Podcast #60: old fashioned superfoods with Georgia Lienemann

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Firstly, a treat from this month’s show supporters… Pukka and Weleda

Pukka

Pukka may well be my favourite tea of all time! They make incredible organic herbal teas, which are all certified Fair for Life, ensuring the whole supply chain is fair and sustainable. Pukka is proudly a B-Corp company using business as a force for good and donates 1% of sales to environmental projects through 1% for the Planet. Pukka teas hit the mark on exactly what I need for certain things. Three Fennel for digestion boost, Womankind, a beautiful gentle blend, Three Tulsi which is brilliant if you’re reactive to certain foods (it is a powerful anti-inflammatory) and Three Mint tastes tastier than any mint tea I’ve had in my life. There are so many beautiful options across the range! We have two fabulous offers from Pukka for this show and it is also the first time we extend our special offers to the UK and the US as well!

      

The offer is a 20% discount on online orders with the code LOWTOX20 for Australia and the UK. SHOP HERE.

For USA listeners only, if you fancy a free box of Pukka tea, all you have to do is pop in the comments what your favourite Pukka tea is.

Look – they even have a Pukka Advent Christmas Tea Calendar – when the adults get to enjoy their own little advent treat, too!

 

Weleda

I love Weleda and their magnificent range of natural beauty products. Once I learned what low tox products were, Weleda became one of my key go-to brands not only because of the quality of the products but also because they are very affordable. Weleda have been making their products since 1921. It all started with Rudolf Steiner, the scientist, who created the brand on the basis that reconnecting to the natural world brings us back to balance. If you’re starting to think about gift ideas, I can’t recommend the hand creams enough, they are divine. If you know someone who always complains about dry skin patches, or someone who travels a lot, or someone who is in air-conditioning a lot for work, you cannot go past Skin Food. Some of my personal favourites as we come into summer here in Australia the Rose Face Lotion is divine, it’s not too heavy but gives a gentle anti-aging boost.  Some other things that I have in my medicinal cabinet are the Weleda Burns and Bites gel, an indispensable product for mosquito bites or cuts, scrapes and burns, and the Arnica cream or Arnica Pilules, on top of being great for bruises, aches and pains, it is also fantastic to prevent any kind of swelling you may experience when you’re flying.

 

     

For the month of November, receive 15% off the entire Weleda range* + FREE delivery over $29.95 (*excludes gift vouchers, gift packs and promotional items. Australian residents only). Code is LOWTOXLIFE and you can SHOP HERE>>>.

 

Now onto the show…

Nutritionist Georgia Lienemann’s passion for superfoods is so infectious and it’s not what you think when you hear that word. We talk Natto, Liver, Heart and Marrow – Why they are unbelievable powerhouses for our health and how to easily incorporate them into our weekly planning. Getting a super clear understanding on the vital need for K2 and its role in transporting minerals to where they’re needed is a brilliant look at how a few tiny changes to the weekly meal planning, can pay off big dividends in your preventative health strategy. I hope you enjoy the show!

 

Here’s a little snapshot of the juicy bits in today’s episode…

  • The key nutrients that tend to be overlooked even in what would be considered a “typically healthy” diet are vitamin A, D and K2. They are fat solubles vitamins, essential to absorb minerals. Our mineral absorption is inhibited if we don’t have enough of these nutrients. Minerals are important to activate the water soluble vitamins which are all the B vitamins and vitamin C. People on a vegan or low fat diet should pay particular attention to these key nutrients and supplement accordingly.
  • If you’re eating seafood, you’re probably getting enough vitamin D from food. If you’re eating egg yolks, butter, dairy and cod liver oil they’re all a great source of vitamin A. However K2 is one of the vitamins where we have a widespread efficiency.
  • It’s important to distinguish between vitamin K1 which was initially identified for its role in blood clotting and vitamin K2 which helps shuttle calcium into the bones. If there’s not enough vitamin K2 in the body, the calcium will end in the arteries, in the joints or end up as kidney stones instead of going to the teeth and bones. We naturally convert K1 into K2 in the body but not to the level that we need. Studies show that pretty much all children and people over 40 are deficient however we can’t do a specific test for it. We go by specific markers such as % of inactive onset-calcium in the body and tissues.
  • There are lots of traditional foods that contain great amounts of the key nutrients including vitamin K2. One in particular is off the charts, it’s called Natto. It’s a fermented soy bean that is a powerhouse of nutrition, the richest source of vitamin K2: two teaspoons would give a full day supply and 50g is a week’s serve. Mixing with anything sour or salty (sauerkraut for example) or some grains will help mask the potent taste. You can also cook it and the vitamin K2 will still be intact. Goose liver pate is the next superfood that will give you a good amount of vitamin K2. Hard cheeses will provide a small amount too but not enough to meet the daily requirement on their own.
  • Only go for local and fresh seafood where you live. Sardines and smaller oily fish in general are more sustainable and a great source of vitamin D. Only three oysters will provide more than the daily requirement of zinc and B12. If you can learn to shuck oysters you can use a couple a day as a zinc supplement at home. You can also preserve fresh oysters in kimchi to eat them all year round. Baby octopus is another sustainable option: one serving (100g) of octopus gives you 6 days worth of B12. For anyone low in B vitamins octopus is a great food, especially for pre-conception or during pregnancy.
  • In order to absorb the nutrients adequately, we need to boost our enzyme production and digestive health. Papaya, green mango have wonderful amounts of digestive enzymes. The biggest thing is also relaxing at meal times to get the juices flowing, three big breath before digging into a plate can work wonders. Chewing the food slowly and making sure it’s all well mixed up with saliva also helps digest better.
  • Marrow contains a lot of immune boosting and anti-inflammatory agents called AKGs. It’s a wonderful fertility food too and has been used in certain countries as part of cancer treatment. It contains Adiponectin hormone that helps regulate fat and blood sugar levels. You can make marrow custard by boiling some of the bones to get the marrow out and put it into custard or anything else really. A little serving once or twice a week is a good amount to add to your diet.
  • One serving of liver (100g) contains about 5 times the daily requirement of vitamin A. Eating it once or twice a week is ideal. It is one of the most revered food for pre-conception and mothers. It is a powerhouse packed with iron, B vitamins and selenium. Just adding liver in will give you the nutrient requirements you need for a week.
  • Heart meat is much higher in protein than regular meat. Chicken heart is an easy one to start with as it’s very tasty and easy to handle. Organ meats can be had once a week and will give a whole host of nutrients. Tongue is the most tender and tasty organ meat although it doesn’t have as many nutrients. Brain has a lot of vitamin C, 40% of daily requirements in a serving of brain. It also contains four times the daily requirements of B12 and a 20/1 ratio of omega 3 to omega 6.

 

And here are a few extra important links:

You can find out more about Georgia Lienemann’s work and her nose-to-tail philosophy on her website www.stirringchange.com 

Follow Georgia’s adventures on Facebook

Dr Chris Masterjohn’s website: the world authority on vitamin K2.

Natto suppliers, Sydney:

Tokyo Mart: Northbridge Plaza, Northbridge Anegawa:1 Wilkes Ave, Artarmon

Lucky Mart: 2 Wilkes Avenue, Artarmon

Umeya: Crows Nest Plaza, Willoughby Rd, Crows Nest

Maruyu: 537-539 Kent Street, Sydney

JTT: Unit3, 26-32 Kent Road, Mascot

Some of the delicious recipes that Georgia mentioned:

And this is the link to my fool proof chicken liver pate recipe!

 

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Enjoy the show and thanks again for taking the time to rate and review the show – it’s like tipping the bartender and it means the world.

Low Tox. Happy us. Happy planet

 

 

Comments 3

  1. Fantastic podcast! I’m going to add pate to my weekly routine, I’ve never made it before but I think it’s time! Any chance we can get the kimchi oyster recipe??

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  2. Hi Alexx, loved this episode even though the thought of organ meats makes me want to gag :-). I am really interested in the natto but am wondering how to make sure the product is safe from radiation? I am guessing there is no Australian supplier? I am just very wary of anything coming out of Japan.

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