The subject of protein can seem complicated for several reasons, primarily because there’s are whole industries focused on telling you that you need to eat their particular product to get enough or the ‘right’ type of protein (such as the meat industry or the snacks industry). Therefore, I’ve created this page to guide you through … Continue Reading
Why fibre matters How much to aim for A simple 5‑step plan Quick swaps to increase dietary fibre intake Instead of… Try this… Why it helps White toast or low‑fibre bread Wholemeal/wholegrain bread Higher fibre + whole‑grain benefits for heart and metabolic health. Sugary cereal Porridge/rolled oats or plain wheat biscuits Oats add β‑glucan (LDL‑lowering). … Continue Reading
Two new large studies from France suggest that eating higher amounts of certain preservatives is linked with an increase in the risk of type 2 diabetes and some cancers. These studies might not yet be able to prove cause and effect, but they certainly add to the case for choosing fresh or minimally processed foods … Continue Reading
Below is a practical, evidence‑based list of pesticides used in food production. For each one you’ll also see the typical food or crop uses and the associated health risks they’ve been linked to in scientific or regulatory literature. See also the post ‘When UK fresh foods are in season along with their residual pesticide levels’ … Continue Reading
Interactive table – 640 natural foods, when they’re in season, and their residual pesticide risk – a guide to picking seasonal foods whilst reducing the levels of pesticides you consume See also the post ‘A list of pesticides used in food production along with their associated risks‘ I created this for a project I’m working … Continue Reading
Consumers are becoming fed up with the amount of chemicals that are suddenly appearing in supermarket bread products. Many of these chemicals are almost certainly detrimental to human health and our digestive system, but the burden of proof is on us to prove that, when it should be with the food producers to prove that … Continue Reading
Click here to jump straight to the recipes. I make no secret of the fact I’m a bit of a bread ‘addict’, but bread has been a big part of my life. I was first taught how to make bread with my grandma many years ago, and continued to make it throughout my life – … Continue Reading
The NOVA Food Classification system was designed by Centre for Epidemiological Studies in Health and Nutrition, School of Public Health, University of Sao Paulo, Brazil. If you’ve read Ultra Processed People by Prof. Chris van Tulleken, you’ll recognise the name as it’s the system he talks about at length in his book. It is designed … Continue Reading
The good, the bad and the downright ugly! Bread is said to be one of the oldest human-made foods. In a recent discovery, archaeologists found scraps of flatbread around a fireplace at a 14,500-year-old Natufian site in Jordan’s north-eastern desert – dating from 4,000 years before the emergence of the Neolithic agricultural way of life. … Continue Reading
An emulsifier in bread is an optional ingredient which helps combine oils and waters that wouldn’t normally mix well together. We’re told they’re added mainly to improve the bread texture, but I suspect the reality is that it’s rather just a very cheap and easy way of vastly extending the shelf life of bread. If … Continue Reading
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