research — Nourished Kitchen

How to Encourage Your Children to Enjoy Fruits & Vegetables

September 25, 2009 | by Jenny | 31 Comments

The question comes up more than you know - countless emails flood my inbox from mothers wondering exactly the same thing: How do I get my kids to eat vegetables? I struggle in my Read More →

Filed Under: traditional foods Tagged With: baby led solids, baby led weaning, breastfeeding, children, clara davis, eating vegetables, fennal, finnochio, Food, food aversions, fruits, fruits and vegetables, gardening, getting kids to eat vegetables, growing your own, influence, kids, kids and food, kids food, maternal food choice, neophobia, parental influence, parents, picky kids, public schools, research, schooling, sprouting, varied diet, vegetables, veggies

Disease and Vitamin D Deficiency

September 3, 2009 | by Jenny | 12 Comments

I recently had my vitamin D levels checked with a simple blood test. While my results came back within the optimal range (35 - 50 ng/ul which should be a minimum of 40 and Read More →

Filed Under: traditional foods Tagged With: cardiovascular disease, children, chronic deficiency, cold, colds and flus, d, fat, fat soluble vitamins, flu, heart disease, immunity, importance of vitamin d, kids, optimal vitamin d levels, research, vitamin d, vitamin d and disease, vitamin d and heart disease, vitamin d deficiency, vitamin d insufficiency, vitamin d levels, vitamins

Reader Questions: Animal Fat & Lactic Acid Fermentation

April 10, 2009 | by Jenny | 3 Comments

Ricki asked: Actually ... Ricki commented on Fats for Cooking and Fats to Eat Uncooked a few days ago, but I thought it was such an insightful and good question that I wanted to Read More →

Filed Under: Uncategorized Tagged With: animal fat, Ask Jenny, beef suet, beef tallow, beneficial bacteria, blog readers, duck fat, fatty acid profiles, fatty acids, food perservation, food preservatives, goose fat, health benefits of fat, healthy fat, how fermentation preserves food, lactic acid, lactic acid bacteria, lactici acid fermentation, lard, monounsaturated fat, nourished kitchen readers, probiotics, readers, research, saturated fat, sauerkraut, sauerruben, suet, tallow, traditional food preservation, Traditional Foods

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