Truth about Sourdough

Think you can’t eat gluten…. Think again.

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If you or someone you know is sensitive to gluten you might be surprised to know that you may still be able to enjoy some wheat based breads.

Canberra locals, Lisabeth Gavins and her Naturopath Husband, Mark have been teaching Sourdough Bread Making and Fermented Foods Workshops for around 15 years. Over the years they have received overwhelming feedback from gluten sensitive people who are able to eat wheat bread, made using the authentic Sourdough method that they teach, with no symptoms. “But be warned”, says Lisabeth, “there are a lot of fake sourdoughs out there!”

So why is sourdough more digestible?

Many years ago the only way to make bread was with a “mother” Sourdough Culture that was passed down through generations and shared throughout communities. These live bacteria cultures were made up of wild yeast species and broad range lactobacillus bacteria. These cultures not only made the bread rise, but the bacteria pre-digested the gluten content in the grain through a fermentation process called lacto-fermentation, making grain more easily digestible and the nutrients more available.

“When bread became commercialised the sourdough method was forgotten. This was the start of all our problems with gluten. Our digestive systems just can't handle grain that has not been fermented first,” said Health Kultcha Founder Lisabeth Gavins. “This is why gluten intolerance and Coeliacs is a modern day disease. We stopped fermenting our grain.”

These days wheat is sprayed with pesticides and herbicides, it's irradiated for long term storage, it’s processed so the wheat germ and bran are removed, it’s bleached, and worst of all, it's no longer fermented. 
So is our problem wheat, or what we have done to it?

“Major bread brands know that Sourdough is trending right now, and some have been busted adding vinegar to their loaves and calling it “sour” dough. This is completely deceiving as there is absolutely no lacto-fermentation taking place whatsoever.” Said Lisabeth

Baker’s yeast is one single bacteria species that was isolated, initially to brew beer, and later found to make bread rise quickly. So Bakers could say good-bye to the 4 – 6 hour proofing period used in the traditional sourdough method.

Lisabeth and Mark are the proud owners of a 120 year old Ancient Sourdough Culture that originates from Germany. It is available to purchase online at www.healthkultcha.com.au & through Health Food Stores Australia wide.

Swiss Show the Way With An Integrative Approach To Healthcare

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When I think of Switzerland, my mind conjures up images of snow clad peaks and bubbling pots of fondue, Swiss Army knives and delicious chocolate. Yet within this country famous for its impartiality and civic order lurks a radically progressive model of healthcare.

 In 2017 the Swiss government recognized that complementary medicine modalities including homeopathy, traditional Chinese Medicine and herbal medicine met sufficiently high criteria of quality and safety to satisfy the requirements of the Federal Act on Health Insurance. This ruling guaranteed Swiss citizens universal access to complementary medicine

 Surprisingly the sky did not fall in. In fact, the Swiss Society of General Internal Medicine and the Swiss Medical Association along with the major political parties, backed the interior ministry’s decision. Not surprising really given, that in Switzerland, it is commonplace for GP’s and specialists to prescribe natural remedies like herbs and homeopathic medicine.

 How are the Swiss faring? They’re very well thank you in fact they enjoy the second highest life expectancy in the world (just pipped by Japan).

 Contrast that to the situation in Australia, where our government is on April 1st preparing to axe health fund rebates for a swathe of complementary medicines including herbal medicine, homeopathy, naturopathy, pilates, tai chi, and yoga. It seems that, whilst the Australian public has embraced complementary medicine, our political parties and health institutions seem intent on dragging us back to a 1950’s white picket fence model of conservative health care.

 In 2018 Australia’s National Health and Medical Research Council (NHMRC) commented that “People who choose homeopathy may put their health at risk, if they reject or delay treatments for which there is good evidence for safety and effectiveness.”

I wonder what the 27% of Swiss GP’s who prescribe homeopathic medicines alongside pharmaceutical medicine think? Can such a large cohort of highly educated and well-trained physicians be blindly putting their patient’s well-being at risk or are they finding that the natural remedies they use are both safe and effective when used judiciously.

 I’d like to think that in 2019 its time for Australia to be embracing a Swiss style progressive medical landscape where we support and celebrate the wide choice of health modalities we have available.

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Wes Smith is Live Well's Director and has 20 years experience as a practitioner and wellness educator. He has a special interest in working with chronic immune issues, stressanxiety and depression
Wes is passionate about inspiring and educating people to create and sustain their vitality and wellbeing so they can live life to the full.
Wes also enjoys teaching meditation and is the creator of meditatewithwes.com an online resource for learning how to meditate. es has a B.App.Sc.(Acup), Diploma of Herbal Medicine, a Yoga Teaching Diploma and is an APHRA registered acupuncturist. 

Why Gelatine is Good for You

You may not have noticed, but gelatine is currently undergoing a makeover. It’s gone from a leading an unheralded life as a gourmet food ingredient in desserts like panna cotta and chocolate mousse to being a pin up star of the paleo movement.

The key to it’s turnaround in fortunes? It’s all to do with the recent explosion in our understanding of the importance of gut health and the integrity of the gut lining to our overall wellbeing. We now know that gelatine can repair leaky gut and soothe and heal the digestion like almost nothing else.

Gelatine has a gritty back story. It’s produced in a process similar to making a traditional stock, by boiling the bones, skin and connective tissue of animals like pigs and cows to yield up to 18 amino acids including glycine and proline. If you have read about the benefits of bone broth then the same applies to gelatine except that in this case the final product is both colourless and odourless and dissolves in water so it can be added to smoothies, soups, or just about any food.

Gut Health

Gelatine restores integrity to the gut lining and heals leaky gut which is often the root cause of food intolerances, allergies and autoimmune diseases. Gelatine also improves gastric secretions and helps with low stomach acid. Additionally, it’s ability to hydrate the bowel aids in promoting good intestinal transit and healthy bowel motions.

Skin and Bones

The amino acids found in gelatine are the building blocks of collagen the protein that gives the skin its elasticity and structure. Gelatine is also known to strengthen joints and soothe inflammation which makes its beneficial for those suffering from arthritis or joint soreness after exercise.

Sleep and Mood

Gelatine can keep you calm and sleeping through the night. The glycine found in gelatine has been found to assist with sleep quality without causing grogginess or side effects. Glycine naturally reduces the uptake of norepinephrine: a stress hormone which triggers feelings of anxiety and panic.

It’s important to get a good quality gelatine made from pasture raised cattle so skip the supermarket gelatine and source some from your local health food shop or trusted online whole foods retailer.

Wes Smith is Live Well's Director and has 20 years experience as a practitioner and wellness educator. He has a special interest in working with chronic immune issues, stressanxiety and depression
Wes is passionate about inspiring and educating people to create and sustain their vitality and wellbeing so they can live life to the full.
Wes also enjoys teaching meditation and is the creator of meditatewithwes.com an online resource for learning how to meditate. es has a B.App.Sc.(Acup), Diploma of Herbal Medicine, a Yoga Teaching Diploma and is an APHRA registered acupuncturist. Learn more about acupunctureherbal medicine and meditation.

Learn more about Wes
Make an appointment to see Wes

When Green Tea Met It’s Matcha

Superfoods are like the boy bands of the wellness industry, after their 5 minutes of fame they are shuffled off to obscurity as soon as the next big thing arrives. 

It wasn't long ago that spinach was crowned a superfood only for kale to come along steal it’s glory. Come 2016 and, I’m not making this up, kalettes (a hybrid kale and brussel sprout fusion) is poised to wrest leafy green supremacy. 

So spare a thought for humble green tea, in it’s halcyon days it was hailed for its low caffeine and high flavonoids and catechins. Then matcha tea came along boasting 137 times higher antioxidant levels and suddenly it was the tea being invited to New York fashion week. I say this as a friend green tea, it’s time to move on before you become the nutritional equivalent of the Backstreet Boys. 

To its credit, matcha does have an intriguing backstory. It’s comes from the same humble Camellia sinensis bush as green (and black) tea but matcha has lead a more rarefied life. First it was grown under shade to protect it’s delicate flavour and texture, then hand picked whist still young and packed with nutrient vigour and then delicately steamed, stemmed and stone ground into a fine powder ready for you and me to enjoy. 

The thing that strikes you about matcha is its intensely vibrant green colour which is a clue to all those ‘show offy’ nutrients. Traditionally a teaspoon of the powder is whisked with a bamboo brush into half a cup of not quite boiled water until a foam is created. This health promoting elixir is said to aid weight loss, improve concentration, reduce stress, detoxify your liver and boost your energy levels. Remarkably it also tastes pretty good.

So, by all means, keep drinking green tea just be sure to do it in your Led Zeppelin t-shirt and Ray Ban aviators to complete the retro ensemble. However, if you want to capture the 2016 wellness zeitgeist then don’t be seen with anything but a bowl of foaming matcha. 

Words by Wes Smith

Wes Smith is Live Well's Director and has 20 years experience as a practitioner and wellness educator. He has a special interest in working with chronic immune issues, stressanxiety and depression
Wes is passionate about inspiring and educating people to create and sustain their vitality and wellbeing so they can live life to the full.
Wes also enjoys teaching meditation and is the creator of meditatewithwes.com an online resource for learning how to meditate. es has a B.App.Sc.(Acup), Diploma of Herbal Medicine, a Yoga Teaching Diploma and is an APHRA registered acupuncturist. Learn more about acupunctureherbal medicine and meditation.

To find out more about Wes
To make an appointment with Wes