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Journal Articles
Gastronomica (2020) 20 (2): 91–95.
Published: 01 May 2020
... of diversifying and strengthening one s microbiome is by eating more probiotic foods. In other words, more lacto-fermented pickles, kraut, and other natu- rally bubbly foods. Half a dozen nutritionists, herbalists, and functional medicine doctors have recommended that I in- crease my intake of...
Journal Articles
Gastronomica (2020) 20 (1): 46–58.
Published: 01 February 2020
... and combining it with the latest technology to am- plify health benefits. Organically harvested by dedicated farmers in Ecuador, Kunachia s chia seeds are blended with probiotics (Bacillus Coagulans), providing the fuel for better nutrition (India Retail News 2015). Other articles took aim at such...
Journal Articles
Gastronomica (2018) 18 (1): 1–14.
Published: 01 February 2018
... even transform existing markers of value, such as a brand, in the industrialized food system. Finally, I examine two deals, pork and probiotics, to consider how the complex social interplay of bidding may generate visibility of the value-making process and inspire reflection upon the value of food. The...
Journal Articles
Gastronomica (2016) 16 (4): 66–77.
Published: 01 November 2016
... requirements and pay a fee for each product intended to carry the seal. Such marketing ploys, however, overlook significant scien- tific doubt regarding the benefits of packaged probiotics. Re- search on gut bacteria is far from being translated into public policy recommendations. Scientists have not...
Journal Articles
Gastronomica (2014) 14 (4): 44–51.
Published: 01 November 2014
... perspective, raw milk is an inexpensive source of good, countryside food that is delivered by farmers they know and trust. Unlike in the United States, where consumers place value on the specificities of taste and the presence of beneficial G A S T R O N O M IC A 47 2 0 1 4 enzymes and probiotic bacterial...
Journal Articles
Gastronomica (2014) 14 (3): 46–55.
Published: 01 August 2014
... intestines. So when you see those crackers with added prebiotic Inulin for example, you are being prompted to feed your bacteria; not eating for two, but eating for billions. Taking antibiotics, which kill bacteria, also impacts this set of co-metabolizers quite deeply, and many people turn to probiotics...
Journal Articles
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
... kimchi lactic acid lacto-fermentation lactobacillus Linus Pauling Institute micronutrient nutraceutical nutrition phytochemical phytonutrient pickle placebo probiotic salt sauerkraut statin sulforaphane vegetable vitamin f a l l 2 0 1 1 60 G a S t r o N o m ic a gastronomica: the...
Journal Articles
Gastronomica (2009) 9 (4): 106–107.
Published: 01 November 2009
... could have traced the coupling of barbecue and masculinity as carefully as he follows the of milk has basically ruined it. But she is clear-eyed about the hype, whether it involves the romance of raw milk or the story of progress through pasteurization, inulin, and probiotics. She simply wants better...
Journal Articles
Gastronomica (2009) 9 (4): 105–106.
Published: 01 November 2009
... probiotics. She simply wants better milk, the kind we got before industry turned it into a chemical substance. Good stories, however, taste better with a spice of drama. Frederick Kaufman does this in his less informative but more entertaining chapter on the raw milk movement in The Short History of the...
Journal Articles
Gastronomica (2008) 8 (1): 39–48.
Published: 01 February 2008
... nutritionism paradigm. An example of this functional view of food and the body is the promotion of probiotic yogurts, by means of which consumers are encouraged to imagine the good and bad microorganisms in their stomachs as they purchase or consume these products. Similarly, some advertisements for...