Milestone Food For Your Genes

05/10/2026

More living. Less counting.

28/09/2026

Gentle by design

14/09/2026

Tart on purpose

07/09/2026

Not made for us. Still protecting us.

04/09/2026

Loved in the kitchen. Trusted in practice.

When someone who works every day with nutrition, genetics and individualized wellness chooses MILESTONE® for her own kitchen — and recommends it to her clients — that means a lot to us.

Emily Brown, founder of Genetic Garden, works at the intersection of functional nutrition, bioenergetics and epigenetics.

Her words say the rest.

25/08/2026

What kind of world are our choices supporting?

22/08/2026

What are you cooking tonight?

13/08/2026

Powerful curcumin + pomegranate

17/07/2026

It becomes part of you

17/07/2026

Everything that enters your body leaves a message.

Food carries the soil, water, biodiversity, processing, and care behind it. By the time it reaches your plate, it already holds the imprint of the world that produced it.

Then, it becomes part of you. This is why MILESTONE® begins long before the bottle—with high-phenolic olive oil, pomegranate, careful cultivation, gentle processing, and food-based compounds made for daily use.

Because health is shaped not by one perfect choice, but by what enters the body again and again. Food is where ecology becomes biology.

What kind of world is feeding you?

MILESTONE®
Food for your Genes™
Discover how MILESTONE® functional foods can become part of your daily care.

Shop:
https://ofdreamsandknowledge.com/shop/

08/07/2026

Could this be self -love?

08/07/2026

Self-love can be simple.

A meal. A plant. A note. A table. A connection.

Small acts of creation bring us back to ourselves. They give the hands purpose, the heart expression, and the day more meaning.

The olive harvest reminds us that creating does not have to be grand. Sometimes it is enough to participate — with the land, with food, with people, with life.

MILESTONE®
Food for your Genes™

06/07/2026

Real functional food needs real ingredients, research, and careful testing.

This matters when the endorsement comes from someone who works at the intersection of biochemistry, molecular biology, and health innovation.

Professional endorsement by Konstantinos Poulas, Associate Professor of Biochemistry, Department of Pharmacy, University of Patras, and Director of BioHealth Hub at Patras Science Park.

MILESTONE®
Food for your Genes™

03/07/2026

02/07/2026

If you believe health should begin with food — this is for you.

MILESTONE® turns everyday meals into functional food: drizzle it over salads, stir it into yogurt, add it to smoothies, finish your cooked vegetables, enrich your breakfast bowl, or take it by the spoon.

High-phenolic olive oil.
Polyphenol-rich pomegranate.
Bioavailable curcumin.
Algae EPA/DHA.
D3, iron and minerals.

Not another capsule on the shelf.
A daily way to feed your body through real food.

Discover MILESTONE® Food for your Genes™
Shop link in bio.

30/06/2026

A school meal is more than food. It helps a child sit, learn, and come back tomorrow.

Through The Childhood Table Collective™, MILESTONE® purchases have helped fund 3,181 school meals since 09/2025.

Every contribution is recorded publicly through Open Collective Europe.
Current active beneficiary: Mary’s Meals.

Learn more, view the ledger, or support directly here:
https://ofdreamsandknowledge.com/the-childhood-table-collective/

25/06/2026

Natural is not enough anymore. At MILESTONE®, our functional foods are built around a simple idea: food is information for the body.

Nutrigenomics shows that nutrition can influence how genes behave — especially pathways linked to inflammation, immunity, metabolism and oxidative stress.

This does not mean food changes your DNA. It means the right nutrients, in the right form, can help support how your biology responds.

That is why our products are designed with food-form bioactives, clean sourcing, gentle processing, lab testing, bioavailability and clinician-guided use.

Our quality work includes university and independent laboratory analysis in Greece, alongside collaborations with the University of Athens and the University of Thessaly, to verify phenolic compounds, antioxidant activity and formulation consistency.

High-phenolic olive oil tested for phenolic strength.
Pomegranate concentrates tested for phenolic compounds and antioxidant activity.
NovaSOL® curcumin studied for higher bioavailability.
DSM algae omega-3 as a fish-free source of EPA and DHA.

Over the years, MILESTONE® has also been recognized in functional food innovation awards and supported by nutrition and nutrigenomics professionals.

Trust should not come from words alone. It should come from process, testing, science and responsibility.

MILESTONE®
Food for your Genes™

21/06/2026

18/06/2026

Did you know the same tomato can feed you differently?
Eat it raw in a Greek salad and you still get benefits.
Freshness. Fiber. Vitamin C. Hydration. Taste.

But when tomatoes are cooked with extra virgin olive oil, something else happens.
Heat helps release lycopene from the tomato structure. EVOO helps your body absorb it, because lycopene is fat-soluble.

And about the myth that EVOO is bad for cooking?
Good EVOO is rich in monounsaturated fats and natural phenolic compounds. That is why it handles everyday cooking better than many people think.

Then, after cooking, finish with high phenolic olive oil.
Why bother?
Because high phenolic olive oil is not only about fat. It is about the olive phenolics you add raw, over real food, where more of their value is protected.

Raw tomato has value. Cooked tomato has value. The same tomato can feed you differently depending on how you prepare it.

Because epigenetic nutrition is not just about nutrients. It is about preparation, absorption, pairing, and what your body can actually use.

Save this post for later.

Science behind this:
Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. “Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity.” Journal of Agricultural and Food Chemistry, 2002.

Fielding, J. M., Rowley, K. G., Cooper, P., & O’Dea, K. “Increases in Plasma Lycopene Concentration after Consumption of Tomatoes Cooked with Olive Oil.” Asia Pacific Journal of Clinical Nutrition, 2005.

de Alzaa, F., Guillaume, C., & Ravetti, L. “Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating.” Acta Scientific Nutritional Health, 2018.

Ambra, R. et al. “A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds.” Molecules, 2022.