The Secret To The Great Taste Of The British Restaurant Curry

Indian thali

I’m noticing a trend towards “healthy” Indian restaurants in London. I’m delighted, of course. The likes of Sonita’s Kitchen , Healthy indian Cooking in London’s Camden Lock certainly deserves every one of its 4.5 Google-stars.

The marketing, however, implies that normal Indian food is less than healthy. But India is a country of half a billion vegetarians. A country where through Ayurveda, India’s ancient healing tradition, ordinary folk are intimately familiar with the medicinal properties of their food. And Indian food is regional and as varied as anything accross any two European countries. No, the trouble is exclusively with the British curry’s heavy-handed use of oil. Continue reading “The Secret To The Great Taste Of The British Restaurant Curry”

Nixtamalization Of Corn: Ancient Secret Of The Americas

Mexican flint maize

By reputation corn is a second-rate grain,  low in protein, high in carbs and lacking in key vitamins. Think polenta, tasty only as its companion sauce.

Now, Mexican tortillas fresh off the skillet. These also contain tasty fillings, but they accompany the delicious taste of corn which now holds centre-stage. And with taste comes nutrition. This corn has more protein and a wider range of vitamins and minerals. The difference? A 1500 year-old process unique to pre-colombian central America: nixtamalization.  Continue reading “Nixtamalization Of Corn: Ancient Secret Of The Americas”

Artificial Sweeteners Linked To Weight Gain?

calorie-free Splenda

The papers were full of it back in July 2017: artifical sweeters linked to weight gain, not weight loss. 

This was the result of a major study by Dr. Meghan B. Azad and colleagues, published in the  Canadian Medical Association Journal, following more than 400,000 people over an average period of 10 years. 

Compelling evidence . . . or is it?

Continue reading “Artificial Sweeteners Linked To Weight Gain?”


These are naturally occurring substances in many foodstuffs which are deemed to cause harmful effects such as interfering with our body’s ability to digest and absorb food or cause inflammation and other immune system disturbances.

One such “antinutrient” is phytic acid

Present in virtually all pulses, grains, nuts and seeds, phytic acid is concentrated in the germ and also the outer husk. Thus, unprocessed whole grains contain greater amounts. Continue reading “Antinutrients”

Fermented Foods v Anti-Nutrients: Intro

There are some truly wonderous lettuce dishes and we’ll com back to it later

Look out for Thai lettuce parcels with a “thousand” condiments. I first tried this at our friends Chris and Wendy ‘s apartment in downtown Bangkok. (Wendy’s Thai – she more than once told me her given Thai name but it just didn’t stick). No amount of cooking school activity compares with watching real people cook and serve real food!

For now I’m going to diverge into the strange world of anti-nutrients, Continue reading “Fermented Foods v Anti-Nutrients: Intro”