Category Archives: Nutrition

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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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

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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

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Whisky polyphenols and their potential health effects

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

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Himalayan Rock Salt

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

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Eating DNA: Dietary Nucleotides in Nutrition

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

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Dihydrophylloquinone – hydrogenated vitamin K in the modern diet.

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

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