The Best Wine Substitutes for Deglazing Your Pan (and More)

Like Julia Child before me, I enjoy cooking with wine, and find that it works just as well as a companion as it does an ingredient. But every once in awhile I’ll find the wine rack empty. This is unfortunate, but there are a couple of great substitutes already in your pantry perfect for deglazing.

Source: The Best Wine Substitutes for Deglazing Your Pan (and More)

If you’re cooking for someone that has a sensitivity to alcohol that its a falsehood that alcohol cooks out, especially in the time it takes to build a pan sauce.

Mind that there’s no information on how much vitamin K there might be in kombucha.  So be careful how much you have, and test often if necessary.

Kombucha Tea: How Much Vitamin K?

I couldn’t find any substantial information on this.  Kombucha is fermented, which doesn’t indicate vitamin K content – natto and sauerkraut have vitamin K, but yogurt (including Greek) does not have vitamin K.  The only nutritional breakdown I found was this for citrus kombucha, saying 0 mcg of vitamin K.

My understanding is there are no clinical trials or sound scientific evidence to substantiate the numerous claims – my investigation supports that. That is not to say there are not any benefits from drinking the tea; it simply means there is no evidence that proves the benefits claimed.  Eventually that will change, and I look forward to finding out.

As always, if you consistently consume roughly the same amount of kombucha – it’s not an issue, as your dose will already account for it.  However if you occasionally binge, I would recommend testing weekly and often.  If you’re really keen, keep a food diary and get an INR test the day after having kombucha.   This way, you can work at determining if the kombucha is the cause or not.  What constitutes a “binge”?  I don’t have the data to say, but 2+ cups when you don’t do it regularly is a good place to start.

Digestive Problems? Try Fermented Foods

There is strong medical evidence available that suggests one of the simplest, most natural, and perhaps even most effective ways of dealing with digestive problems such as IBS, candida, acid reflux, Crohn’s Disease, and leaky gut could be fermented foods.

Source: How Fermented Foods Can Help Your Digestive Woes

Commercial yogurt in the US is made from pasteurized milk which is inoculated with a select variety of fermenting lactobaccilli, which I suspect is why the author poo-poos it – because it’s not the wild, all-natural, found on your fruits and vegetables wide variety of yeasts and bacteria you’d get elsewhere.

If you eat raw fruit and veg you probably get plenty of said raw, natural microbia. Ever notice that grapes appear to have a sorta dusty appearance ? That’s mostly yeast. Rinsing doesn’t remove most of them. Same for plums, cherries, cabbage, and most any other fruit or vegetable you can think of, it’s just more visible on red grapes. Eat raw fruit and vegetables as well as fermented food, and don’t worry so much about probiotics.