Digestive Health
Berberine: the power of color and bitter flavor
Published June 30th, 2024
By Tammera J. Karr, PhD, BCHN, CNW, CDSP, CGP
How often do we connect flavor, color, and historical use of foods and herbs to wellness? Our choices are frequently unconscious, reflexive and based on convenience. For centuries, cultures have utilized natural compounds daily or seasonally for wellness. In Asian gastronomy, the selection of spices and [...]
A Time to Stand and A Time to Sit
Published April 4th, 2024
Tammera J. Karr, PhD, BCHN®. CNW®, CDSP®
Pacific College of Health and Science
with Kathleen Bell, RN, MSN
Holistic Nutrition for the Whole You
During the last ten years, there has been ongoing conversation within the healthcare sector about the dangers of sitting for extended periods. The authors recently decided to explore [...]
Easy Fermented Vegetables & Sauerkraut
Published November 26th, 2022
There are so many resources on fermenting, but the basic easy concept is often complicated.[i] The HN4U Journey to Health group consists of beginners to advanced in the art of fermenting. That is why it is good to refresh on the how to do ferment process with vegetables once in a while.
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The Love of Chocolate
Published February 14th, 2021
By Tammera Karr PhD
The cacao tree, aptly named Theobroma cacao, by the famous botanist Carl Linnaeus. The cacao tree only grows within twenty degrees of the equator in the tropics’ damp conditions. Once mature, the tree will produce small, white flowers that can [...]
The Nutrient Power of Beets
Published June 15th, 2020
by Tammera J. Karr, PhD, BCHN, CNW, CGP
In my home, we had canned and pickled sugar beets with a side of greens. For me, the beet greens were (and sometimes still are) the only edible part of the plant, but many people love beets in all their forms.
The first significant benefit of beets [...]
New Season and New Foods for Health
Published November 14th, 2019
Fall surprised us all with a venture into winter earlier than anticipated, not only are the trees turning a crayon box of colors, the farm stands, and markets are bursting with hearty calorie-dense foods and savory immune-supporting roots. Fall is often our favorite time of year, and it [...]
Keifer Water and Kombucha
Published January 8th, 2019
by Tammera J. Karr, PhD
Fermentation is making a big comeback. Artisan bread makers are developing their own strains of yeast, kombucha makers are popping bottles of fizzy drinks at farmers’ markets. Brown glass bottles line cold drink shelves and have their own growler stations, online gurus are creating websites dedicated to specialty fermenting [...]
Parsley – More than a pretty garnish
Published September 16th, 2018
by Tammera J. Karr, PhD
Many of us grew up seeing parsley as the attractive green garnish on dinner plates. The vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Parsley is so much more than a pretty garnish or filler plant in the garden. [...]
Eating Foods by the Season for Health
Published August 10th, 2018
By Tammera J. Karr, PhD.
Cultures throughout the ages have celebrated the return of spring after a long, harsh winter by eating the first new greens available. Native Americans took advantage of fresh, wild plants to supplement their winter diets of dried foods; foraging in woodlands or near streams could bring in an entire meal [...]
Artichoke – a thistle bud for health
Published April 2nd, 2018
by Tammera J. Karr, PhD
Why do people eat artichokes? Is it a love for mayonnaise dip? Boy I hope not, what about the opportunity to have warm garlic butter dripping from your fingers? …. Hummm maybe. Artichokes are a native to the Mediterranean region, and they play a major role in the regional cuisine. [...]