- Ranch Dressing
- Vegetable Dips
- All flavoured chips and biscuits
- Meat and Vegetable Stock and Broth
- Baby Formulas and Foods
- Hair Care Products – Shampoos/Conditioners
- Teeth Whitening Agent
- Fluoride Treatments
- Teeth Cleaning Pumice at the Dentist
- Medication – Gel capsules
- Children’s cough syrup
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These ingredients are often used in products that already contain MSG.
They assist with activating the MSG.
- Disodium Guanylate E627
- Disodium Inosinate E631
- Malt Flavouring
- Barley Malt
- Soy Protein Isolate
- Ultra-pasteurized Soy Sauce
- Whey Protein Concentrate
- Soy Protein Concentrate
- Pectin Soy Protein
- Whey Protein Isolate
- Whey Protein protease
- Protease Enzymes
- Protein Fortified
- Enzyme Modified
- Fermented anything
- Citric Acid E330
- Xanthum Gum E415
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I have previously touched on the need for consumers to understand how their food is grown and seasonality is a part of this discussion. The truth is, grass fed meat eats better at some times of the year than others. The influencing factors include the location of the farm, the season, and the amount of rainfall the farm has received.
Feedlots are the mechanism by which mainstream cattle and lambs are finished to suit the specifications of the large supermarket chains and meat wholesalers. That is a simple explanation; there is a fair bit more to it with feedlots almost a science unto themselves. But feedlots allow the big boys to pump out meat to the same specifications day after day, year after year, for a minimum of cost – no matter how dry or wet the weather has been or what season it is.
In contrast, grass fed meat can vary with seasonal conditions. In our area this period is our hardest of the year with temperatures below zero most nights and some days not reaching 5 degrees. Top this off with heavy frosts ripping nutrients and proteins from grasses and turning pastures into slush, and times are a bit tough for the animals, as well as the farmers! Our neighbour and recent lamb supplier – Charles Roche – recorded minus 11 degrees on his verandah one night in June, worse still it was only minus 6 at 9am – at times like this I’m glad to be in Sydney…
As a result we will be purchasing grass fed meat from outside our area for the coming few weeks or until the weather turns the corner at home. We always choose for quality and to be honest it’s just not quite there at the moment… they’re all too busy trying to keep warm!
by Ben Clinch from The Free Range Butcher
In a blink of an eye summer is over and autumn has begun. The reality is that days start to get shorter and nights start to have that familiar crisp in the air. Here comes the cold and here comes the flu season. Time to start thinking immune system. It is so important to care for this very delicate system and you will be rewarded with good health and minimal sick days.
Here are 10 tips you can easily implement to help Boost that baby, as the days get cooler.
- Water Water Water – as the days get cooler we forget to keep drinking, as we don’t feel as thirsty. Good, clean filtered water is essential for flushing out mucus as well as keeping your mucus membranes hydrated to ease congestion. If you are struggling with water try a herbal tea.
- Dairy – try reducing your dairy intake over the cooler months. Too much dairy is known to increase your mucus production. Try some delicious alternatives to dairy like almond milk, coconut yoghurt and goats cheese. There are a lot on the market, find one you like and stick to that where ever you can.
- Garlic – is known for its bacteria and virus fighting properties. It is a very powerful antiviral nutrient to support the body when the temperature changes. Easy to add to meals, eat it where ever you can.
- Caffeine – try and reduce your caffeine intake in the form of coffee, soft drinks, energy drinks, all of them! Whilst you may feel like you need a pick me up with the change of season however this will dehydrate your mucus membranes and draw vital water out of your body needed to keep you hydrated.
- Vitamin C – you’ve heard it before vitamin c boosts your immune system so why not add a supplement to your morning regime it is such a great vitamin for winter and is predominant in all the seasonal fruit around winter. Foods such as broccoli and blueberries will have your highest concentration, but don’t forget the citrus fruits such as your orange and lemons.
- Probiotics – take a therapeutic probiotic that has an accompanying prebiotic as you immune system starts in your gut. Support your gut and you have a much better chance of fighting the bugs off. Try also adding some fermented foods into your diet. You can never have enough probiotics.
- Essential fatty acids – increase these into your diet, especially omega 3’s. These are important for their anti-inflammatory action which will keep your sinuses clear. High sources of these omegas are fish, avocado, nuts and seeds.
- Pineapple – this will be your best asset to your diet. Pineapple is high in bromelain an enzyme proven to reduce congestion and inflammation – the two most important symptoms to be reduced at this time of year.
- Veggies – eat as many as you can throughout the day in raw or juice form. These are packed full of immune boosting nutrients to keep you fighting fit. Focus on your leafy greens such as your spinach and kale.
- Exercise – stay active, as it starts to cool down DO NOT reduce your exercise. Exercise is an important part of keep your immune system at a level to fight infection
Follow these simple tips to ensure your immune system is ready for the change of season
Reference: Sinead Smyth from Naednutrition
There has been some talk in the media and at the markets recently about Free Range and exactly how ‘free’ is the ‘range’. When we first started the business and we were thinking of a name, we sent out a sample of our top five names to family and friends. The Free Range Butcher was not among them. In a moment of disappointment as we realised the web address of our desired name was not available, we had to go back to basics…let’s name the business after what we do. We produce free-range meat and we are butchers. Sorted.
What is Free Range?
My idea of Free Range is animals in the open, feet on the ground, eating grass and sleeping under trees; I’m sure that your thoughts are similar. Essentially an animal free to do as it pleases and display its natural behaviours.
Since being in the meat industry I have learnt that not all is, as it seems. The poultry and pork industry seem to be the worst, and the issue seems to me that the deception starts from the top. Industry bodies and associations can be full of the biggest stakeholders in the industry. Companies that have tens of thousands of animals. For this conversation let’s call them ‘The Big Boys’. The reality is, when the Big Boys change, it is only ever reactionary; to increase sales because customer perceptions or ideals are changing. The best way for them to increase profit is minimum system changes, and therefore capital outlay, but maximum perception of change at the shopping centre. Let’s take Free Range Pork as an example. I have been in a large supermarket chain and seen pork labelled ‘Free Range’. I might be getting ahead of myself, but I think I know a fair few of the Free Range pork producers in NSW, and I know that if we all got together there is still no way we could supply the amount of pork needed to fill these supermarket shelves. This is simply not Free Range Pork as you think it is. But it is Free Range Pork as the so called ‘standards’ allow, and guess who influenced and made up the standards, yes the Big Boys. Added to this, labelling laws fall short of the mark in many cases. 20, 000 chooks per hectare is like 20 blokes in a lift…mmm spacious. Not.
The only real way to ensure the food you are eating is what you think it is, is to ask the question; call the hotline or better still, talk to the producer…I’m at the markets every weekend!
Guest post submitted by Ben Clinch – Free Range Butchers
Ramp up the passion with red foods
Not only will adding red foods to your diet make your plate more colorful and aesthetically pleasing, it can also help keep you incredibly vital in the bedroom.
Red Fruits and vegetables are power packed with nutrients such as lycopene, ellagic acid, Quercetin, and Hesperidin, just to name a few. These nutrients can reduce the risk of prostate cancer, lower blood pressure, reduce tumor growth and LDL cholesterol levels, scavenge harmful free-radicals, and support join tissue in arthritis cases.
But they can also fire up the system just where you want it to.
1. Red foods like tomatoes, cherries and red cabbage are fabulous for speeding up a slow circulatory system and putting a bit of vibrancy in your step. We could probably all do with a bit more energy .
2. Red capsicum, radish or chilies or course will create heat or fire in your body especially in your hands and feet. If you are someone who runs with a lower body temperature, then eating hot foods will help fire up your reproductive system.
3. Cranberries for instance will assist with preventing bacteria from sticking to the urinary track walls and causing those nasty UTI infections. So definitely put this ingredient on the menu.
4. Rhubarb helps strengthen your bones and teeth with abundant sources of calcium.
5. Red Wine or Red Grapes are a wonderful source of Resveratrol. The benefits of which neutralizes free radicals and may inhibit inflammation. Apart from the other benefits of relaxation and improving your mood on the day.
6. Red foods such as red grapefruit, bell peppers, watermelon and red guava are rich in carotenoid called lycopene, which makes the food look red, may reduce the risk of prostate cancer by as much as 35 percent according to at least 5 studies.
7. Finally Red Meat, being a beef farmer’s daughter, a bit of beef is always a favourite on the menu for me. A great source of protein and iron for sustained energy.
So stock up the Red foods this Valentines Day from any of the suggestions above or some the following delicious choices.
Raspberries, cranberries, strawberries, red cherries, red grapes, pomegranates, beets, red apples, red plums, rhubarb, pink grapefruit, watermelon, guava, tomatoes, red peppers, radishes, radish, red capsicum and red onions.
How about red quinoa, nuts, kidney beans or red lentils.
I’m sure the choices are endless
Kylie Hollonds is the founder of the Whatcanieat.com.au Network for the past 6 years. She has been making it her mission to source products and services available to consumers in Australia, who are searching for food and personal care to suit their specific dietary, personal and lifestyle choices. Kylie also refers her clients to her Bio Compatibility Hair Test 500 protocol for those who have health challenges, which are generally related to food and toxic exposure. Once we identify what foods and products are friend or foe we can then refer individuals to products and services through the online directory. Kylie is also a partner in GK Gluten Free Foods, the national importer of GF Oats in Australia.