NMO Gut Health Journal


Gut Feeling: How Our Second Brain Changes Everything

December 13, 2015 Amy Bradney George

When it comes to topics of the brain, our thoughts often go straight to our head. But that’s not the only brain in the human body: our gut contains a network of neurons so intricate and involved in our lives that scientists have named it our “second brain”. This second brain, or gut brain, is thought to be the first nervous system developed in vertebrates over 500 million years ago – some scientists even say it gave rise to the brains in our heads. Officially known as the enteric nervous system (ENS), it spans two layers of gut tissue and...


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...


What Is Lactic Acid?

November 29, 2015 Amy Bradney George

Lactic acid is one of those terms you hear a lot when learning about healthy lifestyles. From fermented foods to fitness, this particular acid plays a very important role in our lives, but is hardly ever explained in detail. So what exactly is lactic acid and what does it do to (and for) us? Lactic acid is, as the name suggests, a type of acid that often has a colourless, syrupy quality when separated from other elements. On a more scientific level, it’s described as an organic chemical that’s formed “when sugars are broken down for energy in the absence...


Fermented Vegetables: Where They Came From and Why They're So Good

November 19, 2015 Kriben Govender

Fermented vegetables such as sauerkraut, kimchi and cucumbers (a.k.a. “pickles”) are considered one of the next big things in foodie culture. They’re popping up on more and more restaurant menus, in recipe books and blogs, on supermarket shelves and in news on the latest health food trends. But pickles have actually been a staple for cultures around the world for thousands of years. Archaeologists and anthropologists believe the first pickles were made from cucumbers about 4400 years ago in ancient Mesopotamia (an area in what we now call the Middle East). Pickling was originally developed as a way to preserve foods,...


How Fermented Foods Can Help Reduce Sugar Cravings

November 12, 2015 Kriben Govender

These days there is a lot of talk about the amount of sugar people consume, both through foods and drinks. While the sugars that make up simple and complex carbohydrates can be an important part of healthy and balanced nutrition, too much is often a bad thing. Refined sugar, in particular, has been linked to a number of health issues, including yeast imbalances, bloating, water retention, lethargy, nutrient deficiencies, weakened immune systems, and the list goes on. This kind of sugar is also highly addictive, with some health experts even comparing it to illegal drugs.  As more research reveals the...