Recipe Alert: A Step-by-Step Guide to Making Homemade Kombucha

The trendy probiotic drink is typically sold bottled, but you can save money and customise the flavours by making homemade kombucha yourself. Here's how.

By now, we all know the benefits of probiotics: balanced gut bacteria, a boosted immune system, and less bloat, for starters. And now that there's a huge focus in the news on digestive health, there's a resurgence of probiotic waters and juices. But if that £5-per-bottle kombucha habit is getting expensive, try this recipe from The Roasted Root to make homemade kombucha.

Below is everything you need to know, from the confusing terminology (like, erm WTF is SCOBY?) to each and every step in the brewing process. Once you have the base down, it's easy to experiment with flavour combos to find the mix-and-match you love best.  Enjoy...

How to Make Homemade Kombucha

Large pot

1 or 2-gallon glass jug/container

Stick-on or floating thermometer

Cheesecloth and rubber band

Glass, sealable bottles (such as flip cap bottles)

Ingredients

1 kombucha SCOBY (you can purchase online or grow your own by following steps below)

1 gallon spring water (don't use tap water because it likely has chlorine or fluoride in it)

10 black or green tea bags (whichever you prefer)

1 cup organic cane sugar

1 cup 100% fruit juice (optional, for flavouring)

Step 1: Brew the Tea

In a large pot, heat the gallon of spring water until boiling, then remove from heat and add the tea bags. Steep for 15 minutes and remove the bags. Add the sugar and stir well. (Whatever you do, don't skip this step, as the SCOBY grows and ferments from the sugar—more on this in step 2).

Step 2: Add the SCOBY

SCOBY, or Symbiotic Culture of Bacteria and Yeast, is the ingredient that transforms tea into kombucha through a sugar fermentation process (which you started in Step 1 when you added the sugar). After your tea is done steeping and has cooled to 75-80 degrees, transfer to a glass jug and add the SCOBY that's now grown. Place the thermometer in the jug, cover with cheesecloth and secure with a rubber band.

Step 3: Allow to Ferment

Place the jug in a dark, slightly warm environment (like a closet) and allow to brew for 7-10 days. The ideal temperature is between 75-80 degrees; any higher and you risk developing mould. (Below is what a healthy SCOBY looks like. If you begin to see mould similar to bread mould, throw the batch away and start again.) Your SCOBY will continue to grow in size—this is normal—but if it starts to become overgrown cut a few slices off to keep it healthy. After 7-10 days, your kombucha is complete—the longer you let it brew, the stronger the taste. 

Step 4: Remove the SCOBY

Now that your kombucha is done, slice the SCOBY off and place in a glass jug with enough kombucha to barely cover it, then cover the jug with cheesecloth. Let the SCOBY sit until you are ready to make another batch. If you like the taste as is, pour the kombucha into sealed glass bottles and place in the refrigerator until ready to drink. A batch typically lasts 3-5 days once the seal is broken.

NOTE: Steps 5-6 are optional, but often followed to develop more flavour within the kombucha. 

Step 5: Flavour the Kombucha

If you'd like to add more flavour to your kombucha, pour into a mixing bowl and add one cup of 100% fruit juice, or one cup fresh fruit and half-cup cane sugar. Stir, then divide into glass, sealable bottles. Place in the dark room where you grew your SCOBY and leave for three days. 

Step 6: Strain and Serve

After three days of fermentation, strain out any additional pieces of SCOBY that grew. Pour kombucha into sealed bottles and place in fridge until ready to drink. Be careful upon opening—the carbonation builds pressure in the bottles similar to shaken soda.

Want more healthy recipes, insights, videos or articles like this? Join us to receive 'inspiration in your inbox'- http://tiny.cc/join-me

Like us on Facebook HERE. 

Article Source

What You Should Know About Running For Weight Loss

Runners may be familiar with the term ‘train gain,’ or weight gain that seems to magically appear even though you are in the midst of training for a race. The good news is, this doesn’t mean you can’t lose weight from running. That statement would be a myth, and the biggest one about running for weight loss that Dr. Jason Karp, PhD, founder of Run-Fit and author of Run Your Fat Off, has heard.

“Research shows how much weight is on a person’s body is proportional to how much he/she runs,” he explains. “The problem comes when people underestimate how many calories they consume and overestimate how many calories they burn.”

This is why you shouldn’t rely on the number of ‘calories burned’ after a workout—it’s not the best approach. Running burns the most calories, yes, but it is important to focus on fueling your body with the proper nutrients versus simply replenishing calories.

Dr. Karp notes that just as when you’d start any exercise program, it is important to obtain approval from a qualified medical professional. Seeing a dietician can be helpful or you can find resources—such as the eating plan in his book—to learn what types of foods are going to give your body the energy it needs.

If you are a beginner, just going out and running—even without a specific training plan—is perfectly okay. Karp says starting with 30 seconds of running followed by walking with intention for 5 minute is a great place to begin. He explains that over time your body will adapt and you will develop the stamina needed to run (or run/walk) for longer periods of time. Then, the weight loss will come.

The weight loss happens when your body starts creating a metabolic demand and those calories you are consuming are being used for other needs. In this case, that energy would be used to power your running, meaning it isn’t being stored as fat.

“Running creates the metabolic demands, giving you the director’s clapperboard so that you decide where the calories go,” Dr. Karp notes. “And that is exactly one of the goals of the Run Your Fat Off program—to make you the director of the calorie movie, dictating where your calories go and how they are used.”

You don’t have to be worried about losing too much weight, however, as he goes on to explain that based on your genes, your body and brain have a sense of what you should weigh.

“This is called your set point, which is really a set weight range of about 10 to 15 pounds,” he adds. “So, yes, your body will reach a healthy plateau, [and] you have to work to get it and keep it there.”

Dr. Karp deeply believes that running is for everyone, no matter your goal, whether it’s weight loss or anything else.

“Running connects you to your body and is perhaps the best expression of your physicality,” he concludes. “Through running, you fulfill your destiny as a physical being, and on the foundation of a fitter physical being, you can build a better life.”


For US fans, friends and fitness fanatics - HERE's 50% off our Essential Active Calf Compression Sleeves. Click here to ORDER NOW and enter EA50OFF1 at checkout.  Limited Time Offer. 

Want more healthy insights, recipes, videos or articles like this? Join us to receive 'inspiration in your inbox'- http://tiny.cc/join-me

Article source

The Benefits of Greek Yogurt and Why It Deserves to Be Called a Superfood

There's a lot more going on with Greek yogurt than just using it to fill up your morning parfait or smoothie bowl.

The word "superfood" gets thrown around a lot these days, but Greek yogurt definitely qualifies. Here's why nutritionists and protein fiends alike have fallen head-over-heels for yogurt's creamier, tarter cousin.

It's more nutritious than regular yogurt.

Yogurt gets its "Greek" label when it has been strained to get rid of whey, which is the liquid that's left over after the curdling process. Without whey, yogurt takes on a thicker, creamier consistency with a higher concentration of protein and good-for-your-gut probiotics (another bonus: less sugar). Dannon Light & Fit Greek yogurt, for instance, has 22 grams of protein and 9 grams of sugar in a one-cup serving, which trumps the 7 grams of protein and 13 grams of sugar in the same amount of the brand's regular nonfat vanilla yogurt. That high protein count is one of the benefits of Greek yogurt for vegetarians.

It helps you feel fuller, longer.

Digging into Greek yogurt as an afternoon snack can reduce hunger pangs and keep you from feeling ready for dinner when it's only 5 p.m., finds a study published in the journal Appetite. Study participants snacked on Greek yogurt with varying amounts of protein three hours after lunch for three days straight. The group that ate yogurt with the highest amount of protein (24 grams per serving) reported feeling fuller and didn't feel hungry enough for dinner until almost an hour later than the group who ate lower-protein yogurt.

Fat-free versions offer about the same nutrients as full-fat options, but only a fraction of the calories.

While nutritionists may warn you against fat-free and reduced-fat foods, as they often amp up their sugars to make up for lack of flavor from the fat, Greek yogurt is an exception. If you're watching your calorie intake, reach for Greek yogurt with 0 percent fat. It generally has a comparable amount of protein, sugar, probiotics, and calcium, but usually just a fraction of the calories. You might have to sacrifice a bit of the thick consistency, though. Full-fat versions tend to be denser than those that are low in fat or fat-free, according to a study published in the Journal of Dairy Science.

It keeps your digestive system running smoothly.

You can thank the probiotics for that. The beneficial microorganisms are naturally found in Greek yogurt and have been shown to keep your tummy happy by easing lactose intolerance, constipation, diarrhea, and IBS. Yogurt also helps more serious gut issues like Chron's disease and ulcerative colitis. Search for the phrase "live and active bacteria cultures" in the ingredient list or look for the National Yogurt Association's Live & Active Cultures seal, which means the product has at least 100 million live cultures per gram (which is a good thing). Probiotics aside, there are plenty additional benefits of Greek yogurt. Check out 10 more of them here.

It can help keep your weight in check.

A 2012 study published in the journal Annals of Epidemiology tracked the diets, weight, and waist circumferences of more than 3,000 people and found that while everyone's weight and waists increased over time, those who ate yogurt tended to stay trimmer than those who avoided it.

There are some imitators out there.

The ingredient list on a real Greek yogurt might look complicated because of the hard-to-pronounce probiotics, but it should generally be short and include just milk and the bacteria names. Some brands try to side-step the straining process and just throw in a bunch of thickening ingredients instead. If you're looking for real Greek yogurt made the traditional way, beware of fakes that have ingredients lists that include things like pectin, cornstarch, and xanthan gum.

It can be used as a healthy substitute in recipes or enjoyed on its own.

You might not be a fan of the tangy, slightly sour taste of plain Greek yogurt, but that's exactly what makes it a seamless substitute for condiments like sour cream and mayo. Add a dollop of Greek yogurt to soup or chili, or use it to create a healthy but creamy dressing or dip. (You'll see just how versatile it is as a cooking ingredient in these 10 yogurt-based recipes.) Greek yogurt also adds a creamy protein punch to your smoothie.  Or you could eat it solo and spoon natural sweeteners like honey or berries on top for a healthy treat that tastes surprisingly decadent.

Some studies suggest too much high-fat dairy can threaten your health.

A 2013 study from Kaiser Permanente researchers found high-fat dairy could negatively affect breast cancer patients, likely because dairy products contain high amounts of estrogen. The study followed breast cancer patients for an average of 12 years and found those who ate one or more servings of high-fat dairy (such as yogurt, milk, ice cream, or cheese) a day had a 64 percent higher chance of dying from any cause. Low-fat versions, however, appear to be OK.

Want more videos, articles and updates like this? Join me to get 'inspiration in your inbox' - http://tiny.cc/join-me


Article source

How To Stay Healthy During the Easter Holidays

The Easter holidays are now in full swing in the UK and the shops are filled with all manner of oval-shaped, chocolate temptations to test our willpower and lead us away from our regular healthy eating and fitness routines!  Whether you are staying home or heading away for the holidays, don't let all your resolutions and effort go out the window.  Follow these simple tips from Personal Trainer, Geoff Sa Joe, sharing tips on how to keep the bulge off during the Easter holidays.

With so many holidays upon us, most people tend to take quite a bit of time off to recharge for the remainder of the year. 

Just because you’ve planned for a holiday, does not mean that your regular fitness and eating regime needs to go out the window. In fact, it’s during these times that your commitment to a healthy lifestyle will be tested. 

It’s scary how easy it is to develop bad habits like skipping gym sessions and eating badly. Do it for two weeks and it can easily turn into four weeks, so don’t fall into that trap.

So what can you do if you are away on holiday:

1. Utilise the hotel’s gym - should it have one, at least twice a week.

2. Body weight exercises: Squats, lunges, push-ups, planks, burpees can be done anywhere! It just needs a bit of commitment! A simple 20min bodyweight workout can do wonders as a maintenance plan during the holidays. This will keep you in shape, so that when getting back into your gym routine it will not feel like you’re starting from scratch (which can be very demotivating).

3. Get your workout done first thing in the morning: During the day you’ll have all sorts of fun activities planned after which you will not feel like going for a workout.

4. Any form of exercise is great, so make it fun: You are more likely to do it if it’s fun! Running, yoga or pilates - it does not necessarily have to be resistance training. 

5. Try to stick to your regular eating regime: Three main meals with healthy snacks in-between. Healthy snacks – protein snacks, nuts, yoghurt, fruit. These are great to nibble on whilst out and about, keeping you fueled during the day. 

6. Realistically, you are likely to eat poorly: Try to keep it down to one bad meal a day - minimize the damage!

7. Keep your alcohol in-take down to a minimum: Especially if you are not used to drinking alcohol. Go for drinks like dry white/red wine, vodka, rum, brandy and gin. The problem is what do you mix it with as sweet mixers are very high in calories? Try diet soda or tonic, light cranberry or orange juice, light lemonade, lemon or lime juice. 

Basically, moderate the bad eating & alcohol in-take and maintain some form of exercise routine. By doing this, getting back into your regular fitness and eating routine will not be a problem at all AND your body will love you for it! 

Sign-up HERE to receive regular 'Live Life Well' updates, tips and healthy lifestyle hacks in your inbox?! You'll also receive my free 'healthy living' guides if you sign up today.


Article source

Is It Harder to Lose Weight When You’re Older?

Q. Is it more difficult for an older person to lose weight?

A. Yes, unfortunately. Although it is possible to lose weight at any age, several factors make it harder to lose weight with age.

Even those who remain active lose muscle mass every decade beginning in their 30s, research suggests, replacing it with fat. Muscles use up more calories than fat, so less muscle means a slower metabolism and the need for fewer calories, said Dr. Medha Munshi, a geriatrician and endocrinologist at Beth Israel Deaconess Medical Center in Boston.

Declining levels of the sex hormones estrogen and testosterone, which typically start around the early 50s for women, with the onset of menopause, and somewhat later for men, compound the effect, said Dr. Munshi, who also directs the Joslin Diabetes Center’s geriatric diabetes programs.

People may also pay in late-middle age for weight they gained and lost in earlier decades, said Dr. Leslie Cho, an interventional cardiologist at the Cleveland Clinic. Weight gain changes metabolism, she said. A 60-year-old who now weighs 200 pounds but once weighed 300, for example, will need far fewer calories per day than someone of the same age and size who was never so overweight. Losing those fat cells, she explained, tricks the body into thinking it is starving and needs to hold on more tightly to calories consumed. “You do have to eat less to maintain that weight if you’ve been heavy,” said Dr. Cho, who also directs the Cleveland Clinic’s Women’s Cardiovascular Center. .

Older people also tend to have more aches and pains and to be more sedentary, engaging in fewer physical activities.

Instead of obsessing about a number on a scale, Dr. Cho suggests that older people focus on general fitness. “It’s not about losing weight,” she said. “It’s about maintaining weight loss, but also about healthy eating and lifestyle.”

Adding muscle through weight training can also help speed up metabolism, or at least compensate somewhat for its decline, Dr. Munshi said. She tells her older patients that “you need it now more than you needed it at 25.” Eating more protein — but not more calories — may also help build or sustain muscle, she said. And she noted that many of her oldest patients end up underweight because they’ve lost their appetite along with their sense of smell, so food doesn’t seem appealing anymore.


Article source