Must read articles

Fermented Foods


Our Paleolithic ancestors had plenty of opportunity for the consumption of food products, honey fruits berries and their juices that had been unknowingly subjected to natural microbial fermentation. Without knowledge of microbes, our ancestors recognized, over time, the palatability, preservative, analgesic and mentally stimulating or sedating qualities of fermented foods and beverages.  Thus, the stage […]




All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and […]


Natto – A Japanese Delicacy


Article by: Roland Hoesslin Natto is a wonder food, a superfood.  It is a Japanese delicacy particularly favoured by the residents of Tokyo and the mid-eastern region of Japan.  Natto is made from soya beans, first cooked and then fermented, resulting in a slimy, smelly and strongly flavoured food which can be eaten with rice, […]




The art of culturing our food with lactic acid bacteria has been around for generations. And yet, we have forgotten about all that goodness that is in a jar of homemade sauerkraut or fermented dill and vegetable pickles. Fermentation is found throughout human cultures.  Medical and scientific studies confirm what our ancestors had always known: […]

Net gain of Food


The body gets its energy through food by way of nutrients. The more energy the body must expend to digest, assimilate, and utilize the nutrients in the food we give it, the less energy we are left with. Unfortunately most food in the modern western diet require almost ass much energy to assimilate as they […]


Umebushi Plum


Ume (Prunus mume) is a fruit that’s been commonly referred to as a plum but actually is a species of apricot. There’s evidence of the Ume (originally called Ubai) having been used as a traditional medicine in China 2,000 years ago, as a dried smoked fruit. However, when the Japanese discovered the ume, they modified […]



The digestive track starts at the mouth and ends with the anus. We know to chew our food well and that this simple act helps digestion. The litre or more of saliva that our mouths produce every day also aids digestion. 
Chewing food well and allowing it to be coated with saliva can make it more […]

Macrobiotic explained


A macrobiotic practice encourages the body’s natural ability to heal itself. If the body is not burdened by toxins and excesses, it can function better and thus heal any illness that does occur. Anybody who begins a macrobiotic diet goes through a period of healing, beginning with the elimination of accumulated toxins and excesses. Those […]


The Kuzu plant (Pueraria lobata)


The kuzu plant is one of the largest vegetable roots in the world, the average weight of each is around 90kg. Its leaves and root have long been used as a food and its fibrous stems, as threads for fabrics and baskets. Kuzu is made from the starch extracted from the root, and used as […]


Sea vegetables


For centuries, Oriental medicine has recognized that sea vegetables contribute to general well-being and especially to the health of the endocrine and nervous systems. Over the last few decades, medical researchers have discovered a diet that includes sea vegetables reduces the risk of some diseases and helps the body eliminate dangerous toxins. In fact, surveys […]