Nutrition

Most of the people I know have very strong feelings about mushrooms – they either love them or hate them. One of the beauties of mushrooms is that they usually take on the flavor of whatever they are cooked with. If it’s garlic and olive oil, that’s what they taste like.

Fresh fruits, vegetables, nuts and beans are so good for our bodies because they contain a host of antioxidants that can be broken down into multiple categories.

Valentine’s Day brightens up the otherwise dreary month of February, don’t you think? And of course, it’s just not Valentine’s Day without chocolate. As a child, my parents occasionally let me have U.S.-made chocolates as a reward. That made it all the more exciting! Later in my life, my husband wooed me with roses and chocolates on this romantic holiday. Is it any wonder we associate chocolate with love?

The sheer number of products on the market claiming to miraculously detox your body doesn’t inspire confidence.

Recently, I taught a class about fermentation and told the group that fermentation is so easy that it seems like magic. Of course, there’s science behind the magic. The “magic” is actually industrious microbes getting to work. Naturally occurring microbes on the food and in the air convert carbohydrates into acid or alcohol – turning your cucumber into a pickle or your tea into kombucha, for example.

Life throws a lot at us. Folks like you working in health care have had to adapt on the fly. You have likely found wells of flexibility you didn’t know you have.