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Good Food

Good food is not only WHAT it is, but HOW and WHY it is. Good is simply real, wholesome and intact.

Labelling a diet Vegetarian, Vegan, or gluten free is no guarantee of a healthy diet. I believe that beyond every diet, there are some fundamentals truths that form the basis of healthy, wholesome eating:

Good food starts in a field's rich soil and should be organic or bio dynamic where possible. This will increase its nutrient density (nutrients are what your body runs on) and reduce the pesticide load.

Farming sustainably, in harmony and with respect for nature and our planet, without the use of toxic chemical fertilisers, pesticides and herbicides are foundation principles of organic farming - which is simply how food used to be grown before big business got hold of it. Once harvested, nothing toxic is added to it. This also includes meat and dairy products.

When the forces of the cosmos are also used (planting and harvesting by the moon, for example) it is called Biodynamic. Just as there is a noticeable difference (in taste) between organic and conventional food, so there is between biodynamic and organic. Food grown organically is also your assurance that what you are eating is not genetically engineered. In buying organic food, we also seek to walk lightly on the earth and to live within an ecosystem rather than to control it.

Food should be 'real' – that is, made with real and true ingredients, rather than chemicals that mimic them. There are many toxic chemicals in the additives, flavours, colours and preservatives used in the production of food. Most food commercially available to day is “ Matrix Food” – all illusion. It would be an understatement to say that these additives are not 'body compatible', when we consider the resulting carcinogenic, mutagenic (agents that damage DNA) and teratogenic (agents that cause birth defects) effects, not to mention the entire field of agents that disrupt the intelligent running of the cells – neurotoxins, excitotoxins (toxins that affect the function of neurotransmitters, and overstimulate the neurons) and so on.

Food should be as close as possible to its natural state and refined as little as possible. When food is refined, there are nutrient losses, and no 'enriching' or adding back will make it whole again. But, more importantly, when a food is whole, with all the 'parts' (vitamins, minerals, fat, fibre, protein, carbohydrate, and the known and unknown) nature has put there intact and in their original ration, optimum effectiveness is ensured. Milk is a good example: fat is an essential component of milk containing the fat soluble vitamins A and D, which are essential for assimilation of calcium and protein.

Eat what suits your body - No one diet is right for everybody. For example soy does not suit everyone, neither does dairy, wheat or other grains for that matter. Some thrive on meats, others not.

Food is FAR MORE than its actual physical nutrients. Fractionalizing food into its components, and eating what may the considered the healthiest meal on the planet, can never satisfy, fulfil and truly nourish if it is not enjoyed. In ways I cannot understand, but know exist, deliciousness and joy invite food in and enable it to be understood by the body. Equally though, the most delicious and enjoyable meal cannot nourish if there are no nutrients present. Both aspects make up what I consider to be healthy, wholesome food.

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