Sam Feltham who runs the Public Health Collaboration, a fantastic non-profit that promotes regaining health through eating real food – and that I’m proud to say I’m an ambassador for – asked if I could write a post for a campaign he started running from last year called Organuary. Of course, I was more than happy to oblige, and this is it…

Eating a steak or a chop, the muscle of an animal is easy. In its pre-packaged form, it bears little resemblance to the animal it once was. It may be tasty, but there is little emotion or thought for the life that this meat once belonged to.

Eating the liver or kidney or even heart of a beast offers no such emotional relief. These vital organs are a stark reminder that this meat once maintained a life. It conjures up consideration for the cute animal that it came from, it makes eating a once-living thing very real.

Perhaps its guilt that this sustenance was once working to sustaining another soul, one that has as much right to carry on living and roaming this planet as we have.

Or, perhaps it’s a profound appreciation for the circle of life that one life is sacrificed for another to live on and thrive.

A Deep Connection

The latter is how our ancestors would’ve perceived the animals that they hunted and ate. There would’ve been a deep connection between the life given and the life of the taker, an appreciation for Mother Nature and her offerings to sustain their lives a little longer.

Without the luxury of Tesco’s or any other convenience stores, popping out to grab dinner was not an option. For our hunter ancestors, getting dinner was a time-consuming task filled with uncertainty. Imagine the relief and deep appreciation of a kill that will finally feed the tribe following days or weeks of famine.

Overabundance and Disconnection

The former is the state of mind that we’re slipping into in our current time. We’re living in a strange but fortunate time of plenty and abundance. But this advantage could also be our downfall. Instead of having a deep connection with nature and all it has to offer, it’s replaced with mouse clicks, check out beeps and disconnection.

This overabundance and disconnection – in my opinion – has led to such things as veganism. Most vegans become vegan because of their struggle to comprehend the taking of a life for our personal pleasure and gain.

What right do we have to dictate who lives and dies?

This is a great question. How can we be so barbaric as to consume once-living flesh without consideration or care for the soul that once lived within that carcass? Why can’t we let it live on happily ever after?

The truth that we all struggle with, is that there is only one thing that is certain for all living things in this world. That is that we will all perish at some point… it is inevitable.

The irony is that my vegan friends and my meat-eating friends generally want the same thing. What is that thing? That all living things live a good and happy life and are not mistreated in any way.

The harsh reality

Where we differ is that there would be a preference for them to carry on living rather than be slaughtered for human consumption. The problem with this is that they will eventually die, that’s for certain. They may live a little longer but without care, they will either succumb to illness or be hunted by other meat-eating animals or both. I suspect their death in these ways will not be so humane.

In fact, without farming, many of the animals we eat would be extinct by now. So, it is important to me and to my meat-eating tribe that these animals live happy lives doing what they want to do – which for ruminants – that means chowing down on luscious blades and turning something inedible to us humans into a nutrient-rich food – then they are quickly and painlessly sacrificed.

To appreciate life, we must first accept death (even our own)

In our modern world, death is a taboo subject with most living in fear of the final event. Death is regarded as negative in every way. This was not always the case. Death was very much a part of everyday life whether that be from hunting, the loss of a tribe member or a ritual sacrifice to the gods. Death or at least the life lived, was celebrated. Not in a disrespectful way but as a mark of appreciation for the circle of life.

To eat an animal, a once-living being doesn’t make us cold-hearted. At least not those that mindfully consider what they are actually eating. In mindfully eating an animal and all its parts, we are creating a deeper connection with the circle of life, a connection we’ve lived with for millennia but has been lost in recent times.

My Suggestion

I believe we should consume the whole beast leaving as little of the life that once was to go to waste. This includes the offal, organs and entrails. Make pies from kidneys, pate from liver, make a humble stew with heart and broth from the bones. Heck, make brawn from a whole pigs head, it may sound gruesome, but it’s a culinary delight.

It’s the least we can do. Let’s celebrate the life and everything that it offers us from the delightful tastes and smells to the nutrients that provide us with health to enjoy the short spell that we’re blessed with on this planet until we too perish and give back to the circle of life.

How to get started

Organuary is the perfect time to start your organ meat adventures. There are plenty of recipes on the organuary.com site to choose from as well as information on the different organ meats. Keen to spread the word, I started my own blog called offalygood.co.uk last year with lots of information.

The aim is to eat organ meat and offal at least twice a week through January and perhaps beyond. If you eat meat, it is a show of respect to the sacrificed life in wasting as little as possible and a chance to regain the deep connection with the eating of animals that’s been lost.

Have a nutritious day!

There you have it! Just a reminder that I’m no doctor, dietitian or any other profession for that matter. I’m simply a bearer of information for you to do what you want with; question it, research it, erase it from your mind, you are in charge of you.

The post Eating Organ Meat – The Highest Mark Of Respect! appeared first on Offaly Good.

We’ve been eating suet for millennia but has recently been replaced with other fats. In this article, we’ll look at what suet actually is, how it compares to other fats, what it’s used for and the surprising health benefits that are only just being understood.

What is suet anyway?

Suet is the fat found around the kidneys and loin areas of ruminant animals (Ruminants are herbivore mammals). The suet you find in butchers is usually from either a cow or sheep. In fact, you may be lucky enough to get lamb kidneys with the suet still attached if you ask your butcher nicely.

At room temperature it’s in a solid-state with a slightly off white colour – a general rule is the whiter the fresher. The suet from a lamb or mutton is almost cute compared to the slab you get from a cow or ox.

Interesting fact… suet from cows/oxen and sheep/mutton is not Kosher as this fat is offered as sacrifices at Jewish temples.

Tallow

Tallow is rendered suet. Rendering is a process of separating the liquid fat from the solid meat using heat. The remaining meat will go crispy and is called cracklings, which – with a pinch of salt – is ridiculously tasty as a snack or side to a meal. There are plenty of tallow recipes to be found online such as this one.

The remaining liquid will go solid at room temperature and can be stored un-refrigerated for up to 3 months. Before vegetable and seed oils started appearing in our cupboards, tallow – along with lard (rendered pig fat) – would be the main fats used for cooking, not a vegetable or seed oil in sight.

Coincidentally, back in these days, there was little in the way of heart disease, diabetes and many other metabolic diseases despite a much higher consumption of these animal fats and lower consumption of plant-based fats… isn’t that food for thought.

How it Compares to Other Fats

With the exception of coconut oil, suet has the highest saturated fat content of any other fat at 52g per 100g. And again with the exception of coconut oil, has the lowest level of polyunsaturated fat at 3g per 100g.

Being mostly saturated fat with stable fully saturated carbon structures – which I talk more about on this post about saturated fats – is the reason why it stays solid at room temperature.

Coconut oil is a unique plant-based fat and the highest content of saturated fat that we know of, coming in at a whopping 83g per 100g. Coconut oil aside, it’s generally animal-based fats that are higher in saturated and lower in polyunsaturated fat. That fact makes animal fats more stable and less prone to oxidization.

A Brief History of Suet

Suet has been used in British traditional Christmas puddings dating back as far as the 15th century, although first officially recorded in an English College Pudding recipe in the 17th Century and served to Oxford and Cambridge University students.

By the 18th century, it was widely used for cooking in recipes such as puddings, dumplings, crusts, mince pies, sausages, Haggis, forcemeats and stuffings.

Suet and tallow is actually very versatile stuff and not limited to just cooking. It was also used for many other applications such as medical ointments for skin rashes such as intertrigo, lamp oil, soap, making candles, engine lubricants, bio-diesel, aviation fuel and leather treatments such as dubbin and black ball.

Tallow Soap

It may sound strange to you, as it did to me, that soap can be made from animal fat or any fat for that matter. I always found it strange that soap products would promote being vegan until I learnt that soaps were traditionally made using tallow.

To make non-animal-based soaps, oils such as palm, coconut and olive are generally used.

Coconut oil – being very high in short-chain saturated fats – is so effective at cleaning due to its advanced water solubility. Although it produces plenty of suds, it strips away our body’s natural oils and leaves skin dry, requiring added moisturising ingredients to compensate.

SLS & SLES

There’s seems to be a psychological relationship between a higher foaming action of soap and the feeling of being clean.
This is where what was a simple and effective product with minimal ingredients, turns into chemistry.

Chemists figured out that sodium lauryl sulphate (SLS) and sodium laureth sulfate (SLES) works extremely well as a foaming agent and starting being widely used in soaps, shampoos, toothpaste and household cleaning products.

There’s controversy over the use of SLS and SLES as they can irritate the skin of some, as well as having some inconclusive links to cancer.

Parabens

As soap manufacturers moved away from tallow and started using other plant-based fats, due to their high unsaturated fat content, the shelf life is dramatically reduced. Again, the chemists come to the rescue to overcome this with the use of parabens.

Parabens are a preservative and lengthen the shelf life of beauty products. But they have received bad press in recent years due to a link to breast cancer. After being absorbed into the skin, it may disrupt hormone function by mimicking oestrogen. Too much oestrogen promotes breast cell division and tumour growth.

Back to Basics

I have to admit that when I began writing this article, I didn’t expect to be including a section on soap.

It seems to me that as we’ve moved away from using tallow and looked at using non-animal based fats – whether for vegan or any other reason – in the process of solving one problem and creating another, we’ve exposed ourselves to ever more unnatural ingredients and chemicals that may have detrimental effects to our health.

I know from my wife’s experience in trying to find beauty products that work in harmony with her skin without causing reactions, she’s on a seemingly never-ending hunt. The powers of marketing offer her a magic potion promising resolution to all her skin-related woes – usually at a high cost – only to be let down time and again.

I think there’s a big element of what we put into our body resulting in our body repaying us with health and maximum beauty which I wrote about in my bone broth post. But, perhaps as well as what we put in our body, equally important is what we put on our body. As irony would have it, the answer may land on animal products.

Just as nose to tail eating provides the perfect ratios of nutrients for us to reach our maximum health potential, it appears that soap made from tallow provides the perfect ratio of fats to clean our skin and hair without disrupting our skin’s natural oils. It works in harmony.

We can still source tallow derived soaps such as this one from Pipers Farm, or you can make your own as shown here in this great tallow soap article.

The great thing is that there are minimal ingredients and no harsh chemicals. The craze these days are to have products as natural as possible… no this chemical… no that toxin. Yet the original tallow based soaps never had these things.

I can’t help but think we need to just re-group and bring it back to basics. We went off on a well-intentioned tangent but let’s get back on track.

Plus, it complements the nose to tail philosophy that Offally Good is all about. Suet is classed as a waste product due to its unpopularity in recent years so making soap helps in leaving as little to waste as possible paying full respect to the sacrificed animal.

Suet in Food

As well as getting suet in its pure form, you can also purchase it in a pre-shredded form, which would be more widely recognised by most. Atora being the most popular supplier, it comes in a box with a dusting of flour for added preservation.

As convenient as pre-shredded suet is, why not ask your butcher for the real thing? He will practically give the stuff to you and you’ll at least know it’s come from a good source.

Due to the high melting point of suet, it softens much later in the cooking process than other fats leaving air pockets creating a lightness unrivalled by any other pastry.

Good Ole’ English Puddings

There’s a reason why England is well renowned for its puddings both sweet and savoury. The use of shredded suet in such delights as spotted dick, jam roly-poly, Christmas pudding and of course… Steak and kidney pudding is what sets them apart from just flour-based puddings.

As Misson de Valbourg said, after a visit to England in 1690, “Ah what an excellent thing is an English pudding!”

Dumplings

Some would argue that a stew is not a stew unless it’s served with dumplings. Made simply with suet, flour and a drop of water, these small balls of gooey yumminess, perfectly suspended atop a sumptuous meat stew are the perfect finishing touch for a dance of taste and texture sensations.

Low-Carb & Gluten-Free Options

The above options are not for the carb & gluten dodgers among us. But that doesn’t mean we have to miss out on the action.

Burgers

If you’ve made your own burgers and they end up dry, simply grate some suet and add to the mix for the juiciest burgers you’ve ever made.

Cracklings

I mentioned these above but you don’t need to go through the whole tallow making process to get these little nuggets. I cut the suet into small pieces around 1cm cubes. Fry them on a medium heat until they go clear and start to crisp up. It takes no longer than 10 minutes. These are a favourite in my house.

There will be a load of lovely liquid fat that you should save for your next roast or fry-up.

Is Suet Healthy?

At this point, you may be thinking I’m crazy stating that suet has health benefits. Up until 2016, I was under the impression that saturated animal fats are bad for our health and we should be replacing them with unsaturated vegetable and seed oils and spreads.

I won’t go into too much detail here but I’ve written more about this here.

Believe it or not, there is no solid evidence to back up the claims that saturated animal fats are bad and unsaturated plant-based fats are good as we’ve been lead to believe.

Back in the 1950s, President Eisenhower suffered a heart attack which lead to a mad panic to figure how and why this happened.

In stepped a scientist called Ancel Keys who hypothesised that – following the discovery of cholesterol in blocked arteries – cholesterol and saturated fat from the food we eat must be causing the problem.

He very quickly managed to spread the word and convince people that this must be the case and the narrative was born. From that narrative, dietary advice was re-written and low-fat industries were formed, all before any thorough trials were carried out to confirm that his hypothesis was correct.

Since then, many trials have been conducted and their results twisted to fit the narrative. Those that didn’t were buried or given no publicity and published in obscure journals. All the while, heart disease has been rising ever since.

A Moment of Clarity

Back in 2016, after I suffered from chronic fatigue syndrome (CFS) for many years, I was desperate for relief. I discovered the low carb diet which is naturally high in saturated animal fats. At that point, I didn’t care if I had to go against the common advice of low fat… I felt I had nothing left to lose.

Miraculously, within a couple of weeks, most of my symptoms vanished. I was no longer tired and battling to get through the day. My depression and anxiety lifted and I began enjoying life again. My brain started working, the fog cleared and memory returned. It was like magic, better than any western medication.

Since then, it’s become so crystal clear to me that we’ve been lead in the wrong direction.

Forget what the scientists and doctors tell us… I like to use a bit of common sense.

What would we have eaten ancestrally? What would’ve been available to us before we had Tesco and KFC available 24/7?

It’s obvious when we think about it in this way, I rant more about it here.

Consuming animals have been an important part of our existence and progress on this planet… it’s what our body wants, needs and craves.

Saturated animal fats and in this case, suet, isn’t bad for us, they are essential for us. Without them, our body will struggle. Do not fear it, embrace it just as our ancestors did.

The Surprising Health Benefits of Suet

Recently, there’s been lots of talk around linoleic acid, found in vegetable and seed oils, and stearic acid, found in animal fats such as suet and tallow.

In the low carb, keto, paleo and carnivore communities, it’s common knowledge that man-made industrial vegetable and seed oils and spreads are bad news for our health and we should be not be allowing these to get anywhere near our mouths.

But, it’s now being understood that there is a much stronger correlation between the consumption of these horrible fats and the metabolic diseases we’re suffering than with anything else such as sugar or processed foods.

There’s a theory that these polyunsaturated fats may have started the fire and that our high consumption of sugar and junk food is just fuelling the flames.

The science behind this is very complicated but at a basic level, vegetable and seed oils and spreads are thought to encourage our fat cells to keep filling up, getting bigger and bigger. That is until they can’t fill up any more and end up bursting and spewing out its contents. When this happens it’s essentially when our metabolism is broken and we get sick.

On the other hand, when we consume animal fats, our fat cells do the opposite. Instead of holding onto fat, it releases it in a controlled manner to be used as fuel as required by our body.

If you find this as fascinating as I do, I encourage you to check out Dr Paul Saladino and his many recent podcasts talking all about this.

Summary

Suet and the rendered form, tallow, have many uses from food to fuel.

Tallow soap – which was widely used but is now replaced with plant-based soaps – may actually be perfect for cleaning us humans without causing cancer, irritations, reactions or dryness.

Animal fats have been branded a villain in recent years and replaced with man-made industrial vegetable and seeds oils in the hope to improve general health with questionable results.

These man-made oils may actually be the spark that’s ignited our deteriorating health with animal fats being the option to bring us back to health, possibly.

So, if you’ve not tried suet before or have been nervous of saturated fats, I hope this gives makes you reconsider and give it a go and if you do, I hope you enjoy if as much as I do.

Have a nutritious day!

There you have it! Just a reminder that I’m no doctor, dietitian or any other profession for that matter. I’m simply a bearer of information for you to do what you want with; question it, research it, erase it from your mind, you are in charge of you.

The post Everything You Need To Know About Suet appeared first on Offaly Good.

If liver is the king of Mother Nature’s Superfood, then kidney is its Queen… Packed full of goodness, this underappreciated meat should be on your plate if you care about optimal health.

Our Body’s Filter

Our kidneys are a wondrous feat of mechanics, performing important bodily duties in a magical display, centre stage in our renal system. Tirelessly filtering our blood, processing fluids, regulating salts and minerals. So important is this organ that it has the capabilities to demand more from our heart, producing hormones to signal when blood supply is low to increase blood pressure.

If you’re anything like me, then our poor kidneys are tested from time to time… or in my case a constant onslaught from the age of 14 to around my mid-twenties. Shoving all sorts of naughty things down my throat in search of a good time.

Being our body’s filter system for waste materials from food, medication and – yes – toxic substances it gets a battering at times whether that be from recreational drugs, alcohol, meds, or pollutants in the air and food. This may well explain the excessive rate of Chronic Kidney Disease in our world today.

Perhaps we should give a little more thought to our poor kidneys, for if they were to stop working properly, it can make life somewhat less enjoyable in our later years, with such ailments as tiredness, more trips to the loo, insomnia, itchy skin, muscle cramps, headaches and for us men… erectile dysfunction. Sounds wonderful, doesn’t it?

Dear kidneys

I’m so sorry for the torture I’ve put you through, please forgive me. I promise I’ll drink plenty of filtered water and only drink alcohol on special occasions from now on.

With Love

Jim x

Kidney – The Nutritional Powerhouse

Assuming you haven’t beaten up your kidneys to the later stages of CKD, then a little TLC should save you from the torture. Dr Ken Barry gives some quick handy tips here.

I heard somewhere that if you have an issue with some body part, then eating that body part from an animal will help. I don’t know if that’s true, but if it is… bring on the kidney.

Eating kidney is not as popular as it once was, only really making an appearance in steak & kidney pies. This is such a shame as it’s highly nutritious providing many nutrients for optimal health. Just take a look below…

As you can see, kidney is a powerhouse when it comes to vitamin B12, Riboflavin, Thiamine, Selenium and iron.

• Vitamin B12 – improves energy, mood, blood cell formation among many other things.
• Riboflavin (B2) – aids energy production in your cells through methylation.
• Thiamine (B1) – the first B vitamin to be discovered, needed to make ATP, our cells source of energy.
• Selenium – a powerful antioxidant. Aids your immune system and thyroid.
• Iron – responsible for transferring oxygen from the lungs to the tissues.

Plus, there’s another vitamin that gets missed from most nutrition tables… Vitamin K2. You’ll get around 300µg per 100g of kidney. This vitamin ensures calcium is deposited where it should be and not where it shouldn’t… such as in your arteries.

These are some very good reasons to get kidney into your diet. The bonus is that your body is designed to extract all this goodness from animal foods. Mother Nature had been working her magic for millions of years finely tuning our digestive system for this very reason. Your body needs this stuff, it craves it. Give it what it wants on a regular basis and you’ll notice the difference.

How to Get Kidney In Your Belly

I hope you’re convinced on the health benefits of kidney by now and are eager to get it into your belly.

Fortunately, a quick DuckDuckGo search will lead you to many kidney recipes suitable for every skill level of cookery. I’m no chef, so I’ll give you some basics.

Kidneys come from the usual suspects, ox (cow), veal (young cow), lamb and pig. I’ve found that each has to be treated differently.

• Ox kidney – perfect for slow cooking. I like to add mine to a stew but you can stick with the traditional steak & kidney pie.
• Veal kidney – More delicate than ox kidney, usually found on high-end restaurant menus. Sauté on a med-high heat browning just the outside, leaving the inside pink.
• Lamb kidney – these are delicate little organs, almost cute. Similar to veal, sauté on a med-high heat browning just the outside, leaving the inside pink. These are my favourite, a little seasoning and I’m happy but many add spices for devilled kidneys.
• Pig kidney – versatile, this can be cooked any way you desire. It packs a more porky flavour than its cousins.

A word of warning in the prep of kidneys, a trap I fell into… There’s gristle that needs to be removed, especially when sautéing. You’ll need to cut the kidney in half longways, then carefully cut out the hard parts.

If slow cooking, the gristle will breakdown so not as important.

It’s What We’re Designed to Eat

Kidneys are an organ meat that would’ve been eaten by our ancestors and prized alongside liver and other organ meats that have fallen out of popularity in our modern world.

There’s a very good reason these organs were prized… because they knew how nutritious they are and how important they are in their pursuit of health and survival.

Fortunately, our ancestors didn’t have the confusing food distractions we live with now in our highly processed world. They had to hunt and/or gather, no Co-op just down the road as we have now.

When thought about in this way, I believe it’s easy to understand what we should be eating for optimal health despite the confusing information in the world. The only truth you need is a little common sense… let’s face it, it’s what we’re designed to eat. I talk more about this here.

Have a nutritious day!

There you have it! Just a reminder that I’m no doctor, dietitian or any other profession for that matter. I’m simply a bearer of information for you to do what you want with; question it, research it, erase it from your mind, you are in charge of you.

The post The Incredible Health Benefits of Eating Kidney appeared first on Offaly Good.

Hey Offal Fans

I’m very excited to bring you this brand new blog about all things offal, otherwise known as organ meats, or as I like to say; ‘Mother Nature’s Superfoods’.

These superfoods are currently out of favour and sadly scoffed at by most of the general public.

This will not do!

Crazy Times

As an aside, I’ve created this website and writing this post during strange times that I thought only happened in movies; I, along with the rest of the world are self-isolating due to the COVID-19 Coronavirus pandemic.

I’m fortunate enough that I can work from home, where some are on Furlough getting paid 80% of their wages from the government. With others facing unemployment as a result of this unfortunate situation slowly crippling the economy.

We’re told to stay at home to prevent the spreading of the virus. I could, of course, veg out on the sofa, binge-watching Netflix, but there’s only so much Stranger Things I can watch before I feel like a Jabba the Hut dribbling and wasting my life away.

So, I decided to finally take the plunge and create this blog that I’ve been procrastinating over for far too long. I’ve finally run out of excuses, onwards and upwards.

What’s It All About?

My mission for this blog is to bring organ meats back to the British plate as it once was. Go back a couple of generations and our grandparents and great grandparents were eating liver and bacon, faggots, steak and kidney, tripe among others on a regular basis.

Organ meats are the most nutritious foods on this planet, they’re mother nature’s superfood packed full of vitamins and minerals. I’ll be writing about the nutritional goodness different organ meats have to offer as well as looking in detail at why these essential nutrients are so important for good health.

Where Did Our Love For Organ Meats Go?

At this point, I don’t know for sure. I assume it was lost with the tradition of home-cooked family meals and the introduction of convenient fast food and microwave meals. This is something I’ll investigate, perhaps when you read this there will be a blog post covering this subject.

All I know is that when I talk about eating liver, kidneys and heart or brains, people start to squirm and turn their snouts up at the thought of it. They’re happy to chow down a leg of a lamb, gobble up the belly of a pig, or even parade around with the skin of a cow on their feet but for the love of God, keep the offal away!

And please don’t remind me that my sausages are encased in pig’s intestines, you’re putting me off my breakfast.

It’s a shame but there’s a bright side to all of this – organ meats are as cheap as fried potato sticks because no one wants them other than our dogs – the lucky hounds.

Oh, and when asking for offal at the butchers, please be prepared for the question “is it for your dog?”. This happens to me regularly… my daughter Molly finds this hilarious.

What Else?

I will be hunting for recipes and trying them out myself… I’m no chef so that’ll be interesting. As well as seeking out restaurants that serve up this elusive food.

Trying to find sources for some of the more specialist organ meats can be a challenge so I’ll be hunting down suppliers from local to online butchers, farms and specialist food suppliers and rating them, building up a list for you to take advantage of.

I may go a little off-piste and even a little controversial at times depending on what’s going on in the world or how the mood takes me at that time.

I Have A Confession

This bloggin’ thang is all very new to me – I won’t pretend I know what I’m doing. I’ll be figuring it out as I go along, learning from mistakes. If you see anything you think I can improve or subject you’d like me to write about, please let me know. Any constructive criticism will be welcomed, blog ideas considered and complements gratefully received – of course.

In all honesty, I’m not sure if anyone, other than me, will ever read this. So, if you are reading this…

…Wow, amazing!…

…thanks for taking an interest. My hope is that it offers at least a small morsel of benefit to you.

Even if you want to say ‘hey Jim’, that’d make my day and I promise I’ll say hey back, that’s my Offaly Good promise.

Have a nutritious day!

There you have it! Just a reminder that I’m no doctor, dietitian or any other profession for that matter. I’m simply a bearer of information for you to do what you want with; question it, research it, erase it from your mind, you are in charge of you.

The post Welcome to my New Blog appeared first on Offaly Good.