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Guest Post: Icing on the cake: 5 Reasons You Should Be a Pastry Chef

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Who doesn’t love cake? The mouth salivates at the very thought of those soft, creamy, delicious, delectable pieces of heaven. Whether it’s a deep, rich chocolate truffle or a light, tantalizing blueberry cheesecake, whatever your poison, you’re probably picturing it right now and wishing you had some at hand.

Cakes and pastries are such an important part of our lives, too. Whether you’re celebrating turning 10 or a 100, enjoying your first meal as newlyweds, or even recovering from heartbreak, some cake is always there for you, a constant in those momentous flashes of life.

A career in pastry arts

In life, there are few greater pleasures then, and that pleasure is only intensified when you actually bake your cake (and eat it, too). Of course, there’s more to baking than just cake, so imagine how great it would be if you could not only bake delicious cakes, but also decorate them like the pros, and learn to make a whole plethora of delicacies like ice creams and sorbets, Danish pastries and croissants, breads, pies, tarts, and a whole bunch of other mouth-watering treats.

Today, a career in bakery isn’t just about running a corner shop selling bread. Instead it has evolved into a career in the culinary arts, and people who bake cakes adorn the title of ‘Pastry Chef’. Workplaces include high-end restaurants, the best hotels in the world, and even cruise liners and the odd spot on the staff of a billionaire sheikh or oligarch. While the heart, the passion and the ability to lift the spirits of the most battle hardened of individuals remains, the profession has turned into a delicate, technical and artistic medium of expression.

How to go about it

The easiest way to build a pastry arts career is by enrolling in one of the many pastry schools found across the country. These courses have a wide curriculum that covers not just a holistic approach to the honing your talents in the field of bakery and confectionery, but also a variety of other topics that will provide a more rounded education in the culinary field. Expect to learn vital teachings such as nutrition, kitchen sanitation, F & B (food and beverage) management, and lessons on supervision, among others.

Money talks

The career is a well-paying one too. The 2012 median pay for Chefs and Head Cooks (pastry chefs are covered under this header) on the United States Department of Labor’s Bureau and Labor Statistics website is listed at $42,480 per year (or $20.42 per hour). This number has surely risen up two years since, and this isn’t even taking into consideration private business such as a patisserie or confectionery, where the sky is the limit. Of course, there are other ways of making money as a pastry chef too, as is illustrated by this anecdote about Joseph Cumm, who is, incidentally, a pastry arts instructor at YTI career institute – one of the pastry schools alluded to earlier in this article, and won the ‘King of Cones’ challenge on the food network, and pocketed a cool $10,000 for his efforts.

So if you are creative, and enjoy seeing even the most cynical among us crack the same smile they sported as broken-toothed 5 year olds by providing them with the joys of pastry cooking, then this career is definitely worth exploring. After all, working in an environment infused with the sweet smell of baking is certainly more invigorating than a stuffy high-rise pulling a boring nine to five, is it not?

(Photo Source)

About the Author:

Ray Holder is an independent career consultant. Connect with him on Twitter.

Sustainable Saturdays: Winterization Round-up

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As the temperature drops this week, I found myself scrambling to complete a couple of winterization projects around the house.  As I researched them I developed a great list of resources which I thought I’d share with everyone this week on Sustainable Saturday.


This US Department of Energy website runs a great weatherization assistance program that provides grants to improve the energy efficiency of the homes of low-income families. You can apply for assistance and find great practical DIY tips here.


Yes, the site that helps you compare mortgage rates also has great home related advice.  Even if you might not undertake any actual winterization projects, this article shares 7 common myths about winterization that could be costing you money.

3. Wiki-How

A great list of common places that need to be weatherized along with simple step by step pictures of how to address the issue.  You may need to find more detailed directions for some of the projects but this is definitely a great overview and starting point.

4. Better Homes and Gardens

We obviously can’t forget our gardens.  I wrote a couple weeks ago about preparing your garden for next year but I found some great additional nuggets here in BHG.

5. Bob Villas

A broken pipe happened to my neighbor during last year’s polar vortex.  The damage was devastating as they weren’t home at the time.  You’ll minimize your risk by following Bob Villas’ advice.

I hope you find these resources helpful and actionable so you can settle in for Thanksgiving and the rest of the winter holidays knowing that you will be warm and cozy without fearing the gas and electric bills.

About the Author:

Chris Wimmer writes at

(Photo Courtesy: Alessandro Pinna)

Guest post: Composting for Better Food Next Year

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If you have a garden, you know the value of compost. It is plant food. It is moisture retention. It’s just good stuff for anything a plant could need. With the leaves falling all around, this is the perfect time to start building a compost pile for next year’s garden. It’s much easier than you might think.

All organic matter will eventually compost in the right conditions. The key to proper composting is to have the proper ratio of “green” material to “brown” material. Green material is anything with a high nitrogen ratio. This includes your kitchen scraps, fresh lawn clippings, and any other plant material that is still green, but not animal wastes or meat products. Brown material, high in carbon, is the other half of the equation. Brown material includes fallen leaves, dried grass clippings. Wood and pine needles take a long time to break down. The ideal ratio is 40 parts brown material to 1 part green, but I don’t know of a gardener that sticks to that ideal.

First, find a section of your property where you can place a 5×5 space for a pile. Your pile should be close to a water source. Next, start collecting green and brown material to build the pile. You can start small, but the pile won’t really get going until it’s at least three feet high. Piles larger than 5×5 are too unwieldy for most.

Once you have material, it’s just a matter of mixing them together. Some people layer the material alternatively in 4”-6” layers. Other people just mix it all together. After this, the pile should be thoroughly wetted until it is as wet as a damp sponge on the inside.

Continue to check the pile every day for moisture for two weeks. After that, take a pitch fork and mix the layers all up. This will aerate the pile. This is also a good time to add more kitchen scraps. Bury them in the middle of your mixed pile. Repeat this process. As time passes, the pile will break down as microorganisms, fungus, and other scavengers eat the rich meal you’ve made for them.

If your pile isn’t breaking down, it could be one of three things: not enough water, not enough green material, or your material isn’t small enough. If your pile is stinking or getting slimy, you’ve put in too much green. By the time spring arrives, if you start now, you should have good compost. For more information, consult The Rodale Book of Composting.

About the Author:

Mark is from with over 10 years of experience in the restaurant and bar industry. With an extensive background and entertaining writing style Mark is focused on providing quality information and advice to managers and contractors about the best practices on choosing the right type of ice machine.

Guest Post: Five Things You Didn’t Know About Your Water Bottle

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Plastic water bottles are everywhere. Whether you’re at a sporting event, a party or even just packing your lunch, there’s a chance you’ll use a plastic bottle. While they’re convenient, disposable and seem harmless, there’s a lot hiding beneath the lid you may not know about. Discover five reasons why you should think twice before using a plastic bottle.

1.      Bottled Water Isn’t as Pure as it Seems

While the packaging may lead you to believe your bottled water comes from a glacial spring in Colorado, it may not be quite that pure. It turns out that though there are regulations that bottled water companies have to follow, they’re erratic, inconsistent and are actually pretty low. Some packaged water has lower filter standards than municipal tap water. As it turns out, bottled water companies don’t even need to tell you where their water comes from. Next time you reach for a plastic bottle, carefully read the label and if it doesn’t seem legitimate, opt for tap.

 2.      Reusing Your Plastic Bottle Isn’t Safe

If you’re trying to reduce waste by using your plastic bottle more than once, it could be hurting your health. The germs from your mouth and hands along with the moisture trapped in an already-used plastic bottle can cause bacteria to grow, making your water much, much less pure. If you insist on reusing that bottle, reduce the amount of bacteria by thoroughly washing it in warm, soapy water and let it dry completely. However, this won’t eliminate the safety hazards, as cracking or damaging the bottle in any way could cause plastic chemicals to leak.

 3.      That One Bottle Can Make a Difference

If you think your bottle won’t add much to the world’s pollution problem, think again. It’s estimated that more than 2 million tons of bottles are disposed of annually. Not to mention, most bottles aren’t recycled and are left to decompose for hundreds of years, emitting hazardous chemicals into the air. Plastic bottles also use tons of oil to produce and ship, only to be used once and then disposed of. So before you opt for a plastic bottle, think of the damage even one alone is doing to the environment.

 4.      Most Bottled Water is Just Tap Water

If the main reason you choose bottled water is because it’s more pure than tap water, chances are it’s not. Due to unclear regulations and low standards bottled water manufacturers must adhere to, many companies just use tap water and can get away with it. Because of sneaky marketing techniques, most companies use the tap to fill their bottles but make consumers think it’s extra purified and uncontaminated.

 5.      You’re Wasting Money

It should come as no surprise that bottled water is a huge rip-off, especially when tap water comes from your sink at a price of pennies per gallon. In the amount of money you spend on one case of water, you could invest in a stainless-steel or BPA-free reusable bottle to carry your water in. For the price of two cases, you could get a reusable bottle and a filtered pitcher or other home products to filter your water. The money you will save by switching to more renewable methods of containing water is reason enough to quit buying bottles.

Though bottled water seems like the way to go for a clean and pure beverage, it’s not all it’s cracked up to be. Bottled water can not only be contaminated, it’s also a wasteful pollutant. While we won’t be able to eradicate the world of plastic bottles, you can do your part. Switching to reusable bottles and recycling disposable bottles when you do use them will make a difference for the environment and your wallet.

About the Author:

Courtney Gordner is a passionate blogger who loves to share insight about living a healthy life. Read more from her on her blog,

(Photo Courtesy: Hans)

Sustainable Saturdays: Festive Christmas Spirits

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In the true spirit of early November, today I’m going to act just like Home Depot and Walmart by skipping Thanksgiving and jumping right to Christmas.  Retailers do this for bigger profits but I’m doing it because these drinks are best served after sitting 6 to 8 weeks.

Over the holiday party season, most of us like to get in the mood with seasonal drinks like mulled wine and fruit punch. But why not push the envelope this year with some homemade festive spirits? Here are a couples recipes I used last season and plan to serve again this winter.

Santa’s Sloe Gin

What you need:

  • Glass litter bottle (with a neck large)
  • Sloe berries (enough to fill the bottle half way)
  • 500ml of good quality gin
  • Spoonful of sugar


First, make sure the sloes are ripe – you can test this by seeing if the fruit crushes easily between your thumb and forefinger (if it does, you’re good to go). Freeze them overnight to rupture the skin so that the juices can seep out into the gin. The next morning, pop the sloes into the bottle until it’s half full. Top it up with the gin and a spoonful of caster sugar and give it a good shake for a minute or two. Leave the bottle on its side out of direct sunlight shaking once a day for the first week and once a week thereafter for two months until it’s ready.  If you want to make it sweeter, add a little syrup (which you can make by boiling equal measures of water and sugar over a low heat).

Christmas Cranberry Vodka

Think cranberries are just for your turkey? You might think differently once you’ve tried this tasty cocktail.

What you need:

  • Large glass jar
  • 2 cups fresh cranberries
  • 3 cloves
  • 3 orange peels
  • 750ml bottle of vodka
  • 1 cup of sugar


Prick each cranberry a few times with a fork and place them in the jar one layer at a time, covering each layer with the sugar. Pour over the vodka and leave it in a cool dark place shaking once a day for the first week and once a week thereafter for two months until it’s ready. This is best served chilled in shot glasses for a delicious aperitif.

Bonus Tip: You can use this same technique to make other flavored spirits such as cherry brandy – what I also call ‘drunken cherries’. As before, layer up the cherries with sugar, pour over the brandy and shaking once a day for the first week and once a week thereafter for two months until it’s ready. I recommend this as a after Christmas dinner drink.

Hints and Tips:

  • Make sure to sterilize your bottle or jar first to avoid contaminated
  • Use a funnel to transfer your flavored spirit into serving pitcher to avoid spills.
  • Please experiment by matching different spirits to various fruits and other ingredients? Vodka is a fairly neutral alcohol base, so it works well with strong flavors such as chilies and citrus fruits.
  • Decant your spirits into small bottles and tie them with a ribbon for a great, budget-friendly gifts. (Secret Santa anyone …?)

About the Author:

Chris Wimmer writes at but found these inspirational cocktail recipes on Life Wilko.

(Photo Courtesy: lemon168)

Guest Post: A More Insightful Look at Delectable Chinese Cuisine

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Chinese cuisine is not new; it traces its roots deep into history. Just as the country went through its own share of significant changes, so did its cuisine. As other regions and cultures came to interact with China, the food also assumed traits showing these influences.

Over time, however, Chinese food has come into its own, assuming its own distinct personality. Chinese food as we know it now is still basically the food known by the Chinese of yore. It thrives on continuity. The food – its ingredients, as well as the techniques and artistry used in its preparation, can be said to be well-founded on history and tradition.

How does Chinese food reflect history and tradition?

Confucianism and Taoism are the two principal philosophies that dominate Chinese history. These two philosophies are so ingrained in Chinese culture that even the country’s cuisine demonstrates its influences. The principles of Confucianism show themselves in the people’s respect for food, as well as in its preparation.

The Chinese see food as essential to interactions with family and friends, to one’s appreciation for and enjoyment of life. Thus, to the Chinese, you cannot have family get-togethers without good food to partake of.

Chinese cuisine is well-known for the flavors and colors of its food.  It is loved for the way a wide variety of ingredients come together in harmony in one particular dish.  It takes work and innate artistry to know which ingredients go well together – blending seamlessly to create a fantastic dish.

Mott32, considered by many as the best Chinese restaurant in Hong Kong, demonstrates its ability to do just this. Taking a variety of farm-fresh ingredients in hand, its chefs are able to concoct one amazing Chinese dish after another, all demonstrating this unique ability to harmonize different distinct tastes into a luscious dish.

Many Chinese dishes contain food cut into bite-sized pieces. Dim sum, sweet and sour pork, shanghai rolls, broccoli and cauliflower in oyster sauce – all these can be eaten with chopsticks (the primary eating utensils of the Chinese), without aid of a knife. In fact, the Chinese seldom use knives for dining.

Taoism shows its strong influence in the Chinese concern for the life-giving qualities of food.  The Chinese partake of food, believing in its abiding influence on one’s health.  They look to food for its ability to provide good health and longevity. Vegetables, chicken, pork, and beef – are considered not only for their taste, but for their nutritional value, as well. Many additions to the main ingredients – herbs, fungus, seeds, roots, are valued for their medicinal qualities. The popular use of ginger – known to help alleviate the difficulties associated with nasal problems and stomach ache, is one example.

What are some of the better-known types of Chinese cuisine?

Sichuan cuisine is hot, sour, and spicy.  Its strong flavors come from the liberal use of ingredients like garlic, chilli peppers, and ginger.  Hotpot is one of its most celebrated dishes.

Shandong cuisine is well-known for the wide range of cooking techniques utilized to prepare sensational dishes. It is credited for its tasty braised abalone, sweet-and-sour carp, and its Jiuzhuan chicken.

Cantonese cuisine is well-accepted among the locals, as well as by people in foreign shores. Most people think of Cantonese food – dim sum, congee porridge, stir-fried vegetables, turnip cakes, dumplings – when Chinese food is mentioned.

Beijing (or the old Peking) is the capital of the People’s Republic of China. It is known for its Peking duck, hot and sour soup, Peking barbecue, and its spare ribs marinated in a blend of dark soy sauce, vinegar, and sugar.

If you want to sample the finest Chinese cuisine, you can try Mott32 for fine dining in Hong Kong. The restaurant is celebrated for its farm-to-table cuisine, excellent ambiance, and fine service.

(Photo Courtesy: PD Pics )

Sustainable Saturdays: Prepare your Garden for next Spring

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garden mulchAs we close the books on another summer and fall, it is important to ensure our garden is ready next spring.  If you are like me, I had a great time harvesting and enjoy my fresh backyard bounty but there’s always a few challenges with Mother Nature which I hope won’t occur next year.

This year many spots in my garden seemed to be lacking its typical nutrients and this caused some lower yields and even out right plant failures.  A great way to address this or some other common garden issues is by properly closing up your garden in the fall with the right mulching process.

There are many benefits to mulching:

  • They prevent weed growth; if a few grow through the mulch they are easier to pull
  • Help regulate soil temperature and moisture
  • Decomposition provides slow nutrient release into the soil
  • Improves overall soil health by increasing soil tilth (IE – moisture, aeration, particle size, etc)
  • Limits soil erosion

Here are several mulching solutions along with what they best address in your garden:

Shredded Leaves: Use your extra leaves from your fall raking to make a mulch path.  If you have a path through your garden that you use year around to either reach your greenhouse or compost pile, spread a few inches of shredded leaves on the path.  The leaves will serve a dual purpose as a mulch and provide you improved footing as the winter rain soaks the garden dirt turning it into mud.

Compost: Time to benefit from your composting efforts throughout the year.  Spread an inch of compost over your garden and the winter rain will help enrich your soil for next years spring planting.

Pine needles: If you are looking for a ground cover that lasts and repels weeds consider pine needles.  Pine needles are attractive, block weeds, and break down slowly all while allowing water to reach the soil.

Straw: Another excellent mulch that repels weeds, retains moisture, and provides critical organic nutrition to the soil as it breaks down.  The key to using hay or straw successfully is ensuring it is weed-free otherwise you could be creating a weeding nightmare for the next year.

By covering your garden in a layer of mulch in the fall you should be in great shape once spring comes.  Just remember to check your mulch after the snow melts and monitor the depth of the remaining mulch in early spring.  A thick residual mulch layer in a wet climate could slow the spring soil warm-up and harbor slugs and slugs.  If this applies to you, simply give you garden mulch a quick rake to break up the clumps and expose the soil to some fresh spring air.

About the Author:

Chris Wimmer writes at Read more about how he sometimes gardens without dirt using hydroponics.

(Photo Courtesy: Chiot’s Run)

Nourishing Mondays: Veggie Lovers’ Pot Pie

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It’s pot pie time!

3 tablespoons butter or margarine
1 large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)
1 large onion, chopped (about 1 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 can (14 oz) vegetable broth
1 bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
1/4 cup milk
3 tablespoons grated Parmesan cheese
1 can (8 oz) Pillsbury™ refrigerated garlic butter crescent dinner rolls (8 rolls)


Heat oven to 375°F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned.

Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate.

Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet with sides.

Bake 20 to 25 minutes or until crust is golden brown.

Servings: 8

(Photo Source/Resource)

Guest Post: The Benefits of Eating Locally

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Shopping and eating locally is becoming a huge food trend that has even sparked some to refer to themselves as “locavores”. Besides supporting the community and local farmers, shopping locally can provide boosts to your health and the environment as well. Read on for the potential benefits of localizing your diet!

Health Improvement

When you buy freshly picked produce, you may notice how the flavor is much richer. Well the nutrients are also richer when fruits and vegetables are at the peak of their freshness. Once harvested, fruits and vegetables begin slowly losing their nutrients – so if they have to be shipped to a far-off grocery store, they will continue losing their amazing vitamins and minerals during the entire journey. But when you shop at your farmer’s market or opt for CSA boxes, then it’s likely that your produce has a higher value in nutrients since they are fresher.

Economic Boost

By shopping locally, you are supporting your nearby farmers, which in turns boosts your local economy. According to Whole Foods Market, “Minimizing handling and transportation costs gives farmers, ranchers, growers and producers maximum return on their investment.” You’ll not only be benefiting the farmers, but your community as a whole as well.


Some grocery store foods may travel up to 1,500 miles just to get there, according to Leopold Center for Sustainable Agriculture. That means you’ll be leaving a huge carbon footprint just by buying the imported food. When you shop locally, you know that the food didn’t have to travel a far way to get there, which in turn reduces pollution.

Building Community

When you buy from the same local farmers each week, you form a relationship. It’s a great feeling knowing who has handled your food before you and where exactly it came from. You’ll form a deeper connection with the food on your plate by being equipped with this knowledge. Plus, you’ll look forward to seeing your local farmer and find out what they’re harvesting next!

Try incorporating more local foods into your diet by visiting your weekly farmers market. Look out for local restaurants that support the “farm to table” movement. They’ll be serving up food that has either been grown themselves or grown locally. If you find you don’t have the time to visit the farmers market each week, sign up with your local CSA. You’ll receive a box full of produce on a weekly or monthly basis delivered right to your door or picked up at a weekly market. Support the local movement by signing up for a CSA box or visiting your local farmers market today!

(Photo Source: Jules)

About the Author:

Ashley Ward is a freelance writer and regularly contributes apartment living posts to The Granary’s blog.


Guest Post: Does Your Diet Include Enough Foods with Vitamin B12?

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Many people are focused on healthy eating—getting enough antioxidants, avoiding trans fats, limiting salt intake, and all those other things that can impact our health in a good or bad way.

And all that attention to detail can be exhausting! Unfortunately, we are going to make things even worse.

In addition to everything you are already thinking about, you should also pay close attention to your vitamin intake—especially vitamin B12.

Who Cares About B12?!

Vitamin B12 is an essential nutrient. Its primary responsibilities include maintaining the health of the circulatory and nervous systems.

It is very easy to become deficient in this nutrient. Vitamin B12 is only found in animal products—like beef, pork, lamb, dairy products, eggs, etc. So, if you aren’t getting enough of those foods, you can quickly see a decline in your overall health.

Since B12 is responsible for things like our nerves, brain and blood, you can image how detrimental a deficiency is! Early-stage symptoms are mild but left unchecked, a deficiency can lead to mania, depression, suicidal thoughts, trouble walking, heart disease and more.

Vitamin-Rich Foods

A deficiency sounds scary, right? Few of us would choose those side effects! Therefore, it is important to get enough foods rich in vitamin B12.

Here are some fun and tasty ways to infuse B12 into your diet.

Goose Liver Pate

In addition to several other key vitamins and minerals, one tablespoon of goose liver pate contains nearly one fifth of your recommended daily value of vitamin B12.

Emu Steak

Emu steak is both tasty and low in fat. Just a few ounces of this meat will supply more than enough of your daily requirement for vitamin B12.

Turkey Liver

Next time you’re cooking turkey, make sure you don’t get rid of the liver. It contains very high amounts of vitamin B12 and even larger doses of vitamin A.


Eating caviar isn’t simply a way to make yourself feel fancy; it’s also good for you. This luxurious dish is packed full of essential nutrients.

Feta Cheese

Want a yummy meal idea? Add some crumbled feta cheese to a salad of dark greens and fresh berries. This simple salad addition will provide nearly half of your daily B12 needs.


If you can tolerate them, this nutrient-dense food is super healthy. Sardines have plenty of B12, but also vitamin D, calcium, and omega-3 fats.


A mere three ounces of clam meat provides ample amounts of B vitamins, chromium, and iron.

Because we are foodies, we naturally gravitate towards the fun, unique, and interesting foods. But in reality, any food that came from an animal will have high levels of B12. If all else fails, grab a glass of milk and you’ll be well on your way!

When Diet Isn’t Enough

Those who are passionate about food (like us!) sometimes think it can do no wrong. However, the sad reality is that even our most favorite foods sometimes let us down.

Some people—no matter how many B12-rich foods they eat—can still be deficient. Sometimes, our bodies have a hard time absorbing the nutrient. This problem is extremely common in the older generation.

Other individuals have health issues that prevent them from utilizing the B12 in food. A vitamin B12 deficiency is common among pernicious anemia, Crohn’s diese, lupus, and Graves’ disease patients.

In these cases, vitamin B12 supplementation is essential. It helps replenish the body’s storehouse of B12. The most effective form of supplementation is injections (because people with absorption issues would have the same problem with oral pills as they do with food).

In fact, some people prefer supplementation. Vitamin B12 shots ensure adequate levels—even when our healthy diet seems to slip a little. Plus, a slight surplus of vitamin b12 can help prevent health issues and minimize undesirable side effects.

We know closely monitoring the foods you eat can be tiring. But really, the alternative is much worse!

Check to make sure you are getting at least a little bit of vitamin B12 each day. Your taste buds—and overall health—will be glad you did!

Lindsey Dahlberg, guest post author, was recently diagnosed with a vitamin B12 deficiency. Now, more than ever, she is especially attentive to the foods she eats. When she isn’t online sharing her health tips with the masses, Lindsey is probably in the kitchen, experimenting with new recipes.

(Photo Source)