By: Caroline Pak, DTR, CSUN Dietetic Intern
A dish with over a thousand years of history and tradition is becoming more popular by the day. Kimchi, a spicy fermented Korean dish, is provided at every Korean restaurant and with good reason.
By: Rise Morisato, CSUN Dietetic Intern
Over the past few years, kombucha has risen in popularity in the United States and is more commonly seen on the shelves of our favorite stores. But what is kombucha?
By Steven Surico, BS, CSUN Dietetic Intern
Honey is a natural product formed from the nectar of flowers by honeybees. It has widely been used for its therapeutic effect as well as nutritional purposes. It is primarily fructose and glucose, but also contains many amino acids, vitamins, minerals, and enzymes. Within the estimated 200 different substances that make up honey, they work together to create a synergistic antioxidant effect.1 Continue reading
What are probiotics? The definition for probiotics vary, but the one most accepted by the scientific community is that they are “live microorganisms, that when administered in adequate amounts, confer a health benefit on the host” (FAO 2001, as revised by Hill et al. 2014). Continue reading
