Category Archives: Food

A bread too far: Food structure and insulin responses

That the structure of food can influence its effects on our body is an underappreciated area of research and evidence is limited on this subject. The structure of food, sometimes called the food matrix is defined by the USDA as; “The nutrient … Continue reading

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Aboriginal Taiwan – Food and Forests. Part 1.

The island of Taiwan is perhaps best known to Europeans, if they know about it at all, for its great capital Taipei with its towering Taipei 101, spotless metro system, and bustling night markets. But travel away from the highly populated west … Continue reading

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Oranges and Grapes: More on insulin and glucose after fruit or juice

The effects of eating whole fruit or drinking fruit juice on blood glucose and insulin appears to be of some interest to people. As my last post on a study comparing apples, smoothies, and juice garnered some attention, I thought I would … Continue reading

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One week of food: Part 2. Friday – Sunday.

<<<For the first post of this weeks food see here. The weekend usually involves more cooking for me and it is when I do my main shopping. This includes a visit to the supermarket, which is some walk away, and … Continue reading

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One week of food: Part 1. Monday – Thursday.

“Tell me what you eat, and I will tell you what you are.” – Brillat-Savarin. So said Jean Anthelme Brillat-Savarin, famed epicure and gastronome. What he would think of me from my food I do not know, perhaps lacking in the multiple courses … Continue reading

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Bone Broth, Gelatine, Oxalate, and Kidney Stones

Bone broth, also known as stock, is recently back in fashion with many purported health benefits. I will admit my own bias in being rather a fan of some good bone broth and suspect it is a beneficial component of … Continue reading

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Evidence of decreasing mineral density in wheat grain over the last 160 years

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

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Minty Pea Purée on Sourdough Toast

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

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Adventures in sourdough bread.

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

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The origins of semi-dwarf wheat

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

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