Kaslo Sourdough, a Kootenay-based sourdough pasta producer, is pleased to announce a new research partnership with Michael Gänzle, Professor and Canada ResKaslo Sourdough Research Project Results Are In: Influence of Sourdough Fermentation on the Gut Microbiome – Part 2
In August of 2017, we announced a research project we were embarking on with the University of Calgary’s Dr. Jane Shearer, called “Exploiting the Health Benefits of a Novel Sourdough Fermented Pasta.” While the project took a bit longer than anticipated, we finally have exciting results to sha . . . Click to read more!
Pasta Recipes Under 30 Minutes!
With summer coming to an end, that means kids are back in school and the regular routine is back. As usual, houses are busy during the week and most of us are tired after a long day of work and don’t want to spend hours making dinner. We have compiled 8 quick dinner recipes under 30 minutes to fee . . . Click to read more!
UBC Market Research Survey
Kaslo Sourdough is collaborating with students at the University of British Columbia (UBC)!
Fourth year marketing students at the Sauder School of Business at UBC are conducting a market research survey... all about PASTA! 'The purpose of this study is to better . . . Click to read more!Top 4 Tips to Stick to Your Health and Fitness Goals for 2019
Let’s face it: once the clock strikes midnight on New Year’s Eve, we have our resolutions and goals in mind we want to achieve for the year. Most resolutions are usually associated with diet and/or fitness, but unfortunately many resolutioners last only a few weeks because they don’t see insta . . . Click to read more!
10 Tips for an Optimal Immune System during Winter
Your immune system is your body’s natural defense against bacteria and viruses. Although it works effectively most of the time, sometimes our immune system fails, and we become sick. The best way to avoid getting sick is to build up a strong immune system with proper . . . Click to read more!
Fermented Foods
Cultures around the world have been eating and drinking fermented foods and beverages for thousands of years: sauerkraut in Germany, kimchi in Korea and Kombucha in China to name a few. For some time, with the advances in technology and food preparation, these traditionally fermented foods were most . . . Click to read more!
WIN KASLO SOURDOUGH’S PASTA FOR A YEAR!
Vegan Pumpkin Spice Latte by Renée Altman, RHN Verity Nutrition
October is my favourite month of the year; the vibrant colours of leaves falling on the ground, the crisp autumn air, and, of course, the abundance of squash and pumpkins readily available. The chilly morning air has me craving a warm cup of joe in the morning. One of the popular drinks this season . . . Click to read more!
