Library
A curated catalogue — pick a piece and start a conversation.
Supermarket Survival jakso 21: Kala – Supermarket Survival
A blog-style installment in the Supermarket Survival series about choosing, preparing, and eating fish. It discusses mercury and other contaminants, argues that overcooking fish damages its delicate fats, and shares the author's preferences for fresh, gently prepared fish, frozen fish, and canned sardines. The piece also includes an audio guest segment with WWF fish expert Matti Ovaska and links to fish sustainability guidance.
Jauhot, murot ja puurot – Supermarket Survival
This blog-style Supermarket Survival entry criticizes industrial grain production, breakfast cereals, and official nutrition messaging, arguing that modern wheat and processed grain products are nutritionally poor and shaped by corporate interests. It offers practical suggestions for choosing or preparing porridges, flours, and baked goods with better ingredients and slower methods. The piece also cites books and articles about industrial agriculture, pesticides, and food systems.
Pasta ja muut lisukkeet – Supermarket Survival
This Supermarket Survival piece argues that common side dishes such as pasta, rice, and potatoes are often bland and nutritionally weak in their industrialized forms. It encourages readers to improve the quality of these staples or replace them with more colorful vegetables, salads, root vegetables, legumes, and better grain varieties. The text also draws on the author's childhood, school, and personal eating experiences to promote more satisfying and body-aware food choices.
SuSurvival jakso 4: Kasvikset – Supermarket Survival
This blog post argues that vegetable quality, seasonality, freshness, and preparation matter more than simply eating large quantities of produce. Olli Posti recommends choosing flavorful, colorful, often organic or local vegetables and improving their digestibility and nutrient absorption with fat, acid, salt, blending, cooking, and juicing. The piece also critiques industrial agriculture and contrasts nutrient-dense vegetables with bland mass-produced options such as standard potatoes and imported supermarket produce.
Mango – Supermarket Survival
This blog post explains how to choose and enjoy good-quality mangoes from supermarkets and specialty shops. It discusses common mango varieties, ripeness, organic and biodynamic options, and ways to use mango fresh, dried, or frozen. The piece encourages readers to replace candy cravings with mango and other fruit-based treats.
Haastattelu yliopistolle – Supermarket Survival
A written interview response for a university presentation in which Olli Posti explains his food philosophy and how it differs from official Finnish nutrition recommendations. He emphasizes food quality, freshness, sourcing, spices, better fats, and individualized choices instead of rigid diet models. He also describes personal health motivations, including reduced asthma and MS symptoms through minimizing inflammation.
Mikä ravitsemuksessa on olennaista?
A blog post arguing that the essential factor in nutrition is food quality rather than macronutrients like carbohydrates, fats, or protein in isolation. It criticizes industrial food, reductionist nutrition science, and conflicted experts, while advocating whole, nutrient-dense foods such as fresh fruit, avocado, and minimally processed ingredients. The piece also contrasts natural foods with refined products like white sugar and ultra-processed supermarket items.