Monthly Archives: April 2014

Experimental mead making: Wild fermentations

Posted on April 19, 2014 by Matthew Dalby

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 →

Posted in Drink, Honey, Uncategorized | 3 Comments

Himalayan Rock Salt

Posted on April 17, 2014 by Matthew Dalby

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 →

Posted in Articles, Food, Nutrition, Research, Uncategorized | Tagged , , , , , , , , , | 9 Comments

Eating DNA: Dietary Nucleotides in Nutrition

Posted on April 9, 2014 by Matthew Dalby

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 →

Posted in Articles, Nutrition, Uncategorized | 13 Comments

Caboc and Crowdie: Traditional cheeses of Scotland

Posted on April 5, 2014 by Matthew Dalby

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 →

Posted in Food, Scottish, Uncategorized | 2 Comments