FOOD

During evolution, human nutrition has undergone significant changes, especially from a traditional nutritious diet to industrially processed foods which undergo many technological processes.

If we want a quality diet, let’s go back to a simple approach to nutrition and the choice of real foods that are created in a natural way or modified by traditional methods. Prefer seasonal and local food, buy from farmers who work honestly and with love for the highest quality of their products, not quantity.

WHAT CAN WE EXCEPT FROM FREE-RANGE EGGS?

The approach to pasture allows to hens feed with their natural diet. Because they are omnivores, on a pasture, they can eat grass, worms and various insects. Hens are not vegetarians. If they fed only with grains, it is unnatural for them, and their eggs (or meat) will not offer us any nutritional quality. 

EGG

If we want to preserve as many nutrients as possible in the egg and increase its digestibility, the egg white should be cooked before consumption, while the egg yolk should remain almost raw.

Broth and Stock from the Nourished Kitchen (Jennifer Mcgruther, 2016)

BROTHS

Broth is an integral part of the GAPS protocol. They also shows a popular meal in traditional cuisine. The broth has always been perceived as a source of mineral and health benefits. Unfortunately, there is very little research on this topic.

CHOCOLATE

Studies show that dark chocolate (70-85%) has more antioxidants than most foods, and has a direct effect on improving insulin sensitivity. But chocolate is also an energy-dense food, it means that excessive consumption of chocolate can contribute to weight gain and health complications associated with overweight [1]. Although milk chocolate has a similar energy value […]

Ultraprocessed foods – Not what your body asks for

During evolution, human nutrition has changed significantly, especially from a traditional nutritious diet to industrially processed foods which undergo many technological processes. They are made from a mixture of a large number of inexpensive ingredients and food additives, and are characterized by high energy density, large amounts of sugar, fat and salt. All of these aspects may increase the risk of overweight, obesity and related diseases.