Food is important all year round, of course. But at this time of year, it takes on a special significance. I need something a bit more robust to set me up after my cycle to the office in October, compared to May, and something welcoming to sit down to at the end of the day. Comfort food, but with a modern, healthy take: maybe sprouted porridge oats with almond milk, almonds and a dash of manuka honey, or spelt pasta tossed through with garlicky kale and roasted butternut squash.
So for this issue, we turned our attention to food and nutrition. Along with some lovely, seasonal recipes (from page 87) we wanted to give a definitive answer to the question of how important food really is to our health. Is it our medicine, as Hippocrates said, or does our likelihood of getting cancer – or fat – come down to genes and blind luck? Find out our answer(s) from page 23.
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