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
- RSVP – firstname.lastname@example.org
- $10 / attendee
- Doors open @ 6:15pm
- Presentation @ 6:30pm
Sun16Mar20143:00 PM - 10:00 PMNaples Whole Foods
BlueZone Series: Meat Matters A little BONUS in our series - "Where's the beef?" Referring to lean meats and how they too can benefit the body.
Thu03Apr2014Naples Whole Foods - Karen Callan, BA, CHHC
Losing just 10% of one’s body weight helps to lower blood pressure, cholesterol and the risk of heart disease.
The secret to eating right for the long run is emulating the environment and habits of the world’s longest lived people
Thu01May2014Naples Whole Foods - Sayer Ji
Those who eat nuts at least 5x a week had a rate of heart disease that was half that of those who rarely ate nuts (Adventist Health Study).
Thu05Jun2014Naples Whole Foods - Teresa Biggs, AP, DOM
Stress leads to chronic inflammation, which is associated with every major age-related disease. Although everyone experiences stress, the world's longest-lived people have routines to shed that stress. Okinawans take a few moments each day to remember their ancestors, Adventists pray, Ikarians take a nap and Sardinians do happy hour. You, too, can find a stress-relieving strategy that works for you and make it a routine. You'll be able to benefit both physically and emotionally
Thu10Jul2014Naples Whole Foods - Stephen Stohler, DC
Fri12Feb20166:15 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?
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.
Fri19Feb20161:00 pmThe Colony Golf & Country Club
Dr. Steve is a guest speaker
Thu14Apr20166:15 pmOur Office
We are finalizing our Guest Speaker
Thu12May20166:15 pmOur Office
Thu09Jun20166:15 pmOur Office
When 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.