Autumn Edition 2016

AUTUMN 2016

Take charge of your health

in health

by Dr Libby Weaver

Are you chronically stressed?

Eating in season with

gluten free Autumn favourites Eggplant Balado recipe featured inside...

Autumn edition

contributors

note from the CEO

John Coote John is the Chief Executive Officer of Kadac.

With a background in retail, merchandise, marketing and distribution across Asia Pacific, John joined the Kadac team in April 2012. John has a passion for sports, truth in labelling, literature and The Red Hot Chilli Peppers.

Contact: jcoote@kadac.com.au

Roger Pitt Roger is a Director and shareholder of Kadac having joined the company in 1990.

Roger loves to travel far and wide to find new and interesting products that are good for you. His current interests include learning French and developing business opportunities in South America for the benefit of low income rural communities.

Contact: rpitt@kadac.com.au

Di Laws Di is the Chief Operating Officer for Kadac and joined the team in March 2013.

With a background in Retail Operations, Sales, Marketing and Management for small and large businesses across Asia Pacific, Di is passionate about the health of the retail industry, the customer experience, eating organically and eating up life.

Contact: dlaws@kadac.com.au

Kadac has a strong belief in ‘truth in labelling’. It is one of those non-negotiable lines we cannot and will not cross. We review each product with an intensity that is generally not seen in many organisations. Given we place such a high level of scrutiny on this element, many brands do not make it to our warehouse, as they may have factually inaccurate labelling or do not meet the minimum requirements set by law and our regulators; the Australian Competition and Consumer Commission (ACCC) and the Food Standards Australia and New Zealand (FSANZ).

I have been at Kadac for nearly 4 years now and I am still surprised by the lack of knowledge there is within our industry of what is factually acceptable for areas, such as; labelling, country of origin, correct nutritional information panels and ensuring that the claims made on packaging can be verified.

I have seen first-hand the impacts of not following the FSANZ labelling rules. I reviewed one global branded health product recently that claimed mango as a key ingredient on the front of the pack only to find there was no mango listed in the ingredients list on the back. In fact, there was actually no mango in the product at all. How is this possible?

Have the brand managers and product developers decided they can simply make unfounded claims in the hope they will get away with it?

When was the last time you checked what you were selling to your customers was correctly labelled and that you were not providing products/brands that made false claims? If in doubt, it’s worth asking your sales representative for clarification as they should know.

Whilst it’s difficult for those of us in the industry to keep up, imagine the confusion in a consumers mind. For example when presented with two brands with the same product, whereby one states ‘Made in Australia’ and the other doesn’t. The only difference is the brand was “assembled” and not where the ingredients have been grown. Worth reviewing your ranges for real truth in labelling.

I have a strong belief in the need for label and sourcing transparency. I want to know, “where does it come from, what has been used to make it and as importantly, I want to buy products with ingredients I can easily identify”. I know I am not alone on this.

On reflection, this makes the overly obsessive actions taken by Kadac worthwhile and I am an advocate. The Kadac team is determined to protect brand integrity and any product we deliver to you will have truth in labelling and claims. The whole concept of understanding the path from field to table is essential to us and we know it is to you too.

Thank you for your continued support and happy trading.

John Coote, CEO

Anna Batsanis Anna is Kadac’s Educator and Editor of the Kadac In Health magazine and a qualified Nutritionist. With a background in retail, food coaching and education, Anna has a passion for yoga, cultural cooking and women’s health.

Contact: abatsanis@kadac.com.au

from the editor Welcome to the Autumn edition!

As the new season brings upon change, so does our new edition. In this issue, we celebrate all things ‘gluten free’ and the importance of truth in labelling.

Integrative Medical Doctor & Author Dr Cris Beer explores how coeliac disease is best managed through integrative medicine and Nutritional Biochemist & Author Dr Libby Weaver, gives us her suggestions on how to take charge of our health through diet and lifestyle. Adelaide-based Naturopath Kasey Willson, shares her secrets to addressing chronic stress, through adrenal support. Plus, Customer Service Representative and Nutritionist Ayse Halil, takes the 30 day gluten free challenge and shares her experience.

in health

Chief Operating Officer and resident retailer Di Laws, explores 2016 global packaging and labelling trends and the importance of truth in labelling in ‘Talking Shop’. Plus, we demystify common product claims in our ‘FAQ’ section.

Editor in Chief Alexandra Lawson - alawson@kadac.com.au

Finally, we feature new product launches, check out what’s new in the market and share a few of our Kadac team member’s favourite gluten free ‘must haves’ for Autumn.

Editor & Writer Anna Batsanis - abatsanis@kadac.com.au Graphic Design Carla Walker - cwalker@kadac.com.au National Sales Manager - Health Niki Ford - nford@kadac.com.au Brand Manager Team Leader Natarscha Lunde - nlunde@kadac.com.au

In our ‘Eating in Season’ section we included a range of Autumn-inspired recipes by three dedicated foodies.

Happy reading!

Anna Batsanis, Editor Our magazine is proudly printed on 100% recycled paper & wrapped in biodegradable wrap

Articles published in Kadac In Health do not always represent the opinions of the editors, Kadac staff or the publisher. All material is owned by Kadac Pty Ltd and reproduction of any material without permission from Kadac is prohibited. Should you require content from this magazine, for use in store or online, please contact Kadac. This magazine is intended as a reference model, not as medical advice.

contents

4 news We take a look at the biggest stories in the health and retail industry globally. Plus, give you the inside scoop on the new and exciting products to hit the Kadac warehouse.

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Fruit tea that brews in hot or cold water!

8 feature Integrative Medical Doctor & Author Dr Cris Beer, explores how coeliac disease is best managed through integrative medicine.

Nutritional Biochemist & Author Dr Libby Weaver, gives us her suggestions on how to take charge of our health, through diet and lifestyle.

12 health & lifestyle Adelaide-based Naturopath Kasey Willson, investigates chronic stress through adrenal support. Kadac Customer Service Representative and Nutritionist Ayse Halil, takes the 30 day gluten free challenge, plus, Florist Cherri Davis, teaches us how to create gardens in limited spaces.

20 recipes Three passionate foodies share 14 Autumn-inspired gluten free recipes.

Sugar and gluten free.

Zero calories.

Please refer to website for full range

26 on trend Personal Trainer Abigail Browne, examines whether fitness via social media is for everyone. Kadac Educator and Nutritionist Anna Batsanis, highlights the importance of understanding skincare labels to make better purchasing decisions.

31 talking shop Kadac Chief Operating Officer and resident retailer Di Laws, explores 2016 packaging and labelling trends and the importance of truth in labelling in ‘Talking Shop’. Plus, we demystify common product claims in our FAQ section.

www.redseal.co.nz

orders@kadac.com.au 1300 762 025 Autumn 2016 3

industry news

Food trends from 2015 to 2016 According to Innova Market Insights, ‘clean eating’ established itself as a key trend in 2015, with a focus on clear, transparent labelling, simple ingredients and fewer artificial additives, colours and preservatives. This was driven by consumers’ growing concern of the term ‘natural’. The surge in ‘free from’ food products continued to rise and gluten free accounted for approximately 10% of total global food and drink launches in 2015. Good fats, such as whole milk, avocado and fish were encouraged, while processed and sugary foods were labelled by some advocates in the industry as “bad” or “toxic” and to be avoided.

Food trends continually change, as new trends emerge and previous trends evolve. Here is a list of our top 10 food trends for 2016.

Continue to advocate clear labelling: Consumers, retailers and regulators continue to drive greater transparency in labelling and focus on reformulating products to address consumer concerns.

Organic food claims: Since 2013, products that claimed to be organic increased from 5.9% to 9.3%. In 2016, Innova Market Insights suggests the biggest surge will be new food products claiming to be organic.

Vegetarian alternatives go mainstream: According to global market research company Mintel, meat alternatives are no longer a niche market. The rise of vegetarians and flexitarians (part-time vegetarians) are having an impact on technological handling and development of alternative protein sources and animal-friendly products.

Sustainable practices: There is a greater push for food manufacturers to demonstrate credentials for environmentally sustainable practices.

“Sustainability evolves from being good to a necessary part of new product development for the common good”, states Mintel’s Global Food and Drink Analyst, Jenny Ziegler.

Free from continues: According to Innova Market Insights, food products claiming ‘gluten free’ increased 7.9% in 2013 to 11.8% in 2015. Lu Ann Williams, Director of Innovation at Innova Market Insights, suggests “consumers who are not allergic or intolerant to gluten free foods, still believe they are making a ‘healthier’ choice by purchasing them.”

Products with a beauty-focus: Mintel suggests companies are looking to create food products containing functional substances, such as; collagen and probiotics, to satisfy consumers’ demand for “eating for beauty”.

Processing the natural way: Well-established food processing practices are being questioned or reviewed to better meet shifting consumer demands.

Consumers no longer want highly processed food, they’re going ‘back to basics’ and desire ‘real’ food.

Green vegetables in the spotlight: “Changes in children’s diets encourages the consumption of hidden vegetables to include; fusion smoothies or vegetable pastas”, suggests Lu Ann Williams, Director of Innovation at Innova Market Insights.

Matching our diets with our DNA: Consumers are seeking professionals to place them on individualised diet programs that correspond to their genetic make-up and ancestral line.

Appearance + social media: Mintel’s Global Food and Drink Analyst, Jenny Ziegler claims, “Finding inspiration in global foodservice offerings, brands can experiment with vibrant colours and novel shapes to make packaged products worthy of consumer praise and social media posts”.

As we all focus on the new food trends in 2016, we all must be aware that trends can change rapidly, due to consumer opinions, social media, research findings, legislation, product availability and shifting economies. It is important to stay on top of current news, research findings and shifts in the market to ensure ongoing consumer satisfaction.

2016 International Year

of pulses

Pulses, also known as legumes take centre stage, as the United Nations declares 2016 the International Year of Pulses (IYP).

Australia is among 40 other countries participating in the United Nations IYP initiative, which launched globally on the 6th of January 2016. The announcement delivered by the United Nations was made after significant campaigning by the international pulse community, led by CICILS IPTIC (Global Pulse Confederation).

The legume industry in Australia currently contributes $1.6 billion each year to the Australian economy, making Australia one of the largest exporters of legumes globally. According to the Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) agricultural commodities report, the gross production of chickpeas in Australia will be $582 million for the financial year ending on the 30th June 2016. Lupins are expected to reach $219 million and field peas $121 million.

To assist in the delivery of IYP in Australia, a National Committee has been assigned to provide specific industry and technical guidance to ensure project output relevance, ongoing collaboration and industry application.

The aim of IYP includes: • Raise the profile of legumes • Celebrate the beans, chickpeas, lentils and other pulses that are feeding the world • Position pulses as a primary source of protein and other essential nutrients • Promote broad discussion and cooperation at global national and regional levels, to increase awareness and understanding of the challenges faced by pulse growers Legumes contain a wide range of vitamins and minerals and are a popular choice by many cultures all over the world. They are high in B-group vitamins, iron, calcium, phosphorous, zinc and magnesium and make a delicious base for any vegan or vegetarian dish, for further information on IYP, visit www.fao.org/pulses-2016/

4 Kadac In Health

industry news

Teff a small grain with large benefits

Teff has been cultivated and used for human consumption in parts of Africa, such as Ethiopia and Eritrea, for centuries. It is the smallest known grain in the world, naturally gluten free, thrives in tough conditions (from wetlands to drought areas) and is versatile in cooking.

These factors alone have captured the attention of researchers over the last two years and has enabled us to better understand this grain and its potential benefits. Today, teff is making media headlines as one of quinoa’s strongest competitors. With the rise of gluten free diets, people are looking to wholesome ancient grains that are gluten free.

Research has identified the health benefits and characteristics of teff to include: • Naturally gluten free grain: The Scandinavian Journal of Gastroenterology found no detection of gluten present in teff making this a valuable ingredient for coeliac patients.

• High amino acid profile: Researchers from Addis Ababa University College of Natural Sciences suggest, teff’s amino acid profile is well balanced. It is high in lysine, isoleucine, leucine, valine, tyrosine, threonine, methionine, phenylalanine, arginine, alanine and histidine. This is important as the body needs to obtain ‘essential’ amino acids (histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) from our diets, as our bodies are not able to naturally produce them.

• High in unsaturated fatty acids: According to research article “Chemical and biological study of the seeds of Eragrostis tef’, teff is rich in unsaturated fatty acids, predominantly oleic acid (32.4%) and linoleic acids (23.8%). Oleic acid is an omega-9 fatty acid that helps reduce the risk of heart disease, by raising the levels of high-density lipoproteins (HDL). Linoleic acid is an omega-6 fatty acid that we are not able to naturally produce in our body. It plays a role in the health and function of our cells and supports normal cellular activity. The University of Maryland Medical Centre reports linoleic acid may be useful for brain health.

• Preventing Type II Diabetes: According to the American Diabetes Association, diets high in whole grains are associated with a 20% 30% reduction in Type II Diabetes.

• Good source of dietary fibre: The Journal of Applied Science Research found the total and soluble fibre of teff to be higher than wheat, sorghum, rice and maize.

Traditionally, teff is ground into flour and fermented to make a sourdough bread called Injera or alcoholic beverages. In western culture, teff is found whole or ground into a flour for use in baking, pancakes, burger patties, as a thickener in soups or stews and stir-fry dishes.

What’s not to love about teff - it is naturally gluten free, high in fibre, unsaturated fatty acids, amino acids, protein and may reduce the risk of Type II Diabetes.

Fun Facts • 450g of teff grains can grow to an acre of teff, while 45kg or more of wheat grains are needed to grow an acre of wheat.

• Teff requires only 36 hours to sprout - the shortest time of any grain.

• 3,000 grains of teff weighs only 1g • Teff consists of approximately 14% protein, in the form of easily digested albumins, similar to a vegetable version of egg whites.

• Teff is thought to have originated in Ethiopia about 4000-1000 B.C.E. (Source: www.wholegrainscouncil.org)

Vitamin and dietary supplements continue to rise According to market research organisation IBISWorld, the vitamin and dietary supplements manufacturing industry in Australia has recovered, following years of stagnancy during the financial crisis. In 2010-11, economic lows saw consumers purchasing cheaper, low value-added alternatives or stopped taking vitamins and supplements all together.

However, the economy bounced back and over the last five years to 2015-16, the industry has shown growth due to an increase in consumer expenditure and export opportunities. Between 2011-16 in Australia, the annual growth of this industry was 6.7% with $1 billion in revenue.

A report by US-based research organisation Future Market Insights, suggests women are more inclined to purchase supplements than men.

In 2014, women bought a total of USD$61 billion worth of supplements for their own requirements, whilst men purchased USD$27 billion. Pharmacies and convenience stores equate to 40% of all sales, followed by health stores and online stores. The report also outlines North America as the largest market for vitamin and dietary supplements, with projections of USD$41.83 billion in 2016.

JAMA Internal Medicine by the Office of Dietary Supplements at the National Institute of Health suggests, the common reasons for purchasing supplements were to “improve” (45%) or “maintain” (33%) health. A gender split was evident as women purchased vitamin and dietary supplements specific to bone health, iron deficiency, sleep, skin and hair health, while heart health appealed more to men (18%) than women (13%).

‘Healthy Heart Tick’

logo is superseded

Appearing on over 200 products in 80 product categories, the ‘Healthy Heart Tick’ or ‘Tick’ logo was introduced by the Heart Foundation as an easy way to identify ‘healthier’ meal options for consumers. The National CEO of the Heart Foundation, Mary Barry suggests, the Tick is no longer needed due to the introduction of the Health Star Rating System (HSR).

The Federal Government, The Heart Foundation and other stakeholders, collaborated to create the HSR. Since the launch, the HSR system has been well received by food manufacturers and is easily understood by consumers, with over 1,500 products now carrying the HSR system. Today, The Heart Foundation is in the process of supporting food manufacturers in removing the Tick logo from packaging and other communication materials. While also assisting them in making the switch to the HSR system. The Tick logo on all products are expected to be removed by the end of 2017.

The Heart Foundation launched the Tick in 1989, at that time, there was minimal information on packaged foods indicating healthier choices. This enabled the consumer to think about what they were purchasing and focussed their attention on food labelling, while helping them decipher healthier meal options.

Autumn 2016 5

new products

C2O

C2O Coconut Water is 100% pure and made from young, fragrant, green coconuts. Grown on the inland soils of Thailand, C2O Coconut water is gluten free, non GMO and dairy free.

C2O contains naturally occurring electrolytes to keep you hydrated. Packed in a 1L tetra pack or 520mL BPA free can for your convenience. Best served chilled.

Lotus

Truth in labelling and ethical and sustainable sourcing are, and always have been, part of the Lotus philosophy.

This season, Lotus introduces us to nine new lines, one of which is Lotus Chia Flour. Sourced from Bolivia, Lotus Chia Flour is gluten free and a rich plant-based source of dietary fibre and antioxidants. Use when baking gluten free muffins, cakes or pancakes.

Global Organics

The Global Organics range brings high quality organic ingredients from around the world to Australian kitchens, at an affordable price.

Global Organics is pleased to introduce the new organic coldpressed raw coconut oil in 920g.

The new size is the perfect option for cafes, bakeries, restaurants and health stores that require large quantities.

Lotus have extended their range to include: • Lotus Organic Freeze Dried Acai Powder 75g • Lotus Organic Guar Gum 75g • Lotus Organic Inca Berries (Golden Berries) 200g • Lotus Organic Freeze Dried Maqui Berry 75g

Other new additions to the Global Organics range include; organic egg free mayonnaise, organic traditional mayonnaise, organic whole Kalamata olives, organic pitted mixed olives and organic tomato (puree) passata 400g.

• Lotus Organic Freeze Dried Murta Berry 75g • Lotus Organic Freeze Dried Rosehip 75g • Lotus Organic Brown Teff Flour 500g • Lotus Organic White Teff Flour 500g

Real Good Food

At Real Good Food, ingredients are sourced from around the globe and are minimally processed in order to preserve original flavour, nutrition and valuable oils.

Real Good Food has extended their range to include five organic choc-coated snack tubs, including; almond, coconut cubes, coffee beans, goji berries and pomegranate. Packed in resealable BPA free containers, certified organic, non GMO and dairy free, they make a satisfying and guilt-free snack.

VerMints

VerMints are certified organic and gluten free mints, infused with real peppermint leaves and oil. Produced in Canada and packed in the USA, VerMints are non GMO, nut free, vegan and certified Kosher.

Available in 6 varieties of mints or pastilles, including; cinnamon, ginger, peppermint, wintergreen, café express and chai.

Vivid

New to Australia, Vivid offers a selection of four naturally-flavoured matcha iced teas. A powerhouse used by monks in Japan for centuries, matcha helps to improve concentration and wellbeing, increase metabolism and provide a boost of antioxidants.

With the subtle dose of caffeine and l-theanine, Vivid matcha iced teas prolong a relaxed state of alertness. Vivid is the perfect pick-me up without the highs and lows of artificial caffeinated drinks and sugary iced teas.

Available in 4 flavours: • Lime, ginger & honey • Grape & elderflower • Pear & rhubarb • Unsweetened

6 Kadac In Health

Bragg Great-tasting, zesty, low-calorie, gluten free and soy free dressings are new to Kadac.

Made with Bragg organic apple cider vinegar with ‘mother’ enzymes, enjoy over salad, vegetables or stir fries.

New to the Global Organics range are the Kalamata and mixed olives. Sourced from Greece, they are fermented to lock in the flavour and nutrition.

Also new in the range are the flaxseed, sunflower seed and olive oils.

Sourced from Italy, they are organic, gluten free and non GMO.

™

Certified organic Gluten free Non GMO BPA free

Autumn 2016 7

editorial feature

By Dr Cris Beer Integrative Medical Doctor & Author

Integrative medicine and coeliac disease Coeliac disease is considered a type of autoimmune condition of the intestinal wall. It is not an allergy as such, but does involve an immune-system response to foods containing gluten and tends to run in families. When food containing gluten (wheat, barley, oats, oat bran and rye) is consumed, an inflammatory cascade occurs in the gut, resulting in poor absorption of nutrients. Major symptoms include: mouth ulcers, ‘gut upset’, fatigue, anaemia, skin problems and weight loss. However, some people have no symptoms at all.

Coeliac disease differs from a wheat or gluten allergy, which can cause facial swelling, red rashes and welts or a wheat or gluten intolerance, which can cause bloating and abdominal discomfort when eaten. In coeliac disease, gluten needs to be completely avoided and cannot be introduced back into the diet. If gluten is not eliminated, it may lead to osteoporosis, chronic anaemia or bowel cancer.

Integrative medicine is an emerging field of medicine, whereby trained doctors combine evidence-based complementary medicine with standard medicine to assist a patient with coeliac disease. The goal behind integrative medicine is to achieve the best outcome for the patient in a non-invasive and natural way. Integrative medicine is recognised as a growing specialty of medicine and is particularly effective in helping patients with chronic disease, including coeliac disease, whereby a ‘whole person’ or holistic approach is needed.

Since coeliac disease is a condition that not only affects the intestinal wall but also can contribute to other disease processes in other organ systems, having an integrative practitioner treating this condition means that all facets of a patient’s health is considered. So how can integrative medicine assist someone with coeliac disease?

Correct Diagnosis It is important that coeliac disease is properly diagnosed and distinguished from other conditions that may mimic coeliac disease, such as: gluten and wheat allergy or intolerance, inflammatory bowel disease, parasite infection, irritable bowel syndrome and other conditions of gut wall inflammation.

An integrative practitioner will be able to correctly diagnose coeliac disease through a combination of screening blood tests, endoscopy and small bowel biopsy 8 Kadac In Health

undertaken by a Gastroenterologist. Once coeliac disease is diagnosed, genetic testing may then be undertaken to determine the risk of genetic inheritance for other family members.

Other autoimmune conditions may co-exist with coeliac disease and need to be ruled out. These include; pernicious anaemia, causing vitamin B12 deficiency, type - 1 diabetes, as well as autoimmune thyroid conditions. These are diagnosed clinically, as well as screening blood tests. Coeliac disease will present with conditions other than a digestive complaint, such as: mouth ulcers, skin rashes or by nutrient deficiency signaled in blood testing. An integrative practitioner is trained to sort through these atypical presentations of coeliac disease, so a correct diagnosis is not missed.

Effective Treatment The treatment for coeliac disease is avoidance of all gluten. This may involve patient education on food products that may contain gluten, including processed or packaged foods.

An integrative practitioner will undertake this process and will repeat coeliac blood testing in three-six months, to ensure gluten has been consistently removed from the diet. A repeat endoscopy and small bowel biopsy is often undertaken twelve months after the initial diagnosis, to ensure gut wall repair.

Management of Symptoms Although the definitive treatment for coeliac disease and thereby resolution of symptoms, requires abstinence from all gluten in the diet, there can be an intermediate delay in symptom recovery. This is due to the time taken for the gut wall to heal. However, symptoms of food upsets can also extend to other foods, such as those containing lactose, as well as short-chain carbohydrates found in some fruits and vegetables, legumes and starches. This may therefore involve educating the patient as to which foods to limit until the intestinal wall has completely healed to avoid bloating and abdominal pain.

Fatigue is a common symptom of coeliac disease and may be due to gut wall inflammation and nutrient malabsorption. For this reason, it is important to rule out concomitant conditions, such as iron deficiency anaemia, vitamin B12 deficiency,

folate deficiency, as well as zinc deficiency resulting from malabsorption.

Treatment of these conditions with additional supplementation can lift energy levels.

On the occasion where gut wall inflammation is so severe, that oral supplementation with either tablets, powder or liquids is not improving levels of the above vitamins and minerals in blood testing, alternate routes of administration may be prescribed by an integrative practitioner. This may include; iron and B12 injections, as well as zinc topical cream applied to the skin.

Additionally, other supplementation may be prescribed to assist in symptom resolution and gut wall recovery. This may include: prescription of digestive enzymes to assist with breaking down of food to avoid further malabsorption, boswelia used to assist with gut wall inflammation, as well as glutamine and aloe vera. All of these have been shown to be of some clinical benefit in assisting patients in achieving complete gut wall recovery.

Overall effective treatment of coeliac disease involves a whole person approach, whereby all facets of a person’s health is considered and not just the one disease process that may be the most obvious. Integrative medicine bridges the gap between complementary and standard medicine providing an effective way to assist someone with coeliac disease by offering a treatment approach that is safe, evidence-based and as natural as possible.

About Dr Cris Beer Dr Cris is an integrative medical doctor, author and corporate speaker.

As an expert in integrative medicine, Dr Cris specialises in; preventative health, hormonal concerns, weight loss, fatigue, sleep problems, digestive issues, as well as all matters regarding women’s health.

Dr Cris currently practices at The Medical Sanctuary on the Gold Coast and was a health consultant for The Biggest Loser retreat. Dr Cris has worked alongside Griffith University’s School of Nutrition & Dietetics, by being involved in joint research projects focusing on improving nutrition knowledge and delivery of general practitioners for chronic diseases.

For further information featuring Dr Cris Beer, visit: www.drcris.com.au

Try them First Taste has always been the top priority at Well and Good.

When Sam is developing new products everyone gets a taste . . the team, family and friends. The true test is really you!

new organic

chocolate coated tubs At Real Good Food, ingredients are sourced from around the globe and are minimally processed in order to preserve their original flavour, nutrition and valuable oils.

New to Real Good Food are a delicious range of chocolate delights.

Packed in BPA free, resealable containers, these are the perfect organic bite sized treats.

Key to Good Health Certified organic Non GMO

BPA free Australian owned

mail@realgoodfood.com.au | 1300 762 025 | realgoodfood.com.au 10 Kadac In Health

By Dr Libby Weaver Nutritional Biochemist & Author

Take charge of your health Nothing can replace the health benefits of eating ‘real food’. If making changes to your health and wellness is your first priority for 2016, a great place to start is by changing your diet. A diet full of ‘real food’ or wholefoods is associated with improved health outcomes and disease prevention. The smallest improvement to your diet can lead to increased energy, motivation and reduce the risks of chronic disease.

Let’s explore the concept of taking charge of our health, through real food.

Incorporate plant-based foods in your diet Plant-based foods are life-giving foods. They contain good sources of antioxidants, soluble and insoluble fibre. Soluble fibre helps bind with fatty acids and prolongs stomach emptying time, so that sugar is released and absorbed more slowly.

Insoluble fibre moves bulk through the intestines, controls and balances the pH level in the intestines. A healthy digestive system is the foundation of good health.

It is great to consume a nutrient-dense diet, however, if your digestive system is not absorbing and utilising these vitamins and minerals you will not reap the benefits.

Plants also contain many unique properties, which are protective for our health.

Sulforaphane is a sulfur-containing phytochemical that is naturally found in cruciferous vegetables. Sulforaphane is an antioxidant and stimulator of natural detoxifying enzymes and is shown to reduce the risks of breast, bladder and prostate cancer. In fact, research studies suggest people who eat large amounts of cruciferous vegetables have reduced incidences of many types of cancers. High concentrations of sulforaphane is found in broccoli. Other food sources include: brussels sprouts, cabbage, cauliflower, bok choy, kale and watercress.

Plant-based flavours, not from a bottle Ready-to-eat or packaged seasonings tend to be high in poor-quality salts, sugar, artificial colours, flavours and preservatives – unless otherwise stated on the label.

Why not try adding fresh herbs and spices to your meals.

Start by using fresh parsley, coriander, basil and lemon. These herbs complement just about every meal, from Asian cuisine to contemporary salads and soups.

Another great way to add flavour to food is to incorporate whole spices. Toasting the spices in a dry skillet before grinding, strengthens their flavour even further and gives them a nutty and earthy aroma – perfect as a base to a delicious Indian curry or dhal.

Medicinal teas Sometimes having tea in the cupboard is all you need to address various health complaints, from sore tummy’s to feeling overwhelmed - here are some of the health benefits of select herbal teas.

Green tea: Green tea is packed full of antioxidants and while it may contain a small amount of caffeine, the effect is buffered by the amino acid L-theanine. It helps support cardiovascular health, reduce the risk of some cancers and increase mental concentration.

White tea: White tea contains the same antioxidants found in green tea, but in greater quantities. It may assist cardiovascular conditions by lowering cholesterol and enhance weight loss.

the intestines. It may assist people suffering with poor digestion, irritable bowel syndrome (IBS) and constipation.

Peppermint: Peppermint tea is a soothing tea. It is caffeine free and is a great tea to drink at night or after a meal, to support digestive function.

Liquorice: The herb liquorice is shown to support healthy adrenal function. It has a sweet aftertaste, which is great for those who look for sweet food after dinner.

Explore fermented foods A healthy balance of the bacteria in our gut governs the function of many chemical pathways and systems in the body, including our immune system, metabolism, mood levels and brain function. The species of gut bacteria may influence body shape and size.

The health of the gut is central to every aspect of health. It is through our digestive system that we absorb all our vitamins and minerals from our food, a process that is essential for life. However, many people today suffer with an array of gut-based illnesses or dysfunction, which can have a broad-reaching impact on many other areas of health.

Fermented foods have been through a process of lacto-fermentation, whereby natural bacteria feed on sugar and starch in food, creating lactic acid. This process preserves food and produces beneficial enzymes, including; B-vitamins and probiotics. Good digestion and gut health are founding principles of good health and fermented foods can go a long way to help improve the ratio of beneficial gut bacteria. Try making your own sauerkraut, kimchi, kombucha or take a high-quality probiotic supplement.

Shop local Shopping at your local health food store or farmer’s market can impact on the flavour and nutrient-density of your food. As produce sits in cold storage, the nutrient density of the food will diminish when it finally reaches your plate. Buy local produce, shop at farmers markets or trusted distributors.

How to include more real food into your diet: • Note: good quality food is more filling, so although it may seem as though you’re spending more you’re actually not. You will notice you need less food to fuel and nourish yourself and it is also an investment in your health.

• Think about whether there are things you buy that you can make instead. For example: tomato sauce, dressings and spreads. Real food doesn’t have additives and preservatives, so you will need to make it fresh.

• Buy in bulk when you can, especially for nuts and seeds. You can also freeze these until required.

• Don’t just think of amping up the real food content of your diet in your main meals. Consider making snacks and smoothies from whole, real foods and have snacks on hand to nourish you when you feel hungry, rather than resorting to store bought, processed options. “Brain Balls” or “Bliss Balls” as they are often known can easily be made using nuts and/or seeds as a base and kept in the freezer for anytime of the day.

Chamomile: Chamomile is a calming beverage and helps soothe an upset stomach.

Naturally free from caffeine, it encourages relaxation of muscles and lining of Autumn 2016 11

health & lifestyle

By Kasey Willson Naturopath and Nutritionist

Are you chronically stressed?

Due to today’s “toxic”, fast-paced and sleep-deprived lifestyles, stress levels of Australian’s are at an all-time high. The 2015 Australian Psychology Society Stress & Wellbeing Survey reported, 35% of Australian’s experience high levels of distress, along with 26% of Australian’s experience above average levels of anxiety. In private practice, I often come across adrenal fatigue and stress-related implications, leading to effects on overall organ function.

The adrenal glands are small walnut-sized glands situated on top of each kidney and are responsible for secreting the stress hormone cortisol, as part of normal functioning and in response to stressful situations; placing the body in a state of ‘fight or flight’.

Cortisol also plays an important role in energy production and immune function.

Naturally, high levels of cortisol are produced at the start of the day and should taper off as the day progresses. This natural sequence allows the sleep hormone melatonin to kick in and ensure you get a restful nights sleep.

As stress levels rise, adrenal glands are placed under pressure, leading to adrenal fatigue or ‘burn out’. Although the medical profession do not recognise adrenal fatigue as a condition, many natural health practitioners understand it to be a debilitating condition, with a collection of symptoms, including: exhaustion, anxiety, lethargy, insomnia and low blood pressure.

Support the adrenals

sufficient digestion, absorption and assimilation of protein, zinc, calcium, iron and vitamin B12 • Lemon contains vitamin C, which can be depleted during adrenal stress Note: Drink threw a straw to protect tooth enamel or alternatively swish water or coconut oil in your mouth after your lemon drink.

Deep breath If you suffer from any kind of stress during the day, it is likely you are preventing a full supply of oxygen to your brain. When you are stuck in a ‘fight or flight’ state, your body will naturally restrict the supply of oxygen to the area of the brain, called the neo-cortex (top, frontal lobe of the brain). The neo-cortex allows you to think rationally.

When oxygen is deprived in this area, the neo-cortex is switched off and you rely on a lower area of the brain, called the limbic system. The limbic system controls our emotions. This consequently causes you to ‘run on emotions’ in place of thinking rationally.

Here is a simple exercise to perform to optimise the delivery of oxygen to the brain: • Place your palm over your forehead and take a slow, deep breath in • Hold your breath for 5-10 seconds and slowly release out through your nose. For extra benefit, try with your eyes closed (only if it is safe to do so)

As much as you want to tick off jobs, achieve your goals and chase your dreams without hesitation, you may need to think about how this is impacting your life.

Whether you are studying, working a demanding job, subject to the busy lifestyle of motherhood or a combination of all, it is important to nourish yourself. There are many herbs and nutritional medicine protocols I often use to balance functioning of the adrenal glands.

• Repeat 10 times

Here are some tips to support adrenal function:

I can’t go past meditation for its benefits for nurturing the adrenal glands. There are many different forms of meditation, some focusing on breathing, others guided by voice or music, all methods and techniques are to enhance a blissful meditative state. When meditation becomes a regular practice, you will begin to notice subtle changes in your mood, energy and focus both during the session and throughout the day.

Start the day the right way Start your day by squeezing ½ a lemon in warm water.

• Warm water promotes healthy bowel movements • Fresh lemon assists in hydrochloric acid production in the stomach. To ensure 12 Kadac In Health

This activity activates certain acupressure points on your forehead, which can encourage blood and oxygen flow back to the brain, particularly the neo-cortex. This will help you to think more rationally.

Meditate

health & lifestyle More movement Driving to work, sitting at a desk and driving home again. This is how a typical workday looks for many people. Being sedentary throughout the day leads to less blood, oxygen and nutrients being pumped around the body. Your cells will also struggle to rid themselves of waste. The lymphatic system (the body’s cleanser) requires physical movement to be pumped around the body.

A simple change you can make is to set a reminder to get up from your desk at regular intervals and take a walk around the workplace, or even better, in the sunshine. Consider using a stand up desk or kick off your work shoes and do some squats.

I have found, patients who are very anxious and stressed, benefit from relaxing yoga, meditation and tai chi, combined with small bursts of high intensity. If you are chronically fatigued, you should seek the help of a personal trainer who can provide you with an individualised plan.

Take your lunch break Simple, but effective. No more working through designated breaks, eating on the run or eating while you are still working. No one will benefit from you doing this.

You will be much more productive after taking some well-deserved time out. Your body needs to concentrate on digesting when you are eating, so it is best to remove yourself from your work and eat your lunch in a relaxed environment. If you can score some sun at the same time, you will also help to refuel your vitamin D levels, which is important for healthy adrenal function.

Cut down on stimulants You may be reaching for that coffee to ‘function’ in the morning or satisfying the mid-afternoon sugar craving in hope of an energy hit. However, sugar, caffeine and nicotine will give you an immediate burst of energy, but is not recommended long term; it may leave you feeling worse than you started. These foods and drinks are stimulating your vulnerable adrenal glands, producing more cortisol. If you are already in a state of feeling ‘tired and wired’, this may worsen any feelings of panic and anxiety. If you are in a state of exhaustion, it may be detrimental long term for your adrenal glands.

Kasey Bio:

Support the adrenals to rebalance cortisol to normal levels and therefore your energy, concentration and focus. An effective way to give you a boost of energy during a demanding day, is to use coconut products. Coconut contains medium chain triglycerides, which are converted straight to energy in the body.

• Twitter: https://twitter.com/KaseyWillsonND

Kasey Willson is a qualified Naturopath and Nutritionist, based in Adelaide.

Kasey has appeared on television and radio segments and is highly passionate about her online project, ‘Vibrant Woman Challenge’.

Kasey’s objective is to support and educate women to experience healthy digestion, balanced hormones and rejuvenate energy levels.

• Facebook: https://www.facebook.com/KaseyWillsonND • Instagram: https://www.instagram.com/kaseywillsonnd/ • Blog: http://www.myhealthmyhappiness.com.au

Nourish yourself from the inside out Focus on getting nutrients in that will help support your adrenals. A greater emphasis should be placed on omega 3 fatty acids, as they have the ability to reduce the body’s reactivity to stress. Try high quality cod liver oil, sardines, mackerel, wildcaught fish, grass-fed meat, leafy green vegetables, chia seeds and flaxseeds.

Saturated fat is crucial for hormone development. Try coconut oil, animal fat (lard, tallow or duck fat) and ghee in your cooking. For vegan options try: olives, extravirgin olive oil (as a dressing) and macadamia nuts.

Eliminate aggravating foods, such as sugar and gluten. These food can deplete vitamin C, which your adrenals rely on (the highest concentration of vitamin C is stored in the body’s adrenal glands). Instead, focus on consuming dark green leafy vegetables to build up your bodies vitamin C supply. Often an additional supplement of Vitamin C, B5 and B6 is also required for adrenal support.

Take a magnesium bath Epsom salts are made up of magnesium sulphate, a source of magnesium.

Magnesium is used by the body for nervous system support, energy production, bone strengthening, blood sugar regulation, cardiovascular health and muscle control. When we become deficient in magnesium, signs of stress, muscle cramping, insomnia, anxiety, low energy and constipation may occur.

A simple way to increase magnesium levels in the body and therefore lower stress, is by taking an epsom salt bath. Add 1-2 cups of epsom salts to a warm bath and soak for 15-20 minutes. Magnesium is absorbed through your skin.

Sleep it off Sleep allows your body to rest, rejuvenate and detoxify. Naturally, our circadian rhythm supports a pattern of sleeping at night and being awake and active through the day. Although everyone requires differing amounts of quality sleep, a minimum of 8 hours per night is recommended to be beneficial in a state of adrenal stress or fatigue.

The importance of self-care Prevention is always better than cure. By dedicating time to support your adrenal glands, you are not only preventing chronic health conditions, but promoting long term health and happiness.

When you nurture yourself, you have the energy, concentration and motivation to work smarter; your mood is consistent, efficient and productive.

Autumn 2016 13

health & lifestyle

By Ayse Halil Kadac Customer Service Representative & Nutritionist

“I went gluten free for 30 days” What is coeliac disease?

Coeliac disease is one of the most under diagnosed medical conditions in Australia. It is estimated up to 200,000 Australians have coeliac disease and don’t even know it, with many of these being children.

Coeliac disease is the result of an autoimmune response triggered by a protein found in gluten-containing foods. The presence of gluten causes the walls of the intestines to become inflamed and damages the delicate ‘finger-like’ cells (microvilli) that line our gut wall. As a result, microvilli become flattened and reduce our ability to absorb vitamins and minerals from our food.

Healthy microvilli Flattened and damaged microvilli Constant exposure to gluten causes prolonged intestinal inflammation and may lead to the following symptoms: • Abdominal pain • Bloating • Constipation and/or diarrhoea • Sore joints • Eczema or other skin irritations • Weak muscles • Poor hair growth

• Poor appetite/fussy eaters as children • Mouth ulcers • Halitosis or bad breath • Undigested food in stools • Fatigue • Vitamin deficiencies, such as; iron and B12

If left untreated, coeliac disease has many long-term effects on our health, including; an increased risk of bowel cancer, osteoporosis, chronic vitamin deficiency and muscle wastage (atrophy) from a lack of protein absorption.

Coeliac disease is initially diagnosed by a blood test aimed at detecting Anti-Gliadin antibodies (gliadin is the gluten protein found in wheat) and HLA-B8 and HLA-DQ2 genes. If these tests return a positive reading for antibodies or genes are detected, a small bowel biopsy will be performed to confirm the presence of the disease. If the biopsy returns positive, the patient will need to follow a gluten free diet for life.

It is recommended that if you suspect you have coeliac disease, do not stop eating gluten, as the suspected allergen needs to be present in the body in order for the tests to give a ‘true positive’ result. It is important to discuss symptoms with a health practitioner before making any changes to your diet.

Why did I go Gluten Free?

I decided to take on the 30-day gluten free challenge to better understand the challenges facing a newly diagnosed coeliac patient. I avoided all foods containing gluten, including packaged items stating ‘may contain traces of gluten’.

Week 1 As a qualified Nutritionist, I inform my patients that a diet change is not just a matter of altering your food choices, it involves a change in mindset. Being organised and motivated from the beginning is a crucial step in succeeding.

I began by creating a list of all the foods I consume that contain gluten. I recommend that all newly diagnosed coeliac individuals do the same. This process helps to put 14 Kadac In Health

things into perspective. Aside from the obvious bread, pasta and grains, I continued with sauces, spreads, protein powders and spice mixes. The end resulted in a long list.

After stocking up on groceries, I began meal prepping for the week. Preparation is an important step that will save you falling back into old habits or getting stuck when there are no gluten free options in sight.

I prepared chia puddings and overnight quinoa porridge for breakfast, packed tubs of raw nuts for snacks and my lunch and dinners consisted of a protein base with a large salad of vegetables and herbed quinoa.

Week 2 I struggled with meal prepping for the week. At the start of the week, I forgot to make lunch and by 12pm I was famished. I made a quick dash to the local market, where I bought a gluten free chicken salad, all the while staring longingly at the fresh crusty bread rolls and sweet smelling croissants on offer at the counter, it was then when I learnt my lesson. I made a mental note to put aside time and meal prep my lunches for the rest of the week. I’m sure most people working full time will understand that lunch is commonly the biggest hurdle we face during the working week. My advice is, prepare, prepare, prepare.

It was in week two that I purchased packaged gluten free options, such as; bread and pasta.

Having had quinoa for seven days straight, I was fairly sick of it. I craved pasta (one of my original staples), I decided to try a rice and corn spaghetti in a basic tomato sauce. The pasta cooks faster than normal semolina, so I advise you to keep a close eye on it. This pasta had a pleasant taste, the texture holds up very well and it did not leave me with a bloated stomach.

It was in week two that I attended a birthday party. When the cake arrived, I was so close to giving in and taking a slice. I quietly asked, ‘is it gluten free?’ however, by the response of the host I decided to have a cup of tea instead, trying to block out the joyful screams of content coming from the cake eaters. This does not mean you need to eat cake to enjoy or celebrate a party, however, to have the ‘option’ to join in is something I believe most coeliac sufferers are familiar with.

Week 3 Breakfasts consisted of smoothies, loaded with fruit, almond milk, coconut yoghurt and gluten free protein powder. I am consuming more wholefoods in my diet, such as; raw nuts and seeds, pineapples and red and dark green leafy vegetables. I have introduced a probiotic to help maintain gut health and I feel along with the removal of gluten, my gut is in a much better state.

Lunch consists of quinoa salads with raw almonds, currants, rocket leaves and citrus dressing. I am rotating the vegetables I use to keep the meals interesting.

This week the real challenge was eating out. When booking a dinner, I advised the restaurant that I required gluten free options. When I arrived, I sadly found that only one main meal was completely gluten free and no dessert. I sat envious of my companions chocolate brownie, with just a cup of tea to end the meal. I definitely recommend reviewing a menu in advance if possible. If I had seen the menu before I booked a table, I would have suggested a different restaurant.

health & lifestyle Surprisingly, the next day was far more enjoyable. At a nearby café, I asked whether they had gluten free options available. I was told by the waiter that they had fresh gluten free bread. It was exciting to be told there are gluten free options on the menu.

I had a newfound understanding for coeliac sufferers, it may seem straightforward, however, the amount of options available when eating out is minuscule. I can see the shift to accommodate food intolerances, however, more awareness is needed.

As for my personal update, my gastrointestinal discomfort has reduced, almost no bloating after a meal and more energy. This is very pleasing to me. I feel as though all my efforts are really paying off. I am also considering reducing the amount of gluten foods in my diet, even after this month is over.

Week 4 I am excited, not relieved to be approaching the end of my 30-day challenge.

I developed a new routine; meal prepping for the week, finding gluten free recipes to make for special occasions and preparing healthier meals. I have introduced my friends and family members to some new products and now gluten free pasta and quinoa is a new pantry staple in our home.

This week I was pleasantly surprised when I was presented with gluten free crackers bought specially for me by a work colleague for a morning snack – it was very thoughtful and normally not something a person would appreciate so much. Having a food intolerance does give you a new appreciation for food and for someone else to consider that on your behalf, can make socialising a lot more enjoyable.

Foods to avoid and foods to include: FOODS TO AVOID Wheat, oats, barley, rye, burghal, couscous, freekeh, semolina and spelt.

Also avoid any flours made from these sources

Buckwheat, quinoa, rice (basmati,

GRAINS, SEEDS, NUTS

PASTA

Durum wheat pasta, wheat noodles, instant noodles and macaroni.

Rice and corn pasta, buckwheat noodles, konjac pasta, rice noodles and quinoa pasta.

BREADS AND CEREALS

Wheat, rye, wholemeal, spelt, oat and barley breads.

Rice and buckwheat breads, loafs with almond meal and coconut flour and rice cakes. Gluten free cornflakes, oat free muesli, puffed rice and quinoa flakes.

LEGUMES

Avoid canned varieties that have sauces included (check labels).

Lupin, peas, lentils, beans, chickpeas and flours made from these sources.

SNACK FOODS

Wheat flour containing: cakes, cookies, biscuits, banana bread, muffins and doughnuts.

Packet chips (check labels for the presence of gluten), pre-packaged meals, such as; crumbed meats, battered fish, 2-minute noodles and soups.

Flourless cakes made with almond meal, gluten free cookies, corn chips, popcorn (unflavoured or homemade), chocolate, buckwheat crackers and seed crackers.

DRINKS

Beer, malted drinks including; flavoured milks and those with malt syrup as a sweetener.

Tea, coffee, mineral waters, natural soft drinks, fruit and vegetable juices, water flavoured with lemon, cucumber or berries, wine, most spirits and vodka.

CONDIMENTS

Soy sauce, yeast spreads, vegemite, malted sweetening syrups, spice rubs, tomato sauce, stock powders and packet gravy.

Tamari, raw apple cider vinegar, balsamic vinegar, red and white wine vinegar, gluten free stock bouillon and gluten free baking powder.

My final grocery shop, I found myself thinking of how much better I felt after eliminating gluten. Once I established a routine, I found that ‘living gluten free’ could be a sustainable change and one that I will be maintaining after this challenge.

For newly diagnosed coeliacs, I advise you to do your research and be aware that this is a lifestyle change as well as a dietary one. Be sure to consider that gluten can be found in many products besides food, including; medications, supplements and even beauty products.

I end my month by summarising the common challenges I came across and provided a table of foods to include and avoid for newly diagnosed coeliac individuals.

Challenges Eating out: When I booked a table at a restaurant or café, I was required to ask whether gluten free options were available. Whilst difficult initially, I did adjust quite well. I now understand this to be a common challenge, however, as awareness grows, I anticipate more establishments will include and increase gluten free options.

Cost: The cost of groceries seemed slightly more and I even came across a restaurant that charged more for gluten free bread. I recommend taking the time to research – compare price points and consider joining a loyalty program, as many stores offer their customers member discounts.

Label checking: I was constantly checking labels on all products that I purchased. I was surprised to see that gluten is present in many everyday items, such as; sauces, dressings, spreads, packaged salads, pre-marinated meats and burger patties. I recommend talking to your butcher or shop at your local fruit market to get a fresh supply of fruit and vegetables.

Special occasions: Social gatherings posed a challenge. I couldn’t eat a slice of birthday cake or salad that had store bought dressing on it. In these situations, I found it easier to offer to make something for the special occasion, that way I was able to join in.

Cooking and lifestyle tips • Pantry overhaul: Examine all packaged foods for gluten to minimise the chance of ‘accidently’ ingesting it.

• Familiarise yourself with your local health food store and health food section of your supermarket. Weekend markets have great stalls selling boutique products that are gluten free - ask for staff members’ help and advice, they are a wealth of knowledge and you might pick up some cooking tips too.

• Make a shopping list before heading out – don’t deviate and you will reduce your costs and time spent shopping.

• Replace wheat flour in your pantry with gluten free flour. Plain and self-raising are readily available and work very well for crumbing, baking, binding and use in batters.

• Make food interesting by using gut loving herbs and spices to add flavour to dishes such as cinnamon, ginger, turmeric and bitter greens.

• Eat a rainbow – remember to not compromise your food choices just because you are cutting out staples – find alternatives and maintain the quality of your food.

FOODS TO INCLUDE

FOOD TYPES

brown, white), teff, amaranth, millet, chia, polenta, soy, corn and maize, raw nuts, coconut and linseed/flaxseed.

Due to the nature of gluten being present in small amounts in packaged foods, it is recommended that you check labels and familiarise yourself with gluten sources.

In the past month, I have learnt that I do not need to eat gluten foods, nor did I necessarily miss them. Yes, I craved a piece of birthday cake (and almost gave in!) and yes, a slice of hot toast with vegemite would be wonderful at 6am for breakfast.

However, my cravings went away just as fast as it came and I was left feeling happy, without the bloated stomach.

I was happy to find restaurants and cafes were making the effort to cater for the diverse dietary requirements of patrons, something I believe larger chains might want to take on board. Overall, it seems the major concern for coeliac sufferers seems to be the cost factor – gluten free products can be higher in price than their gluten containing equivalent. For the newly diagnosed coeliacs, I recommend you get in contact with a support group like the Coeliac Society. They are a fantastic source of knowledge and can make the gluten free transition a seamless one.

If you feel that you may be suffering from gluten intolerance or coeliac disease, it is recommended you visit your healthcare practitioner. Remember, it is not recommended you embark on a gluten free diet without seeking medical advice, nor begin a diet without the proper medical testing.

For more information about coeliac disease, the Coeliac Society has branches for every Australian state and provide up to date information for coeliacs.

Please visit: www.coeliac.org.au For help locating an accredited nutritionist, please visit: www.australiannaturaltherapistsassociation.com.au or www.naturaltherapypages.com.au

• Don’t skip meals – a handful of nuts or a piece of fruit is better than going hungry.

• Advise restaurants at the time of booking that you require gluten free options as most places are mindful and happy to accommodate food intolerances.

• A common belief is that gluten free means ‘healthy’ – beware, this is not always the case. Many gluten free products have added sugars, so please check your labels, and remember sugar is as inflammatory to a coeliac as gluten is.

• Make an appointment to see a nutritionist – they can advise you on dietary requirements, provide recipes, and develop treatment plans to help minimise the symptoms of intestinal inflammation.

What is Gluten?

Gluten is a storage protein found in grains. Gluten is found in different forms, most commonly: • Secalin in rye • Gliadin in wheat • Avenin in oats • Hordein in barley For many of us, consuming these foods does not cause any symptoms.

However, for an ever growing number of the population, intolerance to gluten is the cause of many health problems and they aren’t aware of it.

Autumn 2016 15

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health & lifestyle

Maximise your space As an apartment dweller you typically don’t have a large amount of garden space, however, don’t let this stop you from creating your own garden oasis. The great news is, all you need are creative and innovative ways to make the most out of the space you already have.

However, before you begin to set up your new garden, it is important to establish whether your home is in the direction of the sun or shade, as this will determine the type of plants you use. If your home is in the direction of the sun, try using a shade cloth to create a shaded area around planters or balconies or choose plants that thrive in sunny conditions.

Here are some handy tips to help you create a vibrant garden around your home with limited space.

By Cheryl Davis Florist

About Cheryl Davis: Cheryl Davis has run a successful floristry in Melbourne for over 15 years, where she has been involved in creating beautiful floral designs and growing a variety of plants, herbs and fresh cut flowers. Today, Cheryl has used her knowledge and expertise to create all-natural herbal teas and personal care products.

For further information or assistance, contact Cheryl Davis at info@beuniqproducts.com

• Pots or conditioners don’t need to be expensive. Take a look around your home to find old plastic or milk containers, glass jars or polystyrene cups. Visit your local fruit shop for wooden tomato or banana trays or polystyrene fruit boxes. Ask family and friends if they have spare candle or sauce jars or pop into a second-hand store to purchase unique containers.

• Build a vertical garden using multi-pocket fabric wall planters to create privacy.

They can be purchased from your local hardware store.

• Build a vertical pot pyramid by stacking pots on top of one another in the shape of a pyramid.

• Plant herbs and veggies in hanging baskets around your home. Use cherry tomatoes or fresh herbs, such as: basil, rosemary, mint, thyme, oregano or parsley.

• A great way to grow zucchini, grapes, flowers or melons is up an arbor.

• Place cacti or succulents in an ornament and hang it from the ceiling, for a modern and contemporary feel.

• Grow your favourite indoor plants and place them around your home to add a touch of nature to your space.

• Plant artemisia, lavender or hibiscus on your rooftop, as they require full sun to thrive.

• No outdoor space? Why not utilise your windowsill with your favourite Autumn fruit.

• Plant-filled baskets that line the railing are a great way to get extra privacy on a balcony.

Tip: It is important to water your plants first thing in the morning or at sunset.

Watering in the heat can damage your plants and in some cases fry them in the sun.

You don’t need to have a large backyard to create your garden oasis. The key is the keep it simple and make the most out of the space you already have.

Happy gardening!

Autumn 2016 17

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Eating in season Get to know the passionate foodies behind our delicious, autumn-inspired recipes. All recipes in this edition are gluten free. Don’t take our word for it, try these recipes for yourself!

Autumn Food Guide Vegetables

Fruit

• Asparagus

• Apple

• Beans

• Banana

• Beansprouts

• Figs

• Beetroot

• Grapes

• Broccoli

• Kiwifruit

• Cabbage

• Lemons

• Carrots

• Nectarines

• Cauliflower

• Peaches

• Cucumber

• Pear (Nashi)

• Eggplant

• Persimmons

• Lettuce

• Plums

• Mushrooms

• Quinces

• Potatoes

• Watermelon

• Pumpkin • Snow peas • Spring Onions • Sweetcorn • Tomatoes • Turnips • Zucchini

For more information, visit Seasonal Food Guide Australia www.seasonalfoodguide.com

Niki Ford I was fortunate enough to be born into a family whose wonderful Mother made everything we ate from scratch, therefore, my love of food and cooking started at a very young age. My professional food journey has been varied, in that I started my chef apprenticeship, followed this by studying nutrition and recently moved to my current sales role at Kadac. My mantra has always been to make simple, tasty and nutritious food. Eating well is not difficult, it just takes a little planning.

Valentina Mora My daughter Jazmine and her many allergies are my inspiration to promote a healthy and active lifestyle. This has led me to become a nutritionist and creator of allergy friendly snacks. With my extensive experience in the food industry, I enjoy creating tasty gluten free dishes and healthy desserts.

Heike Hohaus Whilst living in North Germany, I was very fortunate that my parents had a veggie patch and always preserved real food for the Winter. My mother enjoyed cooking everything from scratch, as it was cheaper, nutrient rich and flavoursome. When my kids started school in Victoria, I was disappointed by the poor quality of food in children’s lunch boxes and on the canteen menu. I began to wonder about food’s influence on children’s health, which led me to study Nutrition. I enjoy teaching nutrition in my private practice and in my cooking classes, I focus on “health-ifying” traditional recipes. My advice is to cook simple and real food, you won’t regret it.

Did you know?

100g of black beans equate to 22g of protein, 16g of dietary fiber and 0mg of cholesterol.

See the following pages for all recipes by these talented ‘foodies’.

Autumn 2016 19

eating in season

Gluten free favourites

By Niki Ford

Choc Beetroot Cupcakes

Spicy Lentil Dahl

Serves 12 cupcakes

Serves 4

Ingredients:

Ingredients:

• ¼ cup Lotus Organic Buckwheat Flour

• 100g Lotus Organic Basmati Rice

• ¼ cup Lotus Organic Brown Rice Syrup

• 100g Global Organics Brown Lentils

• ½ cup Lotus Almond Meal

• 1 teaspoon Gourmet Organic Herb Turmeric

• ¾ teaspoon Lotus Organic Apple Cider Vinegar

• 2 ½ teaspoon Gourmet Organic Herb Garam Masala

• ¼ teaspoon Lotus Fine Sea Salt

• 1 teaspoon Gourmet Organic Herb Ground Cumin Powder

• 1/3 cup Lotus Organic Rapadura Sugar

• ½ cup Global Organics Coconut Milk

• 1 ½ teaspoons Lotus Bicarb Soda (Aluminium free)

• 1 handful of coriander, chopped

• ¼ cup Global Organics Raw Cold Pressed Coconut Oil, melted

• 1 onion, diced

• ½ cup Real Good Food Organic Cacao Powder

• 2 sticks of celery, diced

• ½ cup Australia’s Own Almond Milk • 3 medium beetroots • 2 organic eggs • ¾ cup gluten free flour

• 2 garlic cloves, crushed • 2 green chillies, chopped finely • 2 stock cubes • 1L water • 30mL ghee

Method:

Method:

Individually wrap 3 medium sized beetroots in foil and roast in oven at 180oC for approximately 20 minutes, or until knife can slide easily into the skin. Set aside and allow to cool.

Panfry onion and celery in ghee for 2-5 minutes. Once cooked, add green chillies and garlic then sauté for 1-2 minutes.

Combine the rice and lentils and stir through, then add the stock and water.

In a bowl, combine almond milk, apple cider vinegar and bicarb soda. The mixture will sizzle and froth, however, this is normal. Whisk all liquids into the milk and apple cider vinegar mixture and set aside.

In a food processor, blend beetroots and add to the liquid mixture.

Combine all dry ingredients mix well. Add liquid ingredients into the dry mixture, stir until combined.

Spoon mixture into cupcake shells and place in a muffin tray.

Bake on 180oC for 25-30 minutes.

Serve warm, cool or frozen with your favourite frosting.

20 Kadac In Health

Stir through all powdered herbs, cover and bring to a boil.

Allow mixture to simmer until all liquid is absorbed and lentils are tender. Add coconut milk prior to serving and garnish with fresh coriander.

Exotic flavours

By Heike Hohaus

Spiced Potatoes with Silverbeet

Indian Vegetable Curry

Serves 2-4

Serves 2-4

Ingredients:

Ingredients:

• 1 x 400ml Global Organics Coconut Milk

• 1 ¼ teaspoons Lotus Fine Celtic Sea Salt

• 4 tablespoons Global Organics Shredded Coconut

• 3 tablespoons Global Organics Shredded Coconut

• 3 teaspoons Gourmet Organic Herb Ground Ginger

• 1 teaspoon Gourmet Organic Herb Garam Masala

• 2 teaspoons Gourmet Organic Herb Turmeric

• 4 fresh hot green chillies

• 1 teaspoon Gourmet Organic Herb Yellow Mustard Seeds

• 3 medium-sized tomatoes, roughly chopped

• 1 teaspoon Gourmet Organic Herb Ground Cumin

• 1 tablespoon coconut yoghurt

• 90g organic butter

• 1 medium-sized eggplant, cut into 2cm x 1cm sticks

• 1 cup peas

• 2 small carrots, cut into 2cm x 1cm sticks

• 2 onions, sliced

• 1 cup peas

• 500g potatoes, diced 1.5cm x 1.5cm

• 100g zucchini, cut into 2.5cm pieces

• 500g silverbeet leaves, chopped (leave out thick stems)

• 1 medium-sized potato, peeled and cut into 2cm x 1cm cubes

Method:

• 2 tablespoons fresh coriander, chopped

Melt butter in a frying pan. Add onions and cook over a low heat, stirring until onions are soft and golden. Add shredded coconut and cook until toasted (approximately 3-4 minutes).

Stir in ginger, turmeric, mustard seeds and cumin for 2-3 minutes.

• ½ cup of broccoli

Add potatoes and stir to coat with spices. Over medium heat, cook for 10 minutes and continue stirring until potatoes are tender.

Add coconut milk, peas and black pepper to taste and cook for a further 4 minutes. Take off heat and stir through silverbeet.

Method: Place eggplant, carrots, peas, zucchini, broccoli and potato in a medium-sized saucepan. Add 1 cup water and bring to the boil. Cover and turn the heat to a simmer for 4 minutes or until the vegetables are tender.

Meanwhile, place the coconut, chillies and salt in an electric blender. Add 150ml water and grind to a fine paste and set aside. When the vegetables are cooked, add the spice paste and 150ml water. Stir and simmer gently for 5 minutes. Add the tomatoes and garam masala. Simmer gently for 2-3 minutes. Turn into a serving dish and garnish with yoghurt and fresh coriander.

Serve with Lotus Organic Basmati Rice or Lotus Organic Tri Colour Quinoa.

Autumn 2016 21

eating in season

Autumn-inspired meals

Okra & Bitter Melon Stew

Baked Moroccan Chicken

Serves 6

Serves 6

Ingredients:

Ingredients: • 2 cups Lotus Organic Whole Rice Couscous • ½ cup Lotus Organic Currants • 1 tablespoon Lotus Arrowroot (Aluminium free) • 1 teaspoon Lotus Fine Himalayan Salt • 2 tablespoons Global Organic Balsamic Vinegar • 1 x 400g Global Organics Chick Peas • 1 tablespoon Gourmet Organic Herb Garlic Granules • 1 teaspoon Gourmet Organic Herb Ground Ginger • 1 teaspoon Gourmet Organic Herb Sweet Paprika • 1 tablespoon Global Organics Extra Virgin Olive Oil • 2 vegetable stock cubes • 1 whole organic chicken cut into 8 pieces • 1 zucchini, diced • 1 cup fresh coriander, chopped • 1 red onion, diced • 1 cup cherry tomatoes • 3 tablespoons Moroccan seasoning • 1 large lemon

• 2 x 400g Global Organics Chopped Tomatoes • 2 tablespoons Global Organics Balsamic Vinegar • 1 tablespoon Global Organics Extra Virgin Olive Oil • 1 teaspoon Lotus Fine Himalayan Salt • 1 teaspoon Gourmet Organic Herb Garlic Granules • 1 teaspoon Gourmet Organic Herb Ground Coriander • ¼ teaspoon Gourmet Organic Cracked Black Pepper • 500g Okra • 1 large bitter melon, cut in half • 1 large onion, sliced • 2 vegetable stock cubes • 1 cup fresh coriander, chopped Method: To prepare bitter melon, remove the inside with a spoon, slice and place into hot, salty water. Meanwhile, take a look at ‘How to prepare okra’ below and follow by slicing into halves.

Combine vinegar, stock, salt, garlic and pepper, with a tablespoon of hot water and mix well.

In a pan, caramelise the onion, then add tomatoes and bring to the boil. Add okra and bitter melon, then reduce the heat to a simmer. Add the remaining ingredients and mix well.

Put a lid on and cook for 20 minutes.

Serve with fresh coriander.

How to prepare okra: Trim the stem off the okra without cutting the pod (body of the okra).

Under running water, rub the pod gently using a fine nylon scourer, paper towel or vegetable brush and pat dry or leave to air dry. This step is necessary to ensure a smooth skin.

22 Kadac In Health

Method: Preheat oven to 180°C. Combine all seasoning, except stock cubes and mix seasoning through diced chicken. In a deep pan, heat oil and cook the onion till soft, add chicken pieces until cooked through.

Mix stock cubes and balsamic vinegar with a tablespoon of hot water, once the stock has completely dissolved pour into the pan.

Mix arrowroot with ¼ cup of hot water, then stir into the pan. Once the chicken is cooked, add chick peas, zucchini, cherry tomatoes and currants, then pour the mixture into a casserole dish. Place casserole dish in the oven for 20 minutes. Lastly, drizzle with lemon and fresh coriander. To prepare the whole rice couscous, pour couscous into a heat proof bowl, add 4 cups of boiling water, stir and cover with a lid and leave for 10 minutes. Add a splash of oil then gently break it apart and fluff the cooked couscous with a fork before serving.

By Valentina Mora

Chicken and Kale stir fry

Eggplant Balado

Serves 6

Serves 6

Ingredients:

Ingredients:

• 1 tablespoon Lotus Organic Blackstrap Molasses

• 1 teaspoon Lotus Fine Himalayan Salt

• 1 teaspoon Lotus Fine Himalayan Salt

• 1 tablespoon Lotus Organic Rapadura Sugar

• ½ cup Global Organics Shredded Coconut

• ½ cup Global Organics Extra Virgin Olive Oil

• 1 tablespoon Global Organics Extra Virgin Olive Oil

• 1 x 400g Global Organics Chopped Tomatoes

• 2 tablespoons Global Organics Balsamic Vinegar

• 1 large eggplant, sliced 1cm thick

• 1 tablespoon Gourmet Organic Herb Garlic Granules

• 1 teaspoon tamarind paste, diluted in 1 cup of hot water

• 1 teaspoon Gourmet Organic Herb Ground Ginger

• 5 bird’s eye chillies

• 500g organic or free range chicken mince

• 3 red chillies

• 1 large carrot, diced

• 6 shallots

• 1 red paprika, diced

• 4 garlic cloves

• 4 kale leaves, stalk removed and chopped thinly • 2 green onions, sliced

Method:

• garlic cloves, finely chopped

Preheat oven to 180°C. Bake eggplant for 20 minutes or until soft and set aside. To create a chilli paste, grind chillies, salt, shallots and garlic in a mortar and pestle.

• 4 shallots, finely chopped • 1 vegetable stock cube • Iceberg lettuce

Over a medium heat, combine olive oil, tamarind paste and chilli paste and cook till fragrant for 2 minutes. Add sugar, eggplant and tomatoes. Mix well and allow it to simmer for 10 minutes.

Method:

Serve with Lotus Organic Tri Colour Quinoa or Lotus Organic Whole Rice Couscous.

• 2 teaspoons Chinese Szechuan powder

Combine salt, molasses, balsamic vinegar, ginger, garlic granules and stock cube with ½ cup of hot water, then set aside.

In a wok, sauté garlic cloves, shallot, green onion, paprika, Chinese Szechuan powder and carrots in oil for 2 minutes.

Add the stock mixture and chicken to the wok and stir until cooked through. Add kale and shredded coconut and mix well.

Serve in iceberg lettuce cups.

Autumn 2016 23

eating in season

Healthy deserts

Teff Brownie

Green Tea Mousse

Serves 6

Serves 2

Ingredients:

Ingredients:

• 1 cup Lotus Organic White Teff Flour

• 2 teaspoons Lotus Organic Matcha Powder

• 1 cup Lotus Organic Rapadura Sugar

• 3 tablespoons Lotus Organic Brown Rice Syrup

• ½ cup Real Good Food Organic Cacao Nibs with Yacon

• ¼ teaspoon Lotus Fine Himalayan Salt

• ¼ teaspoon Lotus Fine Himalayan Salt

• 1 x 400g Global Organics Coconut Cream

• ½ teaspoon Lotus Gluten Free Baking Powder

• tablespoons Global Organics Cold Pressed Coconut Oil

• ¾ cup Real Good Food Organic Cacao Powder

• 1 teaspoon vanilla powder

• 1 cup Enjoy Life Dark Chocolate Morsels, crushed • 1 cup Global Organics Cold-Pressed Coconut Oil • 1 teaspoon vanilla powder • 3 large organic eggs Method: Preheat oven to 180°C. Sift teff flour, salt, baking powder, cacao powder and vanilla powder into a mixing bowl. Whisk the eggs then pour into the dry mixture. Add the remaining ingredients and mix well with a wooden spoon.

Pour the batter into a brownie pan and bake for 20-25 minutes.

The batter will result in a slightly gooey-texture, however, once left to rest for 10 minutes the brownies will set.

24 Kadac In Health

Method: Place coconut cream in the fridge the night before. Using a spoon, only use the cream of coconut and leave the water behind. Using a mixer, blend the cream for 2 minutes or until smooth.

Add the coconut oil, rice syrup, matcha, vanilla powder and salt into the mixture. Once the mixture is smooth, pour into 2 glasses and leave to chill in the fridge for 2 hours, prior to serving.

By Valentina Mora

Apple Crumble Pie Serves 6-10 Ingredients: Base • 3 tablespoons Lotus Organic Rapadura Sugar • ¼ teaspoon Lotus Fine Himalayan Salt • 80g organic butter • 1 organic egg • 1 teaspoon vanilla powder • 1 ½ cup gluten free flour Filling • 2 teaspoons Lotus Organic Tapioca Flour • 1/8 teaspoon Lotus Fine Himalayan Salt • ¾ cup Lotus Organic Brown Rice Syrup • 1 tablespoon Lakewood Organic Lemon Juice • ¼ teaspoon all spice • 1 teaspoon vanilla powder • 4 granny smith apples, sliced Crumbs • ¼ cup Lotus Organic Rapadura Sugar • ¼ Lotus Fine Himalayan Salt • 1 teaspoon Gourmet Organic Herb Ground Cinnamon • 1 ½ cup gluten free flour • 150g organic butter

Method: Preheat oven to 180°C. Combine all base ingredients in a food processor, until they form a dough. Leave mixture in the fridge for at least 30 minutes. Combine all filling ingredients in a bowl and set aside. Using a food processer, blitz crumb ingredients and set aside. Using a 9-inch tart pan, cover the base and sides of the tart with the base mixture. Add apple to the base, pour filling and top with crumbs. Allow the apple crumble to bake for 40 minutes.

Coconut Rice Pudding with Spice Poached Pear Serves 2 Ingredients: Coconut rice pudding • ½ cup Lotus Organic Sushi Rice • ¼ tsp Lotus Fine Himalayan Salt • 1 x 400g Global Organics Coconut Milk • ¼ cup Lotus Organic Brown Rice Syrup • ½ teaspoon vanilla powder • ½ cup water Poached pear • 1 ½ cup Lotus Organic Rapadura Sugar • 1 teaspoon Gourmet Organic Herb Ground Cinnamon • 1 teaspoon Gourmet Organic Herb Ground Nutmeg • 2 beurre bosc pears • 1 teaspoon vanilla powder Method: In a medium-sized pot, bring water to the boil, then add rice. On medium heat, stir the rice until the water has evaporated. Add salt and vanilla powder, then slowly pour the coconut milk, ½ a cup at a time. Wait till the mixture thickens, then add the rice syrup.

Place 2 cups of cold water and the rest of the ingredients into a pot, bring the water to a boil and reduce to a simmer. Add pears and cook for 20 minutes or until pears are tender. Turn pears occasionally. Take the pears out of the pot, then bring the sauce back to a medium heat for another 10 minutes or until it reduces.

Serve the poached pears warm on top of the coconut rice pudding.

Autumn 2016 25

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1300 762 025 | KADAC.COM.AU | ORDERS@KADAC.COM.AU

on trend

Social media & fitness Do you spend far too much time on social media looking at different workout routines, only to find it doesn’t last? In the fitness industry, we meet people who come to us to essentially ‘fix’ what’s gone wrong. However, when we start to break it down with our clients, we find that the fitness industry itself may also be to blame. Today, you may have come across a myriad of YouTube, Facebook and Instagram accounts with exercises, yoga moves, workout apps, diet tips, food plans, mindfulness techniques, meditation videos and the list goes on. This is not a statement denying that any or all of what you come across doesn’t hold merit, it’s just that it may be difficult for many of us to choose the right fitness path that suits our lifestyle and needs, especially if we are solely relying on what ‘new’ fad our favourite blogger or celebrity has just posted. So where does that leave you?

The solution could be to ignore everything that gets thrown at us and spend less time on our smartphones, tablets or computer. Unfortunately, this isn’t realistic. We need to look at strategies to ensure that our social media use becomes empowering and structured, rather than overwhelming and inconsistent.

Firstly, you need to consider: • Time: How much time are you able to commit to exercise each day?

• Fitness level: Are you physically able to exercise at a rigorous level, for long periods at a time?

• Motivation: Do you have the motivation to exercise on your own or do you require additional support?

By Abigail Browne Qualified Personal Trainer

Preparation Have you ever heard the saying, “preparation is the key to success?” If you are a master of preparation then you should be able to select a suitable time for fitness and wellbeing. If planning is a task you struggle with, then you must ask yourself why? – is it due to stress, lack of motivation or maybe you haven’t chosen the right fitness routine to suit your lifestyle or interests. All that needs to happen is a quick look at your diary for the upcoming week and block out a suitable time.

We need to be realistic and honest with ourselves and stop looking at what everyone else is doing. A better option is to ensure we are making informed decisions based on our personal needs and aspirations. Focusing on our fitness levels, ability to free up time, motivation and preparation should be top of mind, when we are viewing media released fitness or wellness material. Social media can provide great advice, workouts and tips, however, it’s the way in which we remain mindful of our needs that becomes empowering.

Bio: Abigail Browne is a Personal Trainer & Owner of She Runs Fitness, specialising in women’s fitness and wellbeing. She Runs Fitness provides personal training, fitness retreats and nutritional guidance for women.

For fitness advice and suggestions, please visit She Runs Fitness at www.sherunsfitness.com

• Preparation: Do you manage your time effectively to allow time for a work-life balance?

Time If 10 minutes of exercise a day is all that you are able to commit, stick with highintensity interval training. This will ensure you get the most out of your limited time.

However, if you are able to free up 30 minutes to 1 hour per day, there are plenty of opportunities to try new activities. Always loved tennis or volleyball? Find a local club and see what programs they run.

Fitness level If you find it difficult to maintain rigorous exercise for 10 minutes, steer clear of online workouts. Without proper instruction or guidance, a beginner may potentially injure themselves through poor form and become disheartened or lose motivation.

If rigorous exercise is not for you, look at low impact exercises, such as: swimming, tai chi, kayaking, pilates, yoga or water aerobics.

Motivation Do you have the intention of fitting exercise in before work, but hit snooze 10 times before getting up? Why not employ a fitness instructor or ask a friend to meet you at a gym a few times per week. The key is by committing ourselves to others, we become accountable. Motivation doesn’t just happen, people who are highly motivated have developed this trait over many years, so don’t feel disheartened if you’re not quite there yet.

Autumn 2016 27

facebook.com/ledanutrition

28 Kadac In Health

on trend

Kadac staff Gluten free ‘must haves’

Stephanie Driver Territory Manager

Lotus Lotus Organic Matcha Powder is a premium grade, gluten free green tea originating from Japan. It is certified organic, gluten free, dairy free, nut free, lactose free and vegan. I drink it as a tea or use as a cooking ingredient in pancakes, muffins or bliss balls.

Virginia Pope Territory Manager NSW

Niki Ford National Sales Manager Health

Real Good Food Real Good Food Organic Breakfast Superblend is a certified organic raw powder that provides me with a nutrient boost and kick starts my day. It is gluten free, non GMO, dairy free, vegan and nut free. All I have to do is add it to my morning smoothie for a nutritious meal on the run.

Valentina Mora Business Development & Nutritionist

Conscious Chocolate

C2O Coconut Water

Conscious Chocolate Organic Mint Hint is raw chocolate, hand-made from ethically sourced, organic and wild ingredients. I love the deliciously rich taste of 65% dark chocolate, infused with the essential oil of peppermint. A ‘guilt-free’ indulgent snack at any time of the day. It is certified organic, gluten free, dairy free, wheat free and vegan.

C2O Coconut Water is 100% pure and made from young, fragrant, green coconuts. Grown on the inland soils of Thailand, C2O Coconut water is gluten free, non GMO and dairy free. This is a great go to product after a workout, to keep hydrated.

Autumn 2016 29

on trend

By Anna Batsanis Kadac Educator & Editor

Ingredient deception in skincare Have you ever walked into a beauty salon, chemist or skincare store and been overwhelmed by the endless supply of products to choose from. It may seem daunting to choose the right product for your skin, especially since skincare labelling can be difficult to understand, time consuming to read and often leads to further questions. Whilst food labelling has improved in recent years delivering greater transparency, skincare hasn’t been through the same critique and is still confusing for many consumers. The good news is that consumers are increasingly scrutinising labels and demanding clearer labelling and safer ingredients. This poses greater pressure on manufacturers to exceed legal and ethical standards and ensure customer satisfaction. Market research organisation Mintel states, “Manufacturers need to work at making it easier for consumers to make informed choices about what they are purchasing”. In this article we hope to provide you with information to assist you and your customers in store to make better choices.

Understand product labelling Understanding labelling requires us to look deeper into what is in our products.

Skincare companies don’t reveal the exact percentage of each ingredient in their products. This may be due to IP protection, the presence of questionable ingredients or the amount is minuscule. However, you may find clues by reading ingredient labels. Laboratory director and biochemist Dr Michael Tick suggests, “The FDA requires skincare ingredients on all product labels to be listed in order of highest to lowest concentration”. It is important to pay attention to the active ingredients that are listed at the beginning of ingredient lists. Ingredients towards the end of a product generally comprise of less than 1% of the total formulation.

To ensure all products are safe for consumers, workers and the environment, the Australian Government assesses the risks associated with cosmetic products and/or ingredients manufactured or imported into Australia. All ingredients in cosmetics or skincare, even those described as ‘natural’, are regulated as industrial chemicals by the National Industrial Chemicals Notification and Assessment Scheme (NICNAS), under the Industrial Chemicals (Notification and Assessment) Act 1989 (the Act). However, all ingredients that make therapeutic claims, need to be assessed by the Therapeutic Goods Association (TGA).

What are preservatives?

Preservatives inhibit microbial growth, undesirable changes and prolongs the shelf life of a product. If a product is free of preservatives, clear labelling should instruct the consumer to store appropriately and use within 1-2 weeks. If preservatives bring up a critical thought, look at where the preservative is located on the ingredients list. If the preservative is listed at the beginning, you may wish to assess whether this product is right for your store and to uncover the percentage within the formula - you are encouraged to ask the manufacturer or distributor. If a preservative is listed at the end, this generally refers to a minuscule amount, which you may or 30 Kadac In Health

may not wish to investigate further.

As consumers scrutinise preservatives, synthetic chemicals and artificial additives found in skincare, research continues to prove whether certain ingredients pose a threat to our health. Here is a list of potential irritants commonly found in skincare.

Potential irritants in skincare Phenoxyethanol Synonyms: 2-hydroxyethyl phenyl ether, 2-phenoxy-ethanol, 2-phenoxyethanol, 2-phenoxyethyl alcohol, ethylene glycol monophenyl ether, phenoxytol, 1-hydroxy-2phenoxyethane and 2-phenoxyethanol.

Phenoxyethanol is a preservative or fragrance ingredient in skincare and an alternative to parabens. The European Union in 2013 found phenoxyethanol to be an irritant, toxic or harmful for use around the mouth or on lips, while Japan’s Standard for Cosmetics in 2006 restricted its use in manufacturing and concentration in formulations.

Parabens Synonyms: Methylparaben, propylparaben, ethylparaben, butylparaben, isobutylparaben, isopropylparaben and 4-hydroxybenzoic acid.

Parabens are among the most commonly used preservatives in the skincare industry. The Department of Dermatology in 1994, found moderate evidence as an immune toxicant or allergen. However, the U.S Food and Drug Administration (FDA) and The Cosmetic Ingredient Review (CIR) reviewed the safety of propylparaben, methylparaben and butylparaben in 1984 and found it to be safe up to 25%. More discussion around this area found the FDA opened the safety assessments of methylparaben, ethylparaben and propylparaben in 2003 and found they stood by their original findings, as typical paraben levels range from 0.01 to 0.3%.

Oxybenzone Synonyms: Benzophenone-3, (2-hydroxy-4-methoxyphenyl)-phenyl-methanone, (2-hydroxy-4-methoxyphenyl)-phenylmethanone and 2-benzoyl-5-methoxyphenol Oxybenzone is a sunscreen ingredient used to absorb ultraviolet light (UV) and a UV filter. This chemical may be a photo-allergic toxicant and allergen and bioaccumulative in the body. According to article ‘Sunscreen enhancement of UV-induced reactive oxygen species in skin’, found in the journal of Free Radical Biology and Medicine 2006, oxybenzone produces excess reactive oxygen species that can interfere with cellular signalling, implicated in cardiovascular disease. The European Union found moderate evidence this chemical may pose a concern on human endocrine functioning, leading to biochemical or cellular changes.

The Environmental Working Group’s (EWG) Skin Deep Cosmetics Database rates oxybenzone as a high hazard, with ‘fair’ data available.

on trend Triethanolamine (TEA) Triethanolamine (TEA) is an amine produced by reacting with ethylene oxide and ammonia. It is a strong alkaline substance used as a fragrance, pH adjuster, surfactant and emulsifier. TEA is considered a moderate hazard ingredient by the EWG. Documented strong evidence by the Cosmetic Ingredient Review, Association of Occupational and Environmental Clinics and the U.S. National Library of Medicine, suggests TEA to be a human skin, immune system and respiratory toxicant.

Para-aminobenzoic acid (PABA) Associated with vitamin B, PABA is a nutrient produced in the colon from E-coli bacteria that is essential to bacteria, however, not to human health. It was first used in the 1970s as a UV filter in sunscreen formulations, as it bound tightly to cells in the epidermis, therefore, preventing sunscreen from washing off in water.

According to the EWG, PABA is considered a moderate hazard with ‘fair’ evidence.

Research suggests biochemical or cellular level changes, allergic responses, including dermatitis and photosensitivity. PABA derivatives include; Octyl Dimethyl PABA or padimate O. Look out for organic certification labelling A product may state the words ‘organic’, however, this is not enough to classify a product as certified organic. A reputable organic certification logo ensures all ingredients have undertaken strict and rigorous testing protocols. The three major certifying bodies worldwide are; COSMetic Australian Certified Organic (COSMOSstandard) in Europe, National Organic Program USDA (NOP) in the United States and Australian Certified Organic (ACO).

Understanding skincare labels can be overwhelming. It’s important TO read the list of ingredients on all skincare products from top to bottom and identify whether any ingredient poses a risk to your health. You may also want to speak to a reliable expert, such as a dermatologist or medical practitioner and continue to follow reputable sources, to keep up with latest research findings. Preservatives below 1% may be unavoidable to ensure a prolonged shelf life, reduce the risk of spoilage and assist consumer safety. However, it is important to ask the right questions and determine whether the amount in the formula will pose a risk to you personally.

Editor’s pick: Cattier – the experts in clay and organic skincare With over 40 years’ experience, Cattier continues to deliver high-quality personal care straight from France.

The Cattier range includes: skin, body, hair, a complete 4-step baby and men’s range, made with essential oils, herbal extracts, highly absorbent clay, vitamins, minerals and fatty acids. Cattier products are certified organic under the Cosmebio and ECOCERT and guarantees all products are formulated with natural ingredients partly from organic farming methods. All products are not tested on animals, nor do they contain ingredients of animal origin, glycol ethers, aluminium salts, synthetic perfumes, artificial colours or petrochemical derivatives.

Some Cattier products do contain the preservative sodium benzoate. We went back to the supplier to give us their professional opinion as to why they chose this ingredient.

“Sodium benzoate is a preservative accepted by ECOCERT. Indeed, there is not an equivalent natural product and as we cannot neglect the preservations of our products and the safety of our consumers; that’s the reason why we use a well-known, industry approved and efficient preservative at a very low level of 0.5%,” states Cattier’s Export Manager, Sophie Boutheloup.

‘The natural cosmetic of organic quality’ First French organic clay range suitable for all skin types

• Organic • Not tested on animals • Environmentally friendly and recyclable packaging • Non GMO • No ingredients derived from the petrochemical industry (paraffin, silicone, PEG, PPG pollutant) • No aluminium salts • No synthetic perfume • No artificial colouring

Pink Clay Sensitive skin

Yellow Clay Normal to dry skin

Green Clay Combination to oily skin

White Clay All skin types

orders@kadac.com.au • 1300 762 025 Autumn 2016 31

talking shop

By Di Laws Kadac Chief Operating Officer

Truth and transparency through product labelling There has been a lot of discussion about health claims on food packaging in the media globally, as changing consumer sentiment calls for more transparency in packaging claims and labelling. Australia and New Zealand consumers are among these consumers calling for change. In 2013, we saw changes made to the Food Standards Australia New Zealand (FSANZ) Standard 1.2.7 – Nutrition, Health and Related Claims. A three year transition period meant that by January 18th 2016, all food carrying nutritional content claims, health claims and endorsements had to comply with this new standard.

The overarching message is clear, consumers are looking for brand transparency and personal connection. This, along with truth in labelling and advertising claims is paramount in this expanding groups buying decisions.

The new standard aims to reduce the risk of misleading, deceptive and unproven claims, by mandating that claims on food packaging can only be made if they meet certain eligibility criteria and are backed by scientific evidence. In addition, it aims to expand the range of permitted health claims to give consumers a broader range of reliable, healthy and informed choices. A nutrient profile scoring criteria (NPSC) has been designed to provide brands an objective benchmark of the overall “healthiness” of a food and will serve to prevent “health claims” being made on foods with perceived “unhealthy” characteristics.

Editor’s Note: For more information or to brush up on the new FSANZ standard 1.2.7 – Nutrition, Health and Related Claims visit www.foodstandards.gov.au/ consumer/labelling/nutrition/Pages/default.aspx or https://www.comlaw. gov.au/Series/F2013L00054

These changes are good news for authentic health brands and health stores that are increasingly faced with competition and price pressure from conventional products, perceived as “healthier options”. The challenge will be for states and territories to monitor and regulate packaging and advertising, ensuring brands remain compliant to the standard.

A report recently released by Mintel, looked at the 2016 global packaging trends and how these trends would enhance consumer engagement. Not surprisingly, clean-label messaging that builds purchasing confidence through transparency was high on the list. According to the research, this trend is being driven by the growing number of on-pack claims and descriptions that confuse or mislead consumers.

Interestingly, this labelling clutter is increasingly being seen as a deliberate and tactical avoidance of transparency by brands. Consumers want information about ingredients, functional product attributes, convenience and safety, without the marketing spin.

Other trends cited by Mintel include; enabling of personalisation by digital printing, eco-responsible packaging promoting reuse and repurpose capabilities and apps supporting mobile engagement. In a previous edition of Kadac in Health, we shared stories of how QR codes on packaging were enabling brands to directly “story tell” to consumers, sharing insights about the people, product and source behind their brand. Today, new innovations are superseding the QR code, such as near-field communication (NFC) tags. These product tags take consumer engagement to a whole new level. A tag called OpenSense is already being used on fast moving consumer goods. One touch with your mobile device allows direct communication with consumers, enabling different content exchange before and after purchase.

The tag will detect broken seals for food safety and confirm brand authenticity – an increasingly important issue as our global trade market opens up to increased import and export.

32 Kadac In Health

So how can we influence this in our stores? Customers look to their local health store for advice and guidance on products and nutrition. It is important you get up to speed with the new standard and ensure products on your shelf are compliant and are exactly what they claim to be.

Truth in labelling - Product claims Nutrition content and health claims on a food products are voluntary statements made by food businesses and marketing agencies. All claims need to meet certain criteria set out in the Australia New Zealand Food Standards Code – Standard 1.2.7 – Nutrition, Health and Related Claims or be pre-approved by the Food Standards Australia New Zealand (FSANZ).

Kadac is a leader in driving the ‘truth in labelling’ agenda. All products are critiqued and claims tested prior to any products being accepted into Kadac. Here is a list of claims commonly found on Kadac products.

Organic Organic is cruelty free, pasture fed, socially responsible, free range, sustainably fished, biodiversity friendly, grown and processed without synthetic pesticides and herbicides, genetic modification, antibiotics and artificial hormones.

For a product to become certified organic, the farm, ingredient and processing facility must be certified organic by an internationally recognised 3rd party auditing system, meeting rigorous auditing standards.

Gluten free Gluten is a protein found in wheat endosperm. Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products. Gluten is composed of two proteins: gliadin and glutenin.

Gluten free refers to products that do not contain oats, wheat, rye, barley or their derivatives. In addition, when tested by a laboratory, gluten must be ‘not detected’.

Free from dairy, wheat, fat, cholesterol, nuts, soya, fructose, BPA, parabens, sulphates and lactose. All products must not include ingredients of their specific claim, whereby laboratory testing must show as ‘not detected’.

Non GMO Genetically modified organisms (GMO) are organisms created in a laboratory, using genetic modification/engineering techniques for use in food. Scientists will remove one or more genes of DNA from an organism, such as; a bacterium, animal, virus or plant and combine its DNA with the DNA of the plant they wish to modify. By changing the original DNA structure, scientists hope the plant will express traits associated with the genes.

Non GMO refers to food that has not undertaken any form of genetic modification or engineering.

Low in saturated fats Saturated fat is a fat molecule present in coconut oil, butter, cheese, milk, red meat, fish, poultry, egg yolks, almonds, walnuts, macadamia nuts, pecans, cashews and soybean oil.

FAQ’s

Low in saturated fats refer to food containing no more than 1.5g of saturated fat per 100g.

Good source of fibre Dietary fibre is the indigestible part or components of plants, including vegetables, grains, fruits, beans and legumes. Fibre mainly comprises of a carbohydrate and its role is primarily associated with our digestive system.

A good source of fibre should contain at least 4g of dietary fibre per serve, while an excellent source of fibre contains at least 7g of dietary fibre per serve.

Low in sodium Sodium, is an essential mineral utilised by the human body. The most common form of sodium is table salt (sodium chloride). Manufacturers use sodium to cure meat, mask and enhance flavours or retain moisture. Eating too much sodium may raise blood pressure and lead to fluid retention, causing swelling of the legs and feet or other health issues.

Low in sodium represents food containing less than 120mg of sodium per 100g.

Low in sugar Sugar is the generalised name for sweet, short-chain, soluble carbohydrates, commonly found in or added to different food sources. There are a variety of sugars derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The write or granulated sugar is sucrose, a disaccharide. Longer chains of sugars are called oligosaccharides.

Low in sugar refers to no more than 5g of sugar per 100g.

Low Glycaemic Index (GI) The Glycaemic Index (GI) is a relative ranking of carbohydrate in food, according to how carbohydrates affect blood glucose levels.

Carbohydrates with a low GI value of 55 or less are slowly digested, absorbed and metabolised, which sees a lower and slower rise in blood glucose levels.

Raw Raw refers to food that is unprocessed and usually does not involve heat.

Source of Protein Protein is essential for the body to build and repair tissue. It helps to carry oxygen in the blood and fight against infection.

A source of protein contains at least 5g per serving.

Vegan Veganism is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of and cruelty to animals for food.

Get nature on your side Ecover have learned from nature; our products are designed to provide a cleaner clean by utilising nature’s genius.

That’s why Ecover, unlike traditional cleaning products, provides great cleaning in a way that’s much kinder to the planet.

• Naturally derived fragrances • Manufactured in ecological factories • Non petroleum based • Cruelty free

orders@kadac.com.au | 1300 762 025 | kadac.com.au Autumn 2016 33

Global Organics has launched a traditional and egg free mayonnaise. Certified organic, gluten free and with an egg free vegan option, these are a pantry staple in any household. ™

Certified organic Gluten free Non GMO Dairy free Vegan option

prodinfo@globalorganics.com.au • 1300 762 025 • www.globalorganics.com.au

NOT ALL HONEY IS CREATED EQUAL Manuka Health is the global leader in MGOTM Manuka Honey and every batch is tested and certified to contain guaranteed levels of methylglyoxal. The MGOTM number confirms the authencity and strength of premium New Zealand Manuka Honey.

Manuka Health pioneered the scientific system for rating the methylglyoxal content of authentic Manuka Honey. MGOTM Manuka Honey is a precise and reliable certification that provides assurance of premium manuka honey and an industry standard recognised by the New Zealand Government.

GIVEN BY NATURE, PROVEN BY SCIENCE www.manukahealth.co.nz

ORDERS@KADAC.COM.AU 34 Kadac In Health

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KADAC.COM.AU

in the media

Kadac brands featured in the media...

Australian Natural Health Magazine, Vol 16, No. 1

Lotus Agar Agar and Real Good Food Organic Energy Superblend were featured in Australian Natural Health’s ‘We Love’ section, on page 106.

Taste of Nature Organic Polynesian Coconut Breeze Bar and Real Good Food Organic Immune Superblend were featured in Australian Natural Health’s ‘My Gluten-Free Pantry’, on page 20.

Wellbeing EatWell Magazine, Issue 4

Global Organics Coconut Sugar was featured in Australian Natural Health’s ‘Sponsor Recipes’ section, on pages 90-91.

The Conscious Chocolate range was featured in Australian Natural Health’s ‘Living Well’, on pages 104-105.

Global Organics Coconut Sugar, Leda Nutrition Choc Chip Cookies, Lotus Baking Powder and Well Naturally Sugar Free Dark Chocolate Melts were featured in Australian Natural Health’s ‘Food Source’ section, on pages 143 & 145.

Lotus Baking Powder was featured in Australian Natural Health’s ‘Sponsor Recipes’ section, on pages 122-123.

Autumn 2016 35

36 Kadac In Health

new in the market

advertorial

Spirulina: The whole food supplement In 1992, the official report of the Rio Earth Summit concluded, “there is deep concern over continuing major declines in the mineral values in farm and range soils throughout the world”. Unfortunately, mineral content in our soil worldwide has declined as a result of artificial pesticides, fertilisers and herbicides. This leaves many people possibly requiring additional nutrients and minerals through supplements to ensure our bodies function optimally.

Did you know that most dietary supplement formulations sold today are predominantly synthetic? Well, what if there was a natural whole food available that contained all the necessary vitamins, minerals and co-factors. Spirulina is a natural whole food supplement used by many today, containing the necessary nutrients for optimal wellbeing.

What is spirulina?

Spirulina is a cyanobacterium or blue-green algae that grows on the surface of ponds. It is safely consumed by humans and is used as a feed supplement in the aquaculture, aquarium and poultry industries. Spirulina is rich in vegetable protein, approximately 3-4 times higher than that of fish or beef, multivitamins and a wide range of minerals, including; iron, potassium, phosphorus, magnesium and calcium. It is naturally high in beta-carotene, gamma-linolenic acid (GLA), phycocyanin and vitamin B12, which is often lacking in vegetarian and vegan diets. It is widely available in tablet, capsule or powdered forms.

Editor’s pick For over 30 years, Lifestream has continued to be the only company in Australasia with an advanced range of spirulina. Lifestream Spirulina has a rare combination and proportion of elements and nutrients that makes it unique and highly effective in enabling cellular healing. Spirulina feeds the mitochondria (energy power house), which helps to support healthy cellular regeneration.

All Lifestream Spirulina products are made with non GMO ingredients and are sustainably-sourced from the global leaders in microalgae research and cultivation. Lifestream uses high-quality, certified organic spirulina in their product, Lifestream Certified Organic Spirulina Boost to provide consumers with a certified organic option.

Lifestream offers four high-quality spirulina products, including; Lifestream Certified Organic Spirulina Boost Lifestream Organic Spirulina Boost is rich in phytonutrients, carotenoids, xanthophylls and chlorophyll. It is perfect for those who require a strong immune system or for those recuperating, run down or under the weather.

Lifestream Organic Spirulina Boost is high in vitamin K and vitamin B2.

Vitamins and co-factors Spirulina is a natural whole food source that is often combined with nutritional co-factors for additional benefits. Here is a list of nutrients, minerals and co-factors, commonly present in spirulina formulations on the market today.

Lifestream (Bioactive) Spirulina Balance

Vitamin B B vitamins assists the body to convert food (carbohydrates) into fuel (glucose), used to produce energy. Vitamin B2 helps with the metabolism of iron, allows our body to obtain sufficient oxygen at a cellular level. Vitamin B3 (niacin) is essential for the body’s production of energy and assists in reducing fatigue.

Lifestream (Extra Strength Blue) Spirulina Performance

All B vitamins helps to maintain; energy production, healthy cardiovascular and normal neurological function.

Iron Iron is required for the production of red blood cells (haematopoiesis). It is also part of haemoglobin (pigment of the red blood cells), which facilitates oxygen transportation from the lungs via the arteries, to all cells though out the body.

Oxygen is the most important source of energy for the human body.

Lifestream (Bioactive) Spirulina Balance is high in iron, carotenoids and chlorophyll. It is the perfect choice in supporting healthy energy levels throughout the day.

Lifestream (Extra Strength Blue) Spirulina Performance is rich in phycocyanin, B3, GLA, Xanthophylls and Zeaxanthin. It suitable for those who lead a busy and active lifestyle or experience high stress.

Lifestream Spirulina Immunity Lifestream Spirulina Immunity is ideal for those who are looking for a powerful, nutrient boost for their immune system. It is a blend of two of the world’s best, certified organic superfoods; spirulina and vitamin C rich acerola berries. It provides a wide range of naturally occurring proteins, antioxidants, vitamins and minerals. Lifestream Spirulina Immunity has been designed specifically to support healthy immune system function and protect the body from free radical damage.

Zeaxanthin Zeaxanthin is an antioxidant that helps to support healthy eye health and cellular protection against oxidative stress. It is commonly placed in sports or performance spirulina products to reduce cellular oxidative stress generated during exercise.

Phycocyanin Phycocyanin is an anti-inflammatory, antioxidant, neuroprotective and hepatoprotective pigment-protein complex. It is related to the human pigment bilirubin, which is important for healthy liver function and the digestion of proteins.

GLA GLA or Gamma-Linolenic acid is an essential omega 6 fatty acid, necessary for human health and cannot be synthesised in the body. GLA stimulates skin and hair growth, maintains healthy bone health, regulates metabolism and maintains a healthy reproductive system.

Organic acerola Organic acerola is a non-synthetic source of vitamin C sourced from acerola berries. Due to its high vitamin C content, it contributes to normal immune system function, cell protection and energy metabolism.

Non-synthetic vitamin C found in food sources are easily bioavailable in the body, more than their synthetic equivalent, as the body recognises it as a food.

Vitamin C Vitamin C helps support skin suppleness and elasticity via its role in collagen production. It supports wound healing, healthy gums and is beneficial during times of stress. Vitamin C is required in the formation of neurotransmitters and thyroid hormones. Studies suggest vitamin C is useful in the absorption of iron.

Spirulina is a whole food supplement that has been used for thousands of years around the world. It could well be the perfect whole food and the most natural way to significantly improve your energy levels, immune health, cellular health and maintain nutritional balance.

Autumn 2016 37

best sellers

Kadac’s best sellers 1

32549

Bragg Apple Cider Vinegar Organic 946mL

2

201812

Global Organics Beans Black Organic (canned) 400g

3

32547

Bragg Apple Cider Vinegar Organic 473mL

4

2439

Red Seal Toothpaste Baking Soda 100g

5

201926

Global Organics Chick Peas Organic (canned) 400g

6

2418

Red Seal Toothpaste Natural SLS Free 110g

7

202005

Global Organics Tomatoes Chopped Organic (canned) 400g

8

201810

Global Organics Beans Red Kidney Organic (canned) 400g

9

426046

Beyond 100% Pure Coconut Water 300mL

10

201967

Global Organics Lentils Brown Organic (canned) 400g

11

201959

Global Organics Chick Peas No Added Salt Organic (canned) 400g

12

201800

Global Organics Tomato Paste Organic (Glass) 200g

13

6354

Lotus Yeast Flakes Savoury 200g

14

2419

Red Seal Toothpaste Herbal 110g

15

201799

Global Organics Tomato Passata (Puree) Organic (Glass) 680g

16

201813

Global Organics Beans Cannellini Organic (canned) 400g

17

201802

Global Organics Beans Mixed Bean Salad Organic (canned) 400g

18

425980

Red Seal Molasses 500g

19

443348

The Carob Kitchen Carob Milk Bar 80g

20

6352

Lotus Yeast Flakes Savoury 100g

21

2417

Red Seal Toothpaste Lemon SLS Free 100g

22

452596

Beyond 100% Pure Coconut Water Tetra Pack 1L

23

445777

Simply 7 Chips Lentil with Sea Salt 113g

24

2446

Red Seal Toothpaste Propolis 100g

25

443336

The Carob Kitchen Carob Almond Bar 80g

26

426046

Simply 7 Chips Lentil with Sea Salt 113g

27

451181

Nulax 500g

28

2415

Lotus Oats Traditional Rolled Creamy Style Organic 750g

29

450269

Pacari Raw Chocolate Covered Cacao Nibs Organic GF 57g

30

445789

Global Organics Beans Borlotti Organic (canned) GF 400g

38 Kadac In Health

CERTIFIED ORGANIC GLUTEN FREE NON GMO

NEW SUPERFOODS

DAIRY FREE VEGAN NUT FREE

Lotus Acai Protein Smoothie Serves 2 Ingredients: • 1 frozen banana • 1 1/2 cups fresh or frozen strawberries • 1/4 cup fresh or frozen blueberries • 1 tbsp Lotus Organic Matcha Powder • 1 tbsp Lotus Organic Baobab Powder • 1-2 tsp Lotus LSA Meal • 1 tbsp Lotus Organic Acai Powder • 1/4 cup coconut water • 1/4-1/2 cup vanilla almond milk • Top with Lotus Black Chia and fresh berries Method: In a high powered blender, add all of the ingredients, excluding the toppings.

Blend on high for 1 minute until smooth.

Pour in to a glass and top with Lotus Black Chia and fresh berries.

New to the Lotus range is our Matcha, Baobab and Acai superfood powders. All certified organic and gluten free, these powders are the perfect addition to smoothies or baking and cooking recipes.

Truth in labelling and ethical and sustainable sourcing are, and always have been, part of the Lotus philosophy. Packed in Melbourne in allergen friendly production facilities, the Lotus range includes organic and premium ingredients that taste great.

A Lotus product is “simply what it says it is”

Find the new Lotus lines at your local health food store

1300 762 025

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What makes them so good?

Our bars are lovingly made from raw fruit and nuts mixed and matched into a handy snack-sized bar. With only a handful of ingredients in each Pure Good Bar, you can literally see the ground cashews, and taste the squashed dates & sultanas. All our bars are Non GMO, gluten, wheat and dairy free with no sneaky sugars or syrups added.

Find out more at puregoodbars.com.au

FIVE DELICIOUS

GLUTEN FREE

FLAVOURS

Place your orders now orders@kadac.com.au or call 1300 762 025 40 Kadac In Health

education Lotus Organic Freeze Dried Murta Berry

Recipe:

Serves 1

Organic Detox Juice Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free

Ingredients: • ½ teaspoon Lotus Organic Freeze Dried Murta Berry • ⅓ cup Lakewood Organic Super Beet Juice, chilled • ⅓ cup Lakewood Organic Pure Carrot Juice, chilled • ⅓ cup Lakewood Organic Pineapple Juice, chilled Method: Mix all ingredients together and serve.

Key to good health

Lotus Organic Freeze Dried Murta Berry is made from the berries of the Murtilla plant, a shrub that is native to Chile.

Gluten free and a source of antioxidants, it can be mixed in water or juice or added to smoothies, baking or cooking.

Lotus Organic Freeze Dried Acai Powder

Recipe:

Serves 2

Lotus Acai Protein Smoothie Features & Benefits

Ingredients:

• Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Wheat free

• 1 tablespoon Lotus Organic Freeze Dried Acai Powder • 1 tablespoon Lotus Organic Matcha Powder • 1 tablespoon Lotus Organic Baobab Powder • 1 tablespoon Lotus Black Chia Seeds • 2 teaspoons Lotus LSA Meal • ¼ cup Beyond 100% Pure Coconut Water • ½ cup Australia’s Own Almond Milk • 1 banana, frozen • 1 cup fresh strawberries

Key to good health

Lotus Organic Freeze Dried Acai Powder is a certified organic superfood from the Amazon Rainforest. Gluten free and packed full of antioxidants, it can be mixed in water or juice or added to smoothies, baking or cooking.

• ¼ cup fresh blueberries Method: Add all ingredients, excluding the black chia seeds, into a blender. Blend on high for 1 minute until smooth. Pour into glasses and top with Lotus Black Chia Seeds.

Autumn 2016 41

education Lotus Organic Freeze Dried Maqui Berry Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free

Recipe:

Serves 2

Maqui and Mango Smoothie Ingredients: • 1 teaspoon Lotus Organic Freeze Dried Maqui Berry • 1 teaspoon Lotus Organic Matcha Powder • 1 teaspoon Lotus Organic Brown Rice Syrup • 1 cup mango pieces, frozen • 2 tablespoon coconut yoghurt • 2 bananas, frozen, peeled and sliced • 1 cup of ice Method: Combine all ingredients in a blender until smooth and serve immediately.

Key to good health

Lotus Organic Freeze Dried Maqui Berry is extracted from the Maqui tree, grown in Chile. Gluten free and packed full of antioxidants, it can be mixed in water or juice or added to smoothies, baking or cooking.

Clipper Organic Infusion Raspberry Leaf Tea Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free

Health Benefits: Clipper Organic Raspberry Leaf Tea The health benefits of raspberry leaf are: • Anti-inflammatory properties • Assists in strengthening the immune system • Toning and strengthening the uterus • Eases cramps and pain due to menstruation • Assists blood circulation • Promotes lactation • Eases digestive complaints

Key to good health

Clipper Organic Liquorice Tea is certified organic and naturally sweet tea that is caffeine free. With the distinctive full flavoured taste of liquorice, it’s the perfect mid-afternoon sugar craving alternative.

42 Kadac In Health

Note: If pregnant, seek medical advice before drinking this product. Raspberry leaf should be avoided by those in the early stages of pregnancy.

education Lotus Organic Freeze Dried Rosehip

Recipe:

Serves 2

Watermelon Coconut Smoothie Features & Benefits

Ingredients:

• Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free

• 2 teaspoons Lotus Organic Freeze Dried Rosehip • 3 cups Beyond 100% Pure Coconut Water • 3 cups watermelon, cut in 1” cubes • 3 tablespoons Lakewood Organic Lime Juice • 1 tablespoon packed mint leaves, optional Method: Combine all ingredients in a blender and process for 30 seconds or until smooth. Force mixture through a fine mesh sieve into a pitcher and discard pulp.

Key to good health

Serve chilled, with ice or extra watermelon ice cubes.

Lotus Organic Freeze Dried Rosehip is made from the fruit of the rose that grows on wild roses. Gluten free and a natural source of vitamin C, it can be mixed in water or juice or added to smoothies, baking or cooking.

To make watermelon ice cubes, place cubes of melon on a parchment-lined baking sheet and freeze in a single layer.

Once frozen, transfer to a zip-top freezer bag.

NEW Lotus Teff Flour

TEFF FLOUR

New to the Lotus range is the Lotus Organic White and Brown Teff Flour.

Made by grinding down the teff grain into a fine powder, this flour is gluten free and a source of fibre. Use in baking and cooking recipes to make pancakes, shortbread and cakes.

CERTIFIED ORGANIC GLUTEN FREE NON GMO FRUCTOSE FREE DAIRY FREE VEGAN 1300 762 025

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NUT FREE

@lotuspantry Autumn 2016 43

education Clipper Organic Liquorice Tea

Health Benefits: Clipper Organic Liquorice Tea

Features & Benefits

Ingredients:

• Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free

Liquorice root has been used in both Eastern and Western medicine to treat a variety of illnesses.

The health benefits of liquorice root are: • Promotes healthy levels of cortisol • Supports adrenal function • Anti-inflammatory properties • Antioxidant action • Eases PMS symptoms • Soothes a sore throat • Strengthening the immune system • Eases digestive complaints

Key to good health

Note: People suffering from hypertension should avoid excessive consumption. If you are pregnant, suffer from hypertension or take medication, please seek medical advice before drinking this product. Avoid excessive consumption.

Clipper Organic Liquorice Tea is certified organic and naturally sweet tea that is caffeine free. With the distinctive full flavoured taste of liquorice, it’s the perfect mid-afternoon sugar craving alternative.

Discover our full range of Fairtrade and organically certified instant coffees

which feature toasty and intense blends with a clean finish and a rich aroma.

orders@kadac.com.au 44 Kadac In Health

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education Pacari 100% Raw Cacao Chocolate Bar

Recipe:

Serves 4

Dark Chocolate Mousse Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Soy free • Raw

Key to good health

Pacari 100% Raw Cacao Chocolate Bar is a certified organic superfood, naturally high in antioxidants. It contains hints of fruit and spice, with a perfect balance of acidity and bitterness from the unsweetened cacao. All ingredients are minimally processed and kept at low temperatures to protect the natural flavour of cacao.

Ingredients: • 1-1½ cups Pacari 100% Raw Cacao Chocolate Bar • ½ cup Global Organics Coconut Cream • 2-3 tablespoons Global Organics Maple Syrup • 2 tablespoons Global Organics Shredded Coconut • ¼ cup Lotus Organic Cocoa Powder • 2 large avocados • 1-2 teaspoons vanilla extract • Fresh fruit of choice Method: Roughly chop chocolate and place in a heat resistant bowl. Half-fill saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn’t touch the water or the chocolate can overheat. Stir chocolate with a metal spoon until melted and take off heat.

Cut the avocados in half, scoop out the contents and add to a large bowl. Mix in coconut cream, cocoa powder, maple syrup and vanilla extract, then blend in a food processor until smooth. Add the melted chocolate to the mixture and process until creamy in texture.

Spoon into serving glasses and serve with shredded coconut and fresh fruit.

• Muti-award winner at the 2015 International Chocolate Awards • Proud to support local cacao growers in Ecuador by paying double the market value for their award winning cacao orders@kadac.com.au

1300 762 025

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Organic

Gluten free

Non GMO

Raw

Vegan Autumn 2016 45

education Wild Planet Wild Albacore Tuna Recipe: Features & Benefits • Gluten free • Non GMO • BPA free • Soy free

Key to good health

Serves 2

Open Face Wild Albacore Lemony Tuna Melt Ingredients: • • • • • • • • • •

1 x 142g Wild Planet Wild Albacore Tuna, undrained 2 tablespoons Lakewood Organic Lemon Juice 1-2 tablespoons Global Organics Traditional Mayonnaise 2 tablespoons red onion, finely chopped 2 teaspoons parsley, roughly chopped 4 slices yellow cheese of choice 1 tomato, sliced 2 slices of ciabatta bread, lightly toasted Lotus Fine Celtic Sea Salt and freshly ground pepper Pinch of red pepper flakes

Method: Preheat to 180°C.

Wild Planet Wild Albacore Tuna is pure sashimi-grade Albacore tuna steak, sustainability caught using the pole and troll method in the North Pacific Ocean. Cooked just once in the can to retain all the natural juices and seasoned with a touch of sea salt. It makes a nutritious sandwich topper or power-packed lunch.

Wild Planet Sardines in Oil & Lemon Features & Benefits • Gluten free • Non GMO • BPA free • Soy free

Place Wild Planet Wild Albacore Tuna and juices from the can into a medium bowl. Flake with a fork, then add lemon juice, mayonnaise, red onion, parsley, red pepper flakes, sea salt and pepper to taste. Mix until combined.

Spread tuna mixture onto two slices of ciabatta bread and top with two slices of cheese per slice. Place ciabatta bread on an oven-proof tray and grill until cheese melts, taking care to prevent cheese from burning.

Top with tomatoes and serve.

Recipe:

Serves 3-4

Sardines and Tomato Salad with Roasted Garlic Dressing Ingredients: • 1 x 125g Wild Planet Wild Sardines in Oil & Lemon, drained and halved lengthwise • 2 teaspoons Global Organics Balsamic Vinegar • 4 tablespoons Global Organics Extra Virgin Olive Oil • ¼ cup fresh basil leaves, coarsely torn • 3 cups large tomatoes, sliced • 1 head garlic, roasted • Pinch of Lotus Fine Celtic Sea Salt • Pinch of freshly ground pepper

Key to good health

Method: Preheat oven to 205°C and drizzle 1 tablespoon of extra virgin olive oil over the garlic head. Cover with foil and bake for 30 minutes or until the cloves feel soft when pressed.

Combine six cloves of roasted garlic in a food processor and puree until smooth. Season with salt and pepper.

Wild Planet Sardines in Oil & Lemon are whole sardines, sustainably caught using the pole and troll method in the Pacific Ocean. Each sardine is cleaned, scaled and caught in the wild. It is loaded with essential nutrients, including; omega 3 fatty acids, protein, calcium, phosphorus, iron, potassium and CoQ10. It makes a nutritious sandwich topper or power-packed lunch.

46 Kadac In Health

Spoon the garlic puree onto a serving platter and arrange tomatoes in a single layer over the puree. Arrange sardines over tomatoes, sprinkle basil over the top, drizzle with balsamic vinegar and extra virgin olive oil.

Season with additional salt and ground pepper.

ORGANIC INGREDIENTS,

TRUE MINTS VerMints are mints made from organic and natural ingredients. These super tasty, breath-freshening bites include none of the health-harming, chemically-modified nasties and are available in 6 delicious flavours.

VerMints are from nature and nature only!

Features & Benefits • Made with organic and natural ingredients • Contains no nasties • Mouth-watering, breath-freshening • Packed inside a convenient tin

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certified organic

vegan

gluten free

nut free

non gmo

kosher

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kadac.com.au

NEW LOOK SAME EXTREME QUALITY

After 35 years of bringing you nature’s richest superfoods, our naturopaths are continuing to push the boundaries of nutrition.

With five types of spirulina, six blends of greens, four blends of berries, and four bowel biotic products you have more and better choices.

Plant Based – Bioavailable – Sustainable

It’s nutrition to live by

Distributed in Australia exclusively by Kadac from the 1st of April 2016.

For any product or order enquiries please contact Kadac on 1300 762 025 or orders@kadac.com.au lifestreamwholefoods