The Modern Hearth
Dr Amrita VijayWhere ancestral food practices and microbiome science come to the same table.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 17 | Founded | 6 months ago | Last Issue | 10 days ago |
| Active | |||||
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dramritavijay.substack.comLatest Issues
Fibre Is Not One Thing
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Fibremaxxing began as a trend encouraging people to eat more fibre. But the enthusiasm also exposed a reason for caution: useful advice can become distorted when ‘more’ turns into ‘as much as possible’.
With only 4% of UK ad...
When Did Processing Become a Dirty Word?
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An apple is unprocessed. Apple slices are minimally processed. Stewed apple has been cut, heated and softened. Apple sauce may have been cooked, sieved and bottled. An apple-flavoured cereal bar might contain concentrated jui...
There Is Nothing Magical About Your Thirtieth Plant
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Thirty plants a week sounds like a thoroughly modern prescription. It has the brisk confidence of a fitness target: specific enough to measure, difficult enough to feel virtuous, and simple enough to turn into a challenge. Yo...
We Built a New World. Our Microbes Didn’t Come With Us.
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For most of human history, we shared our bodies with an invisible menagerie - trillions of bacteria, fungi and viruses that helped digest our food, trained our immune systems and quietly shaped our health from the moment we w...
The Gap Between 'Fermented' on the Label and Fermented in the Pot
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Walk down any grocery aisle right now and you’ll see the same word working overtime: fermented. It's on sodas, snack bars, shelf-stable kimchi in a pouch, and other products promising gut-friendly benefits. The word has becom...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for The Modern Hearth.
| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Gut microbiome Scientist & Researcher writing about gut health through science and story, where traditional food practices and microbiome science come to the same table.
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