Cast your mind back to feverish June, when for a few days it seemed possible our next Prime Minister might be that bounder Boris. For all his brio, it wasn’t exactly a comforting prospect. But while storm clouds gathered,... Continue Reading →
You know those moments when you think your faculties must be failing? Like when you hear Jeremy Corbyn say he’d build a nuke but wouldn’t fire it? I had one this morning, reading the Times. There at... Continue Reading →
A scourge of our superannuated National Health Service, Ben Spence is ubiquitous this week. Following his rage at state funding for homeopathy in the Independent, he’s now popped up on Spiked to question the government’s ‘preventive’ approach to sugar. True,... Continue Reading →
As an eleven-stone, 58 year-old smoker, with an appetite constantly suppressed by skinny roll-ups, I gain some cruel pleasure from seeing my fat friends waddling around. By ignoring the basic rule that intake in energy must not exceed expenditure thereof,... Continue Reading →
From the land of the green Huntsman boot comes a piece of research to make all snowflakes ponder. A study from Exeter University reveals that (shock, horror yah?) the total armoury of the nanny state is as naught in affecting... Continue Reading →
In recent years, the reputations of London higher-learning institutes have not been enhanced by the dreary antics of their student unions. And until this week –when the clique at the School of Oriental and African Studies took the biscuit with... Continue Reading →
Hats off again to the IEA’s Chris Snowdon, for today’s evisceration of two foes: the self-fulfilling health modellers whose findings the government treats as fact; and the press-release journalists who collude in the deception. On his blog, you can read a... Continue Reading →
The sugar tax: You can read elsewhere on this site about the flaws and contradictions in the fast-approaching... Continue Reading →
Nestlé has announced that they have found a way to keep their chocolate as sweet as ever while reducing its sugar content by 40 per cent. And if the method – which allows sugar to dissolve faster and thus taste... Continue Reading →
