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Outsmart Pseudo-Healthy Snack Foods in 5 Easy Steps
NutritionVibrant Health

Outsmart Pseudo-Healthy Snack Foods in 5 Easy Steps

by Dr. Patricia

Imagine yourself strolling through the natural food section of your local grocery store looking for some dinnertime inspiration, when suddenly you find yourself in the chip aisle.

There you are, surrounded by a plethora of colorful organic, salty, yummy, crunchy goodies.

Your mouth starts to water as your eyes dart from sweet potato chips to wild rice chips to organic multigrain chips…and you think to yourself, “Does it really matter which one I pick? As long as it says “organic” or “all natural” it’s pretty healthy right?”

Given the wholesome reputation of organic products, one would think so. But the answer is, those chips are probably NOT healthy.

The somewhat unfortunate truth is the organic/natural food industry has gone mainstream.

This is wonderful for raising awareness about eating well and increasing availability of healthful foods. BUT, when the big food players start buying up small companies and appealing to the masses, the integrity and quality of the products often suffer.

For many, if not most big brands, garnering mass appeal means making a beloved natural or organic snack food just a teeny bit less processed than its mainstream cousin.

Perhaps they use organic flour instead of conventional, add a little brown rice syrup instead of corn syrup, or toss in a few organic ingredients.

While the differences are subtle, the labeling can be misleading.

We’ll get to our 5 easy steps to outsmart pseudo-healthy snack foods in just a moment, but before we do here’s what you need to know about labeling to help protect yourself (and your wallet) from fake snack foods:

A crash course in organic/all-natural food labeling

  • A product labeled: “made with organic ingredients” must be made with 70% organic ingredients and 100% non-GMO ingredients.

This is a good thing…but that does NOT mean the product is free from unhealthy fats, emulsifiers, or thickening agents like carrageenan, unsavory non-organic ingredients, or “natural” flavors (we will get into more about natural flavors below).

  • Products that bear the USDA Certified Organic label must be made up of 95% organic ingredients.

BUT that means up to 5% of the product may be made up of non-organic, questionable ingredients. Also, I must point out that an unhealthy food, such as white flour or sugar, is still unhealthy whether it’s organic or not.

  • Perhaps the most misleading label of all reads, “all natural”. According to the FDA, “all natural” products cannot contain artificial preservatives or additives

So, that is some good news. However, “all natural” also pertains to any substance, adulterated or not, that originates in nature.

For example, corn is “natural”, therefore so is GMO corn or high fructose corn syrup.

Same goes for the sawdust—marketed as “cellulose”—added to foods as an anticaking agent. It comes from trees, therefore is considered “natural”, and MSG—an allergen and known excitotoxin—also falls under this category.

With all these labeling loop-holes and bizarre ingredients masquerading as “natural”, how does a health-conscious person chose quality, healthy snack foods?

It’s actually pretty easy when you follow these easy steps.

5 Easy Steps to Outsmart Pseudo-Healthy Snack Foods

Step 1: Be fastidious about fats.

Look for snacks made with coconut oil, extra virgin olive oil, flaxseed oil, sesame oil, avocado oil, organic butter, ghee, and walnut oil.

Avoid snacks with highly processed oils such as canola (even GMO-free, organic canola is still bad news), cottonseed, corn, or soy. Slightly better options include peanut, sunflower, and safflower oil.

Palm oil, similar in composition to coconut oil, was once considered a healthful choice but it is no longer an ethical one.

The palm industry is responsible for the endangering of orangutans due to deforestation1. So PLEASE just say no to palm oil products.

Insider labeling tip: often a snack food will advertise that it is made with a healthy fat, such as potato chips “made with extra virgin olive oil”, but that may mean it has been cut with a lesser oil…like canola. So be sure to read labels carefully.

Step 2: Scrutinize sweeteners.

Look for brown rice syrup, raw honey, tapioca syrup, stevia*, xylitol, maple syrup, coconut sugar, and monk fruit.

Avoid, sugar, evaporated cane juice, high fructose corn syrup, corn syrup, turbinado sugar, agave, and especially artificial sweeteners such as aspartame, sucralose aka Splenda®, Acesulfame K aka acesulfame potassium, neotame, and saccharin.

Insider labeling tip: Many stevia products are not pure stevia but a combination of stevia and erythritol.

Erythritol is a sugar alcohol added to stevia products to make them cheaper for the manufacturer. It is generally well tolerated and safe for diabetics but can produce mild GI issues such as gas and bloating.

Erythritol is one of those ingredients that isn’t super healthy in that it is processed and devoid of nutrients, but is a lot better than its alternatives: refined GMO sugar and artificial sweeteners. For this reason, I tell my patients to enjoy it in moderation.

Bottom line on Stevia: Chose pure stevia products, like Sweet Leaf®, most the time. If it’s a choice between artificial sweeteners, white sugar, or a stevia/erythritol mix go for the stevia mix.

Step 3: Just say “no thanks” to natural flavors.

This is a BIG concern with both all-natural and organic snack foods.

The term “natural flavors”, as we touched on briefly above, covers a wide range of chemically-altered, addictive, and downright gross ingredients such as:

  • Shellac made from bugs—to give snack foods that shiny finish.
  • Excretion of beaver urine and anal gland—known as “castoreum” used as a flavor enhancer in vanilla, strawberry and raspberry ice cream, puddings, gums, etc.
  • GMO-corn products—such as maltodextrin.

If it comes from “nature” it’s fair game under the “natural flavor” label.

Organic foods are not allowed to contain artificial preservatives, dyes, or chemicals, BUT natural flavors are allowed as long as they don’t make up more than 5% of the food product.

This gets tricky with organics. Ethical companies won’t use the term “natural flavors” on principle. and if they do they will usually disclose what the natural flavor actually is on their website or label.

However, with more and more natural food companies being bought up by big food it pays to be vigilant.

Step 4: Go no-GMO! Look for the Non-GMO Project Verified label. If there is no label, scan for any GMO hot-button ingredients.

According to the Grocery Manufacturers Association2, approximately 80 percent of packaged foods contain genetically modified organisms (GMOs).

Though controversial, studies have linked GMOs to a number of health concerns from gastrointestinal issues to cancer.

Ingredients to watch out for include corn, potatoes, sugar (approx. 95% of all sugar beets are GMO crops), pineapple, canola, tomatoes, arctic apples (newly released in 2017 to test markets, these GMO apples never brown), zucchini, cotton, papaya, alfalfa (think about cows eating this and how that translates to dairy products), and soy.

In 2013 the USDA approved voluntary labeling of non-GMO food products by the non-profit nongmoproject.org.

This was a huge victory for the natural food industry, and sent a message to big agriculture and big food. Thousands of food products from hundreds of companies have or are in the process of being verified for labeling…including Costco and WalMart!

There have been several victories for the non-GMO camp in the past year including Vermont being the first state in history to mandate GMO labeling, six counties in California (and counting) banned GMO crops, and the World Health Organization listing glyphosates (the leading pesticide used in GMO crops) as a probable human carcinogen of which the FDA is now investigating3.

Step 5: Finally, don’t forget about flour.

Organic or not, white flour or high-gluten flour should be avoided.

Whole spelt flour, einkorn flour, or sprouted flours containing shorter chains of gluten and less antinutrients would all be a better choice.

Gluten-free flours such as brown rice flour, non-GMO potato starch, almond flour, millet flour, quinoa flour, oat flour, coconut flour, or tapioca flour are preferable to whole wheat flour.

Now you’re ready to snack real-healthy

Don’t let misleading labeling take the fun or nutrition out of healthy snacking.

Follow these five steps, practice mindfulness and balance when eating, and you’ll be on the road to righteous snacking in no time.

Need more inspiration? Here are some of my favorite healthy snacks:

  • Organic, fair-trade, 70% dark chocolate (need an excuse to enjoy chocolate once in awhile? Check out my post 7 Reasons to Enjoy Chocolate—Without the Guilt! on Huffington Post).
  • Zevia cola (100% stevia-sweetened soda as an occasional cold, fizzy, pick-me-up).
  • Mary’s Gone Crackers gluten-free crackers with guacamole.
  • Kale chips, such as Brad’s Raw Chips (delicious!).
  • Baby carrots or cucumbers with organic hummus.
  • Raw almonds with dates…for some reason this combination is just delightful.

Here’s to happy, healthy, stress-free snacking!

-Dr. Patricia

Additional Reading and Watching:

For information on GMO labeling, including a list of verified companies and products, check out nongmoproject.org; and for an invaluable on-the-go reference, download The Institute of Responsible Technology’s free Non-GMO Shopping Guide.

For a good laugh about a particularly disturbing “natural flavor”, check out “FoodBabe TV’s Do you Eat Beaver Butt?”.

Get an eye-opening look at who really owns our natural food brands, by checking out this chart by The Cornucopia Institute.

References:

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Take the “Bite” out of Kale and Other Bitter Greens with These 5 Sweet and Simple Cooking and Prep Tips
NutritionRecipesVibrant Health

Take the “Bite” out of Kale and Other Bitter Greens with These 5 Sweet and Simple Cooking and Prep Tips

by Dr. Patricia

Like most integrative doctors, I’m a big advocate of a whole foods diet that includes plenty of leafy green, antioxidant-rich superfoods, like kale.

Kale, a member of the cancer-protective brassica family1, is naturally rich in vitamins A, C, and hard-to-find vitamin K, a good plant-based source of iron with blood-building chlorophyll2, it contains a nice balance of omega-3 and omega-6 fatty acids3, and specific nutrients that support detoxification4.

In other words: kale is not just another “fad food”, it is a nutritional powerhouse that everyone should be eating more of.

Sadly, despite its numerous health benefits, people’s love affair with this leafy green giant is often cut short because of its naturally bitter flavor.

Ironically, bitter foods like kale, dandelion greens, and broccoli rabe, are usually some of the healthiest, and most detoxifying foods…if only we could get past the taste.

The good news is there are simple cooking and prep techniques that will help neutralize kale’s (and any other greens) bitterness, while maintaining—and even enhancing—its nutritional benefits.

In today’s post, we will show you 5 easy tips on how to cook and prepare kale (and other greens) that will help remove the bitter flavor while retaining, and enhancing, those precious nutrients.

Kale Bitter-Busting Tip #1: Add a little something sweet.

Sweetness counteracts bitterness—in life and in food. Try adding any of the following to your next kale sauté:

  • Raisins
  • Dried cherries
  • Splash of apple cider
  • Splash of port
  • Unsweetened coconut
  • A drizzle of raw honey or pure organic maple syrup

Kale Bitter-Busting Tip #2: Try a “secret” ingredient.

The savory, salty, “secret” fifth flavor known as umami really helps upstage that bitter bite. It works even better when combined with something sweet.

Some umami-rich accouterments include:

  • Freshly grated (preferably raw and organic if you can get it) Parmesan cheese
  • OR Pecorino Romano (for those sensitive to cow’s milk)
  • Tamari or fish sauce (look for pure fish sauce with no additives or MSG)
  • Sundried tomatoes
  • Coconut liquid aminos

Kale Bitter-Busting Tip #3: Go raw!

Something magical happens when the combination of sweet and sour dressing hits a bed of finely sliced kale.

The key is to let it to “cook”, ceviche-style, for at least a half hour. The longer you leave it, the more tender the greens become.

Here’s a simple recipe to try at home (as always, choose organic ingredients whenever possible):

Ingredients:

1 bunch Lacinato (aka dinosaur) kale. Stems removed, sliced very thin.

Dressing:

Juice of 1 lemon

2-3 tablespoons organic tamari or Bragg’s Liquid Aminos

3 tablespoons walnut, sesame, avocado, or flaxseed oil

1 tablespoon raw honey

¼ cup toasted sesame seeds, raw hemp seeds or chopped walnuts

¼ cup raisins, dried cherries, or cranberries

Procedure:
  • Place ingredients for dressing (minus the seeds or nuts) into a small jar and shake to combine.
  • Pour over kale, toss, and let marinate for at least a half-hour or overnight.
  • Sprinkle with sesame seeds, almonds, or walnuts right before eating…enjoy.

Kale Bitter-Busting Tip #4: Get friendly with ferments

Fermented, cultured, or pickled vegetables offer a wealth of naturally-occurring probiotics, can be easily made at home, AND take the bitter right out of any vegetable.

I like combining kale with red cabbage, carrot, and beet to make mine, but you can use any combination of vegetables you like using this basic procedure:

How to Make Basic Cultured Vegetables with Kale:
  1. Shred or grate (a food processor is handy here) 1 large head of red cabbage, 3 carrots, 1 beet, and 1 bunch of kale. Reserve the outer cabbage leaves as they will be rolled and placed on top of the mixture once bottled.
  2. Take ¼ of the mixture and blend with water and 2 teaspoons sea salt or Himalayan salt using a blender or food processor.
  3. Stir the blended mixture into the vegetables. At this point you can add any seasonings you desire such as dill or fennel seeds.
  4. Place the mixture in clean mason jars, roll up reserved outer cabbage leaves cigar-style and place on top of the mixture. Let sit at room temperature for 3-7 days. After 3 days taste the mixture, if you prefer a stronger “pickled” flavor, leave it for another few days.
  5. Store in the refrigerator and enjoy as a condiment with meals.

Kale Bitter-Busting Tip #5: Blend it up—troubleshooting tips for kale-smoothies-gone-wrong

For most of us, there have been many a kale smoothie that has gone oh so very wrong. The key lies in: not overdoing the amount of kale and blending the heck out of it.

Typically, you want to add only 1-2 leaves of kale with the stem removed and blend thoroughly.

Also, keep in mind the lacinato (dinosaur) kale tends to be on the milder side than a Russian or purple kale.

If the smoothie still tastes too bitter, add some additional sweetness like stevia or dates, and a little lemon or lime juice, and you’ll have yourself a delicious smoothie.

I hope these sweet tips have inspired you to try taking the bitter out of kale before giving up on it.

Your body, and your taste buds, will thank you.

-Dr. Patricia

References:

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Rediscover Miso—Nature’s Original Superfood (with recipes!)
NutritionRecipesVibrant Health

Rediscover Miso—Nature’s Original Superfood (with recipes!)

by Dr. Patricia

Natural food trends come and go—along with their big promises and sensational health claims) but the tried and true health foods will remain popular for a few years, or even decades. But very few can claim superfood status for millenniums…

With a steady stream of new research surfacing on the importance of digestive health and the microbiome, I thought a post on the wonders of one of nature’s original superfoods would be timely.

I’m talking about good old-fashioned miso

Though its origin can’t be confirmed, miso is traditional to Japan and has been around since at least the 7th century.

It is made from fermented soybeans, or soybean/grain combinations. In the United States it is most common in soups, but has a host of other culinary uses we will explore in our recipe section below.

As a nutritionist, I recommend patients be cautious about eating too much soy. Though some forms of soy provide many health benefits, per the USDA, as of 2016 up to 94% of soybeans are genetically modified1; and highly processed soy products—such as soy protein isolate, or soy oils—can wreak havoc on digestive and hormonal health.

Organic fermented, whole soy products such as miso, tempeh, and soy sauce are the exception, and can be enjoyed with a range of health benefits.

What makes organic fermented soy so different?

Soybeans are naturally rich in nutrients, and chemicals called anti-nutrients.

Anti-nutrients act as the plant’s immune system, protecting it from disease and foraging animals.

All plants contain some anti-nutrients, but soybeans have an especially high concentration including enzyme inhibitors—which explains why most people have trouble digesting them. It’s just the plant’s way of preserving its species.

However, during a long fermentation process—as is traditional in the preparation of miso—the anti-nutrients are broken down, and the super-nutrients, such as isoflavones, are released2. It’s a phenomenal process!

Let’s explore some of the other healing properties of this oldie-but-goodie superfood

  • Miso is one of few foods with naturally occurring probiotics and prebiotics.
  • Pure, traditionally prepared miso is an excellent source of fiber, protein, and minerals.
  • It contains the ever-illusive vitamin K2, essential for maintaining healthy bones, blood, and nervous system function.
  • Unpasteurized, traditionally prepared miso is naturally rich in enzymes.
  • As a fermented, whole soy product, it has been studied for its hypoallergenic properties in people with soy allergies3.
  • In 2003, researchers at Japan’s National Cancer Center released a study  confirming frequent consumption of miso soup, and other isoflavones, was associated with a reduced risk of breast cancer4.
  • Long-term fermented miso (aged at least 180 days), has been proven to reduce tumor size and number of tumors in the lungs of rats5.

Despite its health benefits, not all miso is created equal

For an authentic, health-giving miso experience, I love South River Miso products.

They handcraft their miso in the traditional way with care, love, and meticulous attention to detail. They even make 3-year miso…the hard-to-find gold standard.

Their process, vision, and product are both pristine and inspiring.

But all these cool miso facts are kind of useless unless you know how to incorporate it into your diet, right? We’ve got you covered with three delicious and nutrient-dense miso-licious recipes… enjoy in good health!

Vegan Caesar Salad Dressing with White Miso

Serves: 2-4

Ingredients:

  • 2-3 cloves garlic
  • 1 tablespoon organic white miso
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon organic, naturally brewed soy sauce or tamari
  • 6 tablespoons extra virgin olive oil or avocado oil
  • ½ sheet of nori, torn into small pieces

Procedure:

  1. In a blender, combine garlic, miso, lemon juice, vinegar, Dijon mustard, tamari, and oil. Blend until mixture is smooth and creamy. Pour into a bowl.
  2. Add nori and mix thoroughly.

                                         

Miso Marinated Tempeh

Serves: 2

A natural foods chef taught me the secret to tasty tempeh is to let it simmer in a marinade for 15-30 minutes. This takes out its fermented flavor while infusing it with seasoning and aromatics.

Ingredients:

  • ½ cup organic apple, or pineapple juice
  • 1 tablespoon dark miso paste
  • 2 tablespoons freshly grated ginger
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons organic naturally brewed soy sauce or tamari
  • 1 tablespoon organic balsamic vinegar
  • 1 package organic tempeh, cubed

Procedure:

  1. Place all ingredients, except the tempeh, in a medium sauté pan over medium/high heat.
  2. Bring the marinade to a rapid simmer, stirring the miso with a whisk to dissolve.
  3. Place the tempeh cubes in the marinade and simmer on low for 15-30 minutes, flipping occasionally for even cooking.
  4. Remove from pan. Combine with stir-fried vegetables (below) or serve over a salad or a bowl of quinoa or rice.                                                                                                                                                                                                                                                                                              

Fast Cooking, Super Healing Miso Soup

Serves: 2 as a main meal or 4 as a side dish

This is the perfect soup to throw together when you’re feeling under the weather. The key to retaining the enzymes is to gently simmer, not boil, the broth.

Ingredients:

  • 1 quart (4 cups) filtered water or bone broth
  • 1 carrot, cut into thin rounds
  • ½ cup daikon radish, julienned or matchsicks
  • 1-2 cups bok choy, kale, or spinach sliced thin
  • ½ package brown rice stick noodles (or any gluten-free, ultra-thin noodle)
  • 3-4 tablespoons miso of choice (South River’s Garlic Red Pepper highly recommended)
  • Naturally brewed soy sauce or tamari (to taste)
  • A drizzle of raw honey (optional)
  • Juice of 1 lime
  • Sliced scallions and fresh cilantro or basil to garnish

Procedure:

  1. Place the water, vegetables, and noodles into a medium soup pot and bring to a boil.
  2. Reduce heat to low and add some simmering water to a small bowl with the miso. Stir to dissolve the miso, and return the whole thing to the pot.
  3. Simmer everything together for about 10 minutes, or until the noodles and vegetables have reached desired texture.
  4. Stir in soy sauce or tamari, honey, lime juice, and garnish with scallions and fresh cilantro or basil.
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Your best sources of prebiotics may already be in your kitchen
NutritionVibrant Health

Your best sources of prebiotics may already be in your kitchen

by Dr. Patricia

Most of us are familiar with the health benefits of probiotics, but prebiotics—the indigestible fibers that provide food for their probiotic cousins—are an often-under-appreciated nutritional powerhouse.

Today’s post will give you a crash course on the health benefits of these unsung nutrient heroes including how you can get enjoy prebiotics with some of your favorite meals.

Prebiotic Basics—what they are, what they aren’t, and what they do

The term “prebiotic” was coined just thirteen years ago. As mentioned above, prebiotics are specific indigestible fibers found in some (but not all) fruits and vegetables.

These fibers ferment in the large intestine, providing sustenance for good bacteria in your gut.

Good bacteria, also known as microflora, have been to play critical role in a wide variety of bodily functions, including:

  • Supporting your immune health1
  • Modulating your mood and emotional well-being through the gut-brain connection2
  • And contributing to the barrier that keeps pathogens and other unsavory invaders from entering your gastrointestinal tract3.

These beneficial microflora work hard to keep us healthy, therefore we want to keep them strong, diversified, and well nourished. Prebiotics do just that.

When it comes to describing the function of probiotics and prebiotics to patients, I love the analogy of a garden:

Think of your intestines as a garden bed, with probiotics as the seeds of good bacteria and prebiotics as their fertilizer. Put the them all together and you will have a healthy, diversified garden, consistently blooming with friendly bacteria. Conversely, if you plant your probiotic seeds without fertilizing them, you will wind up with far less diversity and much weaker plants.

Why prebiotics are such big business

The implications of prebiotics to long-term gut health are HUGE.

Whereas a few years ago you may have taken an acidophilus supplement to help restore gut balance with some success.

Now you add a prebiotic such FOS (fructoogliosaccharide) to that acidophilus supplement, and your gut has a far better chance to sustain and diversify good bacteria which leads to numerous health benefits.

Since this discovery, supplement companies and food companies have dramatically increased their advertising of the latest and greatest prebiotics in designer yogurts, fiber supplements, baby food, formula, and even pet food.

Are there different types of prebiotics?

Yes, but not every expert agrees on what type of fiber constitutes a prebiotic (more on this in a minute). According to published research from the University of Minnesota’s Department of Food Science and Nutrition, the following prebiotics have been proven to have beneficial effects on gut flora, with oligosaccharides being the most used/well-known:

  • Oligosaccharides including
    • Fructooligosaccharides (FOS)
    • Oligofructose (OF)
    • Galactooligosaccharides (GOS)
    • Transgalactooligosaccharides (TOS)
  • Inulin
  • Lactulose
  • Lafinose
  • Resistant starch (RS)4
  • Acai gum
  • Wheat dextrin
  • Psyllium
  • Polydextrose

I am all for the promotion of gut-friendly products and I do recommend prebiotic/probiotic supplements to patients with a variety of digestive and other types of ailments.

However, I am pleased to share that you may not need to pay extra for a prebiotic supplement when they are, and have always been, part of the foods we eat every day.

Naturally-rich food sources of these sought-after prebiotics include5,6,7:

  • Chicory root—chicory is rich in inulin, and is the most sought-after prebiotic by supplement companies. Chicory is also wonderful food for the liver and can be found at local farmer’s markets during the spring and summer.
  • Jerusalem Artichoke —a deliciously delicate tuber also known as the “sunchoke”. These resemble a potato more than an artichoke.
  • Soybeans—in their whole form, such as edamame or tempeh (a natural source of both probiotics and prebiotics). Look for organic, non-GMO soybeans.
  • Whole grain corn – Look for organic, non-GMO, preferably sprouted whole corn products.
  • Leeks
  • Onions
  • Garlic
  • Asparagus—be sure to consume asparagus in its whole state with fiber intact (strained, creamy soups don’t count).
  • Banana—bananas sometimes get a bad rap for being a sugary fruit, but they are also high in fiber, minerals, and gut-friendly prebiotics/resistant starch. Keep in mind, you will get more prebiotics if the banana is slightly green.
  • Whole grain corn—look for non-GMO, preferably organic please.
  • Breastmilk—this is obviously for the little ones only, but I thought it was just another great example of why breastmilk is nature’s perfect food.

Other potential sources of food-based prebiotics:

Mushroom stems are also being studied as a potential source of prebiotics8, as is spirulina9—a blue-green algae often found in green superfoods.

Now, all this said there is discussion that ANY fiber has the potential to be prebiotic in nature.

There may be some truth in this, however, the current research shows us that for a fiber to be prebiotic in nature it must meet the following criteria10:

  • Resists gastric acidity, hydrolysis by mammalian enzymes, and absorption in the upper gastrointestinal tract.
  • Is fermented by the intestinal microflora.
  • Selectively stimulates the growth and/or activity of intestinal bacteria potentially associated with health and well-being.

Not all fiber works like this, so, for now, it’s best to stick to eating or supplementing with what we know works.

How do you know if you’re getting enough prebiotics from food?

I suggest speaking with your healthcare professional. Many patients benefit from extra probiotic and prebiotic supplementation during the initial healing phase, and can then rely on foods for for maintenance once gut balance returns and the healing process is complete.

It never ceases to amaze me how much we have yet to learn and discover about the healing nutrients contained within humble foods.

And with over 5000 known nutrients to explore (and more being discovered regularly), I look forward to sharing more hacks on how to get nutrients from everyday foods in upcoming posts.

Until then remember, food is—and always has been—your very best medicine.

-Dr. Patricia

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