Contact us at 239.254.0967 | info@fitdocs.com

Events

Join us the 2nd Thursday of the month January – June; September – December for our Fundamental Foods Night.  Where we share a healthy topic and delicious food.

  • Venue: Our Office
  • For More Info Contact Amanda Myers
    239.254.0967 P
  • RSVP – amanda@fitdocs.com
  • $10 / attendee
  • Doors open @ 6:15pm
  • Presentation @ 6:30pm

 


  • Fri
    12
    Feb
    2016
    6:15 pmOur Office

    February = Fermentation
    We welcome back one of our favorite Valentine's: Denise Petersen, our Kombucha Guru as she brings her delicious Kimchi into our February spotlight.

    What is Kimchi?
    김치
    Kimchi is raw vegetables that become naturally fermented in puree of fruits, garlic, ginger and Korean spices. Kimchi is a living food like wine and cheese; the older it gets, the deeper its taste develops. Kimchi preserves nutrients prebiotics that are already in fresh vegetables while self-generating probiotics. After a day or two in room temperature, you need to keep it cold for that perfect tangy soda taste. All of the elements in Kimchi are beneficial for our body, especially our intestines that feed our digestive tract, blood stream and brains. Kimchi adds flavors to any type of food; meat, potatoes, noodles, rice, bread, tortillas...anything your heart desires! Kimchi is a zero waste and sustainable supplement to our daily diet.
    Abstract in the Journal of Medicinal Food: Health functionality of Kimchi includes anticancer, anti-obesity, anti-constipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidant and anti-aging properties, brain health promotion, immune promotion, and skin health promotion.
  • Fri
    19
    Feb
    2016
    1:00 pmThe Colony Golf & Country Club

    Dr. Steve is a guest speaker

  • Sat
    05
    Mar
    2016
  • Fri
    11
    Mar
    2016
    6:15 pmOur Office
    OliveOilOlives Olive Oil Goodness
    VomFass of Naples located in Mercato will be our Guest Speaker this evening - yummy, healthy choices of this good "Fat"; along with delicious vinegar's.
  • Thu
    14
    Apr
    2016
    6:15 pmOur Office
    We are finalizing our Guest Speaker
  • Thu
    12
    May
    2016
    6:15 pmOur Office

    sourdough_round_2_IMG_3930

    Denise Petersen, our Guru Kombucha/Kimchi returns to share her Sourdough, while Doc provides the health benefits.
  • Thu
    09
    Jun
    2016
    6:15 pmOur Office
    vinegars490When it comes to vinegar, you either love it or hate it and there's no question how we feel about the addictive, sweet-tart stuff that flavors everything from pickles and salad dressings to cocktails and desserts.
    Vinegar — the word comes from the French vin aigre, meaning sour wine — tantalizes us with its vigorous pungency, a reminder of its prime importance as a food preservative since the dawn of human history.
    We've known vinegar as long as we've known wine, using it as a food, flavoring and even folk medicine. It's made from the fermented juices of virtually any plant material, including rice, grain and fruit, and enjoys a distinguished place in the ongoing, ever-changing story of food. We think it deserves every minute in the spotlight.
    VomFass of Naples returns to the spotlight.