If you’re listening to this podcast, chances are you know what it feels like to hunt for good food and produce that you know will leave you feeling your best. If that resonates with you, you’ll love today’s conversation with superfood hunter, Jerry Zeifman! Tune in to hear some life-altering suggestions to combat bloating and digestive issues, gain some fascinating insights into the superfoods you know, and be introduced to some amazing new ones. You’ll hear about the ingredients at the forefront of Jerry’s mind at the moment, like the sour and astringent Maqui berry, Schisandra grown on a family farm in New England, and Baobab harvested at a women’s co-op in South Africa. Jerry reveals that, in order to be certified organic, a product doesn’t need to be completely pesticide-free, and he gives us a glimpse into the farm where he and his son harvest adaptogenic, Ayurvedic herbs. He tells us about his introduction to healthy eating and shares how introducing enzymes into his diet changed his digestive system before telling us about the manifold uses of enzymes in restoring health. We also talk about Kapikachhu or Mucuna and its role in affecting dopamine transmitters for Parkinson's. Tune in today! Key Points From This Episode: An introduction to today’s guest, superfood hunter, Jerry Zeifman. How the Maqui berry has 50 percent more antioxidants than the Açai berry.The flavour profile of Maqui berry that is sour, astringent, and delicious.How his Schisandra is grown on a family farm in New England and dried with infrared drying.The Baobab that is harvested at a women’s co-op in South Africa.How he and his son came to live on a farm in Lanark County where they are harvesting adaptogenic, Ayurvedic herbs like Holy Basil and Ashwagandha. How the antioxidants are stored in the pigments of these herbs. Why being certified organic does not indicate that a food is pesticide-free.The unusual products that add value that Jerry seeks out for his store.How the honey melon jerky came to be after a meeting with a jerky supplier.The hot peppers his son grows: Habanero, Jalapeño, Birds Eye, Reapers, and more.Jerry’s wish to look and feel more fit in ten years time when he is 80. His introduction to enzymes and how they changed his digestive system.How enzymes can be used therapeutically and digestively.The hot seat: Jerry tells us why he is a dusk person, how his family would rate his driving, which colour best represents him, and why he loves blueberry pie!Kapikachhu or Mucuna and its role in affecting dopamine transmitters for Parkinson's.Why Jerry endorses Ashwagandha to support the body’s processes.Jerry’s preference to have Matcha in the morning and Holy Basil at night.How the ingredients ECGC and MSM help to give you beautiful skin. Links Mentioned in Today’s Episode: Jerry Zeifman on LinkedIn Organic Traditions Conscious Eating The 100 Healthiest Foods to Eat During Pregnancy Aging Bites Deliciously Geeky Allison Tannis on LinkedIn Allison Tannis on Instagram Natural Health Influencer on Instagram