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Solomon Islands: Could a Local Food Solve the Health Crisis?

Solomon Islands: Could a Local Food Solve the Health Crisis?

by Cyndi | Nov 12, 2019 | Children's Health, Gut Health, Health Foods, Healthy Eating | 0 comments

I was invited to go on a business trip to the Solomon Islands by Kirsty Wirth, founder of Kultured Wellness. Kirsty is working with a company called Kokonut Pacific, run from the Solomon Islands but owned by an Australian business.When oil is pressed out of the...
Peas and Qs – Why is There Green Food Dye in Our Peas?

Peas and Qs – Why is There Green Food Dye in Our Peas?

by Cyndi | Oct 8, 2019 | Chemicals In Food, Food Labelling | 2 comments

Sometimes I find that I learn more from an interviewer then I give them, and this was exactly what happened when I was interviewed by a food scientist recently.At the end of the interview he talked about his life in food technology. He left the industry when he found...
What Have We Done to Dairy?

What Have We Done to Dairy?

by Cyndi | Sep 10, 2019 | Chemicals In Food, Food Labelling, Health Foods, Healthy Eating | 0 comments

Let’s talk milk and all things dairy and non-dairy. But before I start, I want you to know that I believe moo dairy is, inherently, a great food for humans – it’s what we’ve done to this food that is the problem.  For many, many years, ancient tribes (think...
I’m Absolutely Worthless!

I’m Absolutely Worthless!

by Cyndi | Aug 13, 2019 | Body and Mind, Education, Health, Medications/Vitamins | 0 comments

That’s right I’m worthless…absolutely worthless to the pharmaceutical companies because I’ve never taken a medication in my life.  Let me tell you how I’ve managed to be worthless to these billion dollar profit companies. And for those that may scoff at this...
Low Carb, Low Sugar, Low Salt – The Danger of Extremes

Low Carb, Low Sugar, Low Salt – The Danger of Extremes

by Cyndi | Jun 11, 2019 | Chemicals In Food, Health, Health Foods, Healthy Eating | 0 comments

When I studied nutrition at university in the early 80’s salt was a danger due to its relationship to hypertension. So, every food manufacturer declared ‘LOW TO NO SALT’. By the mid 80’s, fat became a major concern and every food manufacture declared...
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