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Top Posts & Pages
- Bone Broth, Gelatine, Oxalate, and Kidney Stones
- Whisky polyphenols and their potential health effects
- The menaquinone (vitamin K2) content of animal products and fermented foods.
- Diet and Nutrition of the Lion
- Brazil nuts and the variation in their selenium content
- Hippocratic misquotations: Let thy quotations not be by Hippocrates
- The origins of semi-dwarf wheat
- Bourbon, Brandy and Armagnac: Phenolics and antioxidant capacity
- Caboc and Crowdie: Traditional cheeses of Scotland
- Eating DNA: Dietary Nucleotides in Nutrition
Monthly Archives: June 2015
Bourbon, Brandy and Armagnac: Phenolics and antioxidant capacity
In a recent post I looked into the science behind the phenolic compounds found in my favorite Scottish malt whiskies, and extracted into said water of life via the action of alcohol and water on the wood of the oak barrels … Continue reading
Posted in Articles, Drink, Nutrition, Uncategorized
6 Comments
Oat Avenanthramides
Oats are one of the quintessential foods of the traditional Scottish diet. In terms of health benefits they are best known for their fibre content, particularly their beta-glucan content. Less well known is that this humble grain contains a unique class of … Continue reading
Posted in Articles, Food, Nutrition, Uncategorized
3 Comments
