WHAT IS WHOLEFOOD?
Wholefood is food in its natural state.
The opposite of wholefood is processed food that has been pulled apart, mostly for increased shelf-life, resulting in diminished nutritional content.
A pear, a banana, a carrot, a wheat berry, a lentil; they are whole foods.
How damn stupid is it to take a piece of whole food and muck around with it to such an extent that to sell this abomination one has to have a full colour picture on the packaging of some recognised food so as to be able to sell it.
A handy rule for eating wholefoods is; don’t buy or eat anything your great grandmother wouldn’t recognise. She would sup away happily at Magic Apple.
Our Muesli
We make 2 mueslis; one is wheat & gluten free and neither has extruded cereals
Extruded cereals are produced by a process called extrusion. Cereal makers first create slurry of the grains and then put them in a machine called an extruder. This slurry is coloured to look wholesome and then forced out of a little hole at high temperature and pressure. Depending on the shape of the hole, the grains are made into little o’s, flakes, animal shapes, or shreds (as in Shredded Wheat), or they are puffed (as in puffed rice). A blade slices off each little flake or shape, which is then carried past a nozzle and sprayed with a coating of oil and sugar to seal off the cereal from the ravages of milk and to give it crunch.
Our pastry and cake making flour is 100% wholemeal Spelt.
Spelt tastes great, is easier to digest, has 1/3 more nutrition than modern wheat and it is REAL food, packed with B Vits, fibre & lotsa nutrients.
It is one of the original seven grains mentioned in the Bible. This 9000 year old grain originated in the Fertile Crescent of ancient Africa and over the centuries found its way throughout Europe where it remained a very popular grain for hundreds of years. To Germans it is their beloved “Dinkel” and is now found in a wide variety of foods and beverages from bread to beer. To Italians it is called “Farro” and is found in gourmet soups, pizza crusts, breads and cakes.
The secret to spelt’s mild flavour and superior performance can be attributed to the tough outer hull protecting the spelt kernel. Unlike common wheat which loses its hull when harvested, spelt kernels have to be transported to a custom processing centre to de-hull and clean the grain. It is believed that the impervious outer hull allows for the development of a more delicate, water soluble kernel. It also protects the grain from pollutants and insects and enhances the retention of the nutrients in the kernel and improves freshness.
Spelt’s uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates which are an important factor in blood clotting and stimulating the body’s immune system. It is also a superb fibre resource and has large amounts of B-complex vitamins.