Podcasts about Sauerkraut

Resentment isn't just a feeling—it's a spiritual disease? In this power-packed episode, Raghunath and Kaustubha discuss one of Bhakti-yoga's most liberating teachings: the more we hear about the life and character of Lord Rāma, the more the disease of envy is cleansed from our hearts. This is a real look at the subtle ways hostility creeps into even spiritual communities… and how to root it out before it festers into full-blown inner plague. Key Highlights: * “No hostility in the heart of a yogi”—what this really means and why it's non-negotiable * The mind always finds a way to rationalize animosity (and what to do about it) * The ‘hot coal' analogy that might change how you handle resentment forever * Sauerkraut, ego death, and learning to see others through Rāma's eyes * Why spiritual life means no selective love — even for that one person Drop the hostility. Pick up the stories of Lord Rāma. And let the heart realign with the divine.

Resentment isn't just a feeling—it's a spiritual disease? In this power-packed episode, Raghunath and Kaustubha discuss one of Bhakti-yoga's most liberating teachings: the more we hear about the life and character of Lord Rāma, the more the disease of envy is cleansed from our hearts. This is a real look at the subtle ways hostility creeps into even spiritual communities… and how to root it out before it festers into full-blown inner plague. Key Highlights: * “No hostility in the heart of a yogi”—what this really means and why it's non-negotiable * The mind always finds a way to rationalize animosity (and what to do about it) * The ‘hot coal' analogy that might change how you handle resentment forever * Sauerkraut, ego death, and learning to see others through Rāma's eyes * Why spiritual life means no selective love — even for that one person Drop the hostility. Pick up the stories of Lord Rāma. And let the heart realign with the divine.

Relearning What We Forgot In a world where almost every meal depends on electricity, the idea of living without a fridge sounds crazy to most people. But for thousands of years, humans kept food safe, nutritious, and edible without a compressor humming in the kitchen. And if you're serious about preparedness—or just want to cut dependence on the grid—it's time to relearn the forgotten art of preservation. In Episode 401, we're diving into old-school food storage skills that still matter today: curing, canning, fermenting, root cellars, and low-tech hacks that help you stay fed when the power's out for good. Curing: Salt, Smoke, and Time Curing is one of the oldest preservation methods out there. Salt draws moisture out of meat, making it harder for bacteria to grow. Smoking adds flavor and antimicrobial compounds. You don't need a fancy setup—just a cool, dry spot and some practice. Salt curing works great for pork, fish, and even homemade jerky. Cold smoking adds flavor and shelf life, especially for hams, sausages, and fish. Learn the basics of salting ratios, air drying, and proper storage. If you've got meat and no freezer, curing might save your protein. Canning: Shelf-Stable and Strong Canning is the MVP of long-term food preservation. Done right, you can store soups, meats, stews, vegetables, and even full meals—no refrigeration needed. Water bath canning is perfect for high-acid foods like tomatoes, fruit, and pickles. Pressure canning is a must for meats, beans, and low-acid vegetables. Build your supply slowly, label everything, and always check seals. A full pantry of home-canned goods beats empty shelves any day. Fermenting: Let Bacteria Do the Work Fermentation doesn't just preserve food—it improves it. It boosts nutrition, adds probiotics, and tastes amazing. Sauerkraut, kimchi, yogurt, sourdough, and even pickles can all be made with just salt, time, and a clean jar. Fermentation is: Simple Low-tech Self-sustaining It's one of the easiest ways to keep food fresh and flavorful without needing a fridge—or a ton of gear. Root Cellars: Nature's Refrigerator A well-built root cellar can keep produce fresh for months with no electricity. It works by using the earth's stable temperature and humidity. Ideal for storing: Potatoes Carrots Beets Cabbage Apples Onions If you've got land, dig one. If not, even a basement corner or buried trash can with ventilation can mimic the same effect on a smaller scale. Off-Grid Hacks and Tips No fridge? No problem. These low-tech tricks extend food life without modern appliances: Zeer pots (clay pot refrigeration using evaporation) Cooler in a stream (nature's cold water cooler) Pickling and brining Using animal fat to seal cooked meat in jars (confit-style) Drying and dehydrating herbs, fruits, and jerky These techniques buy you time, add options, and reduce dependency on fragile systems. Final Thoughts Modern fridges are great—until they're not. In a blackout, a storm, or a collapse, knowing how to preserve food the old-fashioned way gives you independence, flexibility, and power. The fridge may die. But your skills don't have to. So fire up the water bath, pack that salt, and build a shelf for your jars. Because when the power goes out, the pantry stays on. And the people who know how to keep food safe without a plug? Those are the ones who eat.

A new study in the journal Applied and Environmental Microbiology found sauerkraut may provide substantial benefits to gut health, and the value of U.S. industrial hemp production in 2024 was up 40% over 2023.

The President's physical; CBD may help ameliorate autism symptoms; The controversy over Hypermobile Ehlers-Danlos Syndrome; As Wikipedia brands acupuncture “pseudoscience”, new study confirms efficacy for sciatica; Will AI replace doctors for diagnosis, medical information? Creatine, good for muscles, also delivers brain benefits.

Neue Runde, neues Glück! In dieser Cheers!-Blindverkostung lassen Lou und Jonas zwei Weine aus der Pfalz gegeneinander antreten: Riesling vs. Grauburgunder – zwei Klassiker, die unterschiedlicher kaum sein könnten. Wie immer gibt's zuerst hilfreiche Infos zur Herkunft, dem Charakter und natürlich den Aromen, bevor es zum großen Showdown kommt: Werden Lou und Jonas die beiden Rebsorten blind voneinander unterscheiden können? Weine der Woche: Pr8stück Riesling Qualitätswein weiß https://bit.ly/40pgohD Der saftige Duft nach knackig roten Äpfeln, weißem Pfirsich und Nektarine machen diesen Riesling zum perfekten Partner zu deftigen Pfälzer Klassikern wie Saumagen, Bratwürste und Sauerkraut. Spritig im Geschmack und mit viel Frucht bei trockenem Charakter überzeugt er sowohl als Weinschorle als auch solo! Pr8stück Grauburgunder Qualitätswein | Jetzt neu im Sortiment bei EDEKA Pinot Gris in Frankreich, Pinot Grigio in Italien und Grauburgunder in Deutschland – viele Synonyme, eine Rebsorte! Der deutsche Klassiker fällt etwas breitschultriger als sein italienischer Bruder aus, wirkt dabei jedoch nicht weniger erfrischend. In der Nase ganz viel Apfel, Pfirsich, grüne Melone und Zitronenabrieb. Ein echter Allrounder, der einfach immer geht. Frage der Woche: Welche Speisen passen am besten zu Grauburgunder? „Grundsätzlich kommt es auf die Herkunft des Grauburgunders an. Tendenziell gilt Grauburgunder aber als unkomplizierter Brot und Butter Wein und passt damit perfekt zum klassischen Vesper, Risotto, Pasta mit Gemüse oder auch milden Currys.” – Lou Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: [Das Cheers! Aromarad](https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp). Lust auf den perfekten Weinmoment? Mit den [Cheers! Weinplaylisten](https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska) findest Du tolle Musik zu jeder Flasche Wein. Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf [Instagram](https://www.instagram.com/cheers_weinpodcast/). Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Auch dieses Jahr ist die reguläre Saison erst vorbei, wenn die Lumpis zurück auf Ihre Predictions zu Saisonbeginn schauen und damit die PlayoffSZN einläuten. Es sind wie jedes Jahr ein paar Volltreffer und einige Nieten mit dabei, sowie jede Menge gefährliches Halbwissen, Lumpis halt. Wer hat eurer Meinung nach am Besten abgeschnitten? Nehmt euch Gerne auch die Zeit und hört in die aktuellste Folge von Sauerkraut & Ahornsirup rein: Folge 5 - JJ PeterkaWir haben jetzt auch eine WhatsApp Community in der ihr mit anderen Fans über alle Themen rund um die Oilers diskutieren könnt: Oilersnation.de WhatsApp CommunityFür Feedback und aktuelle Infos schaut gerne bei uns auf Instagram vorbei: Oilersnation.de InstagramAbonniert gerne unseren WhatsApp Kanal um immer auf dem laufenden gehalten zu werden: Oilersnation.de WhatsApp KanalJeden Montag um 20 Uhr findet unser Stammtisch Live auf Twitch statt: Oilersnation.de Twitch Hosted on Acast. See acast.com/privacy for more information.

Dr. Mitch Shulman can be heard every weekday morning at 7:50 on The Andrew Carter Morning Show.

Exercise, cold showers, singing, reading books...what is your "just one thing"?   Sauerkraut - stir daily for two weeks, store in fridge for several months, eat daily 200 g of grated beetroot 1 kg of finely sliced purple cabbage ½ small apple (peeled, cored and finely chopped) 1 teaspoon of fennel seeds 1 teaspoon of coriander seeds 1 T. of crystal sea salt 1 L glass jar with a secure lid

Die Themen im heutigen Stammtisch:Rückblick auf die Spiele gegen Anaheim, St. Louis, San Jose und WinnipegWie ist die Lage im Oilers Lazarett?Was können wir uns von den neuen Verpflichtungen versprechen? Hot- und Cold-Performer Ausblick auf die Spiele gegen LA, die Sharks und die Playoff-Serie gegen die SharksHört euch gerne auch bei Sauerkraut & Ahornsirup rein: Folge 5 - JJ PeterkaWir haben jetzt auch eine WhatsApp Community in der ihr mit anderen Fans über alle Themen rund um die Oilers diskutieren könnt: Oilersnation.de WhatsApp CommunityFür Feedback und aktuelle Infos schaut gerne bei uns auf Instagram vorbei: Oilersnation.de InstagramAbonniert gerne unseren WhatsApp Kanal um immer auf dem laufenden gehalten zu werden: Oilersnation.de WhatsApp KanalJeden Montag um 20 Uhr findet unser Stammtisch Live auf Twitch statt: Oilersnation.de Twitch Hosted on Acast. See acast.com/privacy for more information.

I'm always asking questions.  The fun begins when you start researching for answers. Such as…   Why does orange juice get fizzy?  Should it be thrown out?  Plus… should we be eating more sauerkraut and olives?   I'm Arroe…  I am a daily writer.  A silent wolf.  I stand on the sidelines and do nothing but watch, listen study then activate.  I call it The Daily Mess.  A chronological walk through an everyday world.  Yes, it's my morning writing.  As a receiver of thoughts and ideas, we as people tend to throw it to the side and deal with it later.  When a subject arrives, I dig in.  It's still keeping a journal!  By doing the research the picture becomes clearer.  This is the Daily Mess…  Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

I'm always asking questions.  The fun begins when you start researching for answers. Such as…   Why does orange juice get fizzy?  Should it be thrown out?  Plus… should we be eating more sauerkraut and olives?   I'm Arroe…  I am a daily writer.  A silent wolf.  I stand on the sidelines and do nothing but watch, listen study then activate.  I call it The Daily Mess.  A chronological walk through an everyday world.  Yes, it's my morning writing.  As a receiver of thoughts and ideas, we as people tend to throw it to the side and deal with it later.  When a subject arrives, I dig in.  It's still keeping a journal!  By doing the research the picture becomes clearer.  This is the Daily Mess…  Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

If you're crazy about German food or just love exploring new flavors, the Spring 2025 menu at Helga's Haus & Bier Garden (303-344-5488) includes mouthwatering items like Reuben Bratwurst, Spring Lamb Chops, Raspberry Bavarian Cream Cheesecake, and more. Visit https://helgasdeli.com/spring-menu-2025/ for details. Helga's Haus & Bier Garden City: Aurora Address: 14197 E Exposition Ave Website: https://www.helgashaus.com

In der Folge 5 unseres Podcasts über die deutschen Spieler in der NHL dreht sich alles um JJ Peterka. Alex und Christian haben tief in der Kiste gekramt, um so viele Infos und Hintergründe wie möglich über John-Jason und seinen bisherigen Karriereweg auf den Podcast Tisch zu packen für euch. Die jetzige Eishockey Heimat von JJ ist natürlich auch ein Thema, wo stehen die Buffalo Sabres aktuell, die guten alten Zeiten und wo geht es hin in den nächsten Jahren.Wir haben jetzt auch eine WhatsApp Community in der ihr mit anderen Fans über alle Themen rund um die Oilers diskutieren könnt: Oilersnation.de WhatsApp CommunityFür Feedback und aktuelle Infos schaut gerne bei uns auf Instagram vorbei: Oilersnation.de InstagramAbonniert gerne unseren WhatsApp Kanal um immer auf dem laufenden gehalten zu werden: Oilersnation.de WhatsApp KanalJeden Montag um 20 Uhr findet unser Stammtisch Live auf Twitch statt: Oilersnation.de TwitchHier geht's zur aktuellen Tape2Tape-Folge! Hosted on Acast. See acast.com/privacy for more information.

PNC Parrrrk... Pittsburgh... Happy Home Opener Pittsburgh - Fish Fry Friday - Rob Irwin underwear shoot Facebook comments - We have our buddy super yinzer John Geiger in the studio talking about the the Pop-Up he Is going with LIDS on Saturday - Have anything fun for the show or want to say hi.... Listen on iHeartRadio click the little mic and leave us a talkback messageSee omnystudio.com/listener for privacy information.

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Technical hiccups, whiskey sips, and hockey quips — Episode 16 is a wild ride!    From questionable Reubens to Disney pickle shakes, the crew tackles the latest hockey drama and their own soundboard struggles. Pour yourself a glass of Writer's Tears and join the chaos. It's a podcast episode you won't want to miss!   #GoSensGo

Wusstest du, dass dein Darm einen direkten Einfluss auf deine Psyche, deine Stimmung und sogar deine Identität hat? Genau darüber spreche ich in dieser spannenden Folge der Flowgrade Show mit Saskia Johanna Rosenow, staatlich geprüfter Ernährungsberaterin, Bestsellerautorin und Darmgesundheits-Expertin.Saskia erzählt mir von der faszinierenden Welt der Psychobiotika – spezielle Darmbakterien, die nachweislich dein psychisches Wohlbefinden beeinflussen. Wir beleuchten dazu, wie dein Mikrobiom Stress reguliert, deine Glückshormone steuert und sogar deine Persönlichkeit formen kann.Saskia teilt zudem ihre ganz persönlichen Erfahrungen von chronischen gesundheitlichen Herausforderungen bis hin zu kraftvoller Transformation – und zeigt dir, wie auch du die Kraft deines Darms für mehr Gesundheit, mentale Stärke und Lebensfreude nutzen kannst.In dieser Episode erfährst du:Was genau Psychobiotika sind und wie sie deine Psyche beeinflussenWarum über 90 % deines Immunsystems und 95 % deines Serotonins im Darm produziert werdenWelche Ernährung für deine individuelle Mikrobiom-Zusammensetzung ideal istWie negative Gedanken deinen Darm und deine Gesundheit schädigen könnenWarum Stressbewältigung und Eisbaden direkt deine Darmflora beeinflussenWieso Saskia von Kaffee-Einläufen begeistert ist – und wie diese deine Darmgesundheit fördern könnenWarum Entgiftung nicht nur körperlich, sondern vor allem auch emotional stattfinden solltePraktische und einfache Schritte, wie du deine Darmflora nachhaltig aufbaust und pflegstSaskias Ernährungstipps für einen gesunden DarmFermentierte Lebensmittel: Kimchi, Sauerkraut, Tempeh und lebendiger JoghurtOmega-3-Fettsäuren: Fischöl und Algenöl für gesunde Psyche und DarmgesundheitZeolith: Zur Bindung von Giftstoffen und Unterstützung bei der EntgiftungEmpfehlungen aus der FolgeSaskias Buch Der 4-Schritte-Plan für einen gesunden Darm *Saskias YouTube KanalCode Check AppToxFox AppFlowFest 2025 – Triff Saskia und Max persönlich!Vom 3. - 6. Juli 2025 erwarten dich visionäre Talks, Biohacking-Workshops, Live-Demos (auch zu Darmgesundheit!) und eine fantastische Community im Avalon Kraftwerk München.

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Mark Freie in for Susie for Overrated, Underrated Properly Rated and he gives his take on Monday holiday's, Sauerkraut days - also the Donald Trump Air Force One interviews, Target Field food and more!

Master of Movies & Food News - Crystal Light Seltzers & Sauerkraut CakeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fermented foods are a simple yet powerful way to support your child's gut health, digestion, and immunity. But many parents wonder—how do you introduce them in a way that kids will actually enjoy?  In this episode, we're breaking it all down with practical tips to make fermented foods a fun and easy part of your child's diet.In this Episode, We Cover:Why fermented foods are beneficial for children's digestion, immunity, and overall well-being.The best way to gradually introduce fermented foods to get children acquired with its taste and avoid any tummy troubles.Common concerns parents have such as picky eating, portion sizes, and how to navigate them.Simple, kid-friendly ways to add fermented foods to everyday meals.Adding fermented foods might sound complicated, but they can be an effortless addition to your child's diet. The best part? Even a teaspoon a day can have a big impact on their gut health. Whether you're blending them into familiar dishes or making it a taste-test adventure, this episode is packed with practical ways to make gut-friendly foods a hit at home. Every child's gut health journey is unique! Come along to our FREE Kids Gut Health Masterclass to learn more about improving your child's gut health. Save your SEAT here!Come along to our masterclass '3 Surprisingly Simple Ways To Transform Your Kids' GUT HEALTH to Improve Behaviour, Immunity, Allergies and Fussy Eating"Save your seat hereThis episode is proudly sponsored by my membership, the Natural Super Kids Klub. If you would like to become a member of the Klub to get more helpful resources to help you raise a happy and healthy family click here and pop your name on the waitlist. If you loved this episode, leave me a review! I would really appreciate it. Also, let me know your biggest takeaway from this episode by sending me a direct message on Instagram @naturalsuperkids or shoot me an email at jessica@naturalsuperkids.com.

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Skip to minute 38 to get straight to houseplant content. This episode covers using sauerkraut to break down glyphosate, eating “weeds,” moss pole info, and the sale on tropical climber soil (up to 40% off! Ends 3/8/25).

Bianca hat Lust auf Kassler mit Sauerkraut. Und zwar wegen des Sauerkrauts, obwohl das ja nur die Beilage ist - so what?

Kommentar Elke Mein Move für Spitzkohl ist Crispy Chilli Öl, 1 TL erhitzen dann nen Haufen geschnittener Spitzkohl rein, fertig, wenn man mag Tomaten oder Frühlingszwiebeln dazu. 1 Tl Crispy Chilli Öl hat 50 Kalorien, ist also voll im Rahmen. Martin mariniert Rosenkohl mit Chilaui fermentiert Sauce und packt es in den Airfryer - https://yasincereza.com/products/chillaui-120g Frikadellen aus dem Airfryer Lifehack: Kartoffeln in großen Säcken kaufen! Kommentar Jana / Feier die Sesam Butter! Gomasio - Sesam Salz Der neue Thermomix - krass! Präsentation war sehr schön gemacht! Sieht er aus wie eine Urne? Jetzt gebraucht die Vorgänger kaufen? Martin war auf der Ambiente in Frankfurt Frankfurter Hof Wiesbaden Nur Bares ist Wahres? Keine Kartenzahlung in der Gastronomie Martin war in Maastricht Wie ist es im Vergleich zu Venlo? Einkaufen Zwei Brüder von Venlo! Reitz Fritten in Maastricht https://www.reitz.nl/nl/ Bischoffs Molen in Maastricht https://www.besuchemaastricht.de/orte/354251038/bisschopsmolen Fitzroy Maastricht - https://www.instagram.com/p/DEXrrBzMxyM/ SCHWERTFISCH // Sanddorn - Dill - Meerrettich SOUS VIDE GEGARTES BRISKET // Karotte - Süßkartoffel - Jus - Bimi QUINCE - Türkisches Kaffee-Eis - Tahin Buchhandlung in der Kirche! Martin hat was bei Jumbo gefunden: Sauerkraut mit Curry Rezept dazu? https://www.hengstenberg.de/rezepte/rezepte/sauerkraut_curry_topf Sauerkrautauflauf mit Ananas? https://eatertainment.nl/recept/zuurkoolovenschotel-met-gehakt-en-ananas Spaghetti aglio, olio e peperoncino https://www.instagram.com/p/DF3MEHvsaCg/ Caio e pepe - https://www.instagram.com/p/DGJN80XIPK1/ Im Web suchen: Produkte und Zutaten in Supermärken Espresso unterwegs? Wie machen?

What are the 3 P's? Most of us have heard of probiotics, maybe prebiotics but not all of us know about postbiotics... In this episode we explore the 3 P's, what they do and why we need them. From Kefir to Kimchi, Sauerkraut to Sourdough with butter... see it's not all bad!We talk about why bloating and farting is not necessarily a bad thing and how only one tablespoon of fermented foods a day can change our gut microbiome. So let's celebrate the gas people!This episode is sponsored by Ancient + Brave and produced by Elisa Kennedy.Thank you for listening and if you like the show please give us a good review and follow us so you don't miss an episode - just click on the show page and press the plus sign. We also love hearing from you, so if you have a story you want to share or a suggestion or question you can email us at info@thewellnessbreakdown.co.uk or contact us on Instagram @the_wellnessbreakdown @rosemaryferguson_ and @evekalinikWe're also over on You Tube - youtube.com/@thewellnessbreakdownpod DISCLAIMER: All the advice and recommendations in this podcast is given generally. If you feel like you have any contraindications to anything we recommend please check with your healthcare provider first.

Grandpa Bill talks Vitamin K-101Ever heard of natto?This Japanese superfood is packed with Vitamin K2 and probiotics, crucial for gut health, bone strength, and even heart health! Join me on The BH Sales Kennel Kelp Holistic Healing Hour and YouTube@billholt8792 as we dive into the amazing benefits of fermented foods like natto and how they can boost your overall well-being. #Natto, #FermentedFoods, #VitaminK2, #Probiotics, #GutHealth, #JapaneseFood ,#Superfood, #HealthyEating ,#BoneHealth ,#HeartHealthFocusing on Brain Health:Sauerkraut: Brain Food Through the AgesFermented Foods: Fueling Your Mind for a Sharper YouUnlock Your Mental Clarity: The Fermented Food ConnectionBrain Boosting Bites: The Power of Sauerkraut and FermentationSharpen Your Mind Naturally: The Fermented Food AdvantageCognitive Clarity: How Fermented Foods Can HelpFeed Your Brain Right: The Importance of Gut Health and Fermented FoodSauerkraut: Your Gut's Best FriendFermented Foods: The Key to a Happy GutHappy Gut, Happy Mind: The Fermented Food FormulaNurture Your Microbiome: The Fermented Food WayGut Health Revolution: Discovering the Power of Fermented FoodsThe Gut-Brain Axis: How Fermented Foods Connect the DotsFermented Foods: Your Pathway to Digestive WellnessSauerkraut: A Culinary Journey Through TimeFermented Foods: A Taste of History and HealthThe Wisdom of Fermentation: Ancient Practices for Modern WellnessCultural Cuisine, Cognitive Clarity: The Fermented Food StoryFrom Ancient Traditions to Modern Health: The Power of FermentationSauerkraut: A Global Food with Timeless BenefitsFermented Foods: A Legacy of Health and FlavorSauerkraut: A Superfood for All AgesFermented Foods: Supporting Cognitive Health at Every StageHealthy Aging Starts with a Healthy Gut: The Fermented Food FactorNourishing Your Mind and Body: Fermented Foods for Lifelong WellnessStaying Sharp at Any Age: The Fermented Food AdvantageFermented Foods: A Family-Friendly Approach to HealthFrom Kids to Grandparents: The Benefits of Fermented FoodSauerkraut: Brain Food PowerhouseFermented Foods: Mind & Gut MagicThe Fermentation Secret: Healthier YouUnlock the Power of FermentationFermented Foods: Your Wellness AllySauerkraut: Simply Delicious, Simply HealthyBrain Food Revolution: It's Fermented!Can Fermented Foods Really Boost Brainpower?Is Sauerkraut the Key to a Healthier You?What's the Connection Between Gut Health and Brain Health?Ready to Discover the Power of Fermentation?Looking for a Natural Way to Support Cognitive Health?Want a Healthier Gut? Try Fermented Foods!Sauerkraut: The Brain Food You've Been Missing?

The Life and Survival of Medieval Peasants | Episode 350 Medieval peasants lived a life dictated by the seasons, working the land to provide for their families and fulfill obligations to their lords. Their homes were small, built from wood, wattle, and daub, with thatched roofs. Days were spent plowing, harvesting, tending animals, and performing household chores. While hard and unforgiving, their lifestyle was deeply connected to the land and community. Food Preservation for Winter Surviving winter meant meticulous planning and preparation during the warmer months. Without modern refrigeration, peasants relied on traditional preservation methods: Salting – Meat and fish were packed in salt to prevent spoilage. Drying – Fruits, vegetables, and meat were dried for long-term storage. Fermenting – Sauerkraut and other fermented foods provided essential nutrients. Root Cellars – Underground storage kept root vegetables fresh through winter. Slaughtering Livestock in Winter As winter approached, livestock that couldn't be sustained through the cold months were slaughtered. Cold weather helped preserve the meat, which was then smoked, dried, or salted. Every part of the animal was used, from rendering fat for candles to using bones for broth. Foraging & Gathering Wild foods supplemented the diet, including nuts, berries, mushrooms, and herbs like garlic and rosemary. Honey, collected from beehives, served as a sweetener and was used to make mead. The Peasant Diet: Bread, Porridge, and Ale Bread – The staple of the medieval diet, made from coarse-ground rye or barley. Pottage – A thick stew made with grains, vegetables, and occasionally meat. Ale and Small Beer – A fermented, low-alcohol beverage safer than water. Feast vs. Famine: The Harsh Reality A poor harvest could lead to famine. Heavy taxation and food tributes left many peasants struggling. Religious fasting also influenced diet restrictions throughout the year. Lessons for Modern Preppers Medieval peasants mastered survival through food preservation, resourcefulness, and seasonal adaptation. Today, preppers can apply these lessons by: Learning fermentation, drying, and salting techniques. Growing staple crops and foraging for wild edibles. Utilizing every resource to minimize waste. Timing food production and storage with seasonal changes. Understanding how medieval peasants survived provides valuable insights into self-sufficiency and preparedness in uncertain times.

Got a question or feedback? Send me a text!Did you know that 70% of your immune system is housed in your gut? Or that nearly 90% of the serotonin in your body—the “feel-good” neurotransmitter—is produced there? In this episode, Aaron Shaw dives into why gut health is so much more than a buzzword and how it influences your immune system, mood, and overall well-being.Join Aaron as he introduces the Gut Health Pyramid, a simple framework for understanding where to start and what really matters in improving gut health. He breaks it down into five actionable steps, focusing on foundational nutrition and hydration strategies that you can start today. Whether it's adding fermented foods like sauerkraut (yes, even for breakfast), prioritizing fiber, or cutting back on processed foods, there's something here for everyone.Discover:•The surprising role of bacteria, fungi, and viruses in your gut.•How your gut and brain are in constant communication via the gut-brain axis.•Five simple ways to strengthen your gut health and boost your healthspan.If you're looking to improve your physical, emotional, and cognitive health without feeling overwhelmed, this episode is your starting point. Don't miss the first installment of this gut health series!

Ein Podcast über die Geschichte des Konservierens. Gastrosoph Peter Peter erklärt unter anderem, was es mit Salzgurken und Sojasauce auf sich hat. Das Thema:Salzgurken sind vielleicht die Königinnen der haltbaren Lebensmittel. Legt man sie selbst ein, ist es ein Akt der Befreiung von der Lebensmittelindustrie. „Eine Selbstermächtigung“, interpretiert Gastrosoph Peter Peter den aktuellen Hype um's Fermentieren. Man könnte auch sagen, konservieren ist ein Akt der Befreiung von der Vergänglichkeit mit den Mitteln der Verwesung, zumindest beim Fermentieren ist das ein bisschen so, wie Peter Peter zeigt. In diesem Podcast geht es um verschiedene Methoden des haltbar machens, ihre Geschichte und ihren gesundheitlichen Wert. Der ist nämlich beim Fermentieren deshalb so ausgeprägt, weil die Lebensmittel im Grunde vorverdaut werden und zwar von Bakterien. Die Bakterien und Pilze geben sich dabei quasi die Klinke in die Hand: Das Werk jener im Glas wird von jenen in unserem Darm vollendet.Über machtHungerIn unserer Podcastreihe machtHunger geht es um die Kulturgeschichte des Essens und alle wirtschaftlichen Verstrickungen und politischen Machtspiele, die mit dem Essen und mit kulinarischen Traditionen verbunden sind. macht Hunger ist ein Podcast von Der Pragmaticus. Sie finden uns auch auf Instagram, Facebook, LinkedIn und X (Twitter).Staffel I macht Hunger I: Nationalgerichte macht Hunger II: Frankreichmacht Hunger III: Italienmacht Hunger IV: Das Schnitzelmacht Hunger V: Globale Küchemacht Hunger VI: Zucker!macht Hunger VII: Slawische Küchemacht Hunger VIII: Jenseits des FleischesStaffel IImacht Hunger I: Die Geschichte der Muskatnussmacht Hunger II: Der lange Weg zum Besteckmacht Hunger III: Weltenlenkerin Kartoffelmacht Hunger IV: Alkohol – Geschichte einer rosaroten BrillemachtHunger V: Salz, Ursprung von fast AllemmachtHunger VI: Ekel: Das Grauen bei Tischmachthunger VII: Wie der Tee drei Mal nach Europa kammachthunger VIII: Es trieft! Eine Geschichte vom FettStaffel III machthunger I: Bittersüß: Die Geschichte der Zitrusfrüchtemachthunger II: Warum dieses Weihnachtsessen?machthunger III: Klasse Wein Über Peter PeterDer Kulturwissenschaftler Peter Peter ist in der bayerischen Hauptstadt München aufgewachsen, hat in Klassischer Philologie promoviert und ist Autor zahlreicher Bücher über das Reisen und die Kochkulturen dieser Welt (unter anderem verfasste er auch eine Kulturgeschichte des Schnitzels bzw. der österreichischem Küche). Er lehrte an der von Slow Food gegründeten Università delle scienze gastronomiche in Pollenzo und Colorno. Seit 2009 lehrt er für den Masterstudiengang des Zentrums für Gastrosophie der Universität Salzburg das Modul „Weltküchen und Kochsysteme“ und ist Mitglied der Deutschen Akademie für Kulinaristik. Sein jüngstes Buch ist den Zitrusfrüchten und Italien gewidmet. Es heißt Blutorangen und ist im Verlag Klaus Wagenbach erschienen. macht Hunger ist ein Podcast von Der Pragmaticus. Sie finden uns auch auf Instagram, Facebook, LinkedIn und X (Twitter).

Kimchi and sauerkraut are 2 of the top probiotic foods. Both are made of fermented cabbage. Sauerkraut has a mild taste, while kimchi is spicy and contains other vegetables. Kimchi is made from napa cabbage, radish, garlic, chili pepper, ginger, and salt. Because kimchi contains more vegetables, it has more phytonutrients. It also has a higher diversity of microbes. The dominant microbe in sauerkraut and kimchi is Lactobacillus plantarum. It can survive harsh environments, including the acid in your stomach. This microbe contributes to beneficial gut bacteria and can also increase serotonin. Kimchi helps cultivate a unique microbe not found in sauerkraut that inhibits pathogens such as listeria. It's also protective against fungus, yeast, and mold. Sauerkraut has more of the microbe L. brevis, which benefits gut health and the immune system. Sauerkraut and kimchi both make bacteriocins, which are natural antibiotics. Sauerkraut and kimchi are both made of fermented cabbage, a cruciferous vegetable with the following beneficial properties: •Rich in phytonutrients •Loaded with glutathione •Contains anthocyanins that support longevity •Potent source of vitamin U, which protects against ulcers •Contains glutamine, which is very beneficial for a leaky gut Not only does kimchi have more diverse microbes, but it also contains fermented garlic, which has potent antimicrobial, antioxidant, and anti-inflammatory effects. It's also very beneficial for your immune system. There's a compound in ginger that turns into several other anti-inflammatory molecules when fermented. Ginger is beneficial for digestion and can be an effective remedy for nausea. Compounds in chili pepper are also enhanced when fermented and are beneficial for pain, inflammation, circulation, metabolism, and fat loss. Kimchi is better for weight loss because of its beneficial properties for blood sugar and insulin resistance. It also has more vitamin C. Look for raw sauerkraut or kimchi for the most benefits!

Fluent Fiction - Hungarian: Lights, Love, and Sauerkraut: A Hungarian Christmas Endeavor Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2024-12-27-23-34-01-hu Story Transcript:Hu: A karácsonyi vásár Budapest szívében varázslatos.En: The Christmas market in the heart of Budapest is magical.Hu: A Vörösmarty téren színes fények csillognak, a levegőben forralt bor, sült gesztenye és téli fűszerek illata terjed.En: In Vörösmarty Square, colorful lights sparkle, and the air is filled with the scent of mulled wine, roasted chestnuts, and winter spices.Hu: A hó puha pelerinként borítja az utcákat.En: The snow covers the streets like a soft cloak.Hu: Áron, Zsófia és László iskolájuk által szervezett adománygyűjtőn dolgoznak.En: Áron, Zsófia, and László are working at a fundraiser organized by their school.Hu: Nagy a nyüzsgés, hiszen rengetegen látogatják meg a karácsonyi vásárt.En: There's a lot of hustle and bustle since many people are visiting the Christmas market.Hu: Zsófia lelkesen szervez, László mindent kézben tart, Áron pedig egy főzőstanddal próbálkozik.En: Zsófia organizes enthusiastically, László keeps everything in check, and Áron is experimenting with a cooking stand.Hu: Áron szereti a főzést, és reméli, hogy különleges fogásával megnyeri Zsófia szívét.En: Áron loves cooking and hopes to win Zsófia's heart with his special dish.Hu: Áron célt tűzött ki: a főzőstandja legyen a legsikeresebb.En: Áron set a goal: for his cooking stand to be the most successful.Hu: De aggodalom környékezi.En: But he feels a sense of anxiety.Hu: A körülötte lévő standok olyan tapasztaltak, és a finomságok illata messze terjed.En: The stands surrounding him are so experienced, and the aromas of their delicacies waft far.Hu: Merész döntést hoz.En: He makes a bold decision.Hu: Újít egy különleges étellel.En: He innovates with a special dish.Hu: Egyedi receptet készít, ami savanyúkáposzta és mézes pác keveréke.En: He prepares a unique recipe, a mixture of sauerkraut and honey marinade.Hu: A napon Zsófia energikusan mozog a tömegben, minden apró részletet ellenőrizve.En: On the day, Zsófia energetically moves through the crowd, checking every little detail.Hu: László irányításával a diákok harmóniában dolgoznak.En: Under László's direction, the students work in harmony.Hu: Áron standjánál kezdetben csendes.En: Initially, Áron's stand is quiet.Hu: Szíve gyorsabban ver a mellkasában.En: His heart beats faster in his chest.Hu: De a főzőlapok alatt szinte érezni az izgatottságot, ahogy a káposzta és a méz egyedi illata gomolyog a levegőben.En: But the excitement can almost be felt under the grills as the unique fragrance of cabbage and honey swirls in the air.Hu: Az emberek elkezdenek megállni, csodálkozva szimatolnak, kóstolnak, mosolyognak.En: People start to stop, sniffing in wonder, tasting, smiling.Hu: Áron standja lassan népszerűvé válik.En: Áron's stand slowly becomes popular.Hu: Fantasztikus!En: Fantastic!Hu: De hirtelen elsötétül minden.En: But suddenly, everything goes dark.Hu: Az egész tér áram nélkül marad.En: The entire square is left without power.Hu: A látogatók közötti suttogások nőnek; pánik alakulhat ki.En: The whispers among the visitors grow; panic might ensue.Hu: László nem esik kétségbe.En: László does not despair.Hu: Gyorsan mozdul.En: He moves quickly.Hu: Azonnal cselekvő diákokat irányít.En: He directs students to take immediate action.Hu: Az emberek gyertyákkal és lámpásokkal térnek vissza.En: People return with candles and lanterns.Hu: A gyertyák meleg, barátságos fénybe borítják a teret, lehetővé téve a vásár folytatását.En: The candles bathe the square in a warm, friendly glow, allowing the market to continue.Hu: Áron fellélegzik.En: Áron breathes a sigh of relief.Hu: Az emberek a fényességben továbbra is gyülekeznek standjánál.En: People continue to gather at his stand in the light.Hu: A különleges érdekesség iránti vonzódásuk nem lanyhult el.En: Their attraction to the unique curiosity has not waned.Hu: Az este végére Ároné a legsikeresebb stand.En: By the end of the evening, Áron has the most successful stand.Hu: Az adományhoz hatalmas összeget gyűjtött össze.En: He collected a large sum for the donation.Hu: Büszkeség tölti el.En: He is filled with pride.Hu: Bátorságot merít, és amikor Zsófia közelebb lép, Áron végre megosztja vele az érzéseit.En: Gaining courage, when Zsófia steps closer, Áron finally shares his feelings with her.Hu: Zsófia elpirul, és mosolygón csillan fel szeme.En: Zsófia blushes, and her eyes twinkle with a smile.Hu: A karácsonyi vásár további pillanatai varázslatosak maradnak számukra.En: The rest of the moments at the Christmas market remain magical for them.Hu: Áronnak immár nemcsak a lelke, de a szíve is megtelt örömmel és magabiztossággal.En: Áron is now filled with not only joy but also confidence.Hu: A nagy havazás közepette a barátokkal együtt élvezi az ünnep minden pillanatát.En: Amidst the heavy snowfall, he enjoys every moment of the celebration with his friends. Vocabulary Words:market: vásármagical: varázslatossparkle: csillognakcloak: pelerinkéntfundraiser: adománygyűjtőnhustle and bustle: nyüzsgésenthusiastically: lelkesenanxiety: aggodalomdelicacies: finomságokbold: merészinnovates: újítmarinade: pácharmony: harmóniábanfragrance: illatawaft: terjedpanic: pánikdespair: kétségbelanterns: lámpásokkalglow: fénybecuriosity: érdekességpride: büszkeségcourage: bátorságotblushes: elpirultwinkle: csillanconfidence: magabiztosságscents: illatasniffing: szimatolnaktasting: kóstolnakfilled: telienjoys: élvezi

Chris stellt Markus vor eine noch nie dagewesene musikalische Herausforderung. Die experimentellen 70er Jahre erobern die beschauliche Musikwelt des Vinylopresso Shuttles und katapultieren Markus an die Grenzen seines musikalischen Genusses. Nach einem wilden Abstecher in die Welt schwimmender Käfer und geheimnisvoller, großäugiger Roboter nimmt die Reise Fahrt auf: Sie führt auf den Spuren der von ChatGPT mitten hinein in das bunte und rebellische Universum des Krautrocks. Doch was haben Herbert Grönemeyer, ein fliegender Elefant und Sauerkraut damit zu tun? Hörtipp: Für die volle Wirkung und Entschlüsselung der Sendung unbedingt mit Kopfhörern genießen! Bei Risiken und Nebenwirkungen deinen Plattenladen des Vertrauens aufsuchen oder das Vinylopresso-Team kontaktieren. Freu dich auf eine Folge, die den perfekten Mix aus Radio und Podcast bietet – randvoll mit „Musik“ und einer Extraportion musikalischem Know-how von Chris. Und wenn dir unsere Sendung gefällt, dann freuen wir uns über ein kostenfreies Abo und eine Bewertung in deinem Podcast-Player. Für direktes Feedback, schau doch mal auf unserer Webseite http://vinylopresso.ch oder auf Instagram und Facebook vorbei.

Want to hear from a naturopath from down under?Jess Donovan, with her lovely Aussie accent, shares all sorts of goodness with us today on the Healthy Parenting Handbook, like:favorite immunity-boosting foods to recommend to busy familiesthe best way to get probiotics integrated into your familycommon nutrient deficiencies in kids (and what you can do to seek the best balance)food allergy management, whether the allergy is IN your family or just around youhow mom's health may be related to her kids'And so much more!Jess hosts an online masterclass where you'll discover 3 PROVEN ways to TRANSFORM your Kids GUT HEALTH to improve their behavior, fussy eating, immunity, and allergies. Grab your FREE spot here!Thanks to today's sponsor, Chef Junior, the only real food cookbook written by kids, for kids! Find it at kidscookrealfood.com/chefjr.Resources We Mention for Balancing NutritionFind Jess Donovan online hereJess's free book on gut healthSauerkraut recipeFermentation ebookKimchi recipeWater Kefir recipeProbiotics for kids: MaryRuth's liquid probiotic, JustThriveGuide to finding a fish oil supplementEinkorn pastaUS Wellness MeatsChia pudding for omega 3sGluten and Dairy-Free Guide for RookiesMy interview about epigenetics The Jamie Oliver video we talked about Kitchen Stewardship Kids Cook Real Food follow Katie on Instagram or Facebook Subscribe to the newsletter to get weekly updates YouTube shorts channel for HPH Find the Healthy Parenting Handbook at kidscookrealfood.com/podcast Affiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

Matters Microbial #69: Can Eating Microbes Make You Healthy? December 11, 2024 Today, Dr. Maria Marco, Professor of Food Science and Technology at the University of California Davis, joins the #QualityQuorum to discuss microorganisms in food, intestinal ecosystems, and the role that lactic acid bacteria can play in health and well-being. Host: Mark O. Martin Guest: Maria Marco Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode An overview of food science microbiology as a career. An article on the microbial ecology of sauerkraut. An article on Élie Metchnikoff and his ideas about probiotics and health/lifespan. An overview of Lactobacillus acidophilus, and an article on its use in medical settings. The story of E. coli Nissle.  “Wild Fermentations,” a book by Sandor Katz. Discussion of clinical trials with probiotics. Thoughts about indigenous microbiology. A related essay on indigenous microbiology. Dr. Marco's faculty website. Dr. Marco's research website. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

Gingerbread and Anzac biscuits? White sausages on the barbeque? These interesting culinary combinations could be tasted at this year's Deutsche Schule Melbourne Christmas Market. We were there and witnessed how German and Australian traditions were coming together. - Pfeffernüsse, Vanillekipferl, Anzac Biscuits? Gebratene Weißwürste mit Sauerkraut und Zwiebeln? Diese interessanten kulinarischen Mischungen konnte man beim diesjährigen Weihnachtsmarkt der Deutschen Schule Melbourne probieren. Wir waren dabei und haben miterlebt, wie deutsche und australische Traditionen miteinander verschmelzen.

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SUNNI BLU becomes a man. I guess. Golly. You sure do seem intolerant. Are you sure you don't want a Peloton. I want to live in a white neighborhood And make enough money That my white neighbors Actually respect me For whatever it is I do. Working on a Saturday. Calm down, Jew mom. I will not clam down. In this house, we abide by holy law! Hold on. What happened. I got distracted, this girl looks just like Edie Falco. Oh, I love Edie Falco. Right? I realized how bizarre my creative process really was, in that days I would get the most work done musically, I became physically restful, and complacent, not worrying about the gym so much as the energy I would use rather towards the music I was making, or the over all lacsidasical approach I took to everything. Not being an entirely-perfect stepford- divorcee with a bleach clean everything in my median space, I realized it was almost a more natural kind of creature that created my music; one who ate and acted normally, and was overall less of an anally retentive bitch—not to say that my normal self was not an anally retire bitch, I was, but it was that my creative process seemed to require more normalcy and averageness; eating regularly, What the fuck man. Idk. I got bored The wheels start turning The pages in my mind become phenomenon, I almost bought it I almost bought the dream; Another story arc. Trust, or don't trust? I don't know— these guys are like the ultimate fluffers… MEAT CIRCUS. MEAT CIRCUS. Okay, I love them. …did she light the candle? Oh look, a candle. Hm. SHE LIT THE CANDLE. SHE LIT THE CANDLE. THEY ADDED GPS TO EDC so then. How many of us are there. Hey. Everybody sit the fuck down, right now. [drones sit down] There she goes. Dammit. Why are you really this short in person? On God, because I'm really this short, irl. Skrillex. NO. Get over here for a second. Wanna go to Disneyland? On my life, I'm like in Cancun right now, but— But what? I'll catch the next flight. “The Uptopia” I thought about finagling a way to get into EDC for like 5 seconds before I remembered what it was, And that i'm a DJ And that it looks cool and all— But sounds, generally like a total nightmare. Not because it wouldn't be fun or anything- a It just wouldn't be fun— —for me. EDC part III Haven't I been to edc more than 3 times already. (Try like 30 times.) —that's enough times. THATS NOT ENOUGH TIMES GIMMIE MY BOX! DID YOU GET THE MAGNET . I GOT THE MAGNET. GET IN THE— Goddamn, dude. That's a lot of magnets. It's really not. Man, what the fuck would even happen if I fuckin actually focused on this project I don't know. I like, haven't focused on this project and it seems like, possibly, maybe I might have brokered some kind of deal that may or may not include Coca Cola and NBC. This dude might be trying to rule the world. All the dudes might be trying to rule the world, I think. Well, what if we put them all in a group together or something —seems—doable And maybe if they're not trying to kill each other, hey the end of of— Oh, look. World peace. Nice. —it. Hm. Let's just say, Altogether I give a total of actually zero fucks— Ah hah And at the end of the day, I just want some dick. How is that going to help achieve world peace, exactly. Fuck around and find out. Ladies. Here, yo. Guy, what's this. A midlife crisis waiting to happen. Oh no. Don't worry, it's almost over. My midlife crisis? No, the part before that. Jellyfishing. I don't know, Patrick, seems like kind of a strange day to go jellyfishing. Just—relax. Jesus Christ. (Soft telephone voice) This is the messiah speaking. Uh…hi. How may I direct your call? Uh… Hello. …is your dad home? Euh…probably not, but I can get you my mom. …that might work. Okay, hold on. (Not telephone voice—actually atrocious Boston accent) MAAAAA. …Jesus Christ. What? TELEPHONE. ring ring. Bitch! Ring ring ring! —bitch! Ring ring ring. —BITCH! Yo! What!! Answer the phone. The phone is ringing! Why do you keep saying “bitch”?! Cause that's a bitch ass telephone, bitch! This is improv! I know! And the first rule of improv is to not saying no, but I refuse to answer a telephone that just says “ring, ring”; that is not a realistic telephone, and so to that, I would just say—“bitch.” Bitch. That is not how improv works. I'ma aim at your head; you technically lost the game already stopping the scene; you said “ring-ring” I said “bitch”; you lost already, I done my part. What? Just—if you're gonna be a phone, be a phone, but don't just say “ring-ring” like that Take me all out of character and shit. What character?! All you said is “bitch!” And all you said was “ring-ring”, hoe—I ain't got time for this— What?! Just be a phone! THAT WAS A PHONE. What phone says ring-ring? Phone ring tone “Ring-ring!” What's that. That's my new ringtone. You're so lame. Well at least we got past the 90's and were clearly into the early two thousands. How do you know? That guy has a ringtone. Who is that guy, anyway—? wait a second! Oh shit. That's him! Get em! Ah, are we bringing back the Italians? I don't think they ever left, they've just been quiet. I want pizza. You're in luck. Goddamn kid! Pizza?! French fries. —I want chocolate cake. AND chocolate cake! Goddamn. You'd better be crafting a goddamn symphony. It's more of like a sonata. “The King Suite” Whatever! Just remember however far you get writing this album is how much more gym time it'll take to be taken seriously promoting it. I'm already promoting it. What, how? LOS ANGELES, CALIFORNIA DAY. welcome back, kid. Shut up; give me a house. Give me a house song! Okay. OKAY, now downtempo. Downtempo makes me sleepy— but whatever, here. Okay, now techno. Untz-untz—here you are. All it took me was seeing Tiesto's ancient ass plastered all over the place in Brooklyn to realize I don't think it'll ever be “too late” to be a DJ and perhaps I could stand to focus on my other masteries. Whatever. I want chocolate cake . You are gonna get so fat. So? So is she when she pops out three kids— And her music sucks. Sauciness is relative. It sounds like shit in a fucking sandwhich. Just remember tiestos wife is actually like a decade younger than you. Great. I'm looking forward to all my favorite DJ's cradle robbing fashion week for this exact fucking reason. Is that a dig on one of the most legendary dance music DJs of our time? No, it's more of another pondering as to why I wasn't born a 9 foot tall porcelain skin blonde European looking model. I must have done something wrong in a previous existence. Have you tried paddle boarding? That seems /lame Fun! If I start now, maybe by May I can be EDC fit. What's the point of being EDC fit and not going to EDC? Hm. Okay. I can get a peloton, Or EDC tickets— Which should it actually be? What's the point of having a peloton If you're not going to EDC. Correct. But also— Why bother going to EDC at all if you're not going to be mad ripped from riding a peloton all day in your apartment. Also facts. That's what I'm here for Suddenly, I was acting weird. [being weird] Well, weirder than usual. Suddenly, my mind was racing— I was running around my apartment frantically in a halter top that I was certain I looked fabulous in— [looking at least kind of fabulous] — lil bitz. I'm getting to the age where I haven't quite given up, But realizing I'm not going to be the ideal just kind of sits with me in little ways. I haven't let go of myself, I'm not all the way giving up, but I'm more like, settled and secure with myself. A little more self confident in knowing if I wanted just any old dude, I can go out and get one. But I've been saving myself for someone really special. I mean really. And it's been years since I had sex. Actual years, so like— I'm at the point where I can just keep waiting, But sometimes I realize how long it's been, For instance, when I'm shopping, And I'm just kind of, looking around online Figuring out exactly what I want— And I'm scrolling, looking at all the selections And I see this baguette— Like bread, guys. Like a French roll and I think to myself “I'll take that.” I'm getting kind of turned on just looking at it, like Realizing it's bread— I'm like “Ooh, look at this baguette… Oui oui.” lol the fuck is wrong with you. Honestly I'm just looking for vegan chocolate cake without having to make it. Are we a team? …uhhh… kinda depends on who is “we” But since I can hear you faintly in my head, I guess so. Suddenly, I had the feeling that I had written something recently that might at some point become important. Hey. What. I like your five year plan. What fucking five year plan. The one from five years ago. Oh. Wait—what. Let's make it an 8 year plan. You mean 8 years from…from 5 years ago? See, you are good at math. —I—wait, what plan. Okay [chuckles awkwardly] See you later. What. Man, why do like half the characters in this show look and sound like Dillon Francis. Cause they're Dillon Francis. Might as well be. I had also has realized at a certain point recently that I would probably never get married again, and in my own right had set out to be “The Ultimate Lover!” Get out of here, Skrillex. What in the fuck is with that dude. What's wrong with him anyway. Something. Get out. FUCK, HE'S DEAD. Oh well. Not oh well! Someone's definitely gonna be upset about his. Probably! But that's an entirely seperate demographic. We can't be concerned with that. Not our business, The man is dead! You don't know, maybe he's just in A k-hole! [super duper dead] Whatever man. Just— Can you at least give me a hand with his legs. He's heavy. How can he be taller than he looks on TV— Goddamn, he wreaks! He hasn't even been dead long enough for that. I know, he just wreaks, man. Whatever. Look. Just— Ugh— Let's roll him into that tent over there. What. Just roll him in-/ Agh. And hurry up— Virtual Riot is about to start. Goddamn. The wooks. These aren't any ordinary wooks. They're frat boys Oh, that headdress, though. You remember the headdress! I remember the everything, I'm just— trying to forget. Crimes. Or at least—pretending to. You remember David after the dentist? [David after the dentist] AAAAAGAAGAAAAAAAAAAAAAAHHHHHHHHHHH Well, this is James after The Jam. Mm. What kind Of Jam is this! It's—Jelly. Ah. You're dead. It's—really good. You know what— This is Sauerkraut. Happy accidents is getting weird. Man. I like it. Untz untz untz I just found this out, and I'm over the moon like exactic about this— I just found out you can like, totally buy 5 lbs of marijuana Over the internet. For what? I don't know. Sounds like a deal. Sign me up. Anyway, I found this out— Because I found this bread I like Yes— I know Bread to marijuana We are—making connections— Anyway, I found this bread I like From this one place, And I love this place so much That I begin buying this bread regularly— I love it so much that, I'm looking through all their breads in their bakery and I realize, “Holy shit—they just have the most insane bakery, ever.” Like all the breads are sounding phenomenal— They're real bread— Most bread if it's real bread is vegan, So I'm looking through the bread like, “Holy shit, this all sounds fire—“ And when I like a place a lot— Especially in New York, I get weird about it. Like, I want to know the origins of the place. I love history— History—cannabis—and bread, I know. “Whose the lucky guy?!” lol. Nobody, obviously— if this is my life; but I digress. I'm looking at all these breads, All these artisanal, like— Fresh cakes and, Really unique like, Breads of every kind— And I start thinking to myself “I love this place.” “I love this place” So I start thinking about like the origins of this place— You know like, historically— Like, Sometimes you find cool stuff out about a place Macy's or whatever, Has cool history— Like the oldest surviving wooden escalator Being at the flagship department store in midtown Stuff like that. I love history— So I go to look up this place— I type this place into the search bar with absolutely no other specifications than I think, The name— And the first link that comes up Is a fire sale of 5 pounds of “hemp flower” But from the picture I can see that it's evidently really Complete marijuana— Actual cannabis flower; So I look into this matter, and I investigate this link a little further to figure out— “What is this?” And as it turns out, my suspicions are correct, You can now obtain large quantities of marijuana Via a Google search— By complete accident. I'm like, “Woah!” [Bookmark the page and shit.] “Keep that in there for later…” You know, just in case I ever have $2,200 dollars roughly of disposable income and ever feel like upstarting my very own drug enterprise… Er, restarting— But the drug enterprise I had in college was nothing like this— This is next level. Its the internet age now, buddy! Shit is legitimate. Wait, sorry— is the statute of limitations up yet? Whatever. Leave no trace. There—are bigger fish to fry. lol. Bread, man. I love bread. You make me mad, But I'm still in love with you; You might be far, but I'm still in love with you You might do bad, but I'm still in love with you Come back to bed; You know I'm still in love with you You make me mad, But I'm still in love with you; You might be far, but I'm still in love with you You might do bad, but I'm still in love with you Come back to bed; You know I'm still in love with you Doesn't matter (You know I'm still in love with you) Cause it doesn't matter (You know I'm still in love with you It doesn't matter (You know I'm still in love with you) I'm still in love with you— You know I'm still in love with you. You know what— Huh— Does lemon raspberry sound better or like, This caramel toffee? You know I love a good lemon ice cream— Lemon custard Posh. Ah, the hedons are back. /*herons (You know Insomniac's making their rounds. ) Getdamoney Getdamoney getda— Woah— hold up, what is this I don't know Looks lucrative Facts Hmmm— Worthwhile investment, perhaps Maybe, maybe Very well Getdamoney Getdamoney Getdamoney Take a look at this young buck, they said. So I did. Turns out, the jokes on me. Me, and all my old friends In all my old lives On all my old world Play games In other words, The world goes on, Then off, Then it goes on, We come home— To laugh with one another Me and my friends, We play games Out of body Mind games In the body Play lives, All for entertainment In the old world, We said “One” Off we run, I said So on, comes dawn again We all talk of old reunion. We all talk of— FUCK, man. It's non dairy. I don't give a fuck about your ice cream! We're all on ice cream. I don't give a fuck about ice cream! On, you don't. No! Alright. Done. You know, it's like one door opens— Another door closes; And that's true— But whatever fucking weird drone robots They're probably paying to just come in one door And out the other Are karma cannons— And by that I mean— Whatever's disturbing me; Will eventually disturb them— And maybe, just maybe— In the same annoying way. So one day somebody wakes up and writes an anthology saga about you. It's not about you, it's about me— That's what I said. And that's probably what happened anyway—is what I'm thinking—and either way, I'm just the protagonist of that series, anyway. That's—logical, I'm thinking. I'm also thinking. Man. It feels so good to just sit in silence. Yeah. It does. Didn't you want kids? Whatever. Abusive relationships suck. My version of our kid is hands down way better then your version of our kid. Hands down. Let's get down to the nitti grotti of things here. Nitty Gritty. 11:30. But that's when Tranwrexk is playing. Who the fuck is teaintwrext. No, it's. Whatever. Nitti gritti Okay, so I'm obviously like, not going to forget the lady beating the shit out of her dog at the Trader Joe's— But I think maybe even the best part about it was the fact that it was like, a pug. I'm not really ready to go out in public or anything-1 I don't know— I'm like traumatized by the disparity of the human race, or whatever. But shout out to the lady beating the shit out of her dog at the Trader Joe's. I don't know what he did. But if you're gonna beat your pug at the Trader Joe's, he probably deserved it. Goddamn you Marc Jacobs! This is what you get for leaving a puddle in produce section! Goddammit! What else are you gonna name a purebred pug that you take everywhere with you— Including Trader Joe's? “This is Marc Jacobs” We thought he was a puggle but it turns out he was a purebreed and we just got so lucky! He gets nervous around people— Sometimes especially at the Trader Joe's He just gets so excited! Bad Marx Jacobs! BAD! On another note why am I just not automatically genetically built like a 6'5 Scandinavian chick. Like, it's cool my legs don't grow any hair at all, but goddamnit I would rather walk fashion week and just— Automatically never be hungry. Imagine giving birth to a supermodel baby and just Here, baby— take this The baby is like: *milks for two seconds* Alright, I'm good. Are you sure, baby. The baby's like “I'm— all full” Are you sure? Baby's like yeah— put me on the treadmill for an hour, would you? I gotta go fast-crawl this all off. Breastmilk, whew. Heavy shit. Just set the incline to all the way up, alright— And make sure I turn up the propane pig to high volume I want to make sure I'm deaf in one ear And only have one brain cell I don't want them to think I talk to much. Mom's like, “Um, okay— are you sure you don't just want like, more breastmilk” Baby's like “No ma, put me on the treadmill and shut the fuck yo you fat cow!” Goddammit, alright. That's— Some kids are just born destined to be— whatever— you know? Me? I was destined to like food, but be pretty much allergic to it— Pretty much allergic to all of it. Not in the typical sense of like having a food allergy— Not getting hives or anything Just— Prone to max weight gain after minimal, regular fucking eating— Minimal fucking eating And maximum effort in the gym just equals More muscle Which, then, The excess fat will just sit on top of Sort of like— Just double fucking bad. It's insane. So that's two waist trainers Correct Two sauna suits Oh my God, what if he's actually 6'3? Who's 6'3?! Getawayfromme. Shoot that nigga. You have a nice double chin. Thanks, I got it myself Liz Nice. Comedy Central presents: roast of the hosts The comics of late night tv roast each other l HOw many jokes do I need? A lot. Let's start with the favorite Favorite? Nah. Jimmy Fallon looks constpated. Every time I see that dude, I'm like— —?! What's wrong with him. Also— Why do you look like the off brand version of Justin long? I smell a conspiracy. And aspercreme. What's up with your cheeks, bro? Are you a hippopotamus? — Jay Leno is like God's version of a live action caricature. _____ Why are you all Irish? ____ Kimmel— what kind of bird are you? —- . —- I've heard exchanging insults is like foreplay for comedians; now I'm genuinely starting to wonder how many of these specials have turned over into orgies. I always had a special feeling about Justin Bieber and Martha Stewart. I'm pretty sure we all did. Mama had a shotgun— And daddy hated broken glass I drink out of broken bottles Clasps slip from the hands That can't Grab Shit you're too fucking tall, anyway. The only person who's actually bigger than they look on TV Fuck that. What are you, 6'10? Stay the fuck over there yeo ming. Who drew you, Disney/Pixar? How do you be in a photo from head to toe; full body in the frame and still not be in the picture? This m'fucker's a ghost. Oh look. It's everyone's favorite blow up doll. WHY DO U LOOK ASIAN? WHO TF DID UR DAD KILL IN NAM? –KOREA? EITHER WAY. YOU'RE ASIAN BRO. You seem like that kid that used to walk up on his tiiiy toes and shit. You're weird, bro. That kid that used to walk up— —like this— That's that guy. Devil can't catch me if I don't sit still Still love Run around the world Ring around the Rosie I'm not broke, I jus got. Photo shoot coming up Hang up yo on the fence, Like paint I dry, Simi dinner hard Try hard see the light, go To the light now Go now, my time has come m Go where, how? It's time now for me to depart, my dear Ishii. Why—how?! Because, my boy—the time has come Time not what is! Time be us, you and I! And as we are, my dear boy. I must go. Time nothing but mind is you and I… You are right. Time — is— time. Ishii begins to cry softly, and then weep. Fair for fair and follow for follow— There not are I, And away we went, With wind and time, And the way was one The inside of a year, As the waking of dawn. At dawn, I strike— But was not called To weep, I wake, the tire of tale And yet the sun was in my heart, Yet not in my mind as the sky, And not in the time as the wind, and still, mi follow to love again I always call, And there, the wind where wind does lie, Not I, awake, but I instead as Sunset Again as time had sat upon my should And like bird does cry, The still be wind has shattered my love And in heart lives in such such dusk As pain, my heart, The wicked beauty, Shadowed and stranded Yet I awaken, And here ye, The vow dost took is not aligned— There I was, the call of once The statuesque and haunting Bleeding dry the river's way And almost as such there though of tears With yet had formed all shallow, and none The call of ways I mask misfortunes, There does bear a truth to the tree which bears fruit And give way to time, I am as oceans, Still as steady water's sky, and come what may Of all we have, There nothing lost, And there were fortunes True to shine as gold, And there in no way, Under us. Wax does melt but has not burned, As shadowtimes had set upon us, There, the call was made, and yes The wind had sat upon the waking dawn of eye And there, again the warrior ready for none other than the song of I, The cry of war, does wait unsettled in her wailing As their call had come As of naught, And then came, As does one. Be fair. Daggers! I rot. “Be fair”, says he. Daggers. I rot! Be fair, says I. Nay, The King. True, tis I. —and daggars! I rot. Wary. I find. So then, To have walked among the living and yet are dead— still you, waiting in quarry, Are now I not as King, As though now dost lie slain. Very. A greeting! Seeing now how such has i, Have passed and still yet waiting in how l My waking This fucker just won't die! Well, he can't. He can! (He should.) He has. Oh. Are you triggered. I knew I just have been getting somewhat important Somewhat. I figured this out when they started having people show up after I get to the gym. I knew they were all the same like people, cause for the the most part, they weren't working out, they would just like, align themselves with me, do a few pumps and then do whatever on their phones This one dude came in, and I was already sick of being followed Hadn't been to the gym in a few days cause these people just fucking bother me. Just fucking blows my mind how stupid people are— And I realized something really wrong with people. Like people are really fucked up inthe head, so, This is what I did, when I realized, they weren't going to stop fucking with me in a certain way, I started fucking with them back. I went upstairs to work out, started doing circuits. Did some pumps up stairs, Run the stairs like laps, Hit the tension machine, Kettlebells, Treadmill, then another circuit— {Enter The Multiverse} And I knew whoever was sending these people We're focused on fucking me up; Cause the people they sent were always like— Some kind of trigger. I knew it was some high level programming; They would send like a pretty girl with long hair To fuck me up Or some fat ugly dude who looked like my ex husband, Fat and shit, And they wouldn't workout much, they would just like, fuck around, then hit the phone— And I realized people were really fucking sick In the head, when I realized, After I psyched the fuck out of this fat dude Just fucking running circles around him and shit, Lifting more than he was struggling to fucking lift This dude is all upper body No fucking cardio No fucking legs Weak dick motherfucker. And I realized how sick people were when he goes up stairs And this is how else I know people are fucking with me They'll always get on the phone, And use their phones as intimidation and shit “Hi, yeah, yeah— I'm checking in. I'm a pussy ass robot and shit. Okay. Bye now. Wait—did you hit my cashapp yet? Okay thanks” How you know it's like an app or some shit. Fucking drones, man. But I could tell they were sick and I was somewhere in my way to wellness when, the dude left, then goes upstairs and gets on the phone, and I'm still downstairs and I'm like “Okay, since they're gonna keep fucking with me—when is the end of this album?” I went to check and I knew the album was an hour long— And I look and the album is on the last track and I thought to myself “I haven't touched my phone in at least an hour…” This dude has been in the gym for half the time and has almost not been off the phone He was on the phone more than working out And that's when I realized, Whether I skip a few days at the gym or not Whether I do what everybody else is doing or not Just that alone is rare. He was in the gym maybe a half hour or less And between every single set, he's on the phone Just like all of the other people who seemed to have been following me— And I realized That maybe they weren't even following me on purpose. Maybe they were being remotely sent in my direction somehow with their phones, without their intention or knowing. That is a possibility— And I knew the world had changed in a way that could possibly become dangerous, after being told for x amount of years we needed a SIM card, I've had my phone for almost 5 years, same model; up until now we “needed” a simcard— Now all of a sudden they're letting us know in one way or another “Hey, no we've always been able to remote control your phone” They've inteoduced the “e sim” which is their subtle way of letting you know They've always been able to turn on your phone signal Without you even knowing. Now they're selling you this technology “Oh, you don't need a sim—e sim” I looked, I didn't think my phone would be clmpatible It's a 5 year old model. “Oh no—it's compatible! Congratulations” Which means even 5 years ago before this technology became consumer, They had the ability to open your phone make calls texts and connect to a network They're just now letting you know This has been around for at least a decade And now they're selling it to you. {Enter The Multiverse} [The Festival Project.™] COPYRIGHT © THE FESTIVAL PROJECT 2024 ALL RIGHTS RESERVED. ©

We revisit our conversation with clinical dietitian Gabrielle Gambino about ways to combat inflammation through food. Gabrielle explains how fermented foods and fiber provide the basis for a heart-healthy diet, what inflammation really means, and how superfoods and nutrient dense foods give our bodies what we need to fuel a healthy lifestyle.

Today's guests talk about the value of quality organic sauerkraut, soil quality, and human health ahead of next week's Acres Eco-Ag Conference held in Madison. At issue is the dangers […] The post Reducing the dangers of herbicides with sauerkraut appeared first on WORT-FM 89.9.

Eisbein – ein Klassiker der Berliner Küche – Eisbein ist eines der traditionellen Berliner Gerichte. Viele lieben das fettige Schweinefleisch mit seinem deftigen Geschmack und den Gemüsebeilagen. Mit dem richtigen Rezept ist die Zubereitung gar nicht so schwierig.

Sauerkraut is being reimagined in a small northeast Wisconsin community.  Flanagan Sauerkraut has been produced by local farms in Bear Creek, WI for decades.  Now Fermented Food Holdings, Inc. is investing $13 million to expand local production in Bear Creek and relocate its corporate headquarters to Madison. CEO Jorge Azevedo explains their plans and their new flavors to Pam Jahnke. Stu Muck's watching the hurricane development that could again sweep over Florida soon. The Mayer family in Washington County has a lot to be thankful for.  Their farm is celebrating over 150 years in their ownership, with the next generation in place to carry it forward.  Charitee Seebecker gets the story from Ike and Shelly Mayer and their daughter, Cassie Strupp. Travis Tranel from Cuba City won his State Assembly re-election process, but others did not.  Tranel is the chair of the Assembly Ag Committee and gives us his quick read on what the election's changed. Holiday's amplify how criminals try to infiltrate your pocketbook.  Jim Flaherty with AARP Wisconsin tells Pam Jahnke about a few tools that can help people protect themselves from scams, fraud and porch pirates.  Paid for by AARP Wisconsin.See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Tailgaters and brat fans of Wisconsin, rejoice! One of the world's leading sauerkraut producers is bringing a fresh spin on a local favorite. Flanagan Farms is owned by Fermented Food Holdings, which will be investing $13 million to expand manufacturing in Bear Creek and move its corporate headquarters to Madison. CEO Jorge Azevedo says the expansion will create 60 high-paying jobs and support Wisconsin's agricultural economy. He joins Pam Jahnke to share more about the sauerkraut business and this expansion - but shares more about how they got to this point.See omnystudio.com/listener for privacy information.

Episode #175 In this Fasting Q&A episode, hosted by Coach Lisa Chance, Dr. Jason Fung answers questions from the TFM Community: Is sauerkraut OK for fat fasting or olives only? [03:10] What happens to the body weight set point when we are under stress? [04:11] I recently listened to a podcast from a few years ago where you and Dr. Peter Attia discussed insulin resistance. You said you had evolved your thinking about it and that it was not like a lock and key that didn't fit, but, instead, more like an overflow situation. You described it as a suitcase (the cell) already filled to the point of overflowing with shirts (the glucose), and it just couldn't hold any more, you just couldn't stuff anymore in. You also said that it is hyperinsulinemia that drives metabolic syndrome, not insulin resistance. Is that your current view? [12:13]  Does an enema stimulate insulin? For example, a coffee enema with kefir, whey, or other added probiotics. [16:00]  When we exercise, our bodies will pump out blood glucose to help with the energy needed. For an insulin resistant person doing hard, aerobic exercise (such as HIIT or run/walk), does the raised blood glucose need insulin to process it? [17:31] When a person is doing regular exercise routines, do they need to replenish glycogen stores after a workout or does the body do this on its own? [19:22] I read an article recently about SGLT inhibitors which said they can stimulate autophagy. Is this true? [24:33] Protein requirements are so confusing. If a person has a lot of weight to lose and they have a lot of excess skin (which is protein you want the body to use to minimize all that loose skin when you are done losing weight), how do they know how much protein to eat? Would they need less protein the more weight they had to lose? Does eating less protein force the body to use the loose skin? Does eating too much or too little protein have consequences? [27:40] I have read some things that say 8 ounces of animal products per week is enough and more than that has negative effects (insulin resistance, elevated bad cholesterol, and other things), and so getting more protein from legumes, nuts, and seeds is a good idea. Also, the type of animal products makes a difference; it is not just the processing, but whether it is organic, pasture-raised, regenerative, etc. I think that it can be easy to interpret that, since saturated fat isn't as bad as we thought, we might eat more animal products or not-so-healthy animal products, and, while it might lower insulin and promote weight loss in the short term, there can be other long-term effects that are not so healthy. Can you comment? [34:19] LINKS The two podcast episodes Lisa mentioned were: GLP-1s Episode #163 - Fasting Q&A with Dr Jason Fung: Order of Fat Burning, Fasting With a Gastric Sleeve, BMR Fluctuation, GLP-1 Drugs, and More https://www.thefastingmethod.com/podcast/2024/7/30/fasting-q-a-with-dr-jason-fung-order-of-fat-burning-fasting-with-a-gastric-sleeve-bmr-fluctuation-glp-1-drugs-and-more Hair Loss Episode #163 - Fasting Q&A with Nadia Pateguana, ND: Children and Snacking, Food Intolerances Since Fasting, Meals to Break a Fast, Hair Loss, and More https://www.thefastingmethod.com/podcast/2023/3/28/-fasting-q-a-children-and-snacking-food-intolerances-since-fasting-meals-to-break-a-fast-hair-loss-and-more-   Please note that you need to be a member of the TFM Community to submit questions to the Q&A webinars with Dr. Fung but you can submit questions to our regular Q&A episodes here: https://bit.ly/TFMPodcastQs   Transcripts of all episodes are available at www.thefastingmethod.com on the Podcast page. Learn More About Our Community: https://www.thefastingmethod.com Join our FREE Facebook Group: https://bit.ly/TFMNetwork Watch Us On YouTube: https://bit.ly/TFMYouTube Follow Us on Instagram: @fastingmethod   This podcast is for educational purposes only and is not a substitute for professional care by a doctor or other qualified medical professional. You should always speak with your physician or other healthcare professional before doing any fasting, changing your diet, taking or adjusting  any medication or supplements, or adopting any treatment for a health problem. The use of any other products or services purchased by you as a result of this podcast does not create a healthcare provider-patient relationship between you and any of the experts affiliated with this podcast. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

What dishes come to mind when you think German food？In this episode, Mayu recommends some dishes and shares her recipe of purple cabbage sauerkraut. - 『オーストラリアで食べる』第76回は、ドイツ料理！ドイツ料理と聞いて、何を思い浮かべますか？

Morning Mouuuustache - The Final Pierogi Race of the Pirates season - Costco did not supply Diddy with the baby oil - Milk Milk Milk Milk... Milk that Steelers content - Steelers mating noises - Harmar Stink Bridge - Basic Bob Season - Dolphins and Whales had four legs and could walk... - Have anything fun for the show or want to just say Hi ... Listen on iHeartRadio click the little mic and send us a talkback message

One of the newest hiking trails in the Lincoln Ranger District, the Sauerkraut Wall Trail consists of a series of switchbacks down the side of a narrow valley to Sauerkraut Creek. Follow the trail as it cuts downward through a conifer and aspen forest, with several open meadows. Spot prairie-fire or paintbrush, Bear Grass, and Lupine as you hear birds serenading you from the trees. The trail ends at Sauerkraut Creek, where a small footbridge leads across the stream to a campsite on the other side. Cross the bridge and cut through the campsite to an old logging road and follow it south past an abandoned cabin, to see the wall bordering the nearside of the stream.

In this podcast, I'm going to tell you how to improve your sleep quality for your best, restful sleep. To do this, you need to optimize the hormone melatonin. Boosting melatonin is great for better sleep, but you also want to avoid the things that inhibit melatonin. If the temperature is 75 or warmer in your room when you sleep, you will have significantly lower melatonin. Keep the temperature between 60 and 69 to optimize melatonin for your best sleep. Sleeping after consuming a large meal can interfere with your sleep. If you're doing intermittent fasting, try having your first meal at breakfast and your last meal at lunchtime. Avoid blue light in the evening because it suppresses melatonin. Try increasing sun exposure during the day, which provides vitamin D and also helps build up melatonin. EMF waves, caffeine, nicotine, alcohol, medications, high-carb diets, and exercise before bed inhibit melatonin. Avoid these things for better sleep. Try these 5 foods to boost melatonin and improve sleep quality: 1. Tart cherries contain melatonin and tryptophan, which turns into serotonin and then melatonin. Research has shown that tart cherry consumption increases sleep for some people by 84 minutes! 2. Kiwis contain serotonin, a precursor to melatonin. One study found that people who consumed 2 kiwis per day for 4 weeks had a significant improvement in quality of sleep, length of sleep, the time it takes to fall asleep, and the feeling of being refreshed upon waking. 3. Fatty fish like salmon, tuna, and trout boost melatonin. 4. Kefir is similar to yogurt but has even more microbes. Try blending it with berries, which are rich in polyphenols for better sleep. 5. Sauerkraut contains microbes and tryptophan to help improve your sleep. Cabbage also increases the neurotransmitter GABA, which helps calm you down. Focusing on slow breathing through your nose can also improve sleep. DATA: https://www.ncbi.nlm.nih.gov/pmc/arti... https://pubmed.ncbi.nlm.nih.gov/21669... https://www.ncbi.nlm.nih.gov/pmc/arti... https://www.ncbi.nlm.nih.gov/pmc/arti...