Back Catalogue (201-300)

Our Back Catalogue (201-300)

Eating well needn’t cost a fortune (22/Jan/13) - How a quality animal based diet can feed the family without breaking the bank. Continue reading
Almond & Hazel Bread (20/Jan/13) - ✓Low-carb ✓Gluten-free ✓Lactose-free (Using ghee) ✘Contains nuts This delicious grain-free, low carb bread was first served to me at Christmas by my son’s partner. She had made it up on the spot and thrown it together without measuring any ingredients. … Continue reading
Grain-free diets (20/Jan/13) - Removal of grains and all refined foods is one of the hallmarks of the “Paleolithic” diet, a modern way of eating that attempts to approximate the characteristics of ancestral diets. Although the literature of clinical studies of this dietary pattern … Continue reading
Third Food and Health Group Meeting – Grains (20/Jan/13) - Our third meeting was on the topic of cereal grains, such as wheat, rye, oats, rice, corn and barley. Unfortunately, due to a mix up with the room booking we ended up in the smaller upstairs room. To make matters even more … Continue reading
Spiced Low Carb Fish Cakes (5/Jan/13) - This is a very quick and flexible recipe for a posh breakfast, lunch, dinner or tea. Continue reading
Curried Eggs (5/Jan/13) - a posh low-carb lunch or tea when you have guests showing off how easy and appealing this way of eating can be. Continue reading
WSHoMSoc lectures Dec 8th (4/Jan/13) - Samual Alexander Kinnier-Wilson by Dr Edward Reynolds MD FRCP FRCPsych; Artists's Eyes: Oscar Claude Monet and Vincent van Gogh by Winston Leigh BA MB ChB MRCGP Continue reading
Pork Shoulder with Garden Vegetables (23/Dec/12) - This dish, like so many we eat here, is simplicity itself, yet the height of good eating. It shows why the English are famous for the (wrongly) maligned ‘meat and two veg’. Continue reading
Kombucha Brew Success! (22/Dec/12) - Our first attempt at making this fermented beverage went well. Continue reading
Salt of the Earth (21/Dec/12) - Key article & video: Scant Evidence That Salt Raises BP, Review Finds During our second Food and Health Group meeting, Caroline was demonstrating how to make lacto-fermented veggies. When she added a couple of tablespoons of salt to the mix … Continue reading
Second Food and Health Group Meeting – Fermented Foods (17/Dec/12) - Our second local food group meeting took place on 2nd December 2012, with 35 people attending.  The wrist bands worn by these tribal elders are in fact important tools – disk-shaped steel blades, used for flaying and butchering a goat … Continue reading
Beautiful Biltong! (17/Dec/12) - One of our foodie friends, Sally, just brought round her homemade biltong – that’s it above – and it was delicious! Her biltong is made from beef and her secret spice mix includes coriander and cumin seeds. The result is a chewy, succulent low carb snack with … Continue reading
Clarified Butter (Ghee) (11/Dec/12) - I make my own clarified butter – which is called ghee in Asia – for a number of reasons: Firstly, some members of my family are allergic to cow’s milk proteins, and once carefully clarified these proteins are separated out and only the … Continue reading
WSHoMSoc lectures Nov 24th (9/Dec/12) - There can be nobody who isn’t fascinated by the Ancient Egyptians. Clearly the first of todays lecturers was so riveted by the ancestral treasure trove of Egypt that she made it her life’s work. By tentatively approaching their iconic and … Continue reading
WSHoMSoc lectures Nov 10th (20/Nov/12) - I have been slow to post this on my blog, but at the last West Sussex History of Medicine Society meeting the presentations were of their usual high standard. I am so glad that I discovered this society as those who select … Continue reading
Man the Hunter (15/Nov/12) - About 2 million year's ago the human brain began an exponential growth in size, unparalleled in the animal kingdom. What propelled this remarkable development? Continue reading
Food Standards Agency meeting about unpasteurised milk (12/Nov/12) - In this family we prefer to have our food as close to ‘natural’ as possible. This, of course, is a debatable point for many food items. For example, the apples we grow are not quite as nature intended them, as … Continue reading
Mutton, Traditional English Pot-Roast (5/Nov/12) - ✓Low-carb ✓Gluten-free ✓Lactose-free (Using ghee – clarified butter) There is nothing more English than mutton. (Er, except the name – ‘Mutton’ is French. C’est la vie!) Mutton has fallen out of favour over the last half century with a swing in the preference … Continue reading
Listen to lard (4/Nov/12) - Today's Food Programme on Radio 4 was all about lard! Includes interviews with Stephanie Seneff and Gary Taubes. Continue reading
West Sussex local animal food producers list (2/Nov/12) - Below is a list of our local animal food producers. Local food is food you can trust, animals that you can see grazing, farmers you can talk to and quality you can often feel in your guts. This list is … Continue reading
First Food and Health Group Meeting (30/Oct/12) - The first of the Food and Health Group meetings was held on Sat 27th Oct and was a huge success. Thank you to all those who made it run so smoothly. Keir began the afternoon with a fascinating presentation about … Continue reading
Moussaka (22/Oct/12) - ✓Low-carb ✓Gluten-free ✓Cow-dairy-free (Using sheep’s cheese and goat’s butter) This traditional moussaka recipe is a classic for low-carb-high-fat diets. We have it mainly in summer and autumn when our greenhouse aubergines ripen. It is rich, savoury and melts in the mouth – very good … Continue reading
Chocolate Almond Torte (20/Oct/12) - A low-carb, grain-free birthday cake fit for a king. Or your little princess for that matter. Continue reading
Food and Health Workshops (19/Oct/12) - I can now confirm that the first of my workshops/presentation on Food and Health will take place on Saturday October 27th at the Bassil Shippam Centre in Chichester at 2.30pm. The second meeting will be at the same venue but on … Continue reading
Poached Wild Alaskan Salmon with Wild Mushrooms (19/Oct/12) - Keta salmon cooked in a clever low-carb lemon sauce, which I often use with fish dishes, and a wild mushroom vegetable accompaniment. Continue reading
West Sussex History of Medicine Society (14/Oct/12) - Yesterday I was busy, but not in a rushing around way, more in a nourishing, warm, mind expanding and communicative way. I will explain. I attended the first of this season’s West Sussex History of Medicine Society’s lectures. As usual … Continue reading
Echinacea (14/Oct/12) - Study shows that Echinacea reduces common cold frequency and symptom severity. Continue reading


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Recent Posts

Thinking of going vegan or avoiding red meat? Read this first…

Influential celebrity promotion is fuelling a rise in vegan diets, but can this ideologically driven movement really be healthy? Above: Keeping up with the Kardashians star Kylie Jenner, and footballer Jermain Defoe, both champion the vegan diet. Perhaps they should stick to what they’re good at.

This article was originally going to be part of the July 2017 News Round-Up, but there were so many news items about veganism that month that I decided to give it it’s own post and include more commentary.

Vegan diets are suddenly being promoted by every celebrity and her dog. Another major recruiting factor is a sensational documentary out on Netflix “What the Health” which is pumping the anti-meat message hard. Fortunately, Vox (Jul 26th) takes the film’s twisted message to task and untangles the facts brilliantly (Thank you Julia Belluz for doing such a good job – now I don’t have to!) “Debunking What the Health, the buzzy new documentary that wants you to be vegan” Julia Belluz, Vox – Highly recommended. Others are challenging the films objectivity too:

“films like this are sensationalised pieces of idealism, minus the practical strategies”

Susie Burrell, Nutritionist, news.com.au (Jul 26th)

Closer to home, a UK nutrition professor caused an angry twitter storm for her comments on live TV. “It’s really hard work to make a vegan diet healthy,” said Sophie Medlin, RD, a lecturer in nutrition and dietetics at King’s College in London, during a BBC segment on the rise of veganism. (Health.com Jul 27th)

“You have to think very carefully about what you’re eating all the time. I have never recommended any of my patients follow a vegan diet; I can’t see myself ever changing that. It’s very complicated to make sure your diet is safe and gives you all the nutrition you need.”

I couldn’t agree more, and find it a little surprising that other nutritionists took issue with this statement (for example, Abby Langer in Flare, July 27th). After all, there is no reason to think that a vegan diet is healthier per-se, unless you buy into the kind of pseudo scientific propaganda portrayed in What the Health. Unfortunately most vegans do.

Perhaps we should look to India – a country with a tradition of vegetarianism – to see what is happening there. This month, the Indian Dietetics Association has warned that vegetarian diets are failing to meet protein requirements for no less than 90% of the population! (India TV, Jul 19th).

“Proteins from different sources complement each other. Even with a ratio of 5:1 cereals and pulses combination, the protein quality in terms of digestibility and bio-availability is only around 65 per cent when compared to milk protein,”

B. Sesikeran, pathologist,,India TV, Jul 19th

Another Indian news outlet, ran the story of a vegetarian who returned to meat eating after 6 years (The Times of India, Jul 7th), using bone broth and chicken to correct deficiencies in B12, calcium and Vitamin D.

Back in June this year, newspapers ran a story about a remote Indian tribe that had been studied for two years. Despite having no access to junk food, living a very active lifestyle, and consuming a vegetarian diet they suffered from high blood pressure. (Daily Mail, Jun 30th) Contrast that with the report in March, about an Amazonian tribe that had the healthiest cardiovascular system ever studied, yet their diet contains 14% animal protein. (Treehugger.com, Mar 27th). With all of this evidence stacking up against it, the vegan theory of health has got some explaining to do.

Stories like these support Sophie Medlins statement that vegan diets are hard to get right. However, that does not deter the vegan adherents who took to twitter to condemn her, and seem not be interested in the facts about nutrition. Fundamentally, the raison d’être of veganism is an absolute belief in animal rights, which is an ethical or political ideology first, and merely co-opts nutrition as an attempt at justification. Vegan dogma comes with a kind of spiritual superiority, as anyone will tell you who has met a vegan proselytiser (and let’s be honest, have you met a vegan who isn’t one?)

Such ideological thinking can lead to even more extreme positions such as a fruitarian diets in which only fruit is eaten. Such diets lead to many health problems, including reduced growth, mineral and vitamin deficiencies, dental erosion, pancreatic and kidney problems, mental instability and diabetes. (See Dr Axe, Fruitarian Diet: Are All-Fruit Diets Dangerous to Your Health?) One blogger, in The Metro (Jul 24th) warns how her obsession with a semi-raw food /  fruitarian / vegan diet wrecked her health. She is now sounding the warnings about the fanatical aspects of veganism.

Vegan junk food

As far as health goes it’s possible to eat junk whichever dietary path you choose. So, as The Independent (Jul 17th) reported this month, a recent study that found that some vegetarian diets can increase the risk of heart disease, especially if they are high in sugar, crisps, chips, alcohol and refined carbs – all of which are plant based, and thus ostensibly vegan.

Interestingly, in this analysis of the Nurses Health Study data, even those who ate a significant proportion of their diet from the ‘vegetarian’ category also ate meat regularly, so they were not vegetarian in the accepted sense of the term, even though these data are used by some to promote such a diet pattern.

Meanwhile scientists in the UK are recommending women eat more, not less, red meat to prevent iron deficiency anaemia. This comes on the back of the latest UK National Diet and Nutrition Survey which found that more than a quarter of women (27%) aged 19 to 64 don’t get enough iron. To make things worse this vulnerable group is the one most likely to have reduced their meat consumption, and the one most likely to be influenced by celebrity endorsements for the vegan lifestyle. The issues around this are laid out very well in Net Doctor, Jul 11th.

Vegan diets are not better for the planet

Vegan politics finds much support from the Greens: “BUT A VEGAN DIET IS MORE SUSTAINABLE FOR THE PLANET?” sympathisers cry in desperation, as they wave their fists at meat eaters.

Well, no. Not according to a new study which found that the carrying capacity—the size of the population that can be supported indefinitely by the resources of an ecosystem—for the vegan diet is lower than both versions of a vegetarian diets (dairy/egg) and two out of the four omnivorous diets they studied. (Health Freedom Alliance, Jul 26th), because it failed to use areas of land that are only suitable for rearing animals and not crops.

For more on this topic: See our posts showing that neither UK nor Australian vegetarians actually live longer, and that dairy is the most sustainable farming system in temperate countries, yes really!

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