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Should we believe everything we read?

by | Feb 20, 2019 | Health, Traditional foods

Rather than writing a really long article about the countless holes in the recent highly publicised Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems, I’ve put together some excellent articles which take the paper apart...

Spirulina for great nutrition

by | Nov 30, 2018 | Traditional foods

Spirulina is an algae which grows on inland waters and ponds. It is an extremely rich green colour due to it’s high chlorophyll content and is rich in vitamins and minerals. Did you know that: In Russia Spirulina is known as a “medicine food” due to its ability to...

The importance of fermented foods

by | Nov 30, 2018 | Traditional foods

Fermentation has been used for thousands of years all over the world, from areas like Israel, Iran and Mexico to Sudan, Egypt, Georgia & ancient Babylon. The process was used to produce wine, beer, cultured milk (kefir & yoghurt), leavened/yeasted bread and...

Raw milk – milk the way it’s supposed to be

by | Nov 30, 2018 | Traditional foods

Milk has had its fair share of controversy in recent years. It is something that most people find hard to do without, causes unpleasant reactions in large portions of the population and is constantly having components taken away and added to in an effort to make it...

Virgin coconut oil

by | Nov 30, 2018 | Traditional foods

Energy levels Virgin coconut oil (VCO) contains medium chain fatty acids/triglycerides (MCTs), these are an excellent source of energy for the body. They prevent low blood sugar levels, support thyroid function and also fight pathogens in the digestive tract which...