Following on from last weeks blog, here are some of my favourite Winter comfort foods. Other than these recipes I also make lots of soups, stews, and meat/fish/veg type stuff, but although my man prefers the simple things, those recipes were too boring to bother blogging!
My awesome korma recipe
I found this recipe on the net and it’s really great! I make it at least every couple of weeks, either with some chicken or lamb and a couple of veggies, or just with veggies. It’s really tasty and really warming.
Diced lamb or chicken breast
Cubed veg, either sweet spud, pumpkin, eggplant etc
Green veg like green beans or broccoli
2 cloves garlic
3 cm piece ginger
1 finely chopped onion
1 tin organic chopped tomato
½ cup natural pot set yoghurt
1 tsp cumin seeds
1 tbsp coriander powder
2 cloves, whole
2 cardamoms, whole
1 tsp turmeric powder
1 small stick cinnamon, whole
Salt and chilli powder to taste. Sometimes I use fresh chilli, whatever you’re in the mood for!
Mince the garlic and ginger together, place in a bowl and cover with 2 cups cold water. Set aside.
In a frypan with a fitted lid, gently sauté the chopped onion in some butter or ghee. Add the cumin and stir til fragrant, then add the tomatoes, then the remaining spices. Allow the tomatoes to reduce a little.
Meanwhile brown meat in another pan in some butter or ghee. If I’m using potato or sweet potato I fry them too for extra flavour!
Stir the yoghurt into the tomato and spice mixture, then add the meat and any firm veggies, pop the lid on and let it sit on a low heat about 20 mins til the meat is tender. Every so often lift the lid and add some ginger/garlic water and stir. This gives the right texture to the sauce.
Finally, add the green veg and allow to cook through. Serve with rice.
Pumpkin & Spinach Risotto
Make an ordinary risotto, starting with a base of organic butter and onion, then adding your home made chicken stock, seasoned with sea or rock salt. Just before the rice finishes cooking add some big handfuls of spinach. In another pan fry about 3 cups of pumpkin cut into 1cm cubes til they get a little caramelised on the sides, then stir into the risotto as it finishes absorbing the stock. Add lots off parmesan to serve.
Grilled Veg and Quinoa Salad
This is a good winter salad and great for the lunchbox the following day. It’s great with some grilled haloumi too!
1 cup quinoa
1 1/2 cups chicken stock
2 cloves of garlic
a little butter
rind of one lemon
juice of half lemon
1 or 2 tsp turmeric
a zuchini
an eggplant
some cherry tomatoes
more garlic
olive oil
Slice up the vegies, mince a clove garlic and combine with oil in a bowl, toss the veg to coat.
Mince another clove of garlic and warm in the butter in a medium pot, then add quinoa and warm through. Add turmeric and stock, bring to a boil, pop lid on and turn to lowest heat on smallest element until quinoa is cooked.
Meanwhile, grill veg on a grill pan.
Once the quinoa is cooked remove it from the heat and add lemon rind and juice and stir through. Mix the grilled vegies through the quinoa, drizzle with olive oil and serve with some fish or chicken, or a salad of baby spinach leaves.
Polenta and lentils
As a kid I loved lentils! So soft and flavoursome. The best thing about making polenta is making extra then letting it set in a biscuit tray, cutting it into bars, crumbing them and grilling or frying them into big fat polenta chips! (Which are also great for lunch boxes)
You’ll need lots of your home made stock, maybe 6 cups to serve 2 with some left over for chips, then a little more for the lentils, organic instant polenta, organic dried lentils, organic tinned chopped tomatoes, garlic, onion, carrot and celery and some dried Italian herbs. It’s also a great treat to occasionally include some free range spicy Italian pork sausage!
This one is an overnight process since you’ll have to soak the lentils, and the cooking process needs to be started early too. Once they’ve soaked for 24 hours boil the lentils til they’re mostly soft, then drain. In another pot, heat some butter and fry the diced onion, carrot and celery, then add the garlic once the others have softened. Add the dried herbs, then the tin of chopped tomatoes and cook them down for a bit. The tomatoes need to spend some time losing their acidity. If you’re adding sausages, fry them now in a dry pan, cut into forkfuls and set aside. Finally, add the cooked lentils and a little stock (and sausage if you’re using it), and allow everything to sit with the lid on over a low heat while the flavours entwine! Season with good salt.
The polenta part is really easy, just season the stock and add the instant polenta, whisking it up until it’s thick. You can add a handful of fresh chopped parsley at this point if you like. Serve onto plates, (with the lentils over the top) then immediately pour the remainder onto a tray with sides and stick in the fridge.
Polenta chips
Once the polenta has set cut into bars and cover with egg and salted breadcrumbs, then either grill or fry them in a non stick pan with a little oil. They’re good either hot or cold!
Wednesday, July 28, 2010
Monday, July 26, 2010
"Catching a Cold" - Germ theory and the immune system
How and why does sickness occur? This is truly a multi billion dollar question. Yet to me it's fairly simple. Here's my take on illness.
I hear people around me make reference to "catching a cold" from someone, or blaming their illness on germs in their environment. It makes me realise what a fantastic job advertising is doing for chemical cleaning products. If it was essential to douse our homes and children with pine-o-clean in order to prevent illness, why is it that we're more unwell now than we were before it was on the market?
In the 19th century in France there was a guy called Louis Pasteur. He proved the theory that disease was caused by pathogenic microbes, which became known as "germ theory". He also provided several solutions to common causes of poisoning, and this is why we now pasteurise milk, to make it hygenic and increase shelf life.
In the time since then we began to discover the fabulous complexity of the human immune system. We still have not finished discovering its fabulousness and complexity, but we do know that its role is to protect us from these nasty germs. In the 19th century the germ was an important discovery which saved many lives, however, in these hygenic and sanitised times of the 21st century, I think we're ready for the next step. It's time we took responsibility for our own immunity.
To my mind, germs are a part of our environment, part of our ecosystem. They inhabit our bodies (skin, mouth, throat, intestines etc) at all times and always have. They live in harmonious balance with our immune system. That is, unless our immune system is under assault. This is inevitably the case for all us city dwellers. In order for our immune system to function well there are several things we need. They are:
Clean air, free of pollutants and chemicals
Clean food, free of pollutnants and chemicals
Clean water, free of pollutants and chemicals
Exercise and
Sleep
In addition to these basics, other immune strengtheners include anything that feels good, such as massage, laughing, dancing, hobbies etc.
Therefore the reason our immune systems are under assault these days is because
our air is full of pollutants and chemicals, from industry and cars etc
our food is full of pollutants and chemicals, from modern farming techniques, refining of foods and food additives
our water is full of pollutants and chemicals, such as flouride and 'cleaned' with chlorine.
we live increasingly sedentary lives
we don't sleep well thanks to caffiene, electricity, stress and late nights
So if these are the true reasons why we're sick, should we treat with more chemicals? I would suggest not. I'd also like to point out that when it comes to germ killing, few chemicals come close to being as effective as a single drop of essential oil. The best choices for cleaning are eucalyptus, tea tree, lemon and lavender. In addition to these, I use Eco Store cleaning products in my home. But when it comes to my immune system, I choose to eat organic foods, limit sugar, dairy and refined foods, drink filtered water, and get good sleep and regular exercise. There's not much I can do about the air, short of vote Green! And I could certainly use more massages! I honestly never get sick unless I'm stressed and or eating badly. I can even cope with a certain amount of sleep deprivation provided my diet is really good. For me, this is totally worthwhile.
Recently I treated a woman who came to me complaining that she'd had a cold for two years continuously. She was on a high daily dose of rhinocort and nothing she took was helping at all. She was certainly not pine-o-clean deficient. I'm sure her home was very hygenic. As it turned out she had a severe milk intollerance. One week later she was symptom free (and rhinocort free) after eliminating the dairy products from her diet. It's worth remembering that dairy is a common cause of excess mucous production, which can lead to cold symptoms and sinus infections.
Finally, my advice if you do have a cold is see your Naturopath! A Naturopath can help you to kill the infection and also bring your health back to 100%, where it belongs, by identifying and treating the cause of the problem. For ideas on how to treat yourself at home, check out my blog "Get Well Soon" from May last year.
I hear people around me make reference to "catching a cold" from someone, or blaming their illness on germs in their environment. It makes me realise what a fantastic job advertising is doing for chemical cleaning products. If it was essential to douse our homes and children with pine-o-clean in order to prevent illness, why is it that we're more unwell now than we were before it was on the market?
In the 19th century in France there was a guy called Louis Pasteur. He proved the theory that disease was caused by pathogenic microbes, which became known as "germ theory". He also provided several solutions to common causes of poisoning, and this is why we now pasteurise milk, to make it hygenic and increase shelf life.
In the time since then we began to discover the fabulous complexity of the human immune system. We still have not finished discovering its fabulousness and complexity, but we do know that its role is to protect us from these nasty germs. In the 19th century the germ was an important discovery which saved many lives, however, in these hygenic and sanitised times of the 21st century, I think we're ready for the next step. It's time we took responsibility for our own immunity.
To my mind, germs are a part of our environment, part of our ecosystem. They inhabit our bodies (skin, mouth, throat, intestines etc) at all times and always have. They live in harmonious balance with our immune system. That is, unless our immune system is under assault. This is inevitably the case for all us city dwellers. In order for our immune system to function well there are several things we need. They are:
Clean air, free of pollutants and chemicals
Clean food, free of pollutnants and chemicals
Clean water, free of pollutants and chemicals
Exercise and
Sleep
In addition to these basics, other immune strengtheners include anything that feels good, such as massage, laughing, dancing, hobbies etc.
Therefore the reason our immune systems are under assault these days is because
our air is full of pollutants and chemicals, from industry and cars etc
our food is full of pollutants and chemicals, from modern farming techniques, refining of foods and food additives
our water is full of pollutants and chemicals, such as flouride and 'cleaned' with chlorine.
we live increasingly sedentary lives
we don't sleep well thanks to caffiene, electricity, stress and late nights
So if these are the true reasons why we're sick, should we treat with more chemicals? I would suggest not. I'd also like to point out that when it comes to germ killing, few chemicals come close to being as effective as a single drop of essential oil. The best choices for cleaning are eucalyptus, tea tree, lemon and lavender. In addition to these, I use Eco Store cleaning products in my home. But when it comes to my immune system, I choose to eat organic foods, limit sugar, dairy and refined foods, drink filtered water, and get good sleep and regular exercise. There's not much I can do about the air, short of vote Green! And I could certainly use more massages! I honestly never get sick unless I'm stressed and or eating badly. I can even cope with a certain amount of sleep deprivation provided my diet is really good. For me, this is totally worthwhile.
Recently I treated a woman who came to me complaining that she'd had a cold for two years continuously. She was on a high daily dose of rhinocort and nothing she took was helping at all. She was certainly not pine-o-clean deficient. I'm sure her home was very hygenic. As it turned out she had a severe milk intollerance. One week later she was symptom free (and rhinocort free) after eliminating the dairy products from her diet. It's worth remembering that dairy is a common cause of excess mucous production, which can lead to cold symptoms and sinus infections.
Finally, my advice if you do have a cold is see your Naturopath! A Naturopath can help you to kill the infection and also bring your health back to 100%, where it belongs, by identifying and treating the cause of the problem. For ideas on how to treat yourself at home, check out my blog "Get Well Soon" from May last year.
Sunday, July 11, 2010
Eating warm
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
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
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
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