Cooking Techniques for Improved Bioavailability and Nutrition with Sarica Cernohous | Awaken Ep. 10

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Sarica Cernohous has her Masters in Traditional Chinese Medicine, and is currently working towards her doctorate. She has a deep understanding of the holistic health approach for maintaining health and vitality.

So when health complications began to arise in Sarica and her family, she was shocked. She thought they were doing all the right things, eating the foods, but there was evidently something missing. In her research, a search for the missing link, she came across traditional cooking methods such as fermentation and soaking.

It occurred to her that perhaps it wasn’t the nutritional profile of the foods that her family was eating that was the issue, but the amount of those nutrients that were being absorbed. You see, our body’s ability to digest certain foods isn’t always effective. There’s also these things called “antinutrients” found in some foods, that many consider healthy even (such as beans, nuts, and whole grains), that can counteract your body’s ability to absorb certain nutrients.

When Sarica began implementing cooking techniques that aim to “pre-digest” foods, breakdown antinutrients, and make beneficial nutrients more bioavailable (easier for your body to absorb), she began to notice a profound improvement in her family’s state of health. Sarica is now on a mission to spread awareness around these cooking methods that can greatly support your health, for little extra work.

Tune in to this episode to learn all about them.

IN THIS EPISODE, YOU WILL LEARN:

  • How Traditional Chinese Medicine takes on a holistic approach to health
  • Why good nutritional habits isn’t just about what you eat, but how you prepare it
  • Using the cooking method of fermentation and soaking to make your food more nutritious
  • How fermentation can potentially allow you to tolerate foods that you are intolerant to
  • The big-picture implications of supporting organic farming efforts

RESOURCES MENTIONED IN THIS EPISODE:

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