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Food & Beverage Reporter Jan-Feb 2016

Thus began Adir’s grain-free journey and the development of an innovative product range that is today selling beyond her wildest dreams. Adir first created a wheat-free bread for Alon because there was nothing on the market that he could tolerate. She used organic oats, lots of seeds, and a small percentage of rye. Her homeopath, who was treating Alon at the time, was so impressed with the bread that he asked Adir to make it for his other allergic patients. Her local health store also agreed to take a few loaves on consignment. Adir says her vision has always been for foods that are not just allergen-free, but are genuinely healthier choices. She says other gluten-free breads on the market at the time were high-glycaemic and lacked fibre. She wanted a “real” grain-free bread, the development of which required “blood, sweat and tears because when you eliminate all grains all you are left with is seeds, nuts, fats, eggs and dairy”. Creating a bread that was 99% seeds seemed impossible at first. It took her a year of experimenting to get to a stage where the bread (actually ... continued on Page 16 Low-carb lifestyles Dr Robert Atkins is widely acknowledged as the father of modern low-carb dieting. His book, The Dr Atkins Diet Revolution, published in the 1970s (but which has since undergone a series of revisions) remains popular, but these days the key driver of the low-carb/grain-free trend internationally is the Paleo or Caveman diet. Developed by Dr Lauren Cordain, health science professor at the University of Colorado, the Paleo diet is based on his research into the hunter-gatherer diets of early humans (the Paleolithic era) as well as the nutrient composition of wild plant and animal foods eaten by our foraging ancestors. The Paleo diet consists of mainly meat, fish, vegetables and fruit, and excludes all agricultural products - dairy, grains/cereals (and of course processed foods). The Paleo diet is closely followed by a core of athletes worldwide, especially those on the Crossfit progamme. In South Africa, grain-free has received a massive boost from the Banting diet, the popular term for the low-carb, high-fat (LCHF) lifestyle advocated by Professor Tim Noakes in his best-selling book, The Real Meal Revolution. The diet takes its name from an obese and sickly Victorian undertaker, William Banting who, in the late 1800s, was advised by his doctor to ditch carbs (and also increase his intake of fat, but that’s for another time). The results were so positive that Banting went public on the benefits, as did his doctor. LCHF is controversial, mostly because it goes against the grain of con- ventional medical and dietary guidelines that, despite mounting evidence to the contrary, continue to demonise saturated fats, a key Banting “green list” food. But the backlash hasn’t stopped many thousands of South Africans becoming dedicated “Banters”, often claiming substantial weight loss and other health benefits. More info on the Banting diet at grain territory BAKING

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