The Sweet Stuff: Part 1

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There’s a good chance that you are more conscious of sugar in your diet than ever before. Between the New York city soda serving size controversy and the recent rise of agave and stevia sweeteners, it seems we’re awash in information about the sweet stuff. But if you’re still confused about which sugars are “natural” and which aren’t, how much sugar is too much sugar, what the glycemic index is (and if you should care about it), and how sugar plays into the Guiding Stars rating system—I’ll be addressing these topics in a series of blog posts over the next couple of weeks and in a free webinar on October 16.

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A Probiotic Primer: Part 2

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In Part 1 of our Probiotic Primer, I discussed what probiotics are (“friendly” bacteria that help keep our GI systems humming along in a healthy manner) and where to find them (dairy products like yogurt, kefir and buttermilk, fermented foods and added to a variety of processed foods). Here in Part 2, we’ll take a closer look at what the science says about using probiotics for specific health issues.

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A Probiotic Primer: Part 1

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Maybe you’ve seen advertisements for yogurts and other foods that contain bacteria called probiotics and wondered, “what exactly are these ‘friendly’ bacteria, and why would I want them?” It is a little odd to think of bacteria as being good for us. After all, bacteria and other “germs” are generally something we endeavor to keep out of our food, but not all bacteria are created equal.

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