Health
Habits
Food
Weight 
10 Simple Ways To Eat Less Without Noticing
Better Than Butternut: Roasted Delicata Squash Recipe
How To Make Cauliflower Taste As Good As French Fries: Roasted Curried 
Is Coconut Palm Sugar A Healthy Sugar Substitute?
Shocking: Sugar Content of Common Food Products
Home Court Habits: The Secret to Effortless Weight Control
Healthy Snacking 101: Tips & Ideas For Tasty, Healthy Snacks 
10 Tips to Save Money While Eating Healthy
How To Burn More Calories Without Breaking A Sweat
6 Jedi Mind Tricks That Convince People To Eat HealthyProbiotics & Fermented Foods – Episode 6 – Summer Tomato Live [video]
Thanks to those of you who participated in last week’s show on Probiotics & Fermented Foods, it was a great discussion. You can find the show notes below.
The next episode is scheduled for Tuesday, May 24 @ 6:30pm PST. We’ll be discussing Weight Loss Tips & Tricks. If you’d like to participate, sign up by this Friday, May 13, to receive the first month of Tomato Slice for free.
May 1, 2011 | What is the scientific evidence behind eating fermented foods or pre- and probiotics, and what are the best sources?
Tune in today at 1pm PST to join our live discussion about probiotics.
Live participation is only available to subscribers of the newsletter Tomato Slice. You can sign up at any time, even during the show, and the password for participation will be emailed to you immediately.
Click here to sign up and get the password
Read this for more information on the show and newsletter
To watch live and join the discussion click the red “Join event” button, login with Twitter or your Vokle account, and enter the password when prompted.
I encourage you to call in with video questions, particularly if your question is nuanced and may involve a back and forth discussion. Please use headphones to call in however, or the feedback from the show is unbearable.
Show notes:
In an attempt to answer Aisha’s question about whether sauerkraut (or kimchi) goes bad I’ve done a bit of reading and haven’t found much. Most evidence suggests that unopened and submerged in brine it is good almost indefinitely. However, once it is open I haven’t seen much evidence that it goes “bad,” but it might not be as pleasant.
Because it is fermented it is unlikely to experience much rot, so I would judge by color, smell and your own personal comfort level. Obviously anything with a physical growth or mold should be tossed.
If anyone else has any insight please share.
References:
I’ve been thinking of making my own yogurt, and doing like a designer probiotic coctail mixture of many types of probiotics out there..
Do you see any issue with mixing different probiotics strains, including non-dairy types (iFlora, Pearls , Flora-3, etc).. or will they fight or possibly even die in the dairy, heated environment?
The research I found suggested that mixing strains may be beneficial.
Thank you so much for looking into my question, Darya!
my girlfriend is getting tested for celiac and I’m wondering if probiotics would help her digestion system or if that’s a whole different problem that would not benefit from probiotics?
It might help, there’s only one way to find out.