A few days ago I watched a very informative and thought provoking presentation by Dr David Perlmutter. He is the editor of The Microbiome and the Brain authored by top experts in the field. Dr. Perlmutter is also the recipient of numerous awards, including: the Linus Pauling Award for his innovative approaches to neurological disorders; …
Cauliflower Tabbouleh
Struggling for another way to consume my quota of cruciferous vegetables I was inspired by a Jamie Oliver recipe from his super-foods book replacing the brown rice with the cauliflower. I have always been a little apprehensive of using cauliflower without disguising its acrid scent with lashings of cheese or butter but in this recipe …
What’s With Wheat? – A Documentary
This disturbing documentary has gathered together some of the worlds top auhors on the subject and well-respected researchers to discuss how wheat has become one of the most pervasive crops on the planet. Dr David Perlmutter, researcher Dr. Terry Wahls, and many other experts look at how Coeliac’s Disease and Non-Coeliac wheat intolerance as well as obesity …
Snack Attack – Are We Losing Our Way?
With the exponential rise of the Keto snack market, some even making it onto the precious mainstream supermarket shelf spaces, aren’t we in danger of corrupting the message of these life saving diets and going down the same path of processing natural ingredients to the point of ‘frankenfood’. It is snacking that has contributed to …
What I’ve Learned
I have been meaning to write a post about the great work from What I've Learned for a long time now as the content he provides on the subject of nutrition is extremely valuable and presented with incredible visual references and arduous research that helps to demystify a subject that has been confused for so long …
Vitamin K2 Revisited
Back in March I published a post entitled A New K On The Block covering the work of Dr. Kate Rhéaume-Bleue and her book Vitamin K2 and the Calcium Paradox. She was inspired by the research of Weston A Price in the 1930's when he described the vitamin as Activator X. Here, published three hours …
Diabetes & Halitosis – Study Suggests That Mouthwash May Not Be The Answer
According to Diabetes.co.uk diabetes can make people more susceptible to halitosis. In people with diabetes, high blood sugar levels increase glucose levels in saliva providing food for bacteria in the mouth. But according to a recent study, those turning to mouth rinses to combat bad breath such as those containing Chlorhexidine, may be unwittingly increasing their blood …
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Ramen Noodle Soup – A Variation on Bone Broth
Often it is left-over ingredients that become the inspiration for a delicious meal and this chicken ‘noodle’ soup is one such occasion. Packet noodles were once a regular meal for me and the spicy Korean Neoguri Udon seafood flavour was a favourite. Obviously these MSG and wheat-laden packets of chemicals that have probably never seen …
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Artificial Sweeteners – Are They Really Safe?
With low carb recipes appearing almost daily online it seems that the majority are focused on desserts and treats. Many of these call for the use of sugar replacements such as Stevia, Monk Fruit, Erythritol or Xylitol, sometimes in huge amounts. After retraining our bodies to burn fat instead of glucose, is it wise, or …
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The Vitamin Formally Known As Activator X
A missing ingredient that research is finally exposing as deficient in the Western diet due to the vilification of such foods as eggs, cheese and liver as part of the unproven saturated fat hypothesis is Vitamin K2 which is found in abundance in such foods and also fermented foods which have declined since the introduction …
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