| QUESTION:
HOW TO STORE GRAINFIELDS? |
These are stable products
with a long shelf-life if stored in the right conditions.
The liquids should be kept refrigerated or cool once opened
to ensure that the bacteria do not die off. Before opening
it may be stored in a cool dark place. The Powders also need
to be stored in a cool dark place and will last longer if
kept in the refrigerator particularly in the hot summer months.
Store the skincare products away from sunlight in a cool place.
These products are made in Brisbane using FloraFerm TM, a
natural organic fermentation process unique to A.G.M. FOODS
Pty. Ltd. This process ensures viable bacteria and predigested,
natural nutrients. Only the finest grains, legumes, grasses,
herbs and spirulina available are used to make the Grainfields
range of products.
| QUESTION:
HOW MUCH SHOULD
I TAKE? |
Because we are a FOOD company and not a DRUG, MEDICINE
or FOOD SUPPLEMENT company we cannot tell you how much to
take. This is good food, pure and simple, have as much or
as little as you like. There is no right or wrong way to
have the powders and liquids, whatever fits your diet and
lifestyle.
| QUESTION:
IS IT OK TO TAKE GRAINFIELDS WHEN TAKING ANTIBIOTICS? |
Antibiotics definitely have
their place in medicine and are needed in many cases to help
fight infection. But it is now well known that as well as
killing the bad bacteria they also kill the good ones. So
taking Grainfields can help replace the good bacteria killed
by antibiotics. As Grainfields is not a medicine and is a
food containing naturally occurring beneficial bacteria it
is completely safe to take while on antibiotics and will not
counteract the effectiveness of the antibiotic. The effectiveness
of Grainfields could be maximized by taking it at a different
time of day to the antibioitic so that some of the bacteria
would survive in the system long enough to do some good before
being killed off by the antibiotic. It may seem like a catch
22 situation but it is probably better to take Grainfields
than not take it if you are on antibiotics. Definitely take
Grainfields for some time after you have finished the course
of antibiotics as this will help re-establish your good gut
flora.
| QUESTION:
CAN GRAINFIELDS BE FED TO INFANTS? |
Grainfields is a natural food and is safe for babies. If
considering adding our probiotic liquid to a baby's diet,
feed it to the baby diluted in boiled, cooled water.
| QUESTION:
HOW CAN I GET MY CHILDREN TO DRINK
GRAINFIELDS? |
Try diluting the Grainfields liquid in water. Don't make
it too strong to start with. The Lemon & Ginger Liquid
is more palatable for children than the B.E. Wholegrain
Liquid. You can make smoothies with the liquid and fruit.
Put their favourite fruits in a blender and pour in the
Grainfields Liquid. Turn the blender on then pour into iced
glasses and enjoy.
| QUESTION:
I HAVE
BEEN READING THAT SOYBEANS ARE NOT WHAT THE MARKETING
HYPE WOULD HAVE US BELIEVE. IN FACT THE USE OF SOYBEAN
PRODUCTS MAY BE DETRIMENTAL TO HEALTH. YOU USE THME IN
YOUR POWDERS; SHOULDN'T YOU TAKE THE SOY OUT ALTOGETHER? |
Historically, the Soybean was not used as a food; only
after the Chinese worked out how to ferment it was the Soybean
included in the Asian diet. Before this the Soybean plant
was only used as a rotation crop to improve the nitrogen
in the soil. We recommend that anyone who is including a
lot of Soy in their diet look into this further. We ferment
all our grains and legumes so the soy in our products is
of the fermented variety.
| QUESTION:
IS GRAINFIELDS SATE TO TAKE WHEN PREGNANT? |
Grainfields is safe to have any time. If you are pregnant
Grainfields is a great food and if you are not pregnant
it is also a great food. Many cultures include more of these
sorts of fermented foods in the diets of pregnant women.
| QUESTION:
I'VE TRIED TO MAKE SOYGHURT ACCORDING
TO THE RECIPE BUT HAVE FAILED TWICE. IT FERMENTS, BUT
DOESN'T THICKEN - JUST REMAINS LIQUID. |
It might be that the temperature you are fermenting at
is too high. The best temperature to ferment at is body
temperature or 37°C. If you can keep the temperature
between 34°C and 40°C the Soy will ferment. Lactobacillus
bacteria do not ferment once the temperature goes over this
level. The yeasts then continue the fermentation and they
do not do the job for the soyghurt. After 6 hours at a good
temperature you will have soyghurt. If the temperature is
lower leave for 24 hours. The mixture will separate and
give whey down the bottom that can be drunk.
| QUESTION:
I READ SOMEWHERE THAT ASCORBIC ACID
KILLS THE BENEFICIAL BACTERIA IN GRAINFIELDS. DOES ROSEHIP
TEA HAVE THE SAME EFFECT OR IS IT SAFE? |
Natural sources of Vitamin
C such as Rosehips have great health benefits and no detrimental
effects at all on the Lactobacilli or good gut flora in
Grainfields. It is only the artificially made ascorbic acid
that has been a problem in the past. Alan Meyer the formulator
of Grainfields made the discovery years ago when trying
to ferment some organic apple juice that the ascorbic acid
it contained killed his microbes. Since then he has made
improvements to make the bacteria more resistant to and
able to survive the use of artificial forms of Vitamin C.
However It is best to try and use natural sources of Vitamin
C rather than artificial wherever possible.
| QUESTION:
I HAVE BEEN AWAY FOR A WHILE AND SO
HAVE NOT BEEN TAKING MY B.E. LIQUID. I HAD 2 BOTTLES LEFT
BEFORE MY NEW ORDER ARRIVED AND COULDN'T HELP NOTICING
THE BIG DIFFERENCE IN THE COLOUR OF THE 2 BATCHES. THE
OLDER BATCH WAS QUITE A LOT DARKER THAN THE NEW. DOES
THIS MEAN ANYTHING OR IS IT JUST THE NATURAL AGING OF
THE LIQUID? |
Thankyou for your inquiry. The B.E. liquid does become
darker and also more vinegary tasting as it ages. This is
a natural process. As in the case of most foods it is at
its best when consumed fresh.
| QUESTION:
CAN I GIVE THIS TO MY PETS? I HAVE A CAT
AND A DOG. |
Certainly, this is great for pets as well as humans, they
need good bacteria as much as we do! This helps their digestion
and immune system in much the same way as it helps keeps
ours all ticking along.
|
