Short posts are usefull for striking messages that we can revisit sometimes, or we just stumble on them ocasionaly, when scrolling the list. I also love your long and deep posts, full of exemples, links and bibliography to suport the ideas on them, and to make possible a solid learning.
Hi Annie, Just wanted to let you know how helpful it is to have your recommendations on specific products. A while back you recommended the Frantio Grove Olive Oil (I think I also got one in the mail a couple years back from Neuroreserve?). I have been getting the large pouch to save cost and love it. Looking forward to also sampling some of the others on the list too. Your recommendations really take the stress out of purchases!! Could you per chance send the link to the fisheries you recommended a while back? I like a mix of mostly longer articles along with some short to the point ones too.
Hi Cristine! Thanks for letting me know. Your comment really makes my day. Truly!! Mushroom coffee is something I am also very interested in. I am thinking of doing a coffee series soon--what do you think? For now, the mushroom product I am loving most is MUD/WTR which comes in matcha, chai, and roobios. I gave you all a discount code for it a while back if you want to try it, in this post: https://brainhealthkitchen.substack.com/p/all-about-why-matcha-is-good-for
Short, or long, i will read. I tend to agree with those, like myself, who enjoy your deep dives. With evoo, as a chef, I am always struggling to find and really know if I am buying truly extra-virgin, since they seem to say 50 percent are not, despite the label. I look at all the label designations, but who knows really. A few 100% true sources/brands, esp in 3 liter cans, would be helpful!!! (Ps If you ever need cooking/recipe help on retreats, ive written 4 cookbooks including one featuring kale and another on greens a-z and taught cooking classes 15+ years. My specialty: healthy but delicious foods)
Hi Catherine! That means a lot. Thank you for this super helpful feedback:) Plus, I am in the process of updating my EVOO list for an upcoming post based on my travels in Italy and the friends I've made who are trusted producers. I love that you are a healthy food cookbook author--I can't wait to look up your work! I'll message you.
I agree with Joanne ( below) that you do a fantastic job of delving deep into the science and making it clear and actionable. On the topic of EVOO, my hubbie has been complaining about the ever -increasing price of olive oil, so I made your salted chocolate olive oil gelato. He said he didn't expect to like it but absolutely loved it ( and the complaining has stopped). He also keeps buying oranges at the supermarket as a hint for me to make yet another citrus olive oil cake which, let's face it, is the best cake in the whole world. We have 3 general types of EVOO. 1. for savory cooking eg roasting salmon, drizzling on broccoli, 2. a fruity one for baking (eg your citrus cake) and 3. "cold off the press" super dooper oil , from Cromwell which has amazing peppery flavour ( the guy presses his own) which we use for dips, dressings etc. For interest, I added up the total amount we consumed during one month last summer and we totalled 2750mls for just the 2 of us.! It's great to love something that is so good for you !
Thank you Francesca! You must have fantastic EVOOs in New Zealand. I didn't get into this, but the typical European/non-US intake of EVOO is about ¼ cup a day; in the US it is closer to 2 teaspoons. I go through 1 liter a week at home during usual daily cooking for myself and my husband. It's good to hear your intake is robust! And that you have figured out how to use which oil when. I am thrilled that you love the cake, and the gelato. xoxo
Love all your newsletters! A few newsletters back you had some specific recommendations for olive oil- like Partanna. Could you remind of your best ones?
Hi Annie, I appreciate occasional short posts but I have to say that I love how you dive into a topic and really explain it. I recently found myself fumbling around trying to explain HOW creatine is helpful for muscle and brain health to someone, and finally I pulled up your post about it because it was the clearest and most in-depth one I found. I think you do an amazing job of making the research accessible and interesting. So, hope you continue with the longer posts as well!
Hi Joanne, I really appreciate this. Thank you! I will definitely keep doing the deep dives. It is really gratifying to spend a little extra time (as a writer and a reader) to gain some mastery over a topic.
Hi Annie,
Short posts are usefull for striking messages that we can revisit sometimes, or we just stumble on them ocasionaly, when scrolling the list. I also love your long and deep posts, full of exemples, links and bibliography to suport the ideas on them, and to make possible a solid learning.
So, yes, bring some short but keep the long.
😊
Perfect. That's the mix I am shooting for. Thanks for the feedback Gardel.
Hi Annie, Just wanted to let you know how helpful it is to have your recommendations on specific products. A while back you recommended the Frantio Grove Olive Oil (I think I also got one in the mail a couple years back from Neuroreserve?). I have been getting the large pouch to save cost and love it. Looking forward to also sampling some of the others on the list too. Your recommendations really take the stress out of purchases!! Could you per chance send the link to the fisheries you recommended a while back? I like a mix of mostly longer articles along with some short to the point ones too.
Hi Janet. That is so great to know. I'll do more of those for sure. I'll keep trying to drum up discount codes for you all too. Not sure which fisheries you are thinking of? I did a post about tinned fish here: https://brainhealthkitchen.substack.com/p/off-the-cuff-cooking-ideas-for-tinned
I LOVE your newsletters!! Always a bit blown away by the wonderful content. Awesome!
I’ve become interested in mushroom coffee. I’ Would love know your thoughts on it, at some point.
Thanks!
Cristine
A
Hi Cristine! Thanks for letting me know. Your comment really makes my day. Truly!! Mushroom coffee is something I am also very interested in. I am thinking of doing a coffee series soon--what do you think? For now, the mushroom product I am loving most is MUD/WTR which comes in matcha, chai, and roobios. I gave you all a discount code for it a while back if you want to try it, in this post: https://brainhealthkitchen.substack.com/p/all-about-why-matcha-is-good-for
Short, or long, i will read. I tend to agree with those, like myself, who enjoy your deep dives. With evoo, as a chef, I am always struggling to find and really know if I am buying truly extra-virgin, since they seem to say 50 percent are not, despite the label. I look at all the label designations, but who knows really. A few 100% true sources/brands, esp in 3 liter cans, would be helpful!!! (Ps If you ever need cooking/recipe help on retreats, ive written 4 cookbooks including one featuring kale and another on greens a-z and taught cooking classes 15+ years. My specialty: healthy but delicious foods)
Hi Catherine! That means a lot. Thank you for this super helpful feedback:) Plus, I am in the process of updating my EVOO list for an upcoming post based on my travels in Italy and the friends I've made who are trusted producers. I love that you are a healthy food cookbook author--I can't wait to look up your work! I'll message you.
I agree with Joanne ( below) that you do a fantastic job of delving deep into the science and making it clear and actionable. On the topic of EVOO, my hubbie has been complaining about the ever -increasing price of olive oil, so I made your salted chocolate olive oil gelato. He said he didn't expect to like it but absolutely loved it ( and the complaining has stopped). He also keeps buying oranges at the supermarket as a hint for me to make yet another citrus olive oil cake which, let's face it, is the best cake in the whole world. We have 3 general types of EVOO. 1. for savory cooking eg roasting salmon, drizzling on broccoli, 2. a fruity one for baking (eg your citrus cake) and 3. "cold off the press" super dooper oil , from Cromwell which has amazing peppery flavour ( the guy presses his own) which we use for dips, dressings etc. For interest, I added up the total amount we consumed during one month last summer and we totalled 2750mls for just the 2 of us.! It's great to love something that is so good for you !
Thank you Francesca! You must have fantastic EVOOs in New Zealand. I didn't get into this, but the typical European/non-US intake of EVOO is about ¼ cup a day; in the US it is closer to 2 teaspoons. I go through 1 liter a week at home during usual daily cooking for myself and my husband. It's good to hear your intake is robust! And that you have figured out how to use which oil when. I am thrilled that you love the cake, and the gelato. xoxo
Love all your newsletters! A few newsletters back you had some specific recommendations for olive oil- like Partanna. Could you remind of your best ones?
Hi Suzanne! Yes, if you tap on one of the links above it will take you to the BHK Guide to Cooking Oils with brand recommendations.
Hi Annie, I appreciate occasional short posts but I have to say that I love how you dive into a topic and really explain it. I recently found myself fumbling around trying to explain HOW creatine is helpful for muscle and brain health to someone, and finally I pulled up your post about it because it was the clearest and most in-depth one I found. I think you do an amazing job of making the research accessible and interesting. So, hope you continue with the longer posts as well!
Hi Joanne, I really appreciate this. Thank you! I will definitely keep doing the deep dives. It is really gratifying to spend a little extra time (as a writer and a reader) to gain some mastery over a topic.