Top Posts & Pages
- Brazil nuts and the variation in their selenium content
- Eating DNA: Dietary Nucleotides in Nutrition
- The menaquinone (vitamin K2) content of animal products and fermented foods.
- Bone Broth, Gelatine, Oxalate, and Kidney Stones
- Bone Broth Mineral Content
- Evolving salt: Did humans evolve on a high salt diet?
- Whisky polyphenols and their potential health effects
- Oranges and Grapes: More on insulin and glucose after fruit or juice
- Bere and Beremeal Bannocks
- The origins of semi-dwarf wheat
Monthly Archives: July 2015
The wheat that we eat today has changed a great deal over the past century. The “Green Revolution“, the breeding of semi-dwarf, higher-yielding cultivars of wheat, and other cereal crops, has led to greatly increased grain production and crop yields since … Continue reading
Pea purée on buttered wholemeal spelt sourdough bread. Few foods can match the vivid green of puréed frozen peas. The fresh taste of the peas combines beautifully with the mint an lemon to produce a very green flavour. Gena Hamshaw of … Continue reading
Wholemeal spelt sourdough bread with oxtail stew. I have never baked my own bread. This is despite having had a go at cooking many different things over the years and so recently I decided to rectify this omission. Given that … Continue reading
John Linnell, Wheat (1860) The late summer landscape of 19th Century England, such as painted by John Linnell, was filled with fields of tall golden wheat ripening in the sun. Across the Atlantic the prairies of the midwest states inspired the words … Continue reading