Probiotics can lead to a happy gut!
There are many therapies that have been touted for Crohn’s Disease and Ulcerative Colitis, but only a few have proven to be truly effective. The usual medications and lifestyle adjustments are well-known, but somewhere in the midst of all the traditional therapies are the lesser-known complementary therapies, such as probiotics. The role of bacterial flora has been postulated as a potential contributor to the cause of IBD — it is now generally accepted that the intestinal bacterial flora contributes significantly to the pathogenesis of IBD. The inflammation caused by Crohn’s Disease can also disrupt the natural balance of microorganisms, which can allow harmful organisms to potentially worsen the inflammation.
For those new to probiotics, here is a quick overview: (more…)
One of the (many) blessings of Passover is that we see some delicious dishes that are traditionally made only once a year….not from a lack of access to particular ingredients (who doesn’t keep matzah in their pantry year-round??), but because the dietary restrictions of Passover require us to utilize ingredients that we don’t generally use year-round. For many, this means the holiday is the one time a year we see the Passover dishes that we remember our parents making since we were children. This year, Marnina made her mom’s peach kugel that was so good that we were scraping the sides of the 9 x 13 baking dish to salvage all of the caked-on pieces. And for the Seder, my mom made a flanken tzimmes with carrots, sweet potatoes, and prunes – the meat and veggies are slow-cooked with honey and sugar to the point where they are so tender and sweet that they just instantly melt in your mouth (don’t worry, we avoided the prunes at all costs). (more…)
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Living in an apartment slightly limits the cooking techniques available to us. For obvious reasons we cannot grill or barbecue, unless we use those faux grilling machines (ie a George Foreman). Thanks to modern technology, indoor smokers are available that do a remarkably good job of mimicking a real smoker. A smoker is similar to a grill, but while grilling usually involves cooking the food over the heat and hot smoke of a fire of wood or charcoal, a smoker only uses heat from the burning of a plant material, such as wood. Meats and fish are the most commonly smoked foods, though the smoker used for the purpose of this blogpost states that it can also smoke cheeses, vegetables, and other foods. (more…)