Welcome from the editor: gut instinct

Share this article:
2 min read
AUTHOR: Stef Bottinelli

Welcome, and thank you for joining me this weekend.

Several years ago I noticed that eating certain foods didn’t just cause me physical discomfort, it also affected my moods, and more obviously, my energy levels.
I quickly became interested in the link between the brain and gut, and not only did I discover why the gut is referred to as the second brain, but also why listening to one’s gut instinct is not some kind of new age idea, it’s actually based in science.

Since then I have been paying attention to my gut instinct much more, and, in those occasions I haven’t, I have been blatantly reminded of why I should have done.

This week UK dietitian Kaitlin Colucci unveils the mysteries of our second brain in Gut health explained: what it is and how to improve it. Make sure you read it – it’s a not-to-be-missed article.

When I had the pleasure of reading Dan Saladino’s Eating to Extinction The World’s Rarest Foods and Why We Need to Save Them, I had a gut feeling that this book would make quite the impact, and this week the BBC journalist has bagged the accolade of Food Book of the Year at the Fortnum & Mason Food and Drink Awards.
Don’t miss the interview with Dan Saladino and if you haven’t read his book yet, I urge you to pop to your local bookshop and get a copy.

Did you know that many alcoholic drinks contain animal-derived products? Even wine and beer! Read The ultimate guide to vegan alcohol for some cruelty-free options.

If you haven’t read them yet, my gut instinct tells me you’ll like these Food Matters Weekly‘s popular features: The fabrics made from food waste transforming the fashion world and How packaging design has changed through the years. The latter is filled with pictures of packaging from yesteryear. Do you remember any of them?

Wishing you a wonderful weekend,

Stef

Share this article:

Related content