People look for this panacea in a pill or a supplement but we forget the basics of our human evolution and the importance that food has played in the past. It continues to play a role and it will continue to play a huge role in the expansion of human civilization. Today we will be breaking down what you should be eating to become the best version of yourself, and how modern agriculture is negatively impacting us.
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There is so much information coming out about probiotics microbiome. I attended a Biotech pharma conference recently and it was evident that even the experts in the field are still finding their feet. It is such a novel science. Today I wanted to focus on the current state of the nation on probiotics.
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Fermenting is an ancient process used across many cultures to preserve food. However, as fermentation becomes increasingly popular today, the benefits are becoming more apparent.
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