Why is yoghurt the best extinguishing agent when your tongue is on fire with chili peppers? That was the question that Swedish inventor Mats Nilsson asked himself when he was looking for a healthy alternative for flame retardants.

Years ago, American neurologist David Perlmutter discovered an interesting connection among his patients. He determined that many of his patients with neurological problems also showed symptoms of stomach and intestinal problems.

This is a story about coffee—to be precise: about eating coffee. It is also a story about potentially the largest—and surely the only profitable—regeneration of nature project ever undertaken. It is a story that begins in a small country with two million inhabitants on the Baltic Sea between Lithuania and Estonia.

The Covid-19 pandemic has taught us a couple of things: We cannot take what we hear or read at face value, and it is up to all of us to join the dots for ourselves.

We already know that the SARS-CoV-2 virus, which causes Covid, is twice as virulent as seasonal flu, from the same SARS family, which puts its mortality rate at around 0.4 percent. For more than 90 percent who get the virus, it will cause mild symptoms. According to health agencies, 30 percent will not even know they have it, and will be entirely symptom-free, or asymptomatic.

Dr. Mark Hyman knows that bad food makes people sick. He has been using food as medicine for 30 years achieving spectacular results like completely reversing type 2 diabetes within a week or two. Then, one day in 2014, he realized that treating patients in his doctor’s office meant he was merely treating symptoms of a much bigger problem. The real treatment, he thought, had to start at the roots of the food chain: on the farm, in the grocery store and in the kitchen at home.