A great video documentary (8 minutes) detailing how one livestock farmer in the US has increased productivity using mob-grazing.
Over the last 100 years the Inuit have transitioned from hunter-gatherer to a largely Western diet. We look at some of the historical and contemporary evidence to see what we can learn about nutrition.
Behind veganism is an ideological movement linked to extremism, violence and terrorism. We take a look behind the “Meat is Murder” narrative.
All of the ingredients in this dish are of animal origin; No vanilla, sugar, nutmeg. Which might make you wonder what the topping is…
Well this helps get the message out!
We have a new web address – blog.rosemarycottageclinic.co.uk – although the old one still works.
Our bumper-fun summer edition is packed with nutrition and health news, from the diet of Otzi the Iceman to titanium dioxide being implicated in type 2 diabetes. What are you waiting for? Start your summer reading now!
I thought I knew what salami was. I thought I’d eaten real salami. Oh how wrong I was!
Meat, we are told, is bad for the planet. But is it that simple? Keir argues that the anti-meat rhetoric risks destroying the very environment is claims to be protecting.
A video of one of our most popular posts, in which Oxford University researchers find that UK vegetarians and vegans have the same all-cause mortality as meat eaters.
So, we took out our hexadecimal paint pots, rolled up our sleeves and after a day of messing about under the bonnet of the internet
Nutritional research is increasingly challenging Government Guidelines on what constitutes a healthy diet. We present 10 important evidence based principles that get to the heart of the problem.
A mini review of a fascinating UK grown winter apple variety which is delicious, versatile and naturally resistant to browning – with an interesting back story too!
Lower cardiovascular disease and mortality among countries that consumed more fats and animal protein. Another nail in the coffin for the diet-heart hypothesis?
I just brought in some lovely fresh veg from our garden this afternoon – the broccoli and celeriac were really top notch! Plus we have
The SCORE (Systematic COronary Risk Evaluation) model for predicting CVD deaths can over-estimate risk by 500%.
“Heart disease risk”, “raised cholesterol”, “Statins” – these six words are guaranteed to strike fear into almost anyone who has been unfortunate enough to be
“Vegetarian diets make you depressed” the article said. Tell me about it! Just being around vegetarians makes me depressed, I thought. The article in question was
Keir Watson presents his carefully argued hypothesis based on evolutionary considerations of hunter-gatherer feast-famine cycles, that explains why bitter foods stimulate cellular functions essential for health.
Gary Taubs provides some insight into the apparent intransigence of public health authorities when it comes to diet and heart disease.
Giant Puff Balls have been spotted in the wild. We caught one and cooked it in true hunter gatherer style. Here’s how…
American Heart Association: “Replace saturated fat with PUFA and MUFA”; Recent study: “No. This advice needs revising”
A helpful little graphic reference for the different fatty acid groups: MUFAs, PUFAs and Sat Fats.
Spoiler Alert! The Paleo diet included veggies. Recent evidence confirms the obvious: our hunter gatherer ancestors both hunted AND gathered.
Gluten disrupts microbiome; Relatives of coeliacs often gluten sensitive; NCGS persists after 8 years on gluten-free diet + more
Salt recommendations – way out of step with the science
Confusing sodium and salt measurements – it happens to the best of us.
A lack of standardisation in the units of measurement of sugar are putting our kids’ health at risk. Or is it just me?
In the conclusion to their study examining the links between cardiovascular disease (CVD) and food consumption across 42 European countries, Pavel Grasgruber et al. make this bang-on-the-money statement about the propaganda surrounding so-called
Acrylamide is a potentially cancer causing compound produced when starches are browned during cooking. As reported in our Jan 2017 News Round Up concern about dietary acrylamide