Intro to GoodFoods: The Benefits of Fermented Foods – April 22


Intro to GoodFoods: The Benefits of Fermented Foods

With Luka Symons

Saturday April 22, 2017

01:00pm – 03:00pm



Have you been hearing a lot lately on the pros of eating fermented foods? Caught wind of the recent scientific discoveries that point to the inextricable link between gut health and the state of our minds? How about gut health and the state of your thyroid? The health of your skin? The list goes on and on.

Recent studies indicate that yes indeed, there is a direct link between the state of our digestive system and our overall health.
Adding fermented foods to your daily regimen is one of those fundamental changes that will slowly and irrefutably support increasing your digestive function, thereby improving how you assimilate the foods you eat. Probiotic-rich foods are key players in gut health and in reducing overall inflammation.

Join local Holistic Nutrition Practitioner Luka Symons for a hands-on workshop on the benefits of fermented foods. We will relay it to human history, we’ll find out where to get these foods, and address how to safely start incorporating them in your day’s meals. We’ll tackle the histamine question, and lactose concerns. We’ll get our hands dirty making our very own homemade batch of sauerkraut.

In attending this presentation, you will leave armed with knowledge and smarts, notes and recipes and practical ways to incorporate these foods in your every day regime.

*This class is part of a series on Traditional Foods concepts, based on the principles and ideas of the Weston A. Price Foundation

This is a hands-on class, everyone will make sauerkraut and take it home.


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