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Welcome to my blog where I post an array of exciting vitality articles, all based around areas of nutrition, food, fitness, longevity and natural beauty. Some articles are based on questions I often receive, whilst others are things I personally recommend and practice, eye-opening ideas you will want to know about, including botanical research that fascinates me and might fascinate you too. All articles are written and researched by me, Kyle Vialli.
Within the world of nutrition and especially where social engineering intersects, many foods are given a veneer of properties and prestige they simply do not have in reality. Coffee – the most widely-used psychoactive substance of the modern world, is the quintessential example of such a substance, culturally and dietically…
Nutrition isn’t simply what you eat. Right up there at center stage, is how you prepare what you eat. The following advice has been carried forward to the present day via many culinary lineages across the planet. In fact, a few of you may have even observed your very own…
Oat milk is creamy, delicious, energising and…, notoriously, bought in plastic and aluminium lined cartons from supermarkets, rather than made fresh in the home. With the following simple tips you will learn how to easily make your own organic, digestible oat milk from scratch. I will start with a few…
If you are looking to boost your immunity, ward off seasonal flu, stoke your digestive fires and/or increase warm blood flow to your hands and footsies, look no further than the powerful, delicious and easy to make herbal tonic known as Fire Cider.Fire Cider is a popular herbal folk remedy…
AGEs or Advanced Glycation End-products, and their build-up in human biology, underscore one of the critical mechanisms of aging and physical degeneration in the human body. Advanced Glycation End-Products (also known as glycotoxins) are oxidative and pro-inflammatory compounds that form when proteins or fats bond (non-enzymatically) with sugar molecules, most…
A beautifully fresh and aromatic culinary herb, it has been in use on the Asian sub-continent for thousands of years. In Sri Lanka and East India it is used to make “fever grass tea”, a herbal remedy to reduce a fever and alleviate cough and cold symptoms. Hint, hint!In Traditional…
Just as you made the right impression all those years ago by pronouncing quinoa (keen-wah) instead of quin-noah, you won’t want to mispronounce this relatively unknown member of the dandelion (and also daisy) family. Salsify, pronounced sal-si-fee, used to be a popular root vegetable in the 1800s, but in the…
What do you do if you want to prolong the shelf life of your favourite seasonal fruits? Putting the fruit in the fridge can help extend its lifespan for a week or so beyond the kitchen fruit bowl. Longer than that, you would certainly consider freezing, or, if you are…
The mere mention of saffron inevitably conjures up the far-flung and exotic. Even though there is at least one commercial grower in England, (which produces less than a kg in total harvest), most saffron comes from Iran, a country literally dripping with mystique. By contrast, the spice or seasoning I…
