by Laurence Fourdrignier | Aug 21, 2021 | News
By Laurence Fourdrignier DO, ND Host microbiota interactions are essential for the development of the immune system. Unfortunately, major changes in lifestyles, environments and food quality have led to imbalances and impairment of this process, manifesting itself...
by Laurence Fourdrignier | May 9, 2021 | News
Lectins have 2 roles, an immune role and a food storage role.They are specific carbohydrate binding proteins known for their ability to agglutinate erythrocytes (red blood cells) in vitro. When ingested, they are inflammatory, can cause diarrhoea and interference with...
by Laurence Fourdrignier | Apr 2, 2021 | Recipes
It is the wild garlic season! The best time to pick it is before the flowers come out. Wild garlic is unmissable thanks to its very distinctive garlic smell that fills the air and its leaves covering the ground like a carpet. 200g Wild Garlic 100g of Walnuts 200ml...
by Laurence Fourdrignier | Apr 2, 2021 | News
Fermented wild garlic: Wild garlic loves damp shady woodland areas near rivers. Pick the garlic before the flowers are out to get a maximum of flavour in the leaves. A very large bowl of wild Garlic 2% of the garlic weight in Himalayan Salt A sterilized 500ml Kilner...
by Laurence Fourdrignier | Mar 25, 2021 | News, Questions
Lactofermentation is a safe way to preserve plant-based foods. It is eco and budget friendly. It allows you to make the most of all your vegetables when you have a glut of them, making them last all year round, reducing food waste. And more importantly, it maximises...
