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Fermentation is an ancient method to preserve food. The earliest fermented food dates back to 6000 BC and virtually every culture has their own version of fermented food. The Koreans have kimchi, the Germans have sauerkraut, and us Russians have kefir. Other examples include wine, cheese, yogurt, cortido, pickles and kombucha. Fermented foods are food that have allowed the natural bacteria to feed on the sugar and starch in a food to create lactic acid. This creates different strains of powerful probiotics, enzymes, B vitamins and even omega-3s. Fermenting food also preserves it, I’ve kept my fermented salsa in the fridge for up to six months (although it usually doesn’t last that long before I eat it)! I used to be SO intimidated by fermenting my own food. I knew it was an amazing addition to a healthy diet, but stuck to store and farm bought ferments. What if I…

I truly thought this antiquated idea that egg whites are preferable than egg yolks had been squashed. I mean, what is this, 1976? Are we back to fearing all fat – despite the overwhelming evidence that fat is awesome for you? Apparently. Three things happened that inspired me to write this. 1) My grandmother’s assisted living facility feeds her eggs whites every morning. Along with pancakes and fake maple syrup. I wish this was a joke. 2) A friend ordered egg whites at lunch because she didn’t “want all those calories.” (side note: she followed brunch up with a pastry from a coffee shop). 3) I was reading about the Redskins’ diet and the fact that their dietitian serves egg whites. EGG WHITES. To grown ass men. To professional athletes! To a group of dudes that burn more calories than I even eat in a day. I’ve had enough. I’m…