ABO Food Hygiene Rating 5
Individualized vitamins and nutritional supplements Right For Your Type
Gene Genies
ABO Linseed Gluten Free Award 2014

Ingredients A-Z

Alpine herbs

Grown at high altitude in the Tirolean Alps the organic herbs we use really pack a punch. They are expensive but unmatched in flavour and intensity by any other herb we ever tried. The huge Alpine loaves of bread baked in the region are flavoured with trigonella, which is only grown in Tyrol. Trigonella is a member of the fenugreek family; a small amount goes a long way! The Mulser family have created a special blend of trigonella, fennel, coriander and caraway for our turmeric bread and a blend of sage, thyme, leeks and chives for our soya bites. You can buy these herbs as our 'stuffing mix' or in the little refill pots under 'herbs and spices'. The Alpine flowers are just a delight - their colour is vibrant; what could be nicer on a cupcake that tiny real flowers sparkling in their natural beauty. At £ 300 per kilo, they are our most expensive ingredient!

 

Baking powder - aluminium and phosphate free

Agrano is the only maker of organic yeast and organic aluminium and phosphate-free baking powder. Yeast and baking powder are hugely important ingredients to the food industry but as a consumer, we don't seem to pay much attention to them, when we should! The difference between producing organic yeast and non-organic yeast is manifold but environmentally important: The effluent from one is full of toxic chemicals from the yeast making and cleaning process and the 'effluent' from the other is mixed with apple juice for a Vitamin B-enriched fruit drink. More on chemical leavening and yeast can be read in our FAQs.

 

Buckwheat

Buckwheat (fagopyrum esculentum) is not a wheat - it is a member of the rhubarb family. The slightly pink colour is a giveaway! Unlike most grains, it is, along with quinoa and soya, considered more alkalizing than other grains. In baking, this pseudo-grain behaves quite different from any other grain and it has taken us by surprise many times. Buckwheat makes a soft flour - traditionally used for Blinis with an earthy nutty taste.

Buckwheat is suitable for blood types A (secretor only) and O (secretor only); it is also suitable for Genotypes Hunter GT1 and Teacher GT3.

 

Carob

Also known as 'St Johns bread' (Ceratonia siliqua). St. John was supposed to have lived on the fruits of the carob tree. The seeds of the carob plant are processed to carob gum, a natural thickener. The pod without the seeds is dried and ground into carob powder which is similar to cacao but less bitter and without caffeine. That is why carob powder is especially recommended for children and can be used like cacao powder. Carob is a starchy substance with 30-40% sugar, 35% starch and fibre, 5% protein and 3% minerals including iron and calcium, 0.5% fat. Great if you want to avoid sugar and chocolate!

Carob is suitable for all Genotypes apart from the Nomad GT6; it is suitable for all blood groups.

 

Cinnamon Spice

We love working with other companies that are as obsessed about quality as we are - one of them is a spice company where we had to wait for 2 months for cinnamon as they were waiting for lab results before they released the cinnamon! This cinnamon we mix with a German Christmas spice mix for an all-year Christmas feel.

Cinnamon is suitable for all Genotypes except Explorer GT4 and all types except type B and O non-secretor.

 

Date syrup

The dates for the syrup come from Italy - the syrup is made in Belgium and used in our cookies and cakes and the amazing Chufatella - an entirely European product of exquisite quality.

Date syrup is suitable for Genotypes Hunter GT1, Teacher GT3 and Nomad GT6 and suitable for all blood types, except O non-secretors.

 

Galangal

Galangal was a favourite spice of Hildegard von Bingen. You may know it as 'Thai ginger'. Hildegard used it in her bitter herbal blends for breaking a fast to stimulate the digestive juices. Galangal adds a hint of exotic perfume to our rice bread - which would otherwise taste quite bland. Don't worry - it is just there in the background - it is not an overpowering taste; it is one of those tastes that you would notice if it was left out rather than something that has been put in. 

 

Linseed

The European equivalent to Chia seeds... This tiny seed is packed with Omega-3 essential fatty acids, calcium, iron, niacin, phosphorous and vitamin E. However, it is very sensitive to oxidation. We found that only 2 hours after milling oxidation causes a bitter, fishy taste. We mill it together with wholegrain rice, which absorbs the oils, just before we need it - to make sure the oils have not oxidised. Before you consume large amounts of linseed you may also want to consider this: Though it is considered a digestive aid, it should be noted that for some people, linseed has a laxative effect. Hildegard prefers psyllium husk powder over flaxseed as an intestinal cleanser. She says flaxseed prevents the absorption of nutrients through the intestinal wall. She calls flaxseed a robber of vitamins and calcium. We add less than 8% linseed to our linseed bread. Moderation may be the key here. Source: Hertzka G., Strehlow W. Handbook of Hildegard medicine.

Linseed and linseed oil are suitable for all blood types and Genotypes except the Explorer during illness.

 

Linseed oil

We sell this oil at the same price as the farm because we love the taste and want all our customers to benefit from this excellent oil. It must is best stored in the fridge or freezer to protect it from going rancid.
About the Oil:
Traditionally produced in Sussex, this freshly cold-pressed linseed oil is of exceptional quality and a sweet mild flavour.
Delicious in salad dressings or drizzled over cooked vegetables.
• 100% pure natural cold-pressed high-lignan linseed oil.
• European/UK-grown organic linseed, non-GM.
• In dark green glass bottles to protect it from light.
• Completely unfiltered contains many small particles of the original seed (lignans) so it has a darker colour.
• A rich natural source of omega-3.
Health Facts:
• Cholesterol-free.
• High in omega-3 fatty acids.
• High in polyunsaturated fatty acids.

Linseed and linseed oil are suitable for all blood types and Genotypes except the Explorer during illness.

 

Millet - Chia seed - Chestnut flour

We often get asked for millet bread. We use a little as a sprinkle; the reason we don't make any millet bread is the same as why we don't make chia see bread or chestnut bread. These are all seasonal crops best eaten fresh and within three months of harvest to avoid the oils that on the outside of the seed from going rancid. Rancid fats are no longer health-giving. This information comes from an organic farmer growing millet.

Millet is suitable for all blood types and all Genotypes except the Warrior GT5 and the Teacher GT3 during illness.

 

Mushrooms

Did you know that mushrooms can help to reduce tiredness? They are a natural source of vitamins B2, B3 and B5, which contribute to the reduction of tiredness and fatigue. Exotic mushrooms are used as supplements and in medicines but the humble bottom mushroom has a lot to offer too! Especially when grown without pesticides and chemicals!

Champignons (button mushrooms) are suitable for the Genotypes Gatherer GT2, Teacher GT3 and Nomad GT6 and all blood types except A non-secretor and O secretor.

 

Oats

Traditional Chinese Medicine has long used oats to treat diabetes - this has been re-discovered and is used in a number of German hospitals where diabetes patients eat porridge made with water or vegetable stock for 3-4 days. It is considered that the fibre part of oats - the beta glucan, causes a slower rise of blood sugar levels and allows better reabsorption of starches, fats and protein. They also found that oats promoted the growth of beneficial bacteria in the gut and they help to lower cholesterol. Source: Ernährungsrundbrief Nr 2-12.

Oats are suitable for all Genotypes except Hunter Gt1 and Explorer should avoid oats during illness. Suitable for all blood types except O non-secretor.

 

Pea Protein

Pea protein has long been used in protein shakes for athletes and bodybuilders. It is valued for its high digestibility and low potential for allergic responses. Simply add a tablespoon of pea protein to a savoury smoothie or soup for added protein. Egg replacement in baking: Pour boiling water into a cup. For each egg replacement, spoon six tablespoons of the boiled water into a jug and add one heaped tablespoon of pea protein, whisk to mix well. The water needs to be 75C hot – this method should ensure you got that temperature without using a thermometer. Nutrition: 84 g Protein per 100 g. Nice way to avoid battery eggs! We use pea protein in our vegan Miracle cake.

We love anything pea as it is suitable for all Genotypes and blood types.

 

Peas

We are very excited that Aberdeen University is researching the importance of peas in bread to help address food security and the nutrition challenges of our time. Here is a hint of what may lay ahead with global warming: In 2009 we ordered rice for our bread from our usual supplier and were told that we can only have one pallet – due to failed harvests and a global embargo on rice export. That is when we started looking around for nutritious crops that could be grown in the EU. Pea plants emit nitrogen into the soil – where most other plants take nitrogen from the spoil - important in crop rotation or as green manure – it saves on using artificial nitrogen fertiliser polluting rivers. To meet CO2 targets we need to find ways to cut down meat consumption- bread made with peas is a serious contender to become the nutrition and environmental superstar to help us achieve this! Peas were classed as a ‘grain’ in the Middle Ages when pea and bean bread was a source of protein for peasants who could not afford meat; when they felt a little more affluent they fed it to their horses – hence it was also called ‘horse’ bread. Fast forward to today and with all the problems we have today - peas once again tick all the boxes for today’s nutrition requirements. Give Peas a chance! At the moment the peas come from Canada as we could not find a quality organic peas grown in the UK. Give Peas a chance: Low Fat - Low Saturated Fat - High Fibre - Vegetarian. Nutrition compared: Normal bread has about 40-50 g of carbs – bread made with peas has fewer than 30 g of carbs and typically 9 g of protein. Standard white wheat bread shows similar protein contents; however, this is probably due to the addition of isolated soya or other proteins. Bread made with peas has no cholesterol and it only has 0.9g salt – 10% below the government target – yet oodles of taste. It really scores on fibre – bread made with peas has an amazing 10 g of fibre. Our gluten-free breads all contain over 100mg calcium. Pea bread contains 30% of your recommended daily amount of Thiamine B1 which is important for nerve function. It also contains 20% of magnesium. Pea bread may be a little ahead of its time. We struggled to sell pea bread in any significant amounts - it has a small and enthusiastic following. It hasn't disappeared though - we added some turmeric and call it Turmeric bread and now it is flying off the shelves. Strange world..

Another exciting thing about peas - like quinoa, they are suitable for all Genotypes and all blood types.

 

Psyllium Husk Powder

GREAT SOURCE OF FIBRE WITHOUT THE CALORIES. Milled psyllium husks provide valuable plant dietary fibre to baked goods or simply sprinkle it onto your food for added fibre. Stir a ¼ teaspoon into a smoothie or juice to thicken it, to make you feel full for longer without the calories! Psyllium is known for its unique fibre composition of one-third insoluble and two-thirds soluble fibre fractions, making it a unique fibre source. It is gluten-free; its gel-like consistency improves gut transit and digestion; a natural laxative. Herbalists also recommend you alternate psyllium husks with bitters, like artichoke drops. Nutrition facts: 85.1g of fibre per 100g and only 77 kcal per 100g. St Hildegard, the 11th-century mystic considered psyllium husk an anti-melancholy remedy! In the original text of her 'Physica,' Saint Hildegard speaks of 'flea herb' - probably because of its tiny seeds. Psyllium (Plantago afra) belongs to the family of the plantain family (Plantaginaceae). In atonic constipation (constipation due to poor motility of the intestine) spelt is used in addition to psyllium. Good intestinal transit (peristalsis) can be enhanced by psyllium. Consume with plenty of fluid (fennel tea is best) - the fluid swells the mucosal husk of the psyllium seeds and lines the intestinal wall for a smooth passage. The Hildegard approach has been confirmed by modern dietetics. Psyllium husks are not only the best intestinal regulator, but they also clean the intestines of putrefactive substances and intestinal gases, such as of carcinogenic end-products of a meat-rich diet. They also lower elevated cholesterol and blood sugar levels, they promote gut-friendly bacteria that promote vitamin synthesis and prevent the formation of gallstones. Hildegard highlights the joyous effect of psyllium: "It frees the oppressed spirit of man and promotes brain power (better blood circulation) and strengthens the nervous system". It is a dietary fibre, which, mixed with water, swells considerably after a few minutes in the intestine; mucus then absorbs water and causes waste to bulk and become soft. A typical daily dose would be 30 g psyllium husk powder (about 3 tablespoons). Commercially organic psyllium is grown in India (Plantago ispaghula) - however, it grows wild along paths in the UK. The whole plant is edible.

 

Quinoa

Quinoa is one of the few grains to contain all amino acids (the building blocks of protein) and is therefore regarded as a complete protein food. It is considered more alkalizing in the diet alongside buckwheat and soya - as opposed to most grains which are acid-forming. Golden quinoa royale grain from Bolivia makes the best bread - it is more expensive than quinoa grown in Peru. Quinoa can be golden, red or black. Quinoa was declared UN grain of the year 2013 as it is one of the grains that could be grown at almost any altitude and in Bolivia is grown at high altitude where no other cereal will grow. Locally it is processed into 'milk' as cows cannot be kept at these altitudes. Quinoa is the easiest grain to sprout, which releases even more vitamins; humans could live on quinoa which makes it an important food crops. Quinoa is grown in the UK but at this point not organic and the seeds are quite grey and small - we did test them but they did not make nice bread. Quinoa requires washing to remove the saponins that protect the grain; this adds to make this one of the most expensive grains to make bread from. Quinoa is about 50 times more expensive than wheat so you can see why a loaf of quinoa is something rather special - and yet we don't charge £ 50 a loaf!

Another exciting thing about quinoa, like peas - it is suitable for all Genotypes and all blood types.

 

Rice

Wholegrain rice contains valuable minerals like calcium, iron, potassium, phosphor, magnesium and sodium as well as fibre and vitamins. Much of the goodness of wholegrain rice is lost when it is processed into white rice. White rice should, therefore, be seen as an occasional treat. Apparently, India is seeing a surge in diabetes - the younger generation prefers white rice to the much healthier wholegrain rice! Folate and selenium are missing in white rice - whereas wholegrain rice contains 49 µg of Folate and 10 µg of Selenium per 100 g. Other B vitamins, minerals and Vitamin E are also much reduced in white rice. We only buy organic rice and we only buy from suppliers with in-house laboratories where rice and all other ingredients are regularly tested for contaminants - including Arsenic. The press is regularly running scare stories about Arsenic in rice. Arsenic is also used in fracking by the way.

Wholegrain rice is suitable for all blood types and Genotypes but should be avoided during illness by the Gatherer, Genotype 2. White rice should be avoided by Warriors, Genotype 5 and during illness by Genotypes Gatherer and Teacher.

 

Fucus vesiculousus 

The seaweed in ABO bread is not just any old kelp – it is FUCUS VESICULOUSUS - which has to be identified by trained marine biologists or experienced seaweed collectors. Prannie Rhatigan quotes in her book 'Seaweed Kitchen': 'Fucus inhibits the adhesion of Helicobacter pylori to the gastric mucosa and is currently under research as a treatment as an alternative to triple therapy'. Page 275. Fucus is useful if you’re watching your weight. High in iodine which is needed by the thyroid, the gland that helps to control weight. – For a comprehensive list of research into this amazing seaweed please go to http://www.dadamo.com/txt/index.pl?1024

Fucus vesiculousus is suitable for all Genotypes and blood types.

 

Marine multi-mineral

Calcium from seaweed is marketed as Aquamin®, a unique marine multi-mineral complex, providing bioactive calcium, magnesium and 72 other trace marine minerals. Unlike other mineral sources used in food, beverage and supplement preparation; Aquamin® is derived from 100% seaweed (red marl, Lithothamnium calcareum), which absorbs trace minerals from the surrounding seawater. This form of absorption, coupled with its unique structure, results in a mineral-rich product that is neutral tasting, free of chalky texture and easily absorbed by the human body. Calcium levels in our bread are between 112 mg and 184 mg per 100 g bread, which delivers between 14% and 23% of RDA (800 mg).

Aquamin® is suitable for all Genotypes and all blood types.

 

Seaweed vegetables

There are many edible species - here are just five different seaweeds with a short profile of their traditional use and taste: Wakame (full of vitamins and minerals like iron for the skin), Kombu (contains the amino acid glutamate naturally which makes this the 'Umami' seaweed, Sea Spaghetti (contains magnesium for a healthy heart), Dillisk (traditionally used as crisps, contains kainic acid, which is an anti-helminthic (kills worms), Fucus Vesiculousus (see listed above)). In ‘Irish Seaweed Kitchen’ by Dr Prannie Rhatigan lists the many historic health uses of seaweed and highlights some of the modern research around seaweed and health. The recipes are absolutely fabulous with beautiful stylish photography.

Apart from Irish or Icelandic Moss (carrageen) all seaweeds are suitable for all Genotypes and all blood types.

 

Soya Beans

A controversial ingredient; not least because some 70% of soya beans (Glycine max.) are GM crops, often fed to farm animals. Organic certification does not allow the use of GM crops. No other plant has as much protein as the soya bean - around 40%. Soya is considered alkalising in the diet. A cup of soya beans delivers as much protein as a 150 g steak. Soya beans are only 7% carbohydrate and very low in fat. Soya beans contain many secondary plant ingredients that act as enzyme inhibitors, also saponins and lectins which are largely destroyed by cooking. That is why it is not recommended to eat raw sprouted soya beans. Isoflavonoids, hormone-like substances are also subject to controversy. Soya as meat replacement is often highly processed and should be avoided. With the aid of various fungal and bacterial organisms, soya is processed into tofu, miso, tempeh and soya milk.

Suitable for blood types A, B (secretor only), AB and O (secretor only); it is also suitable for Genotypes Warrior GT5 and Teacher GT3.

Tigernuts

Earth almond in German, chufa in Spanish, is a sedge plant - not a nut. Commercially grown in Spain and Niger, Africa. Small nodules develop along with the rhizome roots system - it is these little tubers that are processed into flour. Almost half the carbohydrates which vary between 42%-45% are sugar along with around 25% fat and 15% fibre. Protein is 4%-8% and tigernuts also contain minerals and many vitamins. They make a great snack and can be eaten raw or cooked. The oil pressed from the tigernuts is quite heat stable and can be used to add a nutty taste to food. In Spain they are enjoyed cooked with water, sugar and cinnamon which is known as 'Horchata de Chufa'. They contain a significant amount of potassium*, phosphorus*, magnesium*, iron*, copper* and manganese*. We also sell the tigernut flour, which is the only flour we don't mill ourselves as it requires special equipment. It is great for baking or you can just eat it raw. For an instant pick-me-up just put two large tablespoons of tigernut flour in a bowl and mix with 200ml hot/cold water or almond milk. Combine with mashed dates and avocados and a pinch of vanilla and roll into raw food truffles! It has a naturally sweet taste and we have made great use of this amazing plant with more products coming on-line. *Potassium
Potassium contributes to the normal functioning of the nervous system. Potassium contributes to normal muscle function. Potassium contributes to the maintenance of normal blood pressure.

*Phosphorus
Phosphorus contributes to normal energy-yielding metabolism. Phosphorus contributes to the normal function of cell membranes. Phosphorus contributes to the maintenance of normal bones. Phosphorus contributes to the maintenance of normal teeth. Phosphorus is needed for the normal growth and development of bone in children.

*Magnesium
Magnesium contributes to a reduction of tiredness and fatigue. Magnesium contributes to electrolyte balance. Magnesium contributes to normal energy-yielding metabolism. Magnesium contributes to the normal functioning of the nervous system. Magnesium contributes to normal muscle function. Magnesium contributes to normal protein synthesis. Magnesium contributes to normal psychological function. Magnesium contributes to the maintenance of normal bone. Magnesium contributes to the maintenance of normal teeth. Magnesium has a role in the process of cell division.

*Iron
Iron contributes to normal cognitive function. Iron contributes to normal energy-yielding metabolism. Iron contributes to normal formation of red blood cells and haemoglobin. Iron contributes to normal oxygen transport in the body. Iron contributes to the normal function of the immune system. Iron contributes to the reduction of tiredness and fatigue. Iron has a role in the process of cell division. Riboflavin contributes to the normal metabolism of iron. 

*Copper
Copper contributes to normal energy-yielding metabolism. Copper contributes to the al functioning of the nervous system. Copper contributes to normal hair pigmentation. Copper contributes to normal iron transport in the bod. Copper contributes to normal skin pigmentation. Copper contributes to the normal function of the immune system. Copper contributes to the protection of cells from oxidative stress.

*Manganese
Manganese contributes to normal energy-yielding metabolism. Manganese contributes to the maintenance of normal bones. Manganese contributes to the normal formation of connective tissue. Manganese contributes to the protection of cells from oxidative stress. Through the fibre, water is bound in the gut and thus increases the volume of food ingested. The intestinal activity is stimulated.

Fibre. The transit time of waste through the intestine is reduced. The self- cleansing of the bowel is supported. Fibre is degraded in the colon, this produces butyric acid, which is absorbed from the intestinal mucosa and exerts a protective function on these.

Phytonutrients
The nutsedge also contains numerous phytochemicals such as phytosterols, enzymes, biotin (vitamin H) and rutin, a flavonoid, that stabilizes the blood vessels and tissue.

Quick energy booster
The naturally sweet tiger nuts are a rapidly regenerating energy food for active people of all ages.


Diet Support
Due to the appetite-dampening effect of dietary fibre, the tiger nuts can also be used for dieting. Fibre brings more volume in the digestive tract and provides a longer lasting feeling of fullness.

For the diabetic
A diet high in fibre is particularly beneficial for diabetics because the glucose is released more slowly from fibre-rich foods.

Production
The tubers are peeled and processed into flour without any addition. 

Great taste
Tigernuts are similar to a mixture of hazelnut and almond delicious taste. You can replace almonds or hazelnuts in recipes with tigernut flour.

Directions for use
2 tablespoons per day, just add water (about 200 ml) enjoy or sprinkle over cereal or mix in yoghurt. Used instead of nuts also for bread and cake baking.

Tigernut Flour
Nutritional information per 100g: Energy 2077 kJ / 496 kcal
4.58 g of egg white
Carbohydrates 63.60 g
of which sugars 21.83 g
Fat 24.9 g
of which saturates 2.5 g
fibre 33.04 g
of which 32.84 g of insoluble
thereof is soluble 0.20 g
Sodium 0,004 g

Minerals / trace elements per 100g % of rec. daily requirement
Iron 7.2 mg 28 %
Potassium 992.3 mg **
Copper 0.33 mg **
Magnesium 90 mg 31%
Phosphor 260mg 26%
** no daily requirement established.

There is no type-based data available on Tigernuts - so we assume they are neutral.

What is wrong with wheat?

We don't use wheat - we are a gluten-free bakery. Reasons to avoid wheat:

GUT PERMEABILITY
Gliadin (part of the wheat gluten) is not just a problem for Coeliacs. Research shows that wheat gliadin increases intestinal permeability in healthy people.

ALLERGIES
"The wheat lectin stands head and shoulders above all others, it binds to almost everything in the human body. Wheat is one of the commonest foods responsible for intolerance/allergy". (Freed DJ "Dietary Lectins and Disease" Ch. 34 in "Food Allergy and Intolerance" W.B. Saunders Co, p. 479)

Wheat (wholegrain) is only suitable for Genotype TeacherGT3 and WarriorGT5 and blood types A and AB secretors and should be avoided by all other types.

Water

We filter all our water and then revitalise it on a Grander system. What does the Grander system do?

It removes any destructive energetic tendencies that are picked up on water’s long industrial journey from the water treatment plant to your tap. It has been verified and confirmed that Grander treated water inhibits the growth of pathogens in water as well as mutagenic tendencies. For those of us that live in hard water areas it also raises the saturation point of deposits, meaning that it helps to protect the boiler and hot water tank and heat exchangers. This was one of the big discoveries we found at ABO when using Grander Treated water. We could just lift out chalky deposits from the water tank in our prover where before we had to use descaling acids to clean off the deposits as we are in a hard water area. We use the Grander system in addition to a mechanical filtration system.

 

Yeast

We do not add baker's yeast to most of our breads. In 2015 we created a new range of bread resembling wheat and rye bread - this range requires the addition of a little yeast in addition to our own leavens. Agrano is the only maker of organic yeast and organic aluminium and phosphate-free baking powder. We wouldn't want to use anything else. More on chemical leavening and yeast can be read in our FAQs. Commercial yeast production produces a lot of toxic chemicals as by-products - the production of organic yeast has no such problem!

Baker's yeast is suitable for all blood types and Genotypes, except Explorer GT4 during illness.

 

Paprika

Hungarian paprika is considered the best in the world and we agree! We found the amazing organic TARPA fruit spreads a few years ago and to our delight, TARPA also produce the most amazing paprika. Some paprika can taste like dust and you need considerable quantities to get a good taste. Not the TARPA paprika - it packs a punch and has more flavour than chilli. We use it in our crackers - the heat comes after the flavour and does not leave your mouth numb - it is hot but you come back for more!

Paprika is suitable for all blood types and all Genotypes except for the Warrior GT4. Hot paprika is a good alternative for chilli powder which should be avoided by Gatherer GT2 and Teacher GT3 and blood type A secretor.

 

Oil

We are as fussy about our oils as everything else we use. Our tin oil is a blend of organic plant oils and carnauba wax. We don't use Teflon coated tins - we rather use a little oil. Once Teflon is damaged and becomes lose it can be dangerous to health. We also use the finest cold pressed organic flax/linseed oil from Sussex. You need to taste this oil to experience how different it is to other flax oils which are often quite old, despite being in dark bottles. Easy to test how fresh oil is: Acidic = rancid. Nutty and delicious = fresh. Use flax/linseed oil on anything after cooking or for low-temperature baking. We add it to our amazing CHUFATELLA and our mock chocolate & chocolate icing for a luxurious sheen and nutty flavour. For our pizza base, we use organic cold pressed olive oil. We don't use coconut oil because we are concerned that it may contribute to deforestation. We don't always blindly follow the latest health craze - we check things out first and ask a few questions.

Please note: All information on blood type and Genotype compatibility are for educational purpose only. More information can be found on our 'lifestyle' page.

 

 

 

 

 

 

 

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