Blog

Every salt ultimately comes from the sea – it is just a question of how long ago. How sea salt, rock salt and desert salt are produced, what «unrefined» means and why moist salt does not belong in ...

Chlorella is a single-celled freshwater alga with a cell wall that the human digestive tract cannot crack. Why breaking the cell wall is the decisive processing step – and what sets it apart from s...

Seaweed is by far the richest food group in iodine – and the one with the widest variation. What that means in practice, why Switzerland iodises its salt and what you should look out for with seawe...

Harpagophytum procumbens grows only in southern Africa, and what is harvested is not the plant itself but its storage tuber. Where the name comes from and why sustainable harvesting is a real issue...

Acerola is one of the richest fruits in vitamin C in the world – and so perishable that it never makes it to Europe fresh. Why that is and what distinguishes natural from synthetic vitamin C.

Ashwagandha is the best-known adaptogen – and the one where a close look at the label pays off most. Why root rather than leaf matters and where the name «smell of the horse» comes from.

Fenugreek is in every curry powder, and in larger amounts it smells of maple syrup – not as a metaphor, but because of the very same aroma compound. Origin, uses and what you notice when you take it.

Stinging nettle gets pulled out wherever it grows – yet it is one of the most thoroughly studied wild plants in Europe. How the stinging hair works, why it is an indicator plant for good soil and w...

OPC stands for oligomeric proanthocyanidins – tannins from the grape seed that give wine its astringency. Where they come from, why they are combined with vitamin C and what a by-product of the gra...