Truffles

Fungi belong to neither the plant nor animal kingdoms. They have their own kingdom (unsurprisingly called the fungi kingdom). Inhabitants include mushrooms, yeasts and moulds. A restaurant truffle lunch next week (it’s the height of the season here), prompts me to look at this most prized (and priced) fungus of them all. The truffle belongs

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Cholesterol: an about-face

A recent (February, 2015) report by the Advisory Panel to the US Departments of Health and Human Services (HHS) and Agriculture (USDA) has removed dietary cholesterol as “a nutrient of concern”, thereby overturning decades of stern and adamant advice. They did this unapologetically. Nevertheless, the science has been around for a while now – dietary cholesterol

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Bacon

Bacon is one of those ‘indulgent’ foods that has been widely consumed despite decades of finger-wagging by the nutrition police. It has the reputation of being high in fat (saturated), salt (sodium), cholesterol and carcinogens (byproducts of curing and smoking). None of these stand up well to scrutiny. Bacon is an ancient form of food preservation.

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