The Healthy Home Economist

The Lowdown on Waffle Iron Safety (what models to look for)

Sarah Pope — Thu, 09 Apr 2026 13:40:13 +0000

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How to Choose the Best Primary Care Doctor (or Specialist!)

Sarah Pope — Mon, 06 Apr 2026 14:42:42 +0000

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Getting Off Thyroid Meds (Hashimoto’s remission in 5 weeks)

Sarah Pope — Mon, 23 Mar 2026 14:38:42 +0000

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Red Light Devices for Hair Loss. Do They Work and Are They Safe?

Sarah Pope — Sun, 15 Mar 2026 15:25:32 +0000

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Fertilized vs Unfertilized Egg Nutrition

Sarah Pope — Fri, 13 Mar 2026 16:10:22 +0000

Are fertilized chickens eggs nutritionally superior to non-fertilized eggs as commonly claimed online, and is it worth the effort to source them at farmers’ markets or to keep a rooster with small backyard flocks? Claims on social media often suggest fertilized chicken eggs are healthier and more nutritious than unfertilized, but is this really true? …

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How to Perform an At-Home FMT to Restore the Gut Microbiome (instructions + video)

Sarah Pope — Mon, 09 Mar 2026 17:36:00 +0000

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Abnormal Labs? Blood Test Markers Conventional Medicine Often Ignores

Sarah Pope — Mon, 02 Mar 2026 13:39:39 +0000

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How to Protect Yourself from the Cancer Biopsy Racket

Sarah Pope — Mon, 23 Feb 2026 16:42:12 +0000

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Hidden Plastics in Pet Products: What Every Pet Parent Should Know

Jennifer Roberge — Mon, 23 Feb 2026 14:55:46 +0000

If you are trying to live more sustainably, you probably think about the obvious things. Reusablebags. Refillable containers. Avoiding single-use plastics. And then one day your dog runsacross the room with a neon nylon bone in their mouth and you realize that while you have beencarefully reducing plastic in your own life, it is still …

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Whole Grain Dijon Mustard (lightly cultured)

Sarah Pope — Thu, 19 Feb 2026 18:38:00 +0000

Homemade whole grain dijon mustard recipe lightly cultured for enzymatic and probiotic value that lasts for months in the refrigerator. I’ve been buying fermented whole grain dijon mustard for several years from a local artisan. His method ferments the mustard seeds using koji, a non-dairy starter in Japanese cuisine that involves the microbe Aspergillus oryzae. …

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