Fermented Food News - November 2015

Hi <<First Name>>,

Latest news


Here are examples of great reading about fermented food and gut health that I’ve enjoyed. Hope you do too.


For those who have concerns about elevated blood pressure, this is a must read.

"Researchers at Johns Hopkins (University) think they might have come up with a novel way to manage blood pressure. Hint: Microbes."

A surprise from your gut: Good Blood Pressure


And if you’ve ever wondered if there’s a link between what you’re eating and how you are feeling, read this!

Probiotic Intervention Affects Mood


Reflection on Turmeric Lime Soda


I’ve been making and drinking Turmeric Lime soda for 2 years now. In the fermentation process, the natural curcuminoids became bio-available.  I noticed that when I regularly consumed a glass a day that all my menopausal symptoms disappeared. Other workshop-ers who regularly make it have reported other benefits, such as …


  • a glass before bed means undisturbed sleep or

  • a glass when a sore throat is coming on, stops any further symptoms or

  • drink a glass as a pick me up when feeling tired.


Intrigued by these observations I’ve researched turmeric as an adaptogen, a food that the body uses in places that it needs. I discovered that turmeric is recognised as an adaptogen in that it helps to support the body against stress and provides immune system support. You may like to read this article.

Adaptogen Herbs: The Key to Longevity and Optimal Health

I teach how to make Turmeric Lime Soda in workshop 3.0. This workshop will be scheduled in February 2016.

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Schedule your own workshop.
Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I’ve also appended the workshop dates for the next few months.
I look forward to hearing from you.

2015 Workshop - Schedule

Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea 

$60 includes morning tea and workbook
Saturday –  21 November, 5 December from 9:30am – 12:30pm   

Workshop 2.0 - Fermenting grains, legumes and beans 
$80 includes brunch and workbook 
Saturday – to be advised, 2016

Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream 
$60 includes morning tea and workbook 
Saturday –  to be advised, 2016

Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese
$70 includes morning tea and workbook
Saturday –  28 November from 9.30am – 12.30pm   

Roslyn Bono | p 3343 1354
Well-being for Life
Copyright © 2015 We Love Fermenting, All rights reserved.

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