Welly Belly Factly

Let me start with a disclosure most articles on this topic skip: I run a company that sells low GI rice. You should know that before you read a single word further, because it means I have an interest in...

"Minimally processed" is everywhere on food packaging right now. Like "natural." Like "wholesome." Like "goodness of grains." It sounds meaningful. It's largely unregulated. And it's being used by brands whose products are anything but minimally processed. So what does it...

Most food companies don't talk about how they process their products. Because the process is the thing they'd rather you not think about. High heat. Chemical solvents. Bleaching agents. Refining steps that strip nutrition in the name of shelf life...

Type 2 diabetes is managed in clinics. But it's shaped in kitchens. Medication manages blood sugar. It doesn't address what causes it to spike three times a day. That part happens at the table in the flour the roti is...

Ancient grains are having a moment. Millets on restaurant menus. Barley in health food aisles. Amaranth in smoothie bowls. Sorghum is showing up in everything from flour to beer. But this isn't a trend. It's a correction. These grains were...

Smoke point is one of those cooking terms that gets mentioned often and understood rarely. Most people know it matters. Few know why or how to actually use it when choosing an oil. Here's the simple version: every oil has...