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: Uncategorized
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
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
I have wanted to try brewing something for sometime, and as both mead and honey are particular interests of mine, mead seemed the obvious thing to try for myself. However, the usual methods employed to brew mead at home require at … 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
Originating in the Western highlands Caboc is one of Scotlands oldest cheeses. Dating back to the 15th Century it was known as a chieftain’s cheese, due to its rich double cream ingredients and high fat content. Reputedly the recipe originates … Continue reading