It’s time for a better conversation about food. In this episode, we’ll discuss what makes kimchi taste like kimchi. With so many different types, is there something that ties them together? And what does this mean for kimchi’s role with gut health? Join Caryl Ayearst, RHN and Lorene Sauro, RHN as they prepare and discuss 4 different kimchi recipes. Caryl will also explain the connection of kimchi to sleep. Plus, the discussion will focus on how to use kimchi and why you should. The recipes are below and you can do them as you watch, too, if you like. You may want to chop the foods ahead of time.
About Caryl
Caryl Ayearst, RHN, joyfully considers herself a recovered insomniac. Learning to solve her sleep problem led her to become a Registered Holistic Nutritionist, Certified Sleep Science Coach, Hypnotherapist, NLP Coach, Reiki Master and creator of the 12 Week Let’s Get You To Sleep program.
At midlife, many women face many changes in their bodies which can show up such as insomnia, uncontrollable cravings, weight gain, brain fog and fatigue. There’s no blueprint to figuring out what to do or what to try or simply getting the answers they need.
Caryl shares her journey on how she regained her energy, got her weight and eating under control and lifted her brain fog. She’s discovered the path to consistently achieving a great night’s sleep and can help you, too.
Check out Caryl’s 5 Ways to Prep for Sleep
Caryl’s Recipes for Kimchi and Fruit Kimchi
Lorene’s Recipes for Kimchi and Broccoli Sweet Pepper Kimchi
Episode 1 was great. Lorene, does fermentation diminish or get rid of the FODMAPs in garlic/onion/cabbage?
Hi. Monash University did a study and got mixed results for different foods. Some up in FODMAPs according to them and some go down but not onion/garlic and cabbage. This tells me that there is more to food than they understand. Since bacteria digest FODMAPs when the food ferments, where does the higher level come from. I do know bacteria take an element in food and breaks it down into smaller components – is that why the numbers are higher? Or was the process not finished and it was not fermented long enough. And there nothing to say that people would react to these because they did not feed the fermented foods to a human. The FODMAPs theory is very iffy and while someone with dysbiosis will perhaps react to some of the foods on the list, they won’t react to all. And the answer is to fix the gut. And then non of the foods will be an issue (ideally)