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The Lose Your Belly Diet
We want to be healthy. We want to be lean. And we want to lose that annoying fat around our bellies. Now we can! The Lose Your Belly Diet is built around a very clear, research-based concept: eating food that nourishes and protects the microbes in your gut paves the way for weight loss and a slimmer middle. Most importantly, having great gut health is linked to good health and wellbeing throughout your body. Scientists in this rapidly growing field are finding connections between the gut microbiome and a healthy immune system and gastrointestinal system, as well as autoimmune diseases (such as rheumatoid arthritis and inflammatory bowel disease), allergies and asthma – even cancer. And with every study that is published, they are convinced that a healthy gut leads to a healthy body. Indeed, when your gut is happy, your skin glows with health and you look and feel younger. The Lose Your Belly Diet includes meal plans, diet recommendations and recipes, giving readers everything they need to make dramatic changes in their GI health, their weight, their belly fat, and their overall health.
Inside the Cage
The most popular outdoor basketball court in New York City is half the regulation size, offers no seating, and has sidelines bounded by a chain-link fence.
The Big Book of Kombucha
2016 Silver Nautilus Book Award Winner Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). “This is the one go-to resource for all things kombucha.” — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods
Adventures in Bubbles and Brine
From wine and beer to bread and cheese: many of our best-loved foods and drinks are the products of fermentation. In Adventures in Bubbles and Brine, fermentation enthusiast Philip Moscovitch takes us on a tour of Nova Scotian ferments, and introduces us to the people who have taken this food trend to heart. Enjoy the fascinating stories from their history and bookmark the recipes they share for you to try at home. Fermenting may be popular now, but its roots in Nova Scotia go back centuries. Early French settlers grew grapes and apples for wine and cider while German immigrants brought their sauerkrautmaking traditions. And now, Nova Scotians are embracing a new wave of flavours, including spicy kimchi, bitter craft beers, artisanal cheeses and the addictively sour taste of kombucha. Featuring photos, anecdotes and easy-to-follow recipes, Adventures in Bubbles and Brine digs into the origin of these foods, while delving into the science of fermentation and gut health, and tells you everything you need to know to start fermenting safely at home.
Wild Fermentation
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Fermented Landscapes
Fermented Landscapes applies the concept of fermentation as a mechanism through which to understand and analyze processes of landscape change. This comprehensive conceptualization of “fermented landscapes” examines the excitement, unrest, and agitation evident across shifting physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products. This collection includes a variety of perspectives on wine, beer, and cider geographies, as well as the geography of other fermented products, considering the use of “local” materials in craft beverages as a function of neolocalism and sustainability and the nonhuman elements of fermentation. Investigating the environmental, economic, and sociocultural implications of fermentation in expected and unexpected places and ways allows for a complex study of rural-urban exchanges or metabolisms over time and space—an increasingly relevant endeavor in socially and environmentally challenged contexts, global and local.
Make your own cider Techniques for fermenting and flavoring your cider to make it delicious
This book, and our love affair with apples and cider, started in 1998 — the year we moved onto our smallholding and watched the dormant centenarian apple trees introduce themselves. First came the pink swelling blossom buds, next the riot of white blossoms resplendent and humming with pollinators, then green leaves offering cool summer shade as the small fruits grew into the apples. We soon identified most of them — a Rome variety of some sort, something like a Granny Smith, a Golden Delicious, a Cox’s Orange Pippin, a few towering Gravensteins, and one that was grafted to both Gravenstein and Red Delicious. We were overwhelmed by the quantity: boxes and baskets of apples were stacked ...
The Neo Diet
Chances are that your diet will kill you. At least that's what research is suggesting. In the past few years, several studies have linked our food choices to most chronic diseases, and to the increase of overall mortality risk. But even if we ignore all that, it's important to know that your diet is not letting you achieve the best version of yourself. Do you suffer from indigestion, abdominal pain, weight gain, brain fog, headaches, joint pain, frequent colds, allergies, lack of energy, low libido, or even depression? Yes, the food you eat is causing these symptoms. Your diet is making you fat, dumb, tired and sick! Have you ever felt confused or unsure about what to eat? You are not alone....
The Kombucha Crafter's Logbook
Step into the effervescent world of homebrewed health with "The Kombucha Crafter's Logbook," your comprehensive guide to mastering the ancient art of kombucha brewing. Whether you're a curious novice eager to explore the fizzy frenzy or a seasoned brewer aiming to refine your craft, this logbook unfolds the secrets of kombucha step by meticulous step. Dive deep into the fermenting fables of kombucha in Chapter 1, where youll uncover the mystique that has swirled around this elixir through the ages. Grasp the complexities and joy of creating your very own living beverage and the well-being it imparts. Embark upon a journey through the fundamentals in Chapter 2. Here, grasp the pivotal eleme...
Our Fermented Lives
From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.
