Newsletter #3- Should we be concerned about the chemicals in packaged food?

In our Newsletter #3, we share some of the research we’re reading about fluorinated chemicals, and particularly per and polyfluoroalkyl- PFAS. We discuss how these compounds influence our health, give a specific study showcasing these chemicals, discuss where they are found more generally, and give practical examples of what we can do to lower exposure to them.

We also share a new recipe we’re enjoying- Braised Leeks with pine nuts, capers, and parsley, and discuss the health benefits of this microbiome-friendly vegetable.

Lastly, we continue with our last Case Study about Tandem bars, this final time focusing on the microbiome-benefiting resistant starches. AND we share a 20% discount!

If you’d like to read our 3rd Newsletter, please head HERE.

Hope you Enjoy! And if you’d like to sign up for our Newsletters, please head here and add yourself to our Newsletter list at the bottom!

To your health,

Dr. Julita Baker