• Natural Sun Protection,  Plant Bioscience,  Sunscreen

    The sunscreening properties of plants

    Do plant oils and extracts protect from UVA and UVB? To what extend? This article shares what spectral analyses studies reveal about plants based photoprotection. One of the most common questions asked regarding the oils I have tested in my home experiment, was whether they protect from UVA and UVB radiation. The short answer is yes and the full answer is this: “Successive increments in the number of absorbing molecules in the path of the beam of monochromatic radiation absorb equal fractions of the radiation power travel through them”

  • Plant Bioscience,  Sunscreen

    Why and how plant compounds protect from UV

    Evolved to harvest light, plants absorb sunlight to produce sugars in a process of photosynthesis. The molecules involved in this process are type of pigments that capture the energy of specific wavelengths and transfer it to the site of photosynthesis. However in some conditions, sunlight has the potential to damage the machinery plants use to collect light and that in turn inhibits their ability of optimal function and growth.

  • Natural Sun Protection,  Sunscreen

    The Home Experiment that went viral

    Last year marked the 3rd summer without me using commercial sunscreen. What I used instead were various blends of plant oils I have been mixing at home. That memorable week I received a delivery of oils by brands I have not tried before and curious how they would compare - and also worried about using them on my then 20 month old daughter - I decided to do a simple home experiment using tape and oils on my husband's totally untanned back.

  • Food

    Overnight sourdough bread for beginners

    While the time it takes to make the bread – start to finish – averages 20-30 minutes of actual physical work, such as measuring, mixing, folding and shaping, the preparation of the starter, bulk fermentation and rest takes about 36 hours, so for you to bake your overnight bread on Sunday morning, you need to start by feeding your starter on Friday evening. Here is the example timeline I follow when making bread: Friday, between 18:00 and 20:00 – feed the starter Saturday, between 9:00 and 11:00 – mix the dough Saturday, between 17:00 and 19:00 – shape your dough and place in the fridge to rest till the morning or leave out to rest after shaping and bake once the dough feels nice and puffy. Sunday, between 8:00 – 18:00 – bake your bread FEEDING THE STARTER Remove your starter from the fridge 12 hours prior to baking, discard all but what remains on the bottom and sides of the container, then mix in equal amounts of water and flour to make a total of 250 grams of starter. Leave it out on a counter overnight, to allow the yeast to populate the mix. The starter should double in…