A nutritionist shares her expert advice on adding fermented foods to your diet
We spoke with nutrition coach, two time author, public speaker, and self-described reformed yo-yo dieter, Michelle Yandle. With a bio like that, we knew Michelle would know her stuff.
Michelle, you’re a Nutrition Coach. Tell us a bit about yourself – what do you do and why did you choose the health industry?
Thanks! I’m Michelle Yandle – a Nutrition Coach, author, speaker and healthy food ambassador!
If I were to list all the things I do, to be honest this would be far too long to read so, in a nutshell I do 1:1 nutrition consulting and education in the form of public speaking all around what I call “Empowered Eating”. Empowered Eating aims to help people feel amazing without having to ditch the foods they love, go on a diet, or restrict in any way. It’s about getting more of the good stuff and making peace with what I call soul food.
Like most people in my industry, I haven’t always been healthy and it was that passion to find health for myself that inspired me to help others achieve the same.
What do you see as the best benefits of fermented foods?
Many indigenous cultures historically have preserved their food through fermentation. Lucky for us, this tradition has remained so we can reap the benefits of a variety of good microflora for our digestive system.
Naturally, fermented foods are rich in probiotics and the benefits of probiotics are huge when it comes to our health.
Are fermented foods a regular addition to your diet? What do you like to eat them with?
Yes, absolutely! I try to have some form of probiotic food every day. I enjoy yogurt and kombuchas and I love kimchi with a side of eggs and protein. Sauerkraut is amazing on burgers and salads and especially nice with roasted veggies. The key is to get a variety so that you can also get a variety of different probiotic strains.
Do you have a favorite Living Goodness flavour? Any recommendations on how people can enjoy this flavour?
Hands down the Sum Yum Kimchi. I love spicy food and this stuff is beyond flavourful. I could eat it straight out of the jar (actually I do) but it’s also great with eggs, as I said before, or tossed through a stirfry, rice or noodle dish.
Lastly, if people aren’t currently consuming fermented foods, do you have any suggestions on how to start?
If someone was totally adverse, I’d suggest blending it first, maybe in smoothies (a little bit at a time) or in guacamole or other dips. Sprinkled on a salad is a good start too. The opportunities are endless – Trust me, you’ll love it once you give it a go.
Some real nuggets of wisdom there from Michelle – we’re honoured to have her speak with us about her thoughts on fermented foods.