how we channged what we eat and our tastes



When we relocated our plants to the Island of Ven, we established certain objectives for our project. Our primary aim was to create suitable conditions for the plants we took with us, on the personal level  to determine the necessary steps to achieve a high level of self-reliance. To do so, we must  continuously assess our consumption patterns and analyze our needs. Unfortunately, some of these needs are artificially created.
A significant factor contributing to this distorted need structure is the excessive consumption of sugar, which has dramatically increased over the past century or so. The availability of cheap sugar has fundamentally altered our perception of what is considered "sweet." As we transitioned our consumption habits, we encountered the most challenging task – changing ourselves.
Cardinal cake
In order to truly savor not sweetened food, we had to eliminate sugar from our diet entirely. The process took 2 weeks of excessive discomfort and probably 2 weeks of craving. Now all products taste better and such fruits a medlar feel very sweet as described in the account from the Middle Ages.


We have made significant changes to both our diet and our physical health over the course of three years. Specifically, we have eliminated sugar from our meals, leading to a transformation in our bodies resembling those of individuals from 400 years ago in Sweden. Our perception of sweetness is now aligned with that of people in the Middle Ages.
one of the moste appriciated fruits during Middle Ages

end of December photo
We have chosen to abstain from consuming meat, except in small amounts as a seasoning. Furthermore, we have reduced our intake of pasta and eliminated bread, spaghetti, and pizza from our diet. Additionally, we have made the decision to give up alcohol entirely.
no more of these, our standard wines
May be an image of text
To replace these dietary changes, we have opted for a higher consumption of fermented foods, particularly Kim Chi. Kim Chi has opened possibilities for combinations with other fermented foods and items such as beans, lentils, vegetables, and potatoes.
As a result, our bodies now perceive fruits as sweeter than before, with even medlar becoming exceptionally enjoyable. Additionally, the aromas of all fruits have become more pronounced. However, we still find sugar to be pleasurable and could easily overindulge if given the opportunity.
Regarding wine, we have encountered difficulties. In the past, sharing a bottle of wine between two people was a delightful experience. However, after two years of abstaining from alcohol, sharing a bottle now elicits feelings of nausea and discomfort. We do not feel well and do not experience any tipsiness