Top Posts & Pages
- Evolving salt: Did humans evolve on a high salt diet?
- The menaquinone (vitamin K2) content of animal products and fermented foods.
- Brazil nuts and the variation in their selenium content
- Diet and Nutrition of the Lion
- Bone Broth, Gelatine, Oxalate, and Kidney Stones
- Eating DNA: Dietary Nucleotides in Nutrition
- Bone Broth Mineral Content
- Hippocratic misquotations: Let thy quotations not be by Hippocrates
- Oranges and Grapes: More on insulin and glucose after fruit or juice
- Bourbon, Brandy and Armagnac: Phenolics and antioxidant capacity
Monthly Archives: April 2014
I have wanted to try brewing something for sometime, and as both mead and honey are particular interests of mine, mead seemed the obvious thing to try for myself. However, the usual methods employed to brew mead at home require at … Continue reading
Photo credit: julajp. A relatively recent addition to our British shops, and once restricted to health food shops, it now seems that pink Himalayan salt can be found almost everywhere even appearing in major supermarkets. A quick browse of the … Continue reading
Nucleotides are biological molecules that are essential to almost all biological processes in the human body. Probably best known as the components that make up DNA and RNA they are also involved in many other cellular functions. With such essential roles, … Continue reading
Originating in the Western highlands Caboc is one of Scotlands oldest cheeses. Dating back to the 15th Century it was known as a chieftain’s cheese, due to its rich double cream ingredients and high fat content. Reputedly the recipe originates … Continue reading