The discovery that refining the grains would make them last longer in storage than whole grains, help farmers to maximised their crops and minimised their loses. Since the late 1800s with the invention of the new milling technology, most grains have been refined. Continue reading “Whole Grains Vs Refined Grains”
We couldn’t talk about carbohydrates, particularly starches, without mentioning Dr. John McDougall. Author of several books, amongst them “The Starch Solution”, he has always been a high starch low fat diet advocate, since working in Hawai as a family physician in the 70s. Continue reading “Carbohydrates; Starches”
One of the basic important principles in nutrition is to understand that when we eat a food, we ingest all of its components, not just a specific nutrient that food may contain. Continue reading “Food is a Package Deal”
Dan Buettner, longevity expert, shows us in his book “The Blue Zones”, years of research on the healthiest and longest lived communities in the world.
Continue reading “The Blue Zones”
There is no calorie counting or portion measuring on this approach, it’s based on centring our diet around the following food groups, which basically is what the World Health Organisation also recommends, but with a few added touches. Continue reading “Obesity – A Practical Approach”
The way human beings have been designed has guaranteed the perpetuation of the species for millions of years. Continue reading “Obesity – What Are We Up Against?”
October 2017, The World’s Health Organisation (WHO) obesity report update: “Worldwide obesity has nearly tripled since 1975”. Continue reading “Obesity – Data, Causes, Risks & Recommendations”
We are depleting the lungs of our planet and extinguishing a massive amount of land and water species at a really, really scary rate. Continue reading “Rainforests and Oceans – Oxygen and Species Depletion”
The World Hunger Organisation reported that 6 million children died of starvation in 2009 alone, and 1 more billion are currently suffering from hunger and malnutrition.