Food glorious food

Then ...


I was hugely blessed as a child and as a young man until I left school at 16, to have

been raised in the deep Scottish countryside, Aberdeenshire, where my parents grew

their own fruit and vegetables, and had their own chickens providing the family and

at times, neighbours, with ample chicken meat and eggs.


Mother, since her late teens, had been a cook in service to the gentry, and she taught

me almost all she knew about real, natural food and how to cook it. She had a pantry,

a parlour, filled with basic stock foods for cooking and ample supplies of

home-produced conserves and pickled / fermented foods made from produce from

our sizeable garden, and in summer months, the abundance of raspberries,

strawberries, blackberries, gooseberries, apples, and pears from the nearby

hedgerows, woodlands and forest and the walled Victoria Garden, tended by my

father, of Frendraught Castle.


Tuesday and Thursday the baker would arrive, drive up to the house and we would

buy a few breads and cakes, very few, for mother baked most of what we needed.


Wednesdays the butcher would drive up, I remember him as he whistled and

sharpened his knives and wore a jaunty little French beret. He wasn’t French.


Friday it was the fish man in the late morning and in the afternoon, it was the

“emporium” van, the grocer from which we were allowed to choose one inexpensive

sweet treat – which had to last the week but rarely saw us children through the

weekend. But that was it – no other sweets.


And mornings I would walk to collect the milk and butter from a nearby farm,

braving the bulls and cows in the fields but noticing every day the changes in

nature’s landscapes –as well as keeping fit.


Living on Frendraught estate, tended by my father, we had access in season to fresh

salmon, trout, and game, and all manner of apples, pears, grapes, strawberries,

gooseberries, raspberries, and myriad vegetables


So although we lived way out in the country, we had access to all that was needed.


In short, we had an abundance of natural food produce.



And now


But fast forward some 50 -60 years later and most of what I see people eat today is NOT real food; it’s simply processed and manufactured, often scientifically made substances which resemble food and have no relationship to the real thing, to nature.


Today we are not just addicted to fast food, but addicted to the latest fads in diets and nutrition and as a result in the West are confused about what real food actually is. It is worrying when children have no idea what real chickens and cows look like, let alone the less usual animals and in tests to identify fruit and vegetables, fail abysmally. I’m not blaming the children!


We have governments and media almost every other week coming out with conflicting advice about what to eat and drink and how much, they are besot by calories and carbohydrates, nutrient values, and so on to the extent that people find the whole process of eating too complicated and bordering on being told off. (True, an element of sloth comes into our eating habits too! Anything for an easy life.)


Then we have the excuse brigade – it’s too expensive to eat healthily, yet by the same token think nothing of regularly phoning up for a fast food delivery costing mega bucks when that same money could have been put to fresh food which would have lasted several meals. Or “I’m not paying for good water” as it too is expensive yet see fit to spend lots of dosh on lager, beer, and other forms of booze.


Things would be so much easier if we took a little time to


  1. Take self-responsibility to heart - our health is down to us

  2. Plan ahead -  budget, recipes, shopping list - no food shopping when hungry or unprepared

  3. Eat only foods that will eventually spoil or rot, in other words had a life until very recently

  4. Limit meat consumption

  5. Prioritise quality as far as possible and as your budget will allow

  6. Focus more on whole, fresh plant foods and less on trying to go crazy working out  calories, vitamin, minerals, supplement, and nutrient content.

  7. Learn to cook

  8. If possible, make a ritual of eating, set the table, eat with others, switch off the technology!


To be even shorter, there are no lengthy pages on this site about diet and nutrition, just the counsel to “eat real food!”  Oh, and as we were raised in the country with access to fresh milk and butter, it's okay to take

the butter!






For optimal health and weight, eat real foodread this article by Dr Mercola  


 Watch the video opposite by Dr Michael Pollen in defense of real food   


Research into Low Carb eating

About fermented foods

Nutrition by Dr Eric Baaker


        Frendraught Castle
Low Carb Refreshing Healthy Fruits

Net Carbs                  Half cup     Size                                                                                             

3          Raspberries        1

4          Blackberries        1

6          Strawberries        1

6          Blueberries          1

6          Plum                                  1 medium

7          Clementine                       1 medium

8          Kiwi                                   1 medium

9          Cherries               1

11        Cantaloupe          2

13        Peach                                 1 medium

Dr Michael Pollen
Butter's ok!

Eat only healthy fresh


unprocessed foods

Food is best fresh

Fresh mixed vegetables

Foods to avoid

How to cook vegetables