Here are some of the best food stories we came across this week:
- Reaping the Enormous Benefits of Our Bodies’ Microbial Garden – Much has been made of the benefits of healthy bacteria in the human gut, but research coming out is showing a wealth of over 100 trillion immune-boosting, health-supporting microbes all over the body (seriously, everywhere); this is encouraging a paradigm shift toward approaching the whole body as an ecosystem when trying to heal from an infection, rather than simply trying to kill off specific harmful bacteria. Continue reading
How do chefs make the best of winter? For me, shorter days and colder nights mean warm, creamy soups. This week’s recipe makeover of the Food Network’s Potato-Leek Soup with Bacon uses better-for-you local and seasonal ingredients like onions, garlic and cumin that not only taste great, but also boost your immune system — perfect for cold and flu season.
- Swap the butter and bacon grease — both high in saturated fat — for organic extra-virgin olive oil, organic extra-virgin coconut oil or organic ghee from grass-fed cows. Cultures around the world use these culinary heavyweightsfor their beautifying and health-giving properties (think radiant skin, slim waistline and strong immune system).(If eliminating bacon from a recipe feels sacreligious, consider using nitrate-free bacon from pasture-raised pigs. Love that buttery taste? Look for butter made from the raw milk of grass-fed cows. Our second choice? Organic butter.
- Add a teaspoon of organic ground cumin while the onions and leeks are cooking to bring some spice to the sweeter flavors of the sweet potatoes. Cumin is a particularly useful spice at this time of year as it helps fight viral infections like the common cold. Continue reading