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Monthly Newsletter


Muesli Stockists


Bedfordview Spar

cnr Nicol & van Buuren Roads


011 450 1474


Bryanston Organic Market

Culross Road (off Main Road)


Thursdays & Saturdays 09h00 - 15h00


Green Bean Coffee Roastery

Beyers Naude Drive


082 889 9987


Cheese Gourmet

3rd Avenue Linden

011 888 5384

Country Meat Pineslopes

cnr Forest Road & Sunset Avenue


011 465 0664


Country Meat Epsom Downs

Cnr Sloane Str & William Nicol Drive


011 463 2407


Craighall Spar

Lancaster Road


011 788 1510

Crowthorne Spar

Crowthorne Shopping Centre

Blue Hills

Doppio Zero Greenside

cnr Barry Hertzog & Gleneagles Stree


011 646 8740

Down to Earth Deli

2 Riviera Lane

Featherbrooke Ext 8



Eagle Canyon Spar

cnr Scott & Frederik Streets

Randpark Ridge


011 794 6478


Fourways Farmers Market

Earth Outdoor Nursery

Cnr Monte Casino Boulevard & William Nicol

Sundays 09h00 - 14h00

Fresh2U Farmers Market

Franz Hoenig Grounds


1st & 4th Saturday of each month from 09h00 - 13h00

Fuel Foods

Shop UM 8

Hyde Park Corner Shopping Centre

Cnr Jan Smuts & Sixth

011 442 2003


Fruits and Roots

Hobart Shopping Centre


011 463 2928




011 314 1211

Hout Bay Spar

Victoria Road

Hout Bay 

Cape Town

021 790 2683


Jackson's Real Food Market

Riverside Shopping Centre

Bryanston Drive

011 463 1598


Jozi Market

Pirates Country Club

Parktown North/Greenside

Saturdays 08h30 - 13h30


Natural Life

Shop 309 Brooklyn Mall

cnr Fehrson & Lange Streets

New Muckleneuk


012 460 2154


Nutri Balance

Shop L57(by the food court)

Sandton City

011 784 9249

Nuts About Snacks

Shop # 1 Northmead Mall

First Street


Nuts About You

Shop # 3 Douglasdale Shopping Centre

Cnr Leslie & Douglas Drive


011 462 2887

Nuts About You

Shop 55 Dainferrn Village Square

Cnr William Nicol & Broadacres Avenue

Dainfern, Fourways

083 450 8033


Organic Living

Constantia Village Shopping Centre

Cape Town

021 794 1888

Stelkor Pharmacy

34 Piet Retief Street


021 883 3162


Steve's Spar

Beyer's Naude Drive


011 476 1000

Super Spar Broadacres

Broadacres Shopping Centre

Cedar Road


011 540 1500


Super Spar Hobart

Hobart Shopping Centre

Grosvenor Road


011 463 2194


Super Spar Monument Park

73 Skilpad Road

Monument Park


012 460 8161

The Good Health Shop

Marine Drive

1 Surf Bay Centre

Shelly Beach


Trixie's Pantry

BBQ Downs Shopping Centre

cnr Ditchley & Main Roads



Weleda Pharmacy

Naturally Yours Centre


011 463 3604


Weleda Pharmacy

Pineslopes Shopping Centre

011 467 2430

Wheelers Pharmacy

The Passageway

Main Road

Hout Bay

021 790 3136



All About Health
Listings on our Natural Health Directory PDF Print E-mail

All About Health offers free directory listings to all involved in the alternative health industry.

Once you have REGISTERED as a user you can complete this ONLINE FORM and your listing will appear immediatley on our website!facebook-fb-logo



All About Health is now on Facebook! Come and join our community, add your comments and share our articles with your friends: Facebook AAH link

20% Discount on Online Purchase PDF Print E-mail

To celebrate the birth of our online shop there is a 20% discount off all initial online purchases nation-wide. Visit and browse through our online shop.

You may choose your preferred method of delivery; either directly to your doorstep via courier or Postnet to Postnet.

To activate the 20% discount voucher on your first purchase, simply type the word ‘muesli’ where it says “Click here to enter your code” next to “Have a coupon?” on the checkout page.
Ketogenic (Banting) PDF Print E-mail

One could say that the ketogenic diet is an extreme sub-set of the paleo diet but that wouldn’t be entirely correct as the metabolic pathway that is used to provide energy during a strict ketogenic diet is different from that of any other eating plan.

Perhaps it is easier to explain the ketogenic diet by explaining what it is not. It is a not a high protein, eat-as-much-bacon as you want diet. It is a high fat, moderate protein, very low carbohydrate diet. In fact, this is the way our early ancestors really ate. They would slaughter a woolly mammoth and feast on all the fat and organ meats first and typically air-dry the flesh for consumption in the leaner times. They did not value the fat free fillet like we do as it was less energy-dense than the liver or the brain.

The premise behind a ketogenic diet is to use fat (and not glucose) for fuel. A typical diet (especially one’s that follow the conventional food pyramid) is high in carbohydrates and low in fat. This is a legacy of the cardiovascular disease era when fat was still thought to be the villain and grains the saviour. Fortunately for us, things are changing as more and more scientific evidence is coming to light that shows that its processed carbohydrates and sugar that are the drivers behind cholesterol and heart disease, not fat.

The human body has a remarkable ability to utilize two metabolic pathways to provide us with energy. One of them relies on the consumption of carbohydrates which get broken down into glucose and is used as the body’s main fuel. The other pathway is to use fat. Once it is consumed, fats are absorbed through the walls of the small intestines, the glycerol is separated from the fatty acids, and the fatty acids are broken into pieces in the liver. The pieces are known as ketone bodies. Ketone bodies are used as a source of energy, and like glucose, ketone bodies eventually become carbon dioxide and water. The production of ketone bodies is a part of normal fat metabolism, and it is the way that fat is used. It is not witchery or an unnatural state. In fact newborn baby’s are in ketosis (meaning they are using ketone bodies) for the first few day’s of their lives. That means that YOU, THE READER, were born with this propensity to use fat for fuel.

The amount of ketones formed in the liver depends on the amount of glucose or glycogen (stored glucose) available for use as energy. This reverse ratio means that fewer ketones will be produced in the presence of a lot of glucose. When glucose is being used for energy, ketones are not needed in large amounts. On the other hand, in the absence of insulin, the body metabolizes stored fats to produce the energy that the body’s tissues require.

As with anything in life, you can’t have your cake and eat it. It’s either glucose or fat. There’s no best of both worlds here. Dietary carbohydrates are not required for life provided that enough of the proper kinds of protein and fats are eaten. Some of the protein will be converted to glucose (some published studies cite as much as 50%!), and, additionally, some 10% of the dietary fat will also convert to glucose. This conversion will control the amounts of ketones produced, since the converted glucose will stimulate the release of insulin. The higher the insulin, the more your body stores fat. The lower the insulin the more your body uses fat (not only fat from the diet but fat around the waist!).

Paleo PDF Print E-mail

Paleo is based on what our ancestors ate. The Paleolithic era was a long period that lasted millions of years. It is classified as the time period between 2.5 million years and ending about 10,000 years ago.

At the time, humans obtained food through hunting, fishing, and gathering wild foods. They used homemade tools, bones and other means to gather what they could from their environment, but didn’t practice agriculture and trading yet. What exactly people ate during these years changed according to location, season, food availability and how modernized the humans were. So there isn’t one specific group of foods that all Paleolithic people were eating.

The appearance of our Cro-magnon ancestors in around 40, 000 B.C propelled the human species to the top of the food chain. They began to hunt in organized packs making them the most formidable predators on earth. With few natural predators (other than themselves), the population exploded. Fat and protein was their main fuel and within a short period of time all the big game was extinguished within their hunting range.

The migration of the human race was imminent and by 30,000 B.C bands of hunters were travelling farther and farther in search of meat. By 20,000 B.C. Cro-magnons had moved fully into Europe and Asia and it is likely that the mainly carnivorous human became omnivorous, with a mixed diet of nuts, grubs, berries and roots. Populations also thrived along the coast-lines, rivers and lakes where fish and sea-food were abundant.

Around 10,000 years ago farming was first established and people began to settle into civilizations; they planted and harvested foods, raised livestock and traded instead of simply gathering their food and hunting for it. After this time is when dairy products, grains and other agricultural foods were introduced. The Indo-European invasion heralded a new diet revolution by introducing new foods and lifestyle habits including the domestication of cattle and the resultant dairy products.

In an article published in Science, the ancient epigenome of the Neanderthal was compared with that of modern humans and genes were identified whose activity had changed only in our own species during our most recent evolution. Among those genetic pattern changes, many are expressed in brain development. Numerous changes were also observed in the immune and cardiovascular systems, whereas the digestive system remained relatively unchanged!

The Paleo diet looks different for every person, taking into account someone’s food preferences and also any current health conditions. For some people, a diet higher in good fat is helpful (like those who struggle with insulin resistance or weight fluctuations for example), while for others continuing to eat plenty of unprocessed carbohydrates (like starchy veggies or fruit) is preferred. It’s true that the Paleo diet usually features plenty of nourishing healthy fats and adequate protein–but not in obscene amounts. Just because you’re following the Paleo diet doesn’t mean you’ll need to gorge on bacon, coconut oil, nuts and loads of fruit.

Low GI/GL PDF Print E-mail

Not all carbohydrates are digested and absorbed at the same rate. This means that different carbohydrates have different effects on blood glucose (blood sugar) and insulin levels.

The Glycaemic Index [GI] was actually invented in 1981 by Dr Thomas Wolever and Dr David Jenkins at the University of Toronto and is a measure of how quickly a food containing 25 or 50 grams of carbohydrate raises blood-glucose levels. Because some foods typically have a low carbohydrate content, Harvard researchers created the Glycaemic Load [GL], which takes into account the amount of carbohydrates in a given serving of a food and so provides a more useful measure.

The GI gives you an indication of the rate at which carbohydrate-rich foods affect the blood sugar levels after they’ve been eaten. Glucose in this case is assigned a numerical value of 100 and is absorbed almost immediately creating a sharp rise in blood glucose levels (bad). All other carbohydrate foods are compared to this level. The GI represents the total rise in a person's blood sugar level following consumption of the food and is measured on a scale of 0 – 100. The GI is useful for understanding how the body breaks down carbohydrates and only takes into account the available carbohydrate (total carbohydrate minus fibre) in a food.

Glycaemic load (GL) estimates the impact of carbohydrate consumption using the glycaemic index while factoring in the amount of carbohydrate that is consumed. This factors in when you eat the carbohydrate, how much of it you eat and with what you combine it. For instance, watermelon has a high GI (72), but a typical serving of watermelon does not contain much carbohydrate (the bulk being mainly water and fibre), so the glycaemic load of eating it is low (7). However should you eat a quarter watermelon, it will have a more pronounced effect on your blood sugar levels.

Whereas glycaemic index is defined for each type of food, glycaemic load can be calculated for any size serving of a food, an entire meal, or an entire day's meals. For one serving of a food, a GL greater than 20 is considered high, a GL of 11-19 is considered medium, and a GL of 10 or less is considered low. Foods that have a low GL in a typical serving size almost always have a low GI. Foods with an intermediate or high GL in a typical serving size range from a very low to very high GI.

Gluten Free PDF Print E-mail

A few years ago, cutting out gluten seemed the fashionable thing to do. Is there a genuine basis to iliminating gluten?

The term ‘gluten’ encompasses two primary families of proteins, the gliadins and glutenins. Gluten is the storage protein found in most grass plants (or grains as we know them). It's the gluten that occurs in a specific sub-group of grains -- the Pooideae subfamily of the Poaceae family of grasses -- that causes specific reactions in those of us who have coeliac disease or are gluten-sensitive. The Pooideae subfamily includes wheat, barley, rye, bulgur, kamut and triticale.

If you’ve ever baked bread or watched how pizza dough is rolled out and stretched, you would have noticed how elastic that dough actually is – the more its bashed around, the more elastic is gets. This is so that the gluten in the flour can get broken down as much as possible in order to achieve the correct consitency. Thus the more the dough is worked, the more the gluten is ‘released’. In fact, modern wheat has been bred to contain far more gluten than older varieties of wheat such as einkorn wheat and spelt wheat which makes modern wheat more toxic for those who react to it.

Other grains like oats for example also contain a form of gluten called avenin. If you have cooked rolled oats in water before, you would have noticed how gooey the liquid becomes as the oats release the avenin. Although avenin is a ‘cousin’ of gliadin it is generally not a problem for most people unless you have coeliac disease.

How does gluten become a problem?

In order to produce the drought-resistant, bug-resistant, shorter and faster growing wheat that we have today, scientists have hybridized the grain. This means that the structure of this grass seed hardly resembles what was grown at the start of the agrarian period 10,000 years ago. It is the D genome of modern wheat that has accummulated substantial change in genetically determined characteristics of gluten proteins. Today's wheat has also been deaminated which allows it to be water soluble and capable of being mixed into virtually every kind of packaged food. This deamination has been shown to produce a large immune response in many people.

In our modern, fast-paced world, convenience precedes health and as a result we are consuming much more gluten-based products and processed foods (to which gluten is added) than our ancestors ever did.