Food Test 500 Testimony

Food Test 500 Testimony

TESTIMONY

This month I caught up with a lady who came to me in about October with severe burning and inflammation to her hands. As you can see from the before photos she was in a bad way. She had been to just about every health professional for guidance and had had very little relief. She took the food test and we discovered some very strange intolerances including lettuce, (yes lettuce), cashews and some proteins she was having regularly. These of course were just a few on the list but were the most bizarre. After just 3 months her hands of following the Food Test, mostly to the letter as there was Christmas in there AND she also followed the Return to Health Program (hyperlink http://blog.whatcanieat.com.au/food-test-500-3-steps-to-return-to-health/) The results were remarkable, such an improvement as you can see from the before and after photos

To find details of our Food Test please visit here

HPP Technology- Revolutionising the Australian Food Market

In the Australian food market, there is a constant demand for convenience, with processed and junk foods making up 50% of many children’s daily energy intake[1]. These easy, quick, processed products fit right into our busy lifestyles, but are they really the best thing to be putting into our growing children’s bodies?

Research by the US Food and Drug Administration (FDA) concludes that only 42% of consumers are frequently reading the labels of their food[2], with a large portion of shoppers finding it difficult to decipher the text and determine the true ingredients of a product.

Fresh Produce Alliance is revolutionising the way food is processed. It is the first company in Western Australia to utilise the cold protection technology, High-Pressure Processing. This system, more commonly referred to as HPP, is recognised by leading global food agencies for its unique ability to preserve the freshness of food through ethical and effective means. It uses ultra-high pressured water to preserve the flavour, aroma, colour and nutrition of food. The products cater for a wide range of dietary requirements and remain vegan, paleo, lactose-intolerant and tastebud friendly. Besides the listed health benefits, HPP has also minimised food wastage and created an additional revenue stream for growers.

“The innovative technology of HPP has allowed us to create value-adding products that are high in quality and freshness without missing out on convenience,” says Jennie Franceschi, managing director of Fresh Produce Alliance.

As the producer of baby food brand Born Pure, Jennie has opened the Australian market to a naturally processed baby food range. “Our aim is to keep the Australian produce as fresh and natural as possible; every baby is born pure and natural, so we see no reason for their food to not follow the same path.”

A HPP machine surrounds packaged foods and beverages with up to 87,000 per square inch (psi) of cold-water pressure, equivalent to stacking the pressure of 75 tonnes on a plastic bottle. By applying this unique method of pasteurisation, HPP delivers high levels of food safety and integrity without the negative side effects to nutritional value, natural flavour, texture and colour like the more commonly used heat pasteurisation method. The intensity of the cold water effectively rids the produce of harmful bacteria while keeping all the good nutrients intact.

Beyond navigating nutritional facts, shoppers also need to be wary of the positive attributes on the food label. According to Jennie, an increased shelf life is not always a good thing, as this often means a lot of unwanted additives and chemicals have been added to the product.

“The safest option to differentiate the good from the bad with processed food is to look in the refrigerated section of your local supermarket,” says Jennie. “HPP products will have a label filled with recognisable ingredients and without preservatives and added chemicals.”

As Australia’s dietary awareness grows, the importance of the HPP technology will become more and more prevalent in the industry.

For more information, visit www.freshproducealliance.com.au 

Born Pure and Avovita are available at selected Woolworths, IGA, Supa IGA, QE Foodstores and leading health food stores. RRP for Born Pure is $5.49 for 4 months+, $5.99 for 6 months+ and $6.99 for 10 months+. RRP for Avovita is $5.98 each for 100% Pure Avocado and Avocado Chocolate Mousse. RRP is $4.98 each for Avocado Mango Smoothie and Avocado Kiwi Banana Smoothie. For more information, visit www.bornpure.com.au and www.avovita.com.au respectively.

[1] Health and Medicine Week, 2016, New Social Science and Medicine Data Reported By Researchers at University of Adelaide, NewsRx

[2] Hartman Group, 2015, Weight Management & Healthy Living, HG

Delicious Rice Puff Bars

Delicious Rice Puff Bars

Rice Puff Bars

Ingredients

  • ½ cup unhulled tahini
  • ½ cup pure floral honey
  • 2 tb cocoa powder
  • 3 cups Freedom Foods Rice Puffs
  • ¼ cup currants
  • ¼ cup desiccated coconut
  • ¼ cup pepitas

Method

  1. Line a 30x20cm slice tin with baking paper.
  2. In a small saucepan over a low heat melt the tahini and honey until runny. Stir frequently to combine and be careful not to let the mixture boil. Add the cocoa powder and stir to combine, ensuring there are no lumps.
  3. In a large mixing bowl combine the puffed rice, currant s, coconut and pepitas. Pour in the cocoa mixture and with a spoon gently fold and mix until the dry ingredients are coated.
  4. Transfer the gooey mixture into the prepared slice tin and spread out with a spoon. Place a sheet of baking paper over the top and using a flat metal fish slice press the mixture down firmly. Place the tin in the fridge for at least 2 hours to set .
  5. Remove from the fridge and turn out of the t in onto a board. Using a sharp knife cut into squares and serve.
  6. If not serving straight away the squares will keep in t he freezer for up to 3 months or in the fridge for 4-5 days.

 

Recipe by:  Dr Joanna McMillan Nutritional Advisor for Freedom Foods

Raw Banana Cake

Raw Banana Cake

Raw Banana Cake

Raw Banana Cake

INGREDIENTS:

  • 2 ripe medium bananas
  • 1 cup dates
  • 1 cup raw cashews

METHOD:

  1. Line a baking tin with baking paper or use silicone cupcake cases*
  2. In a food processor, process your cashews until they look like crumbs.
  3. Add in your dates (if your dates have been in the fridge and are quite hard – just heat them in the microwave for 30 seconds to a minute until they soften) and process until finely chopped.
  4. Add in your bananas, processing until the mix has combined.
  5. Pour your mixture into your tin/silicone cups and freeze until solid.
  6. When serving, serve quickly as it will begin to melt!

Makes about 8 slices, easily multiplied

N.B:  *We’ve found metal tins tend to let the mix freeze solid, whilst silicone cases and tins keep the mixture quite soft.

(raw, vegan, grain free, gluten free, paleo, sugar free)

Blueberry Ricotta Cheesecake Cups

Blueberry Ricotta Cheesecake Cups

Blueberry Ricotta Cheesecake Cups

THE CRUST:

Choose whichever option you prefer.

●      8 small gluten free biscuits/cookies  (We like Gluten Free Freelicious Tea Biscuits)

●      ~1/2 cup Almond Meal plus 1/2 tbsp Honey

If using the biscuits, simply crush them and pour into the bottom of your glasses

If using almond meal, mix the almond meal and honey and pour into your glasses.

 

THE FILLING:

  • 2 cups reduced fat ricotta (2x 250g tubs)
  • 1 tbsp honey
  • 1 cup blueberries, fresh or frozen.

Mix together your ricotta and honey and divide amongst your glasses.

Microwave your blueberries for about 30 seconds or until they can be squished.

Spoon on your blueberries over the top of your ricotta mix.

Serve immediately or chill in the fridge until you’re ready to serve!

SERVES 4

 

Page 1 of 8912345...102030...Last »