Fermenting Series Week 3 – Kefir

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Kefir (proununced ke-fear) is a new-ish product found in the supermarket chiller cabinet near yogurt and other dairy products. It has been tucked in with butter and yogurt at most health food stores for years and actually dates to 1885 in Russia, way before refrigeration.

Adding kefir grains to milk is what produces kefir. The grains are composed of lactic acid bacteria, yeast and polysaccharides. The grains culture the milk, infusing it with healthy organisms or probiotics. The result is a tangy, slightly effervescent drink similar to yogurt. Kefir “grains” have nothing to do with grain, and typically look like small pieces of cauliflower and vary in size from a grain of rice to an almond.

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Fermenting Series Week 2 – Yogurt

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Can you guess what the most-consumed fermented food is? Yogurt.

Fermented from milk and live bacterial culture (like the probiotic acidophilus), yogurt is well tolerated by those sensitive to most dairy products, especially lactose. Lactose is used or eaten up by the bacteria as it proliferates and turns to yogurt.

As you cruise the dairy aisle at the supermarket, there is some stiff competition out there to make it from the shelf to your cart. Many different types of yogurt including low fat and no-fat, Greek, creamy, drinking, bio-yogurt, organic, baby and frozen can add to the overall confusion of which is best to buy and how the family will like it.

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3 Tips to Get Your Nutrition Back On Track After “Enjoying” the Summer

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I’ve seen the odd golden leaf on the ground and in the trees in the park behind my backyard. That can only mean one thing: fall is on the way. Although it’s only the beginning of September, there’s a shift to feeling like fall as soon as Labour Day weekend is over.

Summertime is about socializing, being outside with friends, drinks on the back deck or patio, barbecuing and not having a particular schedule and enjoying the lack of routine.

September does have an air of New Year’s about it, so why not max out on setting some goals and figuring out how you’re going to follow through?

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Non-Eaten Lunch

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We are partway through the first week of school. How is packing those lunches going? Hopefully for now, great. In another few weeks, we may need to talk again.

My kids make their own lunches, which I found helped when they kept bringing their lunch home uneaten. Now that my eldest is in high school, I will see how that works out as they have a cafeteria and she has her own money. I’ll need to set some boundaries around that for sure!

For the younger kids, starting school and that whole new routine can be overwhelming. They don’t get much time to dine on their well-packed and thought-out lunch, and that can lead to worry and after-school meltdowns.

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