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An unusual variety of seaweed grows in the Pentland Firth between mainland Scotland and Orkney. Five species, hand-harvested and air-dried – where they come from, how they differ and how they are u...

Gotu kola is botanically a relative of carrot and parsley, goes by tiger grass in the trade and appears on countless creams as «cica». Where the plant comes from, which compounds characterise it an...

Chewing muscles are muscles like any other – and the chewing trainer is the dumbbell for them. What the thing is, how to use it, and when to leave it well alone.

HPMC capsules are made from cellulose rather than gelatine. What that means for origin, stability, dissolution time and price – and why nearly all our capsules are made this way.

Liver, heart and kidney are more nutrient-dense than muscle meat – and have largely vanished from everyday Swiss cooking. What is in beef organs, why the animal's origin matters most with liver, wh...

«Adaptogen» is not a protected term; it comes from Soviet plant research of the 1940s. Which plants and mushrooms are traditionally counted among them – ashwagandha, rhodiola, reishi, cordyceps – a...

Sunflower, corn and safflower oil have been under fire for some years. What can be said soberly: they contribute substantially to omega-6 intake and are poorly suited to high heat. This article sor...

Sea moss is a red alga from the North Atlantic. What it is botanically, where the name Irish moss comes from, and why iodine content is the point at which seaweed products need a closer look.

Shilajit is a resinous mass that seeps from rock crevices in high mountains. Because the market is opaque and the raw material comes out of rock, this is about what you can actually check: origin, ...