Steffan

https://mastodon.world/@steffanstringer

Tai Chi practitioner, amateur snapper, interested in natural history, evolutionary biology, food, forest gardening and the wildwood.

Tai Chi: https://www.blackwatertaichi.com
Work: https://www.linkedin.com/in/steffanstringer/
Glass: https://glass.photo/steffan

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npub1mwgp69s952zzckpx4ajqjf7dnuwed0zzxxj7rfy0naj2tzyw47mqczxaxp

NIP-05 Address

steffanstringer_at_mastodon.world@momostr.pink

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Publishing to

nostr.wine

nos.lol

relay.damus.io

Author Public Key

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Last Notes

2026-10-25 22:28:28 UTC

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want to fix this whilst you are there?
https://s3.eu-central-2.wasabisys.com/mastodonworld/media_attachments/files/117/503/905/310/046/059/original/e79314e5fd62ffa8.png

2026-07-28 07:41:44 UTC

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It seems that, on balance, yoghurt containing fat is net positive for health as part of a balanced diet. The push to low calorie and low fat foods has driven us to artificial sweeteners and other additives that we ought to be re-considering. With all the freshly cooked, home made food I see you prepare, I have to believe some ‘tasty’ fermented yoghurt is better for your health and is ‘allowed’, rather than the watery sour stuff concocted by ‘big food’.

2026-07-27 20:55:56 UTC

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I am going to go out on a limb and say that non-fat any yoghurt is food of the devil. Usually contains thickeners and stabilisers that are really bad for the gut, to give it a better mouth feel. 10% fat Greek yoghurt (sounds a lot!) is truly delicious and not at all sour. I’ll take a quality fermented dairy product with high fat any day over something that’s been packed with compensatory additives. Sermon / rant over! 🤓