Preventative Health

Guest Post – Understanding What Causes The Flu by Don Tolman

Flu-2Basically, your body chooses to ‘flu’, particularly as the seasons become colder. I often explain the process by using an analogy of “a house with a fireplace and a chimney – a FLU”.

The shortened version goes like this…

A house with a fire place has a FLU for the smoke to rise and leave so that it doesn’t fill the house with smoke to the point where you can’t stay in the house. The FLU has a VENT to open and close when needed. Your body actually FLUs and VENTS 24 hours a day. And sometimes it gets overwhelmed and opens up ALL the VENTS in the house (your body) for immediate clearing.

Whilst VENTING can be uncomfortable, it is completely natural and is the cure or method of clearing the debris out of your body. VENTING comes in the form of perspiration, breathing (20,000 times a day), sweating, congestion, rashes, muscle soreness, coughing, bowel movements, vomiting, fever, colds, and so on.

It’s interesting because these things all represent VENTING of filth and waste. When we don’t support this process of VENTING by following the principles of health then the VENTS become clogged and blocked…which then leads to other SYMPTOMS.  Symptoms are literally a sign or signal of an offense still in the body – which today is typically referred to as “DIS-EASE”. Vaccines add to the debris and can even lead to greater levels of toxicity and stress in the body which can show up as serious symptoms down the road.

VENTING is actually about PRE-VENTING discomfort or dis-ease in the body that will otherwise form if you do not allow your house to clean out. The only way you can have a disease (discomfort), is if you don’t allow the process of eliminating the overwhelm to occur that has built up in your body.

So as the seasons change, rather than stressing out when you or your children get the sniffles or even a fever or cold, here’s what you should do…

• Avoid suppressing the symptoms with a pharmaceutical drug. Yes, you might get some symptomatic short-term relief, but the effects of the harmful toxic residues that are left behind will show up down the road

• Realise that your body is ‘cleaning house’ during this period and the best thing you can do is to support it during the cleansing process by resting often

• Take a hot, salt bath

• Cut down on your intake of meat and animal products and increase your intake of citrus fruits, wholefoods and good sea salt

• Drink plenty of clean water to help flush out your system

From Natural Surrender – and take plenty of coconut oil to both rid yourself of cold and flu or, preferably, prevent it in the first place!

Image courtesy of David Castillo Dominici at

Why Coconut Oil for Preventative Health?


Since there are many medications and alternative treatments available to treat infectious illnesses, some people may wonder what need there is for coconut oil? There are several good reasons.

Firstly, you can use coconut oil with other treatments to enhance their effectiveness – you will see why as you read more below

Coconut oil is a food with proven healing properties and has no harmful side effects. Drugs are largely chemicals that are foreign to the human body and, therefore, toxic to some degree – even the over-the-counter ones.

One of the now-well-known drawbacks with antibiotics is that they tend to kill all the bacteria in the body – including the good bacteria in our intestinal tract. Good bacteria produce beneficial nutrients such as Vitamin K and some of the B vitamins, they keep the digestive tract functioning properly, help break down food to release nutrients and prevent the overgrowth of harmful bacteria and yeasts. Yeasts, which are not affected by antibiotics, grow unrestrained when the good bacteria are killed, often causing infection.

Coconut oil does not harm the good bacteria in the intestinal tract plus it kills candida, the organism that causes yeast overgrowth.

Antiviral drugs don’t kill viruses – they just slow viral growth. Your immune system must do the fighting. Therefore, coconut oil, which both kills viruses and boosts your immune system, plays a very important role in fighting viruses. Currently, it is the only known antiviral substance that can do this.

Being a product of nature, rather than a creation from a laboratory, many people feel safer using coconut oil. Also, coconut oil can be much cheaper than medications and more convenient to use. Coconut oil used in daily cooking and food preparation creates set preventative health measures and infection-fighting assistance without any extra expense at all.

While MCFA (Medium Chain Fatty Acids, contained in coconut oil) may be effective in killing many disease-causing microorganisms, they do not kill all of them so you can’t rely on it completely for every illness. In one respect this is good because it doesn’t harm friendly gut bacteria – but at times you may need other forms of treatment or medication.

However, coconut oil can still be helpful even in these situations as it strengthens the immune system to make it more effective. In this respect it can be useful to some degree for any type of infection

Source: “Virgin Coconut Oil – Nature’s Miracle Medicine” by Dr Bruce Fife

Banana Coconut Bake

Banana Coconut Bake


5 medium bananas

1 tablespoon butter

1/3 cup orange juice

1 tablespoon lemon juice

3 tablespoons coconut sugar

2/3 cup flaked coconut



Heat oven to 375 degrees F

Slice bananas into halves both crosswise and lengthwise and place into greased baking dish

Dot with butter and drizzle with orange and lemon juices

Sprinkle with coconut sugar

Create a top layer of flaked coconut

Bake in oven until coconut golden, approx 8 -10 minutes


Sourced from


Lipton Chai Latte – Ingredients & Processing – Pantry Audit

Lipton Chai Latte 2











Lipton Chai Latte ING 2











Milk Solids 50%

Milk solids’ refers to the dried powder left after all the water is removed from liquid milk.   Another description refers to combined yield of fat and protein in the milk

Unsure what the 50% refers to but may be referring to non-fat milk solids which are often used to give a richer ‘mouth feel’ to low-fat yoghurts, milks and ice creams without adding any fat. 

 Caution is sometimes recommended in excessive use of these powders



The generalised name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. Sugars are found in the tissues of most plants, but are only present in sufficient concentrations for efficient extraction in sugarcane and sugar beet.

Fruits, vegetables, beans, nuts and whole grains contain simple sugars. When simple sugars are naturally found in whole food, they come with vitamins, minerals, protein, phytochemicals and fibre. The presence of fibre makes a significant difference because it slows down the absorption of sugar, which moderates its impact on blood sugar. When any type of sugar is added to foods during processing, cooking or at the table, you consume calories without any nutrients or fibre. These sugars can increase your risk of gaining weight and of developing Type 2 diabetes and heart disease.

The World Health Organisation (WHO) states that there is increasing concern that consumption of free sugars, particularly in the form of sugar-sweetened beverages, may result in an increase in total caloric intake, leading to an unhealthy diet, weight gain and increased risk of noncommunicable diseases. Of particular concern is the role sugar plays in causing dental diseases worldwide. 

For an adult at a normal body mass index, or BMI, WHO recommends eating less than 5% of their total daily calories from sugars – which would be around 25 grams of sugar or six teaspoons. That’s less than what is typically found in a single can of regular soda, which contains about 40 grams of sugar.


Vegetable Fat

A fat of vegetable origin that is obtained naturally from plants or by hydrogenation of a vegetable oil. Vegetable fats have been recommended for better health since the mid-1960s when we were asked to replace butter with margarine, and lard with corn and safflower oil in order to lower our cholesterol and reduce our risk of dying of heart disease.  By the mid-1970s researchers had discovered margarine raises cholesterol even more than butter, and even though vegetable oils might reduce our risk of heart disease they would greatly increase our risk of cancer, and make us fat.

Erin Richman of the University of California, San Francisco, states vegetable fats contain antioxidants and may reduce inflammation in the body

Vegetable oils contain a very high concentration of Omega 6 fatty acids and polyunsaturated fats, which cause an imbalance of these oils in the body. Omega 6 fats are easily oxidized with heat or light exposure. Since vegetable oils are chemically produced, they usually contain harmful chemicals. Most vegetable oils and their products contain BHA and BHT which are artificial antioxidants that help prevent food from oxidising or spoiling too quickly.

Vegetable oils are extremely damaging to the reproductive system and the developing bodies of unborn babies and children. Excess consumption of vegetable oils also causes problems with hormone production, since hormones are dependent on certain fats for their manufacture. Vegetable oils that are hardened by hydrogenation to make shortening or margarine are especially damaging. Vegetable Oils and their fats should be avoided completely.


Glucose Syrup (from wheat)

A food syrup, made from the hydrolysis of starch. Maize is commonly used as the source of the starch but glucose syrup is also made from other starch crops, including potatoes, wheat, barley rice and cassava. Glucose syrup is used in foods to soften texture, add volume, prevent crystallisation of sugar, and enhance flavour

Glucose syrups are highly processed and purified and therefore contain very little residual gluten




Milk can come from many different species of animal, with cow, sheep, and goat milk being the most popularly consumed. Consuming too much potassium or phosphorus, both of which are high in milk, can be harmful for those whose kidneys are not fully functional. You are unlikely to exceed calcium intake limits with food

As an agricultural product, milk is extracted from mammals during or soon after pregnancy and used as food for humans. In many cultures of the world, especially the Western world, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, an enzyme necessary for digesting the lactose in milk. Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose.


Soybean Derivatives

The soybean (US) or soya bean (UK) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organisation (FAO). For human consumption, soybeans must be cooked with “wet” heat to destroy the trypsin inhibitors. Raw soybeans, including the immature green form, are toxic to humans

Soy is found in a number of food products, though not always listed as “soy.” Following is a list of common soy and soy derivative names. It is by no means an exhaustive list: glycine (amino acid derived from soy); MSG – monosodium glutamate (also known as glutamic acid & derived from various vegetable proteins such as corn or soy); natto (made from fermented soybeans); soy lecithin (emulsifier and supplement derived from soy); soy milk; soy sauce or tamari; Tempeh (made from fermented soybeans); TVP – textured vegetable protein; tocopherols (vitamin E supplement whose natural form comes from soy or wheatgerm); tofu (made from pressed soy milk curds); vegetable oil; vegetable proteins & isolates plus worcestershire sauce – many brands start with a base of soy sauce, some are soy-free

Two senior American government scientists claim that chemicals in a soybean derivative could increase the risk of breast cancer in women, brain damage in men and abnormalities in infants. Daniel Doerge and Daniel Sheehan oppose the US FDA’s decision last year to approve a health claim that soya reduced the risk of heart disease. They wrote an internal protest letter warning of 28 studies revealing toxic effects of soya. It’s not just vegetarian foods such as tofu that use soya. It is a key ingredient in products from meat sausages and fish sticks to salad dressings and breakfast cereals. The concerns of Doerge and fellow FDA researcher Sheehan focus on chemicals in soya known as isoflavones which have effects similar to the female hormone estrogen. 

Bruce Fife, a US naturopath, states to eat only fermented soy – which includes soy sauce, miso and tempeh


Instant Tea Powder

Instant tea granules are made by using low pressure to extract liquid from fresh tea leaves. The liquid is then freeze dried to form a powder.  According to reports by the USDA, powdered iced tea loses more than ninety percent of its antioxidants when it is processed and some instant teas have almost no antioxidant value, once it is reduced to a powder.

Some instant teas contain artificial sweeteners such as aspartame or large amounts of added sugar. Most also contain preservatives such as BHA to keep the product fresh. Some studies show that BHA can cause cancer.

The tea plant, Camelia sinensis, readily absorbs fluoride from soil and water. All tea contains fluoride, but instant teas, according to tests, may have disturbingly high amounts. Getting too much fluoride over many years can lead to a condition called skeletal fluorosis where fluoride is deposited in bones and joints – leading to chronic bone and joint pain.

It also causes mottling discolouration of the teeth in children.


Mineral Salts

Mineral salts are inorganic (carbon-free) elements that turn to ash when burned. Of the more than three dozen known minerals, nineteen are necessary for good health. Calcium, Iron and Magnesium are examples of mineral elements.

They are required to regulate the metabolism of the body. They are essential for the healthy growth of organisms and for construction of certain tissues.


Mineral Salts 340

340 covers both potassium phosphates and ammonium phosphates. It is not clear which is being referred to on this product

Ammonium phosphates are listed as “no known adverse effects” but Wikipedia states that ammonium phosphate refers to three different chemical compounds, all of which are formed by the reaction of ammonia with phosphoric acid and that it is the salt of ammonium and phosphate. It is a highly unstable compound. Because of its instability, it is of no commercial value. Most common use is fertiliser

 There are also three types of potassium phosphates:

1) Monopotassium phosphate is a potassium salt of phosphoric acid used as an antioxidant synergist, buffer and emulsifier in food. Typical products include sauce and dessert mixes, jelly products.

 2) Dipotassium phosphate is a potassium salt of phosphoric acid used as an antioxidant synergist, buffer and emulsifier in food. Typical products include cooked and other cured meats, milk and cream powders, drinking chocolate. Other names: dipotassium hydrogen phosphate, dipotassium hydrogen orthophosphate, phosphoric acid dipotassium salt, potassium hydrogen phosphate.

3) Tripotassium phosphate is a potassium salt of phosphoric acid used as an antioxidant synergist, buffer and emulsifier in food. Typical products include cooked and other cured meats, milk and cream powders, drinking chocolate.

NOTE: all four above mention phosphoric acid (as well as some below):

Phosphoric acid is added to food to enhance the antioxidant effects of other compounds present, and also as an acidity regulator. Typical products include carbonated beverages, processed meat, chocolate, fats and oils, beer, jam, sweets. Too much in the diet leads to loss of calcium in bones and onset of osteoporosis. In fizzy drinks it allows more carbon dioxide concentration without bottle burst. Soft drinks, beer, cheese products, snacks, and most processed foods. Other names: orthophosphoric acid.

Phosphoric acid is banned in organic food and drinks.

Phosphoric acid is a highly acidic ingredient in cola drinks, used to offset the extreme sweetness. The way the kidneys excrete it is by bonding it with calcium taken from the bones, which can then leave the bones porous and brittle, and increase the risk of osteoporosis. A study, published in the Archives of Paediatric and Adolescent Medicine in 2000, showed that athletic teenage girls who consume cola drinks have been found to have five times the risk of bone fractures of those athletic girls who do not consume cola drinks.


Mineral Salts 341

Again, three types & not specified on product

i) Monocalcium phosphate – available commercially in the anhydrous or monohydrate form. Both forms are used as a leavening acid to replace cream of tartar in foods, ‘straight baking powder’ is a mixture of monocalcium phosphate monohydrate and sodium hydrogen carbonate. Typical products include self-raising flour, baking powder, cake and pastry mixes, cakes and other pastry products, medicines as an antacid and polishing agent in enamels and as baking agent. In some self raising flours. Other names: calcium phosphate, monobasic, monohydrate, calcium tetrahydrogen diorthophosphate.

(ii) Dicalcium phosphate – manufactured from phosphoric acid, dicalcium phosphate is used as an antioxidant in food, an abrasive agent in toothpaste (dicalcium phosphate dihydrate) as well as being a firming agent. Available in the anhydrous or dihydrate forms. Typical products include tinned and packaged fruit deserts, granular food products. Other names: calcium hydrogen orthophosphate, calcium phosphate dibasic.

(iii) Tricalcium phosphate – tricalcium phosphate is found to make up 60% of non-cellular bone structure and 70% of teeth in an average adult. Synthetic tricalcium phosphate is added to table salt, sugar, baking powder and fertilisers to give a ‘free-flowing’ quality. It is prepared from naturally derived calcium phosphate. Typical products include salt, sugar and other granular foods, packet sauce mixes, cake mixes etc. Other names: tricalcium diorthophosphate, calcium phosphate tribasic.


Mineral Salts 452

Salts of sodium / potassium / calcium / ammonium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid. Used as metal binders, stabiliser and emulsifiers. Also used to retain water during processing and storage. High concentrations of phosphates may disturb several metabolic processes as phosphate plays an important role in general metabolism.



Additives that help two liquids mix – for example, water and oil separate in a glass, but adding an emulsifier will help the liquids mix together. It is commonly used for different foods and drinks. Some examples of emulsifiers are egg yolks and mustard. Examples of emulsions include vinaigrettes, milk and mayonnaise

Closely related to emulsifiers are stabilisers, substances that maintain the emulsified state. The consistency of food products may also be improved by the addition of thickeners, used to add body to sauces and other liquids, and texturisers. This class of additives has a dual purpose: they make food more appetising by improving appearance and consistency, and they extend shelf life


Emulsifier 471

Mono- and diglycerides of fatty acids,  E471 is a food additive used as an emulsifier. Synthetic fats, produced from glycerol and natural fatty acids are mainly from plant origin  but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat. For use in baked goods, all types of dairy foods, margarine and ice cream. No known adverse effects.


Emulsifier 472c

Citric and fatty acid esters of glycerol. Emulsifier, stabiliser, coating agent, texture modifier, solvent and lubricant. No known adverse effects, but less frequently it may cause diarrhoea, dizziness and mental confusion.


Ascorbic Acid

Antioxidant, colour and preservative. Also known as vitamin C, it slows or prevents the oxidative deterioration of foods, such as when fats and oils go rancid. The body stores little vitamin C so this must be provided on a daily basis in the diet. Good sources of vitamin C include citrus fruit, raw cabbage, strawberries and tomatoes. Vitamin C has been shown to prevent scurvy, and is essential for healthy blood vessels, bones, and teeth. Vitamin C also helps form collagen, a protein that holds tissues together.

Ascorbic acid is industrially synthesised using a number of different biological techniques. Added to products as diverse as cured meat, breakfast cereals, frozen fish and wine.

Large doses can cause dental erosion, vomiting, diarrhoea, dizziness, and could possibly cause kidney stones. Advised to be taken under medical advice if suffering from kidney stones, gout or anaemia. Excessive intake can result in a number of conditions which generally defeat the purpose for which it is taken – creating indigestion or diarrhoea (especially on an empty stomach), skin rashes, fatigue, nausea, vomiting and a host of other reactions. Other names: l-ascorbic acid, l,3-ketothreohexuronic acid.

A naturally occurring organic compound with antioxidant properties. Note: The distinction between organic and inorganic carbon compounds, while useful in organising the vast subject of chemistry, is somewhat arbitrary


Colour – Beta Carotene

A strongly coloured red-orange pigment abundant in plants and fruits. It is an organic compound and chemically is classified as a hydrocarbon. It is a member of the carotenes. Among this general class of carotenes, b-carotene is distinguished by having beta-rings at both ends of the molecule. Absorption of b-carotene is enhanced if eaten with fats, as carotenes are fat soluble.

As beta carotene is said to be a precursor of vitamin A, intake of foods rich in beta carotene is considered necessary for preventing eye problems.

Chronic high doses of beta-carotene from food sources – the equivalent of eating more than 2 pounds of carrots per day – can cause yellowing of the skin and nails. These changes are reversible and pose no significant or long-term health risks. Beta-carotene supplementation, on the other hand, may have some negative effects.



A query has been sent to Lipton – will inform you of their answer

No other information available




Murray Valley Pineapple Juice – Ingredients & Processing – Pantry Audit


Murray Valley Pineapple Juice 2












Murray Valley Pineapple Juice ING





 Reconstituted Pineapple Juice (99.9%)

Reconstituted fruit juice is juice produced from a fruit juice concentrate. Like freshly squeezed juices, juice is produced from a juicing machine, which then has as much water removed from it as possible using heat –  to remove around 80% of the water content and reduce it to a to a concentrate.

Concentrate, if properly refrigerated or frozen can last for years. The primary reason for companies using reconstituted juice is economic transportation and to ensure availability all year round.

It differs slightly in taste to fresh juices, carrying a different texture and aroma. It is generally considered that enzymes are destroyed during the heating, boiling, and reconstitution process which is why some reconstituted juices have Vitamin C etc in the ingredients list. These extra ingredients can sometimes be the artificial versions


Acidity Regulator (330)

A weak organic acid also known as citric acid. It is a natural preservative/conservative and is used to add an acidic or sour taste to foods and drinks, as an antioxidant as well as enhancing the effect of other antioxidants, and also as an acidity regulator. Acidity regulators are used to alter and control the acidity or alkalinity on a specific level for processing, taste and food safety. Inadequate control of the pH can result in the growth of undesirable bacteria in the product that could be a potential health hazard.

It is naturally derived from citrus fruit, although commercial synthesis is by fermentation of molasses. Present in virtually all plants and has been used as a food additive for over 100 years.

Most people can manage citric acid (330) but a few react. In the Chemical Maze, there is a cautionary note for people with allergies or intolerances to MSG as it can provoke similar symptoms. Most citric acid is produced from corn and manufacturers do not always take out the protein which can be hydrolysed and create MSG (621) causing reactions in MSG-sensitive people. Stomach ailments, eczema, hives and other skin irritations may be a result for some people. Has been known to damage tooth enamel.


Flavour Antioxidant (300)

Also known as Ascorbic Acid or Vitamin C. Antioxidants in the 300 range slow or prevent the oxidative deterioration of foods.

As well as an antioxidant, it is also seen as a colour and preservative. Ascorbic acid is industrially synthesised from glucose, using a number of different biological techniques. Large doses can cause dental erosion, vomiting, diarrhoea dizziness, and could possibly cause kidney stones if more than 10g is taken. Should be taken under medical advice if suffering from kidney stones, gout or anaemia. Other names: l-ascorbic acid, l,3-ketothreohexuronic acid.

Wikipedia describes Ascorbic acid as a naturally occurring organic compound but also notes that the distinction between organic and inorganic carbon compounds, while useful in organising the vast subject of chemistry, is somewhat arbitrary



Query has been sent to Australian Pure Fruits  – the owners of the Murray Valley brand. Will keep you updated on response

General info:

none available on bottle apart from what is already discussed above



How Much Coconut Oil Do I Take?

I Coconut living 2


The maintenance dose of coconut oil, i.e. recommended daily dose for ongoing good health, is generally listed as 3 tablespoons a day. Here is further detail in regards to weight plus information on therapeutic doses



Body Weight (lb/kg) = Tablespoons of Oil
175+ / 79+ = 4
150 / 68 = 3.5
125 / 57 = 3
100 / 45 = 2.5
75 / 34 = 2
50 / 23 = 1.5
25 / 11 = 1

This is a general guideline only – not an absolute rule. Take the amount that is comfortable for you.

Do not consume all the oil at one time. Spread it out over the entire day, taking some at one meal and some at another. It is oil – so be kind to yourself! Start slow and work your way up.

Ways to consume coconut oil include straight from the spoon or mix it with warm milk or food. The easiest way is to prepare your food with coconut oil – use coconut oil for frying and baking; put some in the pot when cooking rice, pasta, veggies etc. Definitely use it as your ONLY cooking oil.

Remember coconut oil goes solid at cool temperatures so for salads, mix it 50 / 50 with pure extra-virgin olive oil and the mixture will remain liquid.

Plus there are multiple foods, sauces and even vinegars made from coconut today

Use it as a body and hair moisturiser. By doing this, you will ingest another tablespoon of oil every day as it soaks in through your skin, giving you clear soft skin – easy! If applying coconut oil direct to dry skin leaves you all greasy, it is best to only put the oil on when wet after a warm shower or bath and your pores are open. If you do this with regularity, later down the track you will be able to apply the oil straight to dry skin and have it soak in beautifully

In most cases, even when you are sick, 3.5 tablespoons of coconut oil per day is generally adequate. However, the anti-microbial affects of Medium Chain Fatty Acids (MCFA’s) are cumulative, so the more you have in your body the more effective they are in fighting off infections. A tablespoon or so taken every 2 – 3 hours is a good schedule to follow. Too much oil, any oil, if you are not accustomed to it, will give you loose stools, so spread the amount throughout the day and eat it with a little food or drink.

There is no danger of overdosing on coconut oil. Coconut oil is a food, not a drug. People working on serious health problems (including cancer and HIV) have taken 10 to 14 tablespoons a day and experienced no adverse side effects. If you take more than your body can handle, the worst symptoms you might experience are a runny stool and perhaps intestinal uneasiness for a time. To avoid this, simply reduce the amount of oil.

If you cannot consume the oil or any other food because of nausea and vomiting, apply the oil topically to the area that is most infected, as well as all over. You can also apply a coconut-oil-soaked bandage to your body to allow a constant soaking of the oil. Where possible, it is a good idea to consume both internally and externally to take full advantage of the oil’s healing properties.

Niulife Chocolate Coconut Butter – Ingredients & Processing – Pantry Audit

CO Butter Choc






Certified  Organic


Low GI (35) – Gluten & Grain Free – Dairy Free – Vegan



raw organic extra virgin coconut oil

click on link for details


raw organic cacao powder

Cacao is the source of chocolate – made from the bean of the cacao tree. The full name of this food is Theobroma cacao, which translates as ‘food of the gods.’  Raw Cacao has more antioxidants than any other food including green tea and red wine.

Raw cacao powder is unadulterated and sold mostly via health food stores and online retailers. Cacao in its natural state contains no sugars. As a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers. Antioxidants are responsible for 10% of the weight of raw cacao.


 raw organic wildcrafted agave syrup

Wildly contradictory information out there, both for and against. Some say it is ok in moderation, some say it is so bad for us. Seems to be another product in the sweetener race that has overtaken the sugar industry – google it and make your own decision


organic vanilla bean

Vanilla is a flavour derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).

Initial attempts to cultivate vanilla outside Mexico and Central America proved futile because of the symbiotic relationship between the vanilla orchid and its natural pollinator, the local species of Melipona bee. Pollination is required to set the fruit from which the flavouring is derived. In 1841, Edmond Albius, a slave, discovered at the age of 12 that the plant could be hand-pollinated, which allowed global cultivation of the plant. Vanilla is the second most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavour.

Vanilla beans consist of an almost waxy dark brown plump and smooth pod filled with thousands of little brown flavourful specks that smell highly fragrant. They are considered by some to be the ultimate in flavouring and scenting baked goods 


Himalayan crystal salt

Himalayan salt is a term for halite (commonly known as rock salt). It is mined in Pakistan. The salt sometimes comes out in a reddish or pink colour, with some crystals having an off-white to transparent colour.

Containing all of the 84 elements found in your body, the benefits of natural Himalayan Crystal Salt are listed as regulating the water content throughout your body; promoting healthy pH balance in your cells, particularly your brain cells; promoting blood sugar health and helping to reduce the signs of aging; assisting in the generation of hydroelectric energy in cells in your body, absorption of food particles through your intestinal tract; supporting respiratory health; promoting sinus health, prevention of muscle cramps; promoting bone strength; regulating sleep; promoting vascular health and in conjunction with water, it is actually essential for the regulation of your blood pressure



The coconut oil is processed by

Direct Micro Expelling (DME)


Fair Dinkum Fair Trade

Fair Dinkum Fair Trade

Niulife states:

DME extra virgin coconut oil blended with raw foods – made in small batches using the very freshest raw organic ingredients.

buy here



Woolworths Breakfast Pots Fruit Free Muesli – Ingredients & Processing – Pantry Audit

Breakfast Pots Fruit Free Muesli








Breakfast Pots Fruit Free Muesli ING






Toasted Cereal:


The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name

Pure oatmeal does not contain gluten. However, most oatmeal brands on the market today are not pure — they contain oats that have been cross-contaminated with a tiny bit of wheat, barley and/or rye. Since those grains do have gluten in them, that cross-contamination makes most oatmeal brands unsafe on a gluten-free diet

A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as oats, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years. People eating the most fiber, 21 grams per day, had 12% less coronary heart disease (CHD) and 11% less cardiovascular disease (CVD) compared to those eating the least, 5 grams daily. Those eating the most water-soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10% risk reduction in CVD.



 A hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century. Commercially available triticale is almost always a second generation hybrid, i.e., a cross between two kinds of primary (first cross) triticales. As a rule, triticale combines the yield potential and grain quality of wheat with the disease and environmental tolerance (including soil conditions) of rye. Only recently has it been developed into a commercially viable crop. In 1970, the first commercial variety of triticale went on sale and triticale bread, flour and breakfast cereals became available. It is grown mostly for forage or fodder, although some triticale-based foods can be purchased at health food stores or are to be found in some breakfast cereals

When crossing wheat and rye, wheat is used as the female parent and rye as the male parent (pollen donor). The resulting hybrid is sterile, and must be treated with  colchicine (a medication that treats gout) to induce polyploidy and thus the ability to reproduce itself.



A sweet food made by bees using nectar from flowers. Honey has had a long history in human consumption. Flavours of honey vary based on the nectar source, and various types and grades of honey are available. Honey has high levels of monosaccharides, fructose and glucose, containing about 70 to 80 percent sugar, which gives it its sweet taste – minerals and water make up the rest of its composition

It is also used in various medicinal traditions to treat ailments. The healing qualities of honey were referred to by philosophers and scientists all the way back to ancient times, such as Aristotle (384 – 322 BC) and Aristoxenus (320 BC). Honey possesses antiseptic and antibacterial properties.


Canola Oil

Deemed to be heart-healthy, the US Food and Drug Administration (FDA) authorised a qualified health claim in 2006 for canola oil’s ability to reduce the risk of heart disease when used in place of saturated fat.

Developed through the hybridisation of rape seed, canola oil is actually a delicate oil that turns rancid very quickly.  Deodorisers are typically used in the making of canola oil. Rape seed oil is toxic because it contains significant amounts of a poisonous substance called erucic acid.

Canola oil is a poisonous substance, an industrial oil that does not belong in the body. It contains “the infamous chemical warfare agent mustard gas, hemagglutinins and toxic cyanide-containing glycosides. It is said to cause mad cow disease, blindness, nervous disorders, clumping of blood cells and depression of the immune system.



Also known as molasses or golden syrup (depending on colour and strength of taste), treacle is an uncrystallised syrup made during the refining of sugar. Treacle is used both in cooking as a sweetener and as a condiment


Antioxidant (306)

Food additive, also known as Tocophero and Vitamin E. Commercially it can be extracted, by distillation in a vacuum, from cottonseed, maize, rice germ, soya bean oil, wheat germ, or green leaves and may, therefore, come from genetically modified sources.  Also obtained by extraction from vegetable oils, such as wheat and rice germ, and can help prevent oxidation of Vitamin A. Its application to food products is limited by its strong flavour. It is used as a natural antioxidant in food and drink products.

Vitamin E is important in fertility and reproduction, as well as being involved in the formation of red blood cells. It also acts to protect cell membranes from oxidation. Excessive doses may cause side effects, such as blurred vision and headaches. 


Nuts: Almonds

The edible and widely cultivated seed of the almond tree. Almonds are a natural source of vitamin E, copper, magnesium, and high quality protein. Almonds also contain high levels of healthy unsaturated fatty acids in addition to a lot of bioactive molecules (such as fiber, phytosterols, vitamins, other minerals, and antioxidants) which can help prevent cardiovascular heart diseases. Nuts and seeds are vegetable foods that are richest in fibre


Nuts: Hazelnuts

A hazelnut is the nut of the hazel trees and shrubs and is also known as cobnut or filbert nut according to species. The kernel of the seed is edible and used raw or roasted, or ground into a paste. Hazelnuts are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.


Nuts: Macadamia

Macadamia is a genus of four species of trees indigenous to Australia and constituting part of the plant family Proteaceae. Gluten-free and an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc. Also rich in many important B-complex vitamins and they contain small amounts of vitamins A and E



The label states just “sunflower” – it is highly unlikely that the actual flower is within the muesli as it is not a food. It is likely to be sunflower seeds or sunflower oil. Here is the dilemma – sunflower seeds get great coverage as a healthy snack whereas sunflower oil gets equally great coverage as something to avoid at all costs within our diet


Natural Flavour: Dextrose

Dextrose is a sugar. It is an isotope of glucose and is gluten-free. Dextrose has a vegetable source, but may be processed through a bone char filter. The bone char decolours the sugar. It is a simple sugar, which functions as a sweetener in foods and drinks.


Anti-Caking Agent 551

Another product with varying views – some for, some against:

Silicon dioxide – From sand or Quartz. No adverse effects are known in food use. Artificial sweetener, anti-caking agent, thickener and stabiliser in beer, confectionary, sausages, dried milk – huge range of foods.

Silica (silicon dioxide) is used in some powdered foods to ensure that they are free flowing. While its industrial uses are many, its health benefits appear to be nil. Silica is a compound that is found in soil. There are people who have made the assumption that it must be beneficial to health based on this. Another basis for the assumption about silica’s benefits is the fact that trace amounts of it are found inside fruits and vegetables, which could produce some minor contributions to good health, but mostly to the health of those fruits and vegetables. Supplementing with silica has not been shown to provide any health benefits to humans, and all silica supplements contain far more silica than anyone could consume naturally.


Contains: Gluten

A protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.


Contains: Tree Nuts 

The tree nut family includes almonds, brazil nuts, cashews, chestnuts, hazelnuts, hickory nuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts and others. Tree nuts are different to peanuts because tree nuts come from a different plant family. People who are allergic to peanuts are not necessarily allergic to tree nuts and vice versa, however people who are allergic to one tree nut have a tendency to be allergic to other tree nuts. For example people who have a cashew nut allergy are often also allergic to pistachio nut



Query has been sent to Woolworths. Will keep you updated on response

General info:

none available on pack





Trident Coconut Milk – Ingredients & Processing – Pantry Audit


Trident Coconut Milk












Trident Coconut Milk  ING

Coconut Milk (52%)

Coconut milk is the liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat – the good kind

Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk.


Speaks for itself but no indicator as to whether filtered or not

Stabiliser 466

Carboxymethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified. No known adverse effects but it could be produced from genetically engineered cotton plants. Known to cause cancer when ingested by test animals. Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsifier. Similar as cellulose, but very soluble in water. Found in many different products. Carboxymethyl cellulose is very soluble, and can be fermented in the large intestine. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea. It also lowers slightly the blood cholesterol level. 

Can be found on lists of “food additives to be avoided” but no explanations as to why eg



Query has been sent to Trident. Will keep you updated on response

General info:

Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk. To avoid this in commercial sold coconut milk, an emulsifier(s) and a stabiliser(s) have to be used.

Manufacturers of canned coconut milk typically combine thin and thick milk, with the addition of water as a filler. An official world standard can be found at Codex Alimentarius, STAN 240-2003.

Shaking the can prior to opening will even it out to a creamy thickness. Some brands sold in Western countries add thickening agents and/or emulsifiers to prevent the milk from separating inside the can, since the separation tends to be misinterpreted as an indicator of spoilage by people unfamiliar with coconut milk.

Once opened, cans of coconut milk must be refrigerated and are usually only good for a few days. If not, the milk can sour and spoil easily.


Coconut Milk in cans:

BPA is used in the lining of certain canned foods. BPA especially leaches into canned foods that are acidic, salty or fatty, such as coconut milk, tomatoes, soup, and vegetables. Something to note in light of a recent study which found an association between neurobehavioral problems in infants and high levels of BPA in their mothers.

If you want to be on the safe side and reduce your exposure to BPA, you have to reduce your consumption of canned foods as much as possible.

Coconut milk can also be made quite easily at home, with coconut flakes, a blender and cheesecloth. Here’s a video to show you how


Introducing Pantry Audits

PantryAudits 1

Natural Surrender is very pleased to announce our latest offering to the public:

Pantry Audits

Pantry Audits are blog posts that, each time, will list a food product with the following information:

product name

product photo

the individual ingredients as listed on the product

what those individual ingredients actually are

known health benefits or disadvantages of consuming an individual ingredient

where possible, the processes that the food has undergone before being placed for sale


What we don’t list:

personal opinion or review as to the quality of the food


This information is designed to assist one and all with informed choices about what we are eating. (You do get our opinion right here – we think this is of paramount importance in today’s world!!)

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