There is no one right way to eat. I believe the only rule about nutrition is this; if you're not feeling vital and energetic, looking and feeling fabulous, change something. We all deserve to feel awesome all the time, and food choices are one of the biggest determining factors. However 'correct food choices' means something different at different times of the year, depending on your ethnicity, age, level of activity, job and so many other lifestyle factors.
Thus, when I'm asked what we should eat during Winter, I find it a little difficult to launch into the discussion. So what I will do is take the opportunity to talk about seasonal eating, since this topic takes things like geography into account.
First, I shall yet again point out the flaws in the current prevailing supermarket food supply. If you buy 'fresh' food from the supermarket you probably have no idea what's in season at what time of year, since supermarkets transport frozen foods over vast distances and keep them in cold storage for very long periods so they can be available year round. So while some of the produce may be reasonably fresh, some will not be, and those that aren't have seriously compromised nutritional values. Even when you buy organic you need to be aware that some things may have been flown in, so familiarise yourself with what is in season in your local area each season.
When it comes to preparation of foods it's important to observe your body's instincts and inclinations. A salad is a very healthy choice in summer, but is far too light at midwinter, when the body needs as much help to warm up as possible. Therefore soups, stews, stir-fries, curries and roasts are the healthy choice for Winter. Of course, cooking the begeezers out of your vegies certainly reduces the nutritional content, so nature thought up a balancer for that too.
Here's a fantastic tip for boosting the nutritional content of your food in Winter time: Cook with your own home made stock.
Stock recipe
(You will need an enormous pot with a lid, a silicone muffin tray and some tuppaware, as well as lots of time.)
2 or 3 chicken carcasses or some beef bones from the biodynamic butcher
2 or 3 carrots
3 stalks of celery
2 unpeeled onions, halved
2 or 3 tbsp white vinegar
Place carcasses or bones into the pot, cover with cold water and add vinegar. Allow to stand for one hour. Add roughly chopped veg and bring to a boil. Using a seive, skim off any scum from the surface, then turn the heat way down to very low, cover and simmer for 6-12 hours for chicken and up to 24 hours for beef stock. Add water if you need to.
Once this has cooled, strain and discard the solids, and freeze the liquid into tuppaware and muffin pans. I find it's useful to mark the number of cups on the container for when you need a specific amount. This won't matter if you're making soup, but for things like rice and quinoa you'll need to know a more exact quantity.
So that's my stock recipe. I make this once every 3 weeks or so to keep my freezer full. The purpose of standing the bones in the vinegar water is to liberate the gelatin and the lovely minerals from them. Preparing food with this stock is a wonderful way to increase the nutritional content. And also much tastier than the packaged stuff! Bonus.
Adding spices to food is another great idea during winter. Cumin, ginger, cloves, black pepper, turmeric, chilli, cardamom, cinnamon and herbs like parsley, thyme, corriander, sage and galangal are really important during winter to warm the body and boost immunity. Cumin turns a pumpkin soup into restaurant quality, along with a little last minute orange zest over the plate. Toss some chilli, garlic and olive oil throgh some lightly blanched greens, or make poached pears with cinnamon or baked apples with cloves, (both can be sweetened with honey) for dessert. Nature provided us with these gorgeous warming spices to keep us healthy. They're used at midwinter in most traditions, just think of the traditional Yule tide plum pudding or mulled wine!
It's important that we get enough salt through Winter, so make sure you cook with a good quality sea salt or rock salt. As always, avoid processed salts containing anti-caking agents and other additives.
Animal products like meat and eggs are very warming foods and therefore best consumed in Winter. During the Summer they can be too heavy and acid forming, but in small amounts they are great during the cold months. If you imagine our primitive ancestor's diet, meat would have featured more during Winter due to a shortage of most other foods, and this is what our bodies are genetically accustomed to.
Other warming foods are the high carbohydrate veg like pumpkin, sweet potato, carrots, leeks, parsnips etc, legumes like beans and lentils, nuts and seeds, and grains like rice, oats and quinoa.
In winter we still require our 2 litres of water daily, but drinking cool water is often the last thing we feel like doing, and quite rightly. During the cold months it's much better to drink warm cups of herbal tea for our fluid intake. Some of the most useful are rosehip tea, which tastes yummy and is a great source of vitamin C, liquorice tea, which soothes the lungs and digestion and decreases stress, and green tea, which is full of antioxidants like quercetin (which is helpful in treating varicose veins).
When I was going through school I remember being freezing in the classroom and playground during winter. It's really difficult to combat this using food since it has to be sent in a lunch box, but it is possible. Personally I would love to see tuck shops producing some healthy warm food for kids lunches. But until that time, here are some tips for keeping little ones (and big little ones) warm using food.
Breakfast should be warm and heavy; eggs, either soft boiled, lightly fried or poached, or some organic oatmeal with honey are perfect. Then fill the lunchbox with heavy, wholesome snacks like organic salted nuts, crispy polenta sticks, real cheese (not the processed stuff), vegie patties made with grated sweet potato, leek or zucchini, or a cold rice or quinoa pilau made with your homemade stock, some spices and some vegies. If you have to put in a sandwich, replace the salad and sprouts with a piece of grilled chicken or roast lamb, some cheese, avocado and some grilled veggies. Use a heavier bread like rye or oat flour bread, and maybe even grill it. When their food keeps them warm they'll learn better and have more energy to run around and warm up even more.
So to conclude, follow your instincts in every season. Find a way to continue to eat healthy, whole foods so they keep you warm, using ideas like homemade stock, quality salt and spices.
If your immunity needs an extra boost, try a good quality powdered vitamin C supplement and some zinc tablets, or see your naturopath for individualised treatment.
Warm fuzzies! Love, Sara
Sunday, July 11, 2010
Thursday, July 1, 2010
What Is Natural?
I came across this really interesting question as I leafed through the food legislation news headlines this week. The reason I find it so interesting is because there are currently too many definitions of the word natural within the language of the Western diet, and I believe it's really important that we pause and consider what 'natural' means to each of us.
Food industry use the word 'natural' liberally on food packaging. This is understandable, it appeals to people who value health. But how natural is natural? The dictionary defines it as "existing in or formed by nature". This definition works well for me. As a naturopath I believe all our food should be formed by nature and untouched by man. Thus, if you're reading a package label, you're often way off the mark already! Even if it does claim to be natural, it probably wasn't formed by nature. With the exception of natural pot set yoghurt (the really sour stuff), possibly a couple of items in the health asile (but by no means all of them), most things claiming natural ingredients are far from being formed by nature.
Colourings and flavourings are often advertised as natural. This strikes me as odd considering they're often synthesised in a lab. Currently the laws allow food industry to call a colour or flavour natural even if it's a synthetic copy of a substance found in nature. This said, I can't think of a single food containing added colours and flavours, natural or otherwise, that I would call a real food.
Sugars often confuse people attempting to eat well. When refined sugar is added to food it becomes junk food. This is true of many things we may think are good for us, like breakfast cereals, yoghurts, cheeses, breads and juice. Many commercial juices scream that they have no added sugar. What they fail to mention is that they have added loads of concentrated fructose (this is the meaning of 'reconstituted'), which science is learning can be more damaging than ordinary sugar. Eating a whole fruit is fine because it's dilute. The fibre and water in the fruit act as buffers and slow the absorption of the sugars. Other truly natural sugars include raw, unprocessed honey, raw, unprocessed maple syrup, palm sugar and agave syrup. Even these should be used sparingly.
Grains are another misleading area. Grains are made to sound natural by use of the word 'wholegrain'. A whole grain should be one that is visibly whole, exactly as is was when it was pulled from the stalk, like rice, oats or quinoa. Most breakfast cereals are made from refined, processed grains, while their box advertises the 'wholegrain goodness' of the contents. Remember, if it's not a true whole grain, it's sugar, not complex carbohydrate, and therefore not a good breakfast choice. The same is true of crispbreads, rice crackers, pasta, bread and couscous.
Oils are another problem. Any oil sold in a clear bottle, or that doesn't say 'cold pressed' is not natural. It's been mixed with petrochemicals and boiled to incredible temperatures to give it shelf life. These oils and the margarines made from them are certainly not natural or healthy, despite sporting the heart foundation tick.
In fact, if I'm going to be really picky, how natural is it to use chemical fertilisers, pesticides and fungicides on our food crops? Or to freeze them for weeks before selling them? For me, the only truly natural foods are fresh, organic plant foods and biodynamic animal products.
I think it's really important that we all consider what our food is made from, because our body is made from what we choose to eat. It's sad that food has become so complex that we have to wonder 'which food is really food?', but in the west its the only way to stay healthy. So, next time you see the word 'natural' on some 'food' ask yourself "was this formed by nature or by a guy in a factory?".
http://www.foodnavigator.com/Legislation/What-natural-means-in-food-regulations/?c=mvNDRfNEiPf7l3PB0f6h2g%3D%3D&utm_source=Newsletter_Subject&utm_medium=email&utm_campaign=Newsletter%2BSubject
Food industry use the word 'natural' liberally on food packaging. This is understandable, it appeals to people who value health. But how natural is natural? The dictionary defines it as "existing in or formed by nature". This definition works well for me. As a naturopath I believe all our food should be formed by nature and untouched by man. Thus, if you're reading a package label, you're often way off the mark already! Even if it does claim to be natural, it probably wasn't formed by nature. With the exception of natural pot set yoghurt (the really sour stuff), possibly a couple of items in the health asile (but by no means all of them), most things claiming natural ingredients are far from being formed by nature.
Colourings and flavourings are often advertised as natural. This strikes me as odd considering they're often synthesised in a lab. Currently the laws allow food industry to call a colour or flavour natural even if it's a synthetic copy of a substance found in nature. This said, I can't think of a single food containing added colours and flavours, natural or otherwise, that I would call a real food.
Sugars often confuse people attempting to eat well. When refined sugar is added to food it becomes junk food. This is true of many things we may think are good for us, like breakfast cereals, yoghurts, cheeses, breads and juice. Many commercial juices scream that they have no added sugar. What they fail to mention is that they have added loads of concentrated fructose (this is the meaning of 'reconstituted'), which science is learning can be more damaging than ordinary sugar. Eating a whole fruit is fine because it's dilute. The fibre and water in the fruit act as buffers and slow the absorption of the sugars. Other truly natural sugars include raw, unprocessed honey, raw, unprocessed maple syrup, palm sugar and agave syrup. Even these should be used sparingly.
Grains are another misleading area. Grains are made to sound natural by use of the word 'wholegrain'. A whole grain should be one that is visibly whole, exactly as is was when it was pulled from the stalk, like rice, oats or quinoa. Most breakfast cereals are made from refined, processed grains, while their box advertises the 'wholegrain goodness' of the contents. Remember, if it's not a true whole grain, it's sugar, not complex carbohydrate, and therefore not a good breakfast choice. The same is true of crispbreads, rice crackers, pasta, bread and couscous.
Oils are another problem. Any oil sold in a clear bottle, or that doesn't say 'cold pressed' is not natural. It's been mixed with petrochemicals and boiled to incredible temperatures to give it shelf life. These oils and the margarines made from them are certainly not natural or healthy, despite sporting the heart foundation tick.
In fact, if I'm going to be really picky, how natural is it to use chemical fertilisers, pesticides and fungicides on our food crops? Or to freeze them for weeks before selling them? For me, the only truly natural foods are fresh, organic plant foods and biodynamic animal products.
I think it's really important that we all consider what our food is made from, because our body is made from what we choose to eat. It's sad that food has become so complex that we have to wonder 'which food is really food?', but in the west its the only way to stay healthy. So, next time you see the word 'natural' on some 'food' ask yourself "was this formed by nature or by a guy in a factory?".
http://www.foodnavigator.com/Legislation/What-natural-means-in-food-regulations/?c=mvNDRfNEiPf7l3PB0f6h2g%3D%3D&utm_source=Newsletter_Subject&utm_medium=email&utm_campaign=Newsletter%2BSubject
Monday, June 28, 2010
Pregnancy nutrition from experience and my story so far
Hello again, let me appologise for the long pause between blogs! I've been gestating these last 6 months, and writing has slipped my mind as I've delighted in my ever changing body.
I've experienced first hand the effectiveness of good nutrition during pregnancy, and also the pitfalls of slipping up. For all those women who have yet to concieve their babies, let me share my experiences in the spirit of sisterly advice.
Also during this time I had to make a decision between birthing at home and birthing in the hospital system, and that's been a journey well worth sharing.
First though, the food! When a woman decides to become pregnant, ideally she should prepare for as long as possible by cleansing her body, nourishing it with pure, organic foods, stocks made fresh at home from biodynamic animal bones, by eliminating alcohol, processed foods, sugary foods and damaged (fried or hydrogenated) fats, and replacing all harsh chemical beauty (eg deodorants and shampoos) and cleaning products with eco friendly, chemical free versions. (And of course there's plenty of spiritual and emotional preparation to consider, but I'll leave that to other blogs!)
Since I was not planning to become pregnant, I was not actively doing any preconception care, although the organic food, stocks, and use of natural cleaning and beauty products are mostly part of my routine. My big trip-up was (and is) Sugar.
This baby was concieved in the wake of the enormous sugar binge known as Christmas. Luckily, when I discovered that I was pregnant I'd already begun a blood sugar balancing regimen, eliminating sugar and wheat in a bid to rebalance after the holidays. I kept this diet up throughout the first trimester, and consequently suffered minimal tiredness and nausea. I most certainly found that if I did enjoy a pizza or sweet treat, the nausea would be much worse the following day, and in fact on one occasion, after an Easter indiscretion, I actually did throw up.
Now, I do realise everyone is different on account of varying hormone levels. If your hormones are out of balance when you concieve you will certainly struggle to rebalance them while you're throwing up your breakfast (and sometimes lunch and dinner) every day. This is why it's a good idea to see a Naturopath for preconception care, but even after you have concieved, avoiding sugar and refined grains will make a difference to those with severe imbalances.
Once I'd reached the end of my first trimester I was almost back to full energy levels and the nausea had ebbed off. I was most grateful! But during pregnancy it becomes even more difficult than usual to balance blood sugars thanks to an increased nutritional requirement. My stumbling block was my body's insistance on an early dinner. This meant that at 5pm, while leaving work and heading through a city full of food to the train station, my body was asking for a full meal. On a good day this would constitute avocado rolls from the sushi bar. On a less good day, Lord of the Fries was suddenly in my way. Or worse. And so, with the nausea issues out of the way, I became lax with my diet and my blood sugars were more uncontrolled than I ever rememeber them. This may have contributed to my low iron count when my blood test results came through. It certainly contributed to more weight gain than was necessary.
However I have recently rectified the situation, just in time to head into my final trimester (which begins tomorrow). It was actually easier than I expected. With the help of some magnesium powder, which helps the pancreas deal with sugar, and the diet tips detailed in my last blog, I was able to nip the sugar cravings in the bud and I'm feeling much healthier.
Finally, here's a list of foods to enjoy abundantly during a pregnancy:
Avocado - loads of good fats which will give the baby a healthy nervous system, hormonal system and skin, and a dose of smarts!
Nuts and seeds - same as above, but also with protein to help baby grow, and to keep your blood sugars in check
Sprouts - these are baby plants, with loads of vitality and potential, (and vitamins and minerals) which you and baby absorb to give energy and zing!
Fruits - these become great snacks to prevent sugar binges, and provide vitamins, fibre and a little water
Veggies - alwyas the best source of fibre, carbs and protein, rich in vitamins and minerals. These should make up the bulk of your diet
Eggs - the whites (cooked) provide protein and the yolk (left runny) provide vitamin D and great fats such as phospholipids, to feed the brain. Eggs make a great breakfast
Quinoa - called the Mother Grain by the Inca people, which is believed to be part reference to the staple grain, part reference to its usefulness for pregnant women and nursing mothers. See my blog on quinoa for info and recipes
Oats - provide a balance of complex carbs and protein to keep blood sugars balanced. Also provide fabulous fibre to keep the intestinal system clean.
Fresh fruit and veggie juices - to increase your intake
Pot set, unsweetened yoghurt - keep that gut flora balanced
And now the story of the home / hospital birth question.
The first thing I did when I discovered I was having a baby was to order a stack of books on the subject, amongst which was a book by some lovely Australian naturopaths, entitled "The Natural Way to Better Birth and Bonding". This book cited the overwhelming evidence in favour of natural, non interventionist birthing, which gives the child and mother the best chance of perfect health and a great relationship. Its message was that the birthing mother should be as relaxed as possible and comfortable in her surroundings in order that things proceed as they should. This, they argued, was most likely to be achieved if the mother remained at home to deliver with a midwife, rather than removing to the foreign environment of the hospital with loud machines, sick people, bright lights and uncomfortable, unfamiliar furniture.
So I decided that my age and profession put me in a very low risk category, making it safe to birth at home, and cosied up to the idea. My man was supportive, having been convinced by the same literature I'd read, and together we began to research such details as midwives, costs and equipment.
As it turns out, homebirthing is a very political thing. In this country it's very uncommon practice, and the AMA strongly advise against it. (On the other hand, the WHO stats are quite supportive of homebirth, and rather critical of the hospital system.) All this makes it the most expensive way to give birth, since homebirth midwives are unable to gain insurance. We found that by the time the baby is born the costs, including the midwife's fees, a birth pool and so on, may leave little change out of 10 grand. Even this we were prepared to wear, though, and we plugged on with the planning.
The plans changed, however, when it became apparent that our parents' concerns were impossible to ignore. The fears didn't affect me much, but the argument that got me was provided by my Mum, a nurse, who pointed out that though homebirthing might be perfectly safe in those countries that are set up for it, imagine what would happen should you need to transfer to hospital in this country. It's true. Without any medical records for the birthing mother, a doctor in an ED would be within his rights to become stroppy. In other countries this wouldn't be the case.
At this point I was 16 weeks pregnant and becoming afraid that there was no way I'd find an obstetritian who wasn't booked for my due date. Boy did I get lucky!!! Not only did I find an ob on my thrid phone call, I found Lionel Steinberg, aka Vaginal Lionel. How blessed I felt when I sat down with him for my first appointment, explained that the reason I was making first contact at 16 weeks was because I'd been planning a homebirth, and his calm reaction was "oh, well then I know exactly what kind of birth you'd like". I could have kissed him. He explained that though the hospital has a C section rate of a whopping 50%, his personal rate was a measly 11%, and he added that about half of those were electives. (Which makes me wonder why you'd take up Lionel's time if you didn't mind having a C section...) I suddenly felt a renewed faith in the medical system, and with my private health insurance it was even going to be the cheapest option. I was overjoyed. As were my family. My man still hasn't had the oportunity to meet Lionel, who's recovering from a back injury, and is a little uncertain about whether this is what I really want, but I know as soon as they meet he'll be as grateful as I am.
And that's my story so far! I'm now, as I said, entering my final trimester, so I'm onto the Raspberry leaf teas to strengthen up my uterus! I promise to keep up the info as I go.
I've experienced first hand the effectiveness of good nutrition during pregnancy, and also the pitfalls of slipping up. For all those women who have yet to concieve their babies, let me share my experiences in the spirit of sisterly advice.
Also during this time I had to make a decision between birthing at home and birthing in the hospital system, and that's been a journey well worth sharing.
First though, the food! When a woman decides to become pregnant, ideally she should prepare for as long as possible by cleansing her body, nourishing it with pure, organic foods, stocks made fresh at home from biodynamic animal bones, by eliminating alcohol, processed foods, sugary foods and damaged (fried or hydrogenated) fats, and replacing all harsh chemical beauty (eg deodorants and shampoos) and cleaning products with eco friendly, chemical free versions. (And of course there's plenty of spiritual and emotional preparation to consider, but I'll leave that to other blogs!)
Since I was not planning to become pregnant, I was not actively doing any preconception care, although the organic food, stocks, and use of natural cleaning and beauty products are mostly part of my routine. My big trip-up was (and is) Sugar.
This baby was concieved in the wake of the enormous sugar binge known as Christmas. Luckily, when I discovered that I was pregnant I'd already begun a blood sugar balancing regimen, eliminating sugar and wheat in a bid to rebalance after the holidays. I kept this diet up throughout the first trimester, and consequently suffered minimal tiredness and nausea. I most certainly found that if I did enjoy a pizza or sweet treat, the nausea would be much worse the following day, and in fact on one occasion, after an Easter indiscretion, I actually did throw up.
Now, I do realise everyone is different on account of varying hormone levels. If your hormones are out of balance when you concieve you will certainly struggle to rebalance them while you're throwing up your breakfast (and sometimes lunch and dinner) every day. This is why it's a good idea to see a Naturopath for preconception care, but even after you have concieved, avoiding sugar and refined grains will make a difference to those with severe imbalances.
Once I'd reached the end of my first trimester I was almost back to full energy levels and the nausea had ebbed off. I was most grateful! But during pregnancy it becomes even more difficult than usual to balance blood sugars thanks to an increased nutritional requirement. My stumbling block was my body's insistance on an early dinner. This meant that at 5pm, while leaving work and heading through a city full of food to the train station, my body was asking for a full meal. On a good day this would constitute avocado rolls from the sushi bar. On a less good day, Lord of the Fries was suddenly in my way. Or worse. And so, with the nausea issues out of the way, I became lax with my diet and my blood sugars were more uncontrolled than I ever rememeber them. This may have contributed to my low iron count when my blood test results came through. It certainly contributed to more weight gain than was necessary.
However I have recently rectified the situation, just in time to head into my final trimester (which begins tomorrow). It was actually easier than I expected. With the help of some magnesium powder, which helps the pancreas deal with sugar, and the diet tips detailed in my last blog, I was able to nip the sugar cravings in the bud and I'm feeling much healthier.
Finally, here's a list of foods to enjoy abundantly during a pregnancy:
Avocado - loads of good fats which will give the baby a healthy nervous system, hormonal system and skin, and a dose of smarts!
Nuts and seeds - same as above, but also with protein to help baby grow, and to keep your blood sugars in check
Sprouts - these are baby plants, with loads of vitality and potential, (and vitamins and minerals) which you and baby absorb to give energy and zing!
Fruits - these become great snacks to prevent sugar binges, and provide vitamins, fibre and a little water
Veggies - alwyas the best source of fibre, carbs and protein, rich in vitamins and minerals. These should make up the bulk of your diet
Eggs - the whites (cooked) provide protein and the yolk (left runny) provide vitamin D and great fats such as phospholipids, to feed the brain. Eggs make a great breakfast
Quinoa - called the Mother Grain by the Inca people, which is believed to be part reference to the staple grain, part reference to its usefulness for pregnant women and nursing mothers. See my blog on quinoa for info and recipes
Oats - provide a balance of complex carbs and protein to keep blood sugars balanced. Also provide fabulous fibre to keep the intestinal system clean.
Fresh fruit and veggie juices - to increase your intake
Pot set, unsweetened yoghurt - keep that gut flora balanced
And now the story of the home / hospital birth question.
The first thing I did when I discovered I was having a baby was to order a stack of books on the subject, amongst which was a book by some lovely Australian naturopaths, entitled "The Natural Way to Better Birth and Bonding". This book cited the overwhelming evidence in favour of natural, non interventionist birthing, which gives the child and mother the best chance of perfect health and a great relationship. Its message was that the birthing mother should be as relaxed as possible and comfortable in her surroundings in order that things proceed as they should. This, they argued, was most likely to be achieved if the mother remained at home to deliver with a midwife, rather than removing to the foreign environment of the hospital with loud machines, sick people, bright lights and uncomfortable, unfamiliar furniture.
So I decided that my age and profession put me in a very low risk category, making it safe to birth at home, and cosied up to the idea. My man was supportive, having been convinced by the same literature I'd read, and together we began to research such details as midwives, costs and equipment.
As it turns out, homebirthing is a very political thing. In this country it's very uncommon practice, and the AMA strongly advise against it. (On the other hand, the WHO stats are quite supportive of homebirth, and rather critical of the hospital system.) All this makes it the most expensive way to give birth, since homebirth midwives are unable to gain insurance. We found that by the time the baby is born the costs, including the midwife's fees, a birth pool and so on, may leave little change out of 10 grand. Even this we were prepared to wear, though, and we plugged on with the planning.
The plans changed, however, when it became apparent that our parents' concerns were impossible to ignore. The fears didn't affect me much, but the argument that got me was provided by my Mum, a nurse, who pointed out that though homebirthing might be perfectly safe in those countries that are set up for it, imagine what would happen should you need to transfer to hospital in this country. It's true. Without any medical records for the birthing mother, a doctor in an ED would be within his rights to become stroppy. In other countries this wouldn't be the case.
At this point I was 16 weeks pregnant and becoming afraid that there was no way I'd find an obstetritian who wasn't booked for my due date. Boy did I get lucky!!! Not only did I find an ob on my thrid phone call, I found Lionel Steinberg, aka Vaginal Lionel. How blessed I felt when I sat down with him for my first appointment, explained that the reason I was making first contact at 16 weeks was because I'd been planning a homebirth, and his calm reaction was "oh, well then I know exactly what kind of birth you'd like". I could have kissed him. He explained that though the hospital has a C section rate of a whopping 50%, his personal rate was a measly 11%, and he added that about half of those were electives. (Which makes me wonder why you'd take up Lionel's time if you didn't mind having a C section...) I suddenly felt a renewed faith in the medical system, and with my private health insurance it was even going to be the cheapest option. I was overjoyed. As were my family. My man still hasn't had the oportunity to meet Lionel, who's recovering from a back injury, and is a little uncertain about whether this is what I really want, but I know as soon as they meet he'll be as grateful as I am.
And that's my story so far! I'm now, as I said, entering my final trimester, so I'm onto the Raspberry leaf teas to strengthen up my uterus! I promise to keep up the info as I go.
Thursday, April 8, 2010
Easter special - How to retrieve your blood sugars
It's Easter and the chocolate is flowing like wine from Italian fountains....so you have some, coz the reality is that good quality chocolate tastes awesome. Trouble is that these days even the quality stuff contains way too much refined sugar, which will spike your blood sugars and cause them to crash shortly afterwards. Then you feel you need more sugar and before you can say "but I only wanted one!" you're on the rollercoaster.
If you weren't aware of how important balanced blood sugars are to your health, this may be a normal day for you. If you feel that you wake feeling 'low' or tired, your energy fluctuates all day and you need regular sugar fixes, then your sugars are out of control. Chronically low blood sugars are usually accompanied by headaches, poor concentration, weight gain, fatigue and mood swings. Balanced blood sugar is one of the cornerstones of good health. When you're balanced you'll actually crave healthy food; when you're unbalanced you'll only want refined carbs. So here are the tools you'll need to restore your health.
It's really important to give yourself the best possible chance at rebalancing, which means aiming to head off the next sugar craving that would have come knocking. This is much easier than attempting use willpower while your body screams for sugar.
The first important rule on rebalance day is water. If you're well hydrated you're much less likely to crave sugar. Have two or three big glasses of plain water first thing in the morning and 2 litres more through the day.
It's so crucial that your breakfast is high protein. Your first meal sets up the blood sugar pattern for the day, and you should think of it as filling your fuel tank. Here are some ideas:
Oatmeal - ideal as it will actively help to balance sugars with its combo of protein and (very) complex carbs
Home made baked beans - also provides protein and complex carbs
Pot-set natural yoghurt with fruit and nuts
Eggs - either soft boiled or poached
Tinned tuna - if you're really in a rush
Now that you've had a really filling breakfast and you're feeling virtuous again, pack lots of healthy snacks for work or school such as whole fruit, veggie sticks, hommus, tinned tuna and nuts. Avoid the sugary nut bars, they'll only trip you up again. Don't hesitate to use the snacks, even if you feel you already need a top up on the way to work. On rebalance day never let a craving take over. Nip it in the bud with something healthy. In a day or two your appetite will normalise.
Besides sugar there are other things that will hinder blood sugar balancing. Coffee is a bad idea at the best of times, as it destabalises blood sugar, dehydrates, drains nutrients and prevents deep sleep. So it stands to reason that today it would be an even bigger mistake. Another one to avoid is flour, which will also spike your blood sugars, so avoid any breads or pastas too. Also watch out for commercial fruit juices, these are a hidden sugar trap.
Foods that will help you rebalance are fresh veggies either in salad form, stir fry, veggie sticks or fresh veggie juice, whole fruits, brown rice, oatmeal/porrige, fish, chicken, lentils, nuts and seeds. Tuck into these liberally!
If you do use these guidelines you should feel fantastic in 2-5 days. If however, it's taking longer you may have a deeper issue. This is something you should take to your naturopath, who can use specific nutrient supplements or herbs to speed the process.
If you weren't aware of how important balanced blood sugars are to your health, this may be a normal day for you. If you feel that you wake feeling 'low' or tired, your energy fluctuates all day and you need regular sugar fixes, then your sugars are out of control. Chronically low blood sugars are usually accompanied by headaches, poor concentration, weight gain, fatigue and mood swings. Balanced blood sugar is one of the cornerstones of good health. When you're balanced you'll actually crave healthy food; when you're unbalanced you'll only want refined carbs. So here are the tools you'll need to restore your health.
It's really important to give yourself the best possible chance at rebalancing, which means aiming to head off the next sugar craving that would have come knocking. This is much easier than attempting use willpower while your body screams for sugar.
The first important rule on rebalance day is water. If you're well hydrated you're much less likely to crave sugar. Have two or three big glasses of plain water first thing in the morning and 2 litres more through the day.
It's so crucial that your breakfast is high protein. Your first meal sets up the blood sugar pattern for the day, and you should think of it as filling your fuel tank. Here are some ideas:
Oatmeal - ideal as it will actively help to balance sugars with its combo of protein and (very) complex carbs
Home made baked beans - also provides protein and complex carbs
Pot-set natural yoghurt with fruit and nuts
Eggs - either soft boiled or poached
Tinned tuna - if you're really in a rush
Now that you've had a really filling breakfast and you're feeling virtuous again, pack lots of healthy snacks for work or school such as whole fruit, veggie sticks, hommus, tinned tuna and nuts. Avoid the sugary nut bars, they'll only trip you up again. Don't hesitate to use the snacks, even if you feel you already need a top up on the way to work. On rebalance day never let a craving take over. Nip it in the bud with something healthy. In a day or two your appetite will normalise.
Besides sugar there are other things that will hinder blood sugar balancing. Coffee is a bad idea at the best of times, as it destabalises blood sugar, dehydrates, drains nutrients and prevents deep sleep. So it stands to reason that today it would be an even bigger mistake. Another one to avoid is flour, which will also spike your blood sugars, so avoid any breads or pastas too. Also watch out for commercial fruit juices, these are a hidden sugar trap.
Foods that will help you rebalance are fresh veggies either in salad form, stir fry, veggie sticks or fresh veggie juice, whole fruits, brown rice, oatmeal/porrige, fish, chicken, lentils, nuts and seeds. Tuck into these liberally!
If you do use these guidelines you should feel fantastic in 2-5 days. If however, it's taking longer you may have a deeper issue. This is something you should take to your naturopath, who can use specific nutrient supplements or herbs to speed the process.
Monday, February 22, 2010
The popular myth of the varied diet
The buzzword of the popular, conventional nutritionists of today is 'variety'. Only by consuming a wide variety of foods, they argue, can we acheive a healthy diet. But how does that translate into practical terms? How does that help us compose a healthy shopping list?
To approach this subject logically, lets picture the average supermarket. There's a section of fresh fruit and vegies which appears as we enter the building. Next is meat, breads, the dairy fridge, then countless aisles of packaged foods. So If we were to eat a variety of foods that were based on the ratios presented in the typical supermarket, our diet would look something like this:
25% fresh fruit and veg
20% meats
15% dairy
40% processed packaged foods including bread
There are several problems with these ratios, but even so I think it would be wishful thinking to assume that the majority of people consume 25% of their food as fresh fruit and veg. I base that judgement on the number of people suffering from lifestyle diseases and obesity.
When I look at this breakdown I immediately lump together the dairy with the processed category. Most dairy is highly processed. Next time you buy some commercial yoghurt (as opposed to natural whole yoghurt like jalna or mundella) check out how much sugar and unpronouncable chemicals or E numbers it contains. Milk is a highly processed food, as is most cheese (again, I mean no slight on those wonderful cheeses produced in the traditional way from biodynamic milk). Margarine simply cannot be called food.
These processed foods, that is anything containing unpronouncable chemical ingredients, E numbers, refined sugars and flours, trans fats and processed salts, are a severe drain on our bodies. They provide us with no nutrition at all, but actually leach what it already there. The body uses its existing stores to deal with a processed food as it passes through our system. This could otherwise be defined as antinutrients, aka poison.
The logical truth is that if we eat more foods that burn up our nutrient stores than foods that replenish them, we wind up with multiple nutritional deficiencies. And the body will tell you something is wrong by functioning sub-optimally. You will have fatigue, headaches, muscle soreness, cramps and spasms, get frequent infections, be overweight, have poor concentration, lack motivation, feel grumpy, depressed, anxious, have period pain, difficult pregnancy and labour, and all those other little or not so little issues, until finally it becomes something a doctor can diagnose and give a drug for.
Would you rather prevent that chain of events and be healthy and vital? Spring out of bed every morning feeling strong and on form?
Then here are some shopping quidelines that will help you to acheive this. For more info you can read such useful tomes as In Defense of Food by Michael Pollan and Nourishing Traditions by Sally Fallon, and this little gem of an article: http://www.nutraingredients.com/Research/Bruce-Ames-Vitamin-insufficiency-boosting-age-related-diseases/?c=mvNDRfNEiPdv%2FXtIFPDezg%3D%3D&utm_source=Newsletter_Subject&utm_medium=email&utm_campaign=Newsletter%2BSubject
Here is my method of approaching the shopping.
Our organic fruit and veg comes to the door every Monday. These foods feature in every meal we have all week.
At the supermarket I buy a little roo meat, Jalna/Mundella natural biodynamic yoghurt, organic butter, quality organic cheese, organic eggs, rice, quinoa, tinned tomatoes, Carmans muesli, gluten free flour and lasagne sheets, dried herbs and spices, and coconut milk.
From the markets I buy sea salt or river salt, raw and unprocessed honey, organic tofu, organic meat and carcases for stock, organic dried lentils and chickpeas, nuts and seeds and organic herbal teas.
I therefore ignore any food containing the "lethal recipe" of chemical pollutants and ingrediants, refined flours and sugars, damaged fats and processed salt. If these ingredients were to be outlawed tomorrow, imagine how much smaller our supermarkets would be! Just like they were 60 or 70 years ago, before the advent of food industry, and before the rise of lifestyle disease, obesity, ADHD and chronic poor health. Our ancestors ate a true varied diet, as do many traditional cultures in other, non western countries. And they were healthy for it. We can learn much from these groups, such as to treat meat as a rare delicacy, to consume meat that isn't factory farmed but was raised naturally. That all meals should be based on clean, fresh fruit and veg. Most of all, that if it doesn't exist in nature, it doen't belong in our bodies.
The kind of varied diet you subscribe to should be based on foods that make you feel good. If you think you are currently consuming a reasonable, varied diet, yet you aren't in perfect health, perhaps it's worth shifting your beliefs around food.
Finally, remember to feed yourself respectfully. Your body is an amazing creation!
To approach this subject logically, lets picture the average supermarket. There's a section of fresh fruit and vegies which appears as we enter the building. Next is meat, breads, the dairy fridge, then countless aisles of packaged foods. So If we were to eat a variety of foods that were based on the ratios presented in the typical supermarket, our diet would look something like this:
25% fresh fruit and veg
20% meats
15% dairy
40% processed packaged foods including bread
There are several problems with these ratios, but even so I think it would be wishful thinking to assume that the majority of people consume 25% of their food as fresh fruit and veg. I base that judgement on the number of people suffering from lifestyle diseases and obesity.
When I look at this breakdown I immediately lump together the dairy with the processed category. Most dairy is highly processed. Next time you buy some commercial yoghurt (as opposed to natural whole yoghurt like jalna or mundella) check out how much sugar and unpronouncable chemicals or E numbers it contains. Milk is a highly processed food, as is most cheese (again, I mean no slight on those wonderful cheeses produced in the traditional way from biodynamic milk). Margarine simply cannot be called food.
These processed foods, that is anything containing unpronouncable chemical ingredients, E numbers, refined sugars and flours, trans fats and processed salts, are a severe drain on our bodies. They provide us with no nutrition at all, but actually leach what it already there. The body uses its existing stores to deal with a processed food as it passes through our system. This could otherwise be defined as antinutrients, aka poison.
The logical truth is that if we eat more foods that burn up our nutrient stores than foods that replenish them, we wind up with multiple nutritional deficiencies. And the body will tell you something is wrong by functioning sub-optimally. You will have fatigue, headaches, muscle soreness, cramps and spasms, get frequent infections, be overweight, have poor concentration, lack motivation, feel grumpy, depressed, anxious, have period pain, difficult pregnancy and labour, and all those other little or not so little issues, until finally it becomes something a doctor can diagnose and give a drug for.
Would you rather prevent that chain of events and be healthy and vital? Spring out of bed every morning feeling strong and on form?
Then here are some shopping quidelines that will help you to acheive this. For more info you can read such useful tomes as In Defense of Food by Michael Pollan and Nourishing Traditions by Sally Fallon, and this little gem of an article: http://www.nutraingredients.com/Research/Bruce-Ames-Vitamin-insufficiency-boosting-age-related-diseases/?c=mvNDRfNEiPdv%2FXtIFPDezg%3D%3D&utm_source=Newsletter_Subject&utm_medium=email&utm_campaign=Newsletter%2BSubject
Here is my method of approaching the shopping.
Our organic fruit and veg comes to the door every Monday. These foods feature in every meal we have all week.
At the supermarket I buy a little roo meat, Jalna/Mundella natural biodynamic yoghurt, organic butter, quality organic cheese, organic eggs, rice, quinoa, tinned tomatoes, Carmans muesli, gluten free flour and lasagne sheets, dried herbs and spices, and coconut milk.
From the markets I buy sea salt or river salt, raw and unprocessed honey, organic tofu, organic meat and carcases for stock, organic dried lentils and chickpeas, nuts and seeds and organic herbal teas.
I therefore ignore any food containing the "lethal recipe" of chemical pollutants and ingrediants, refined flours and sugars, damaged fats and processed salt. If these ingredients were to be outlawed tomorrow, imagine how much smaller our supermarkets would be! Just like they were 60 or 70 years ago, before the advent of food industry, and before the rise of lifestyle disease, obesity, ADHD and chronic poor health. Our ancestors ate a true varied diet, as do many traditional cultures in other, non western countries. And they were healthy for it. We can learn much from these groups, such as to treat meat as a rare delicacy, to consume meat that isn't factory farmed but was raised naturally. That all meals should be based on clean, fresh fruit and veg. Most of all, that if it doesn't exist in nature, it doen't belong in our bodies.
The kind of varied diet you subscribe to should be based on foods that make you feel good. If you think you are currently consuming a reasonable, varied diet, yet you aren't in perfect health, perhaps it's worth shifting your beliefs around food.
Finally, remember to feed yourself respectfully. Your body is an amazing creation!
Monday, February 15, 2010
Butter Vs Margarine and the truth about fats
Who’s seen that add about how we’re all killing our children by pouring tones of butter through their arteries every year? The one where that cardiologist chastises us for negligent parenting? Isn’t it a great add? Don’t you feel ashamed and want to immediately haul all the butter into the bin and fly out to buy some Meadowlea?
Well be not afraid. Here is the truth about butter.
Butter has been made by man in certain parts of the world for eons. I’m a big advocate of the theory that our bodies adapt to a diet over millennia, which means we should eat what our ancestors ate if we want to be healthy. For caucasians and some other groups, this means a little organic butter is not such a huge issue. But it’s true that it contains saturated fats, so how can it be good?
There is no evidence that has ever suggested that naturally occurring fats cause heart disease. There’s plenty of evidence, however, that man made fats, like the hydrogenated oils which become margarines and Crisco oils, are the real culprits. And in fact the heart attack, common as it is now, was a medical rarity until 90 odd years ago, which coincides with the advent of human interference with fats. Which means that humans ate their butter for all those eons without ever having a single heart attack (and no, it wasn’t because they died younger, that average stat actually hasn’t changed much if you adjust for lower infant mortality and antibiotics).
So here’s the lowdown on fats. Getting our fats right is absolutely integral to good health. Fats should make up 15-20% of a healthy diet. There are many different types of fats, but the ones that belong in the human diet fall into 2 main groups.
Saturated fat
This comes mainly from animals, but there are some plant sources such as coconut oil and peanut oil. These fats are more stable to heat. This means that when you cook with them they don’t lose their integrity and become an oxidized or “bad” fat. So in practical terms, if you’re making asian food, use the oil they’d use traditionally, which is often peanut oil or sometimes coconut oil. If you’re making European or Indian food, butter or ghee is ideal. I would strongly recommend that you use organic butter. This is cleaner, free from chemicals, and higher in omega oils because the cows ate grass and did exercise, instead of subsisting on corn feed and standing all day in a pen, as is the lot of a factory farmed animal.
Saturated fats should make up about 5 percent of our diet. Yes, we eat way more than that in the west due to the cheapness of factory farmed meat, but animal fat is not inherently evil.
Omega oils
These are the essential fatty acid group, and you would have heard much about omega 3, how important it is for heart health and so on. Food industry think they can throw some omegas into bread and dupe us that it’s suddenly a health food. It’s important to know the natural sources of omegas, so we won’t be tricked into thinking bread is a good source. Omega oils come from plants. When we eat plants,including vegies and nuts and seeds, we eat omega oils. They are also extracted from nuts, seeds, avocados, olives and so on. Fish are high in omega 3 oil because of the plankton they eat. The important thing to know about omega oils is that they destabalise easily, i.e. they become bad fats when they’re exposed to heat and light. This means if you buy an oil in a clear glass (or worse, plastic) bottle, it has been hydrogentated (meaning superheated and treated with chemicals) in order to extend its shelf life. This is now a bad fat. Anyone who produces quality cold pressed oil will sell it to you in a dark glass bottle. If you do buy these lovely, quality oils, then you cook with them, you’ll unfortunately make a bad fat of it right there in your kitchen. I get around the issue of Mediterranean cuisine by using butter for the cooking part, then drizzling organic olive oil on the plate as I serve. Omega oils should make up about 10 - 15% of your diet.
Margerines all fall into the category of omega oils that have been hydrogenated and turned into bad fats. Then they’re treated with emulsifiers, chemicals which give the margarine a smooth texture, dyed a pleasant yellow colour and marketed to us by slandering the opposition. Sound like what we should be giving our kids? Sound like something that deserves a heart foundation tick?
How about this for an alternative solution; if you have a doubt about both butter and margarine, skip both and use avocado as a spread. No one can argue against a good ole’ avo.
Here's an interesting study
http://www.nutraingredients.com/Publications/Food-Beverage-Nutrition/FoodNavigator.com/Science-Nutrition/Saturated-fats-not-linked-to-heart-disease-Meta-analysis/?c=mvNDRfNEiPdQ7CH%2BRsBzxQ%3D%3D&utm_source=Newsletter_Subject&utm_medium=email&utm_campaign=Newsletter%2BSubject
Well be not afraid. Here is the truth about butter.
Butter has been made by man in certain parts of the world for eons. I’m a big advocate of the theory that our bodies adapt to a diet over millennia, which means we should eat what our ancestors ate if we want to be healthy. For caucasians and some other groups, this means a little organic butter is not such a huge issue. But it’s true that it contains saturated fats, so how can it be good?
There is no evidence that has ever suggested that naturally occurring fats cause heart disease. There’s plenty of evidence, however, that man made fats, like the hydrogenated oils which become margarines and Crisco oils, are the real culprits. And in fact the heart attack, common as it is now, was a medical rarity until 90 odd years ago, which coincides with the advent of human interference with fats. Which means that humans ate their butter for all those eons without ever having a single heart attack (and no, it wasn’t because they died younger, that average stat actually hasn’t changed much if you adjust for lower infant mortality and antibiotics).
So here’s the lowdown on fats. Getting our fats right is absolutely integral to good health. Fats should make up 15-20% of a healthy diet. There are many different types of fats, but the ones that belong in the human diet fall into 2 main groups.
Saturated fat
This comes mainly from animals, but there are some plant sources such as coconut oil and peanut oil. These fats are more stable to heat. This means that when you cook with them they don’t lose their integrity and become an oxidized or “bad” fat. So in practical terms, if you’re making asian food, use the oil they’d use traditionally, which is often peanut oil or sometimes coconut oil. If you’re making European or Indian food, butter or ghee is ideal. I would strongly recommend that you use organic butter. This is cleaner, free from chemicals, and higher in omega oils because the cows ate grass and did exercise, instead of subsisting on corn feed and standing all day in a pen, as is the lot of a factory farmed animal.
Saturated fats should make up about 5 percent of our diet. Yes, we eat way more than that in the west due to the cheapness of factory farmed meat, but animal fat is not inherently evil.
Omega oils
These are the essential fatty acid group, and you would have heard much about omega 3, how important it is for heart health and so on. Food industry think they can throw some omegas into bread and dupe us that it’s suddenly a health food. It’s important to know the natural sources of omegas, so we won’t be tricked into thinking bread is a good source. Omega oils come from plants. When we eat plants,including vegies and nuts and seeds, we eat omega oils. They are also extracted from nuts, seeds, avocados, olives and so on. Fish are high in omega 3 oil because of the plankton they eat. The important thing to know about omega oils is that they destabalise easily, i.e. they become bad fats when they’re exposed to heat and light. This means if you buy an oil in a clear glass (or worse, plastic) bottle, it has been hydrogentated (meaning superheated and treated with chemicals) in order to extend its shelf life. This is now a bad fat. Anyone who produces quality cold pressed oil will sell it to you in a dark glass bottle. If you do buy these lovely, quality oils, then you cook with them, you’ll unfortunately make a bad fat of it right there in your kitchen. I get around the issue of Mediterranean cuisine by using butter for the cooking part, then drizzling organic olive oil on the plate as I serve. Omega oils should make up about 10 - 15% of your diet.
Margerines all fall into the category of omega oils that have been hydrogenated and turned into bad fats. Then they’re treated with emulsifiers, chemicals which give the margarine a smooth texture, dyed a pleasant yellow colour and marketed to us by slandering the opposition. Sound like what we should be giving our kids? Sound like something that deserves a heart foundation tick?
How about this for an alternative solution; if you have a doubt about both butter and margarine, skip both and use avocado as a spread. No one can argue against a good ole’ avo.
Here's an interesting study
http://www.nutraingredients.com/Publications/Food-Beverage-Nutrition/FoodNavigator.com/Science-Nutrition/Saturated-fats-not-linked-to-heart-disease-Meta-analysis/?c=mvNDRfNEiPdQ7CH%2BRsBzxQ%3D%3D&utm_source=Newsletter_Subject&utm_medium=email&utm_campaign=Newsletter%2BSubject
Wednesday, December 30, 2009
Melbournes Organic Delivery Services Reviewed
If you’re serious about health and sustainability, organic food will be a priority for you. Fresh, organically grown whole foods have far higher levels of nutrients than produce grown with chemicals. There are many facts about the health benefits of eating organics, but personally, I’d prefer to eat the best food available to me rather than cheap, mass produced, artificially grown, hydro-frozen, gas ripened produce that’s out of season and tastes bland.
Here in Melbourne we have no excuse when it comes to organics. Not only are we surrounded by some of Australia’s best organic producers whose food looks and tastes spectacular, but we can have it all brought to our doorstep every week in a neat little box, whether we are home or not, by one of our four wonderful organic delivery services. I spend between $45 and $55 per week, and that’s plenty for the two of us.
If you have been thinking about switching to organics, or if you’re looking for a more convenient way to access organic food, home delivery is the answer. My partner and I have been ordering our organic food online for about a year now, and it’s the best decision I’ve made in a long time! There’s nothing more decadent than having your groceries delivered. When I come home from work to find a box full of gorgeous fruit and veg I’m so excited to see what I’ve been sent, and some days whole bags of fruit have been demolished before my man gets home! I no longer waste entire weekends sourcing my organic food at various expensive markets. If I choose to visit the markets now, it’s a fun and relaxing experience. It has also changed the way I decide what to make for dinner. I now choose meals to compliment the produce I have on hand. We tend to eat out on the weekend, so we have our delivery sent on a Monday to minimise waste.
Some of the advantages of organic delivery services include
• Obviously the doorstep is the most convenient place you could journey to for anything
• A healthier diet high in enzyme rich, nutrient dense foods, free from chemicals
• Electronic payment – no more pulling cash out at the crowded market ATMs
• Free weekends – I no longer spend entire Saturdays trying to find my groceries
• Seasonal food, which is fresher, eco friendly and helps reduce the cost of organics
• Really fresh – no more wilted supermarket greens or hydro-frozen, gas-ripened fruits, it all tastes great
• Preference settings, so you always get what you want
• Recipe ideas, tips, links and health information on the websites
• Paying substantially less money to and not relying on large companies with questionable ethics
So here are the current stars of the organic delivery service scene, along with an at-a-glance review of each one, to help you decide which is right for you.
Miss Organic
Miss Organic is my pick of the bunch for the simple reason that she only stocks whole foods. This company has incredible integrity; though they could increase their profits by stocking processed foods with longer shelf lives, they choose to provide only what nature provides.
Delivery days: Monday to the north/west of Melbourne, Thursday to the south/east, outer Melbourne both days
Stocks:
• Mixed fruit and veg boxes of varying sizes
• individual fruit, veg and herb items of your choice
• spices
• eggs
• nuts and dried fruit
• quinoa and legumes
• sea salt
• raw chocolate
• great oils and vinegars
• laundry and bathroom needs
• great natural giftware
Other services:
• weekly newsletter featuring nutritional info, awesome recipes, tips and news.
• online profile detailing ‘dislikes’ which are not included in your order, and ‘likes’ with which they are replaced
• text reminder before your deadline
How to order: phone and internet
Delivery costs: City and Inner Melbourne free delivery, 6.60 and 9.90 thereafter
Payments: Credit card and direct debit
Contact details: Ph: 03 9077 5000 www.missorganic.com.au info@missorganic.com.au
Organic Angels
Delivery days: Monday south/east and Thursday north/west
Stocks:
• fresh fruit, veg and mixed boxes
• tinned and packaged organic goods
• fresh breads
• eggs
• tea and coffee
• baby foods and other baby products
• chocolate
• laundry and bathroom products
• oils, vinegars and cooking sauces
• pasta and rice
• legumes, nuts, seeds and dried fruits
• Honey and spreads
• Flour and sugar
Other Services:
• complete list of box contents for the coming week
• online profile detailing ‘dislikes’ which are not included in your order, and ‘likes’ with which they are replaced
• text reminder to order before your deadline
• health blog
How to order: phone and internet
Delivery costs: $8.95, orders over $100 free delivery
Payments: credit card, phone or online
Contact details: 1300 792 775 or 03 9888 7267 enquiries@organicangels.com.au
Garden Organics
Delivery days: North - Tuesday, West - Tuesday, East – Thursday, South - Friday
Stocks:
• Fresh fruit, veg and mixed boxes varying sizes
• Individual fruits and veg
• Fresh herbs
• Fresh bread
• Baby food
• Baked products
• Eggs
• Grains, legumes, nuts and dried fruit
• Packaged and canned goods
• Flour and sugar
• Soups and stock
• Honey, jams and spreads
• Oils and vinegars
• Soy milk, juice and water
• Tea and coffee
• Chocolate, chips and snacks
• Bathroom products
Other Services:
• newsletter featuring tips and inspirations
• deliver all over Victoria
How to order: Phone and online
Delivery Costs: Free first order, Delivery to inner city on dedicated days $5, free over $100 order. Outer Melbourne on dedicated day costs $8.48, free over $100. Regional Victoria (more than 30km) $22, orders over $100, delivery is $11.
Payment: credit card
Contact details: 03 8618 6976 www.gardenorganics.com.au
The Green Line
Delivery days: Tuesday, Thursday, Friday.
Stocks:
• fruit, veg and mixed boxes
• eggs
• tofu
• breads and flours
• herbs and spices
• pure oils
• biodynamic meat and dairy
• organic alcohol, juices and soft drinks
• nuts and dried fruit
• eco laundry, baby and personal care
• packaged instant meals and cereals
• canned food, dips and sauces
• baked goods, sugar and sweeteners
• chocolate
• tea and coffee
Other Services: Membership scheme Free delivery on first orders and orders over $100 Order by 8.30pm for next day delivery
How to order: online and phone
Payment: credit card
Contact details: www.greenlinedelivery.com.au info@greenlinedelivery.com.au Ph: 94603999
Here in Melbourne we have no excuse when it comes to organics. Not only are we surrounded by some of Australia’s best organic producers whose food looks and tastes spectacular, but we can have it all brought to our doorstep every week in a neat little box, whether we are home or not, by one of our four wonderful organic delivery services. I spend between $45 and $55 per week, and that’s plenty for the two of us.
If you have been thinking about switching to organics, or if you’re looking for a more convenient way to access organic food, home delivery is the answer. My partner and I have been ordering our organic food online for about a year now, and it’s the best decision I’ve made in a long time! There’s nothing more decadent than having your groceries delivered. When I come home from work to find a box full of gorgeous fruit and veg I’m so excited to see what I’ve been sent, and some days whole bags of fruit have been demolished before my man gets home! I no longer waste entire weekends sourcing my organic food at various expensive markets. If I choose to visit the markets now, it’s a fun and relaxing experience. It has also changed the way I decide what to make for dinner. I now choose meals to compliment the produce I have on hand. We tend to eat out on the weekend, so we have our delivery sent on a Monday to minimise waste.
Some of the advantages of organic delivery services include
• Obviously the doorstep is the most convenient place you could journey to for anything
• A healthier diet high in enzyme rich, nutrient dense foods, free from chemicals
• Electronic payment – no more pulling cash out at the crowded market ATMs
• Free weekends – I no longer spend entire Saturdays trying to find my groceries
• Seasonal food, which is fresher, eco friendly and helps reduce the cost of organics
• Really fresh – no more wilted supermarket greens or hydro-frozen, gas-ripened fruits, it all tastes great
• Preference settings, so you always get what you want
• Recipe ideas, tips, links and health information on the websites
• Paying substantially less money to and not relying on large companies with questionable ethics
So here are the current stars of the organic delivery service scene, along with an at-a-glance review of each one, to help you decide which is right for you.
Miss Organic
Miss Organic is my pick of the bunch for the simple reason that she only stocks whole foods. This company has incredible integrity; though they could increase their profits by stocking processed foods with longer shelf lives, they choose to provide only what nature provides.
Delivery days: Monday to the north/west of Melbourne, Thursday to the south/east, outer Melbourne both days
Stocks:
• Mixed fruit and veg boxes of varying sizes
• individual fruit, veg and herb items of your choice
• spices
• eggs
• nuts and dried fruit
• quinoa and legumes
• sea salt
• raw chocolate
• great oils and vinegars
• laundry and bathroom needs
• great natural giftware
Other services:
• weekly newsletter featuring nutritional info, awesome recipes, tips and news.
• online profile detailing ‘dislikes’ which are not included in your order, and ‘likes’ with which they are replaced
• text reminder before your deadline
How to order: phone and internet
Delivery costs: City and Inner Melbourne free delivery, 6.60 and 9.90 thereafter
Payments: Credit card and direct debit
Contact details: Ph: 03 9077 5000 www.missorganic.com.au info@missorganic.com.au
Organic Angels
Delivery days: Monday south/east and Thursday north/west
Stocks:
• fresh fruit, veg and mixed boxes
• tinned and packaged organic goods
• fresh breads
• eggs
• tea and coffee
• baby foods and other baby products
• chocolate
• laundry and bathroom products
• oils, vinegars and cooking sauces
• pasta and rice
• legumes, nuts, seeds and dried fruits
• Honey and spreads
• Flour and sugar
Other Services:
• complete list of box contents for the coming week
• online profile detailing ‘dislikes’ which are not included in your order, and ‘likes’ with which they are replaced
• text reminder to order before your deadline
• health blog
How to order: phone and internet
Delivery costs: $8.95, orders over $100 free delivery
Payments: credit card, phone or online
Contact details: 1300 792 775 or 03 9888 7267 enquiries@organicangels.com.au
Garden Organics
Delivery days: North - Tuesday, West - Tuesday, East – Thursday, South - Friday
Stocks:
• Fresh fruit, veg and mixed boxes varying sizes
• Individual fruits and veg
• Fresh herbs
• Fresh bread
• Baby food
• Baked products
• Eggs
• Grains, legumes, nuts and dried fruit
• Packaged and canned goods
• Flour and sugar
• Soups and stock
• Honey, jams and spreads
• Oils and vinegars
• Soy milk, juice and water
• Tea and coffee
• Chocolate, chips and snacks
• Bathroom products
Other Services:
• newsletter featuring tips and inspirations
• deliver all over Victoria
How to order: Phone and online
Delivery Costs: Free first order, Delivery to inner city on dedicated days $5, free over $100 order. Outer Melbourne on dedicated day costs $8.48, free over $100. Regional Victoria (more than 30km) $22, orders over $100, delivery is $11.
Payment: credit card
Contact details: 03 8618 6976 www.gardenorganics.com.au
The Green Line
Delivery days: Tuesday, Thursday, Friday.
Stocks:
• fruit, veg and mixed boxes
• eggs
• tofu
• breads and flours
• herbs and spices
• pure oils
• biodynamic meat and dairy
• organic alcohol, juices and soft drinks
• nuts and dried fruit
• eco laundry, baby and personal care
• packaged instant meals and cereals
• canned food, dips and sauces
• baked goods, sugar and sweeteners
• chocolate
• tea and coffee
Other Services: Membership scheme Free delivery on first orders and orders over $100 Order by 8.30pm for next day delivery
How to order: online and phone
Payment: credit card
Contact details: www.greenlinedelivery.com.au info@greenlinedelivery.com.au Ph: 94603999
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