“Same gut, different story.” It’s a phrase I’ve come to know well. Clients are often puzzled when microbes flagged as high on one test vanish from the next. But this isn’t a mistake - it’s a reflection of how different microbiome testing technologies work. qPCR panels like GI-MAP are selective and targeted. Shotgun metagenomics? Expansive and ecosystem-wide. Each test tells a different story because it’s asking a different question. Understanding these differences is essential - not just for interpreting results, but for making meaningful, clinically-relevant decisions.

Are probiotics really the gut health cure-all they’re cracked up to be? They’re everywhere - from capsules to kombucha - but not all probiotics are created equal. In this article, we cut through the hype to explore what makes a probiotic effective, why strain specificity matters, and how real gut health goes beyond supplements. If you’re curious about how to support your microbiome in a more informed, sustainable way, this one's for you.

Fermented foods like kefir, kombucha, sauerkraut, and kimchi have been enjoyed for centuries, offering unique flavours and impressive health benefits. Packed with probiotics, they support gut health, digestion, immune function, and even mental wellbeing. However, for those with histamine intolerance or Mast Cell Activation Syndrome (MCAS), introducing these foods requires a "low and slow" approach to build immune tolerance. In this blog, we explore the incredible benefits of fermented foods and share practical tips for incorporating them into your diet - whether you’re a gut health enthusiast or navigating histamine sensitivities.