Cultures from around the world have been eating fermented foods for thousands of years: sauerkraut in Germany, kimchi in Korea and Kombucha in China to name a few. Unfortunately, with the advances in technology and food preparation, these traditionally fermented foods have been mostly lost. Fermente . . . Click to read more!
Vegan Pumpkin Spice Latte by Renée Altman, RHN Verity Nutrition
October is my favourite month of the year; the vibrant colours of leaves falling on the ground, the crisp autumn air, and, of course, the abundance of squash and pumpkins readily available. The chilly morning air has me craving a warm cup of joe in the morning. One of the popular drinks this season . . . Click to read more!
Healthy Back to School Snack Ideas by Renée Altman, RHN Verity Nutrition
Summer holidays are over, school has started and the air has become significantly cooler overnight! Are you ready for another school year? As much as I love summer I am excited to get back into a regular routine: eating, exercising, and getting organized for the next couple months before Christmas . . . Click to read more!
Kaslo Sourdough Pasta Celebrates the Launch of a New Research Project
Kaslo Sourdough, a Kootenay-based sourdough pasta producer, is pleased to announce a new research project: Exploiting the Health Benefits of a Novel Sourdough Fermented Pasta. This year-long project is being undertaken in collaboration with Dr. Jane Shearer at the University of Calgary, and research . . . Click to read more!
Sourdough Pasta: Longevity – Happiness – Youthfulness
The Health Benefits of Lactic Acid BacteriaLove your tummy, love your body, love yourself, comes from understanding the saying, ‘you are what you eat.’ The prerequisite for feeling good and healthy about ourselves is rooted in the quality of foods we eat. Our foods should provide basi . . . Click to read more!
Sourdough - The ferment of life
Sourdough pasta, or as we coined it ‘Pasta Fermentata™’, was born out of my passion, dedication and knowledge for baking traditional sourdough bread over the past 22 years. The common thread is that both of these foods are made from gluten-containing grains. Our ancestors predominantly co . . . Click to read more!