Hot or cold, bitter or sweet, crunchy or creamy, the universal allure of chocolate is undeniable. The cacao-obsession started with the Aztecs and Mayans who drank it hot for its revitalizing effects on the body. Here we are, all of these years later, buying boxes of...
Turmeric is a potent anti-inflammatory food, spice and herb that has been traditionally used for centuries in cooking and in Ayurvedic remedies (one of the oldest modalities of medicine). Current research shows it to be as effective as Ibuprofen for pain relief when...
In my work with clients, one of the external tools we often use is an elimination diet. For clients with a diagnosis of an autoimmune disease we may experiment with following the Autoimmune Protocol (AIP) for a period of time to reduce inflammation. While the AIP is...
What is the difference between collagen and gelatin and how are they used in cooking? Collagen protein powder has become very popular in the past few years as a protein source. Gelatin has also been making an appearance in both recipes and on store shelves. While...
Our own Siona Sammartino is not only a master nutritionist, she is also an excellent chef. Full of cooking know-how and helpful recommendations for personalizing every concoction, she has shared one of her favorite holiday recipes with us. Read below for Siona’s...
Are you on a Low FODMAP diet but missing the flavors of onions and garlic? Here are four awesome ideas to get you inspired and get you cooking again! FODMAP is defined as Fermentable Oligo-, Di- Mono-saccharides And Polyols and is a diet commonly suggested for...
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