Top Posts & Pages
- Bone Broth, Gelatine, Oxalate, and Kidney Stones
- The menaquinone (vitamin K2) content of animal products and fermented foods.
- Eating DNA: Dietary Nucleotides in Nutrition
- Diet and Nutrition of the Lion
- Bone Broth Mineral Content
- Aboriginal Taiwan - Food and Forests. Part 1.
- Hippocratic misquotations: Let thy quotations not be by Hippocrates
- Whisky polyphenols and their potential health effects
- Evolving salt: Did humans evolve on a high salt diet?
- Oranges and Grapes: More on insulin and glucose after fruit or juice
Category Archives: Articles
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
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
Scapa, one of my current Scottish whiskies Scottish malt whisky, unlike other beverages such as red wine, tea or coffee, has received little attention with regards to its phenolic plant phytochemicals. In the production of malt whisky the pure distilled … 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
Male Greater Honeyguide (Indicator Indicator). The control and use of fire is one of the quintessential features of our species out of all the others currently existing on the planet. Exactly when our ancestors learnt to control fire is a … Continue reading
Structures of [A] Phylloquinone (vitamin K1) and [B] Dihydrophylloquinone (hydrogenated vitamin K1). Source (Davidson 1996). Vitamin K is a fat soluble vitamin that occurs in foods in a series of molecular forms as can be seen from this recent post. However, as … Continue reading
The first certified organic and fair traded honey in the world, this originates from the remote Miombo forests of North-Western Zambia. Supplied by Tropical Forest the honey itself is collected by small-scale village beekeepers. They construct traditional bark hives that … Continue reading
There is increasing interest in the menaquinones, the forms of vitamin K2 that are produced in animal tissues and as a result of bacterial fermentation. What information there currently is in the scientific literature about its content in foods appears … Continue reading