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Muesli Stockists

 

Bedfordview Spar

cnr Nicol & van Buuren Roads

Bedfordview

011 450 1474

 

Bryanston Organic Market

Culross Road (off Main Road)

Bryanston

Thursdays & Saturdays 09h00 - 15h00


Casalinga

Green Bean Coffee Roastery

Beyers Naude Drive

Muldersdrift

082 889 9987

 

Cheese Gourmet

3rd Avenue Linden

011 888 5384


Country Meat Pineslopes

cnr Forest Road & Sunset Avenue

Fourways

011 465 0664


Country Meat Linden

Cnr 1st & 6th Roads

Linden

 

Country Meat Epsom Downs

Cnr Sloane Str & William Nicol Drive

Bryanston

011 463 2407

 

Craighall Spar

Lancaster Road

Craighall

011 788 1510


Crowthorne Spar

Crowthorne Shopping Centre

Blue Hills


Doppio Zero Greenside

cnr Barry Hertzog & Gleneagles Stree

Greenside

011 646 8740


Down to Earth Deli

2 Riviera Lane

Featherbrooke Ext 8

Krugersdorp

 

Eagle Canyon Spar

cnr Scott & Frederik Streets

Randpark Ridge

Honeydew

011 794 6478


Fresh2U Farmers Market

Franz Hoenig Grounds

Modderfontein

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

Bryanston

011 463 2928

 

Groenvoer

Olifantsfontein

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

 

Nutri Balance

Shop L57(by the food court)

Sandton City

011 784 9249


Nuts About Snacks

Shop # 1 Northmead Mall

First Street

Benoni


Nuts About You

Shop # 3 Douglasdale Shopping Centre

Cnr Leslie & Douglas Drive

Douglasdale

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

Stellebosch

021 883 3162

 

Steve's Spar

Beyer's Naude Drive

Blackheath

011 476 1000


Super Spar Broadacres

Broadacres Shopping Centre

Cedar Road

Fourways

011 540 1500

 

Super Spar Hobart

Hobart Shopping Centre

Grosvenor Road

Bryanston

011 463 2194

  

Super Spar Monument Park

73 Skilpad Road

Monument Park

Pretoria

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

Kyalami

 

Weleda Pharmacy

Naturally Yours Centre

Bryanston

011 463 3604

www.naturally-yours.co.za

 

Weleda Pharmacy

Pineslopes Shopping Centre

011 467 2430

www.naturally-yours.co.za


Wellness Warehouse

Brooklyn Mall

Shop 309 Brooklyn Mall

cnr Fehrson & Lange Streets

New Muckleneuk

Pretoria

012 460 2154


Cavendish 

Shop C13 Cavendish Square

C/O Dreyer & Main Road

Claremont

Cape Town

021 673 7200

 

Lifestyle on Kloof

50 Kloof Street 

C/O Kloof & Park Road

Cape Town CBD

021 487 5420

 

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

SEARCH OUR DIRECTORY

 

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 www.allaboutmuesli.co.za 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.
 
Gently Cooked Foods are Healthier PDF Print E-mail

If you follow a primarily paleo way of eating you would probably have stumbled across a few articles that suggest a link between certain diseases and eating meat that’s been cooked a certain way:

One study found that people who prefer their red meat well done are 8.8 times more likely to get colorectal cancer than people who prefer their red meat rare.
Another study found that well done meat seems to increase the risk of pancreatic cancer.
And a recent review of several different studies found that consumption of well-done meat is associated with elevated cancer risk in humans.
Cooking isn’t bad, of course. It makes food taste better, gives us access to a wider range of foods – like starches – that would otherwise be fairly indigestible, kills food-borne pathogens, improves the texture of foods (meat becomes more tender, fat renders, vegetables soften), and increases the calories we can extract from food.

But there’s a dark side to cooking. Depending on the methods and ingredients you use and the temperature you apply, cooking can create carcinogenic (cancer causing) and toxic compounds, and oxidized fats – and these may be involved in some of the diseases studied. It may not be the meat itself, but how we treat the meat. So – what compounds should we be worrying about?

Heterocyclic Amines (HCA)

When meat is directly exposed to high temperature, the amino acids, sugars, and creatine within it react to form heterocyclic amines (HCA). In animal studies, HCAs are mutagenic – they provoke harmful DNA mutations, can change gene expression, and cause cancer. Epidemiological studies link HCA intake in humans to many of these same cancers (including cancer of the prostate, pancreas, and colon). Caution appears to be warranted.

Advanced Glycation Endproducts

When steak is browned, when sugar is caramelized, or when you get a nice crust going on that roast, you’re creating advanced glycation endproducts via the Maillard reaction. Most AGEs actually form endogenously, inside our bodies, but dietary AGEs appear to have some negative effects of their own. Dietary AGEs have been shown to drain a person’s antioxidant stores, opening them up to an inflammatory cascade that includes insulin resistance and, potentially, diabetes, while low-AGE diets can increase insulin sensitivity in humans.

Oxidized Lipids

Polyunsaturated fatty acids in meat (or in the seed oils used to marinade the meat) can become oxidized when exposed to high heat. When eaten, these oxidized fats are incorporated into circulating lipids, thus increasing the risk of atherosclerosis.

The easiest way to minimize your exposure to heat-related toxins is to emphasize gentle cooking methods and de-emphasize higher heat methods.

 
Cooking with Oil PDF Print E-mail

Over the past 10 years our understanding of which oils are good for us has increased exponentially. There’s a lot of information available, but the way that the body uses is complex, and so there are bound to be a lot of ‘gray areas’. Is Flax Oil better than Fish Oil for our Essential Fatty Acid (EFA) needs? Is cooking with Olive Oil better than Sunflower Oil? Each oil has a distinctive colour and smell – if an oil is colourless and odourless, chances are that it has been processed (bleached, refined or deodorised using chemicals) and is not worth consuming. The only oils that we as humans need to ingest are the omega 3 and omega 6 fatty acids – this is because they are not produced by the body. Omega 3’s are not found in all oils and when they are, the oil must be treated with care as it is unstable and goes rancid quickly. The omega 6’s are actually easier to get from food sources and we usually do not need to supplement with those as we get enough of them.

The use of oil in food 

The oil that you buy in that dark green or brown bottle should ideally be used as it is, or only added to food once it has been cooked. This is because heating any oil with EFA’s changes the structure turning them into toxic products that can be harmful to your health. If it is necessary to cook foods in oil then consider the ‘smoking point’ as a guideline. This information is unfortunately not supplied on the label and is basically the temperature at which an oil or fat begins to smoke when heated. When it gets to that point, food will burn and taste unpleasant. Most importantly the oil becomes toxic as heating oil to a high temperature causes oxidation and chemical changes. The antioxidants are used up and trans-fatty acids and other more toxic by-products are produced. 

Frying 

A general guide for heating oil is as follows: above 150oC unsaturated fatty acids become mutagenic (they are capable of damaging genes), above 160oC trans-fatty acids begin to form; above 200oC trans-fatty start to form in substantial quantities which increases exponentially above 220oC. Frying with oils will not kill us as our bodies are able to cope with a certain amount of toxins. The problem however comes in when over many decades these toxic products accumulate in our cells and this can eventually manifest into various degenerative diseases. If you do need to fry, choose oils that contain the lowest amounts of EFA’s and the greatest amounts of saturated fatty acids and monounsaturated fat. We generally tend too long for the oil to heat up before we cook and this is totally unnecessary. Do not use fresh, unrefined, mechanically pressed, oxygen and light protected EFA-rich seed oils for cooking! 

What’s in a Name 

Polyunsaturated: As previously mentioned, Omega 3 fatty acids (sometimes referred to at superunsaturated fats) and the Omega 6’s can’t be made in the body but are vital to human health. Monounsaturated: These are the Omega 9’s which include oleic acids (found in olive, avocado and almond oil). Oleic acid is the most important monounsaturated oil as it keeps the arteries supple and is that major fatty acid produced by skin glands. It is also a fairly stable fat. Saturated: Saturated fats include coconut oil which has medium chain fats, butter and palm oil. They are generally present in minor quantities in most oils. So when looking for oils look for something that is ‘cold pressed’ (meaning that there is no heat during the pressing process), unrefined, unprocessed and mechanically pressed.

The oil should be in a dark container to protect it from air and light. Make sure that the label includes the oil’s proportions of monounsaturated, polyunsaturated, and saturated fats. Remember to look for the sell-by date and last but not least, choose oils that have been pressed from organic seeds. 

What are Trans Fatty Acids?

Avoid these at all costs! They are bad for your health and account for many premature deaths from heart disease and even birth defects. Trans-fats are hydrogenated (added hydrogen) vegetable fats and are mainly used in fast food and places where oils are used up to three hundred times for frying. If you see trans fats or partially hydrogenated fat on a label, do not buy it. Trans Fats have been banned in Denmark with the UK and USA in the process of banning them altogether. 

What about Margerine? 

Margerine is made through the process of hydrogenation where hydrogen is added to the oil to turn them semi-solid. This is done at temperatures of 250oC for several hours. This purposefully creates trans-fatty acids because they have higher melting points giving margarine body, consistency, shelf-life and texture. 

 
Resistant Starches PDF Print E-mail

Most of the carbohydrates in the diet are starches. Starches are long chains of glucose that are found in grains, potatoes and various foods. BUT not all of the starch we eat gets digested. Sometimes a small part of it passes through the digestive tract unchanged. In other words, it is resistant to digestion.

This type of starch is called resistant starch, which functions kind of like soluble fiber. Many studies in humans show that resistant starch can have powerful health benefits.

This includes improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion.

Resistant starch is actually a very popular topic these days. In the past few months, hundreds of people have experimented with it and seen major improvements by adding it to their diet.

There Are 4 Different Types of Resistant Starch

Not all resistant starches are the same. There are 4 different types.

Type 1 is found in grains, seeds and legumes and resists digestion because it is bound within the fibrous cell walls.
Type 2 is found in some starchy foods, including raw potatoes and green (unripe) bananas.
Type 3 is formed when certain starchy foods, including potatoes and rice, are cooked and then cooled. The cooling turns some of the digestible starches into resistant starches via a process called retrogradation.
Type 4 is man-made and formed via a chemical process.
The classification is not that simple, though, as several different types of resistant starch can co-exist in the same food.

Depending on how foods are prepared, the amount of resistant starch changes. For example, allowing a banana to ripen (turn yellow) will degrade the resistant starches and turn them into regular starches.


How Does it Work? What is The Mechanism?

The main reason why resistant starch works, is that it functions like soluble, fermentable fiber.
It goes through the stomach and small intestine undigested, eventually reaching the colon where it feeds the friendly bacteria in the gut.

The bacteria in the intestine (the gut flora) outnumber the body’s cells 10 to 1. In that respect, we are only 10% human. Whereas most foods we eat feed only 10% of our cells, fermentable fibers and resistant starches feed the other 90%.

There are actually hundreds of different species of bacteria in the intestine. In the past few decades, scientists have discovered that the number and type of bacteria can have a profound impact on health.

Resistant starch feeds the friendly bacteria in the intestine, having a positive effect on the type of bacteria as well as the number of them. When the bacteria digest resistant starches, they form several compounds, including gases and short-chain fatty acids, most notably a fatty acid called butyrate.

Bottom Line: One of the main reasons why resistant starch improves health, is that it feeds the friendly bacteria in the intestine and increases production of short-chain fatty acids like butyrate.
Resistant Starch is a Superfood For The Digestive System

So… when we eat resistant starch, it ends up in the large intestine, where the bacteria digest it and turn it into short-chain fatty acids. The most important of these short-chain fatty acids is butyrate. Butyrate is actually the preferred fuel of the cells that line the colon.

Therefore, resistant starch both feeds the friendly bacteria and indirectly feeds the cells in the colon by increasing the amount of butyrate.

Resistant starch has several beneficial effects on the colon

It reduces the pH level, potently reduces inflammation and leads to several beneficial changes that should lower the risk of colorectal cancer, which is the 4th most common cause of cancer death worldwide.

The short-chain fatty acids that aren’t used by the cells in the colon travel to the bloodstream, liver and to the rest of the body, where they may lead to various beneficial effects.

Because of its therapeutic effects on the colon, resistant starch may be useful for various digestive disorders. This includes inflammatory bowel diseases like Ulcerative Colitis and Crohn’s Disease, constipation, diverticulitis and diarrhoea. However, this needs to be studied properly in human controlled trials before any recommendations can be made.

In animal studies, resistant starch has also been shown to increase the absorption of minerals.

Resistant Starch Enhances Insulin Sensitivity, Lowers Blood Sugar Levels and Improves Metabolic Health

 
All About Fasting PDF Print E-mail

A few weeks ago I met a friend at a coffee shop at midday. When I declined to eat anything she asked if I'd had a big breakfast to which my answer was no, I was fasting. She looked at me in horror as if I'd just announced that I'd had a gender re-assignment. I had to explain that it wasn't a severe fast that prisoners embark on to demand more DSTV channels, rather a controlled restriction of calories for a couple of days. I do this not to lose weight but rather to reap the health and psychological benefits. Prolonged fasting forces the body to use stores of glucose, fat, and ketones, but we now understand that it also breaks down a significant portion of older white blood cells and helps to re-boot our systems and helps strengthen our immune systems.


Part of the psychological process is just to get back in touch with the body. As humans we've been conditioned so hard for so long that we've become robot-like when it comes to eating. Breakfast at seven o'clock, lunch at one o'clock, supper at six o'clock; never stopping to question the validity of our actions. Consider this for a moment, do we eat because we are hungry or are we 'hungry' because we eat? This is not a trick question or a Japanese Koan, it's merely an evocative question to make you think. You may battle with insulin resistance in which case the hormone leptin which usually signals our body's when we are full, is not working correctly thus this exercise may take a while to be effective. However understanding these subtleties go a long way in helping to attain optimal health and your goal weight.


So where did we go wrong? Let us take a journey back to the prehistoric era so that we may better understand how our body's were designed as essentially they are the same as those of our ancestors. Then as now, food eaten in excess of that needed for immediate energy, growth, or tissue repair was stored for use later. Those members of our ancestors’ groups whose bodies were most efficient at storing the excess tended to live the longest and reproduce most successfully.
This means that those who were best able to store the excess are our actual ancestors, not the ones who died early because their bodies ran out of fuel during hard times. The people we came from were especially good at making and storing body fat for future use. Whenever there was a surplus of food, when summer weather provided fruits, when there was an abundance of game, our ancestors’ bodies stored the extra for the lean days of winter.
In modern society, the problem for most of us has been too much food – continually. Our bodies have been tricked into using their storage mode all the time. In the days of the cave man when winter came, abundance subsided and our ancestors needed the body fat that they had stored throughout the summer months. Forward to the modern day, abundance does not subside for us, and we don’t have any mechanisms for shutting down the storage process.