NMO Gut Health Journal


The Power Of Food

September 27, 2019 Kriben Govender

food marketing

The power of food is extremely underrated. People look for this panacea in a pill or a supplement but we forget the basics of our human evolution and the importance that food has played in the past. It continues to play a role and it will continue to play a huge role in the expansion of human civilization. Today we will be breaking down what you should be eating to become the best version of yourself, and how modern agriculture is negatively impacting us.


Kefir, Kombucha and Fermented Vegetables With Donna Schwenk

August 16, 2019 Kriben Govender

Within recent years, fermented foods rich in probiotics have become household names. But what are the differences between them and what is the best way to take? I had the pleasure of speaking with Donna Schwenk of Cultured Food Life and she shared a lot of her knowledge. We will be going over three of the main “good” bacteria sources: Kefir, Kombucha, And Fermented Vegetables. Do they help your mental health? Are they easy to make? How do you improve your gut health? All these questions and more are answered below!


Everything you need to know about Making Kombucha

January 16, 2018 Kriben Govender

Free Gut Health Masterclass: How to Make Kombucha

Three Benefits of Fermenting At Home

December 04, 2015 Amy Bradney George

Fermented foods and drinks may not be mainstream yet, but they are heading that way. And as awareness of these nutritious products grows, a wider range of pre-packaged fermented food and drinks is also popping up in health food stores and supermarkets. These days it’s not uncommon to see boutique containers of kimchi and sauerkraut in the chilled, specialty section of supermarkets both small and large, while some shelves of yoghurt are now neighbours to a range of kefir options. You can also buy ready-made kombucha from some markets, and all kinds of other fermented goodies are packaged up to...


Why Are Fermented Foods Good For You?

October 29, 2015 Amy Bradney George

Whether it’s an artisanal product like kefir, a popular cultural condiment like kimchi or a household staple such as yoghurt, fermented foods can be found all around the world. For over a thousand years, fermentation has been used as a way of changing and enhancing the foods and drinks people consume. It’s been used to create alcoholic and carbonated drinks, to preserve fruits, vegetables and meats, and to enhance the health benefits of certain foods. For years these fermented products have been a staple of the diets of people in countries such as Russia, China, India and Japan. In Australia,...