Horwath Spa Consulting

Increasing we are questioning the foods that we eat. Some governments have told us that genetically modified (GM) foods are not harmful, yet a study release in early October in England indicates otherwise. Why is it that we have continuously tried to produce foods in conditions other from which they are best suited? We have cross bred, altered, engineered, modified and even cloned our foods and often without sufficient long term testing before we put them on the dining tables of the world. This has left many questions in the consumers mind – a mass of confusion. As a result many consumers are seeking to revert to ‘organic’ foods that are deemed less harmful to their health. This is a conscious decision by the consumer to buy foods that are thought to be ‘safe’.

So what is Organic – What does it really mean?

In simple terms, Organic foods are produced based upon the philosophy of working with nature so that the resultant crop or produce can be produced without any residual harm to the environment in which it is grown.

Organic farmers will grow according to the seasons, rotate crops and use animal manures for fertilizer. It implies an attitude towards nature that says “I care” – where the interconnectedness between all living organisms is recognized and their dependences on each acknowledged, even if not fully understood. Through the ‘Ying and Yang’ of life, the ‘give and take’ and the ‘for and against’, we have long understood that balance and for every action there is a re-action. With our food chains this is no different; although not many of us have acknowledged this in the past.

While organic may be seen as a ‘trendy word’ that the marketing people have decided upon, it is important that we are committed to its meaning. It is not only the gardeners, farmers and viticulturists that need to be committed to the understanding of the word, but also the packers, traders, shippers, politicians, officials and inspectors that must understand that organic should be a seal of quality and a guarantee that the item has been produced in a way that is not harmful to the environment in which it was grown. Unfortunately as our world becomes smaller, as soon as we start shipping this produce by planes, roads and ships, we start to be counterproductive in that the environment damage caused by these modes of transport are far from organic.

So where does this leave the consumer? Having purposefully select the foods that have been produced without harm to the environment, foods that by nature do not contain the levels of preservative, and chemical residues of ‘normal’ foods believing that they are better for us, we demand that they are flown half way around the world to be delivered to our door – slight counter productive – no?

Unfortunately we all have to start some where and until our local gardeners and farmers can produce sufficient produce at a standard to which we have deemed is appropriate, we will always have to face this dilemma. Reports have it that some European countries have as much as 17% of their farm land under organic management, but Thailand only has 3,429 hectares under organic management. These 3,429 hectares are managed by 940 farmers and while this may seem like a very small number, Australia has only 1,380, China 2,900 the USA 6,949 and Malaysia only 27, while Indonesia has 45,000 second only to Italy which has the most farms in the world under organic management or 56,440 farms. Thai farmers produce mainly rice, vegetables, beans and fruit and their organic produce can attract a 10 – 30% price premium accordingly.

Once we all understand that the earth is alive and that it represents a multiplicity of complex relationships and coexistences of all living organisms without which there could be no growth. As consumers continue to demand these ‘healthier’ food stuffs, the areas under organic farming practices will grow significantly.

Q. But does organic food taste different?

A. Organic foods will generally taste better because they are grown in season, without the artificial lights and the hormones and chemical growth enhancers that we have become used to ‘forcing’ the growth of our foods.

Q. Does organic food look the same?

A. Generally yes, as they are grown ‘in season’ but some plants may have signs of insect damage, may be less attractive in colour because the colouring agents have not been added, and not have the same storage capability as the preservatives have not been applied in processing and packaging.

Q. How can I make sure that the organic food I eat is the best available.

A. Buy fresh and only what you need. Avoid storing ‘fresh foods’ for periods of time

Q. Can I buy organic meats and fish?

A. From growing organic fruits and vegetables it is a natural process to have organic meats as the manure of the animals is needed to feed the soil so that it can produce the fruits and vegetables. Fish and seafood on the other hand is something that is a big problem. While many of our fish are still caught from the ‘wild’ they all come out of waters that have been polluted by agriculture and industry for centuries. Until such time as this pollution is removed from our oceans and waterways there will never be organic fish and seafood. Having said this, should an inland fish farm be developed on organic land then it is technically possible, although this is probably cost prohibitive.

Q. Can I buy organic in Thailand?

A. There are 940 organic farmers in Thailand accounting of 0.02% of available agricultural land. As such you may well have difficulty in finding and maintaining a source of organic foods. Just keep asking and you find what you want eventually.

So if your care about your health and your environment show you care and buy organic where available.

For more organic information www.ifoam.org or actnet@ksc.th.com

We have heard numerous articles in the press on this issue, and no doubt will continue to hear about the amount of fat in our diets for some time to come. There are three things that we know for sure about fat in our diets:

1. Fat is ESSENTIAL to our health and wellbeing

Approximately half of our body’s fat is stored just under the skin to provide insulation against temperature changes. It also is instrumental in the manufacturing of Vitamin D when we are exposed to the sun. Fat also is stored around the vital organs to help protect them from injury by cushioning. Fat or more specifically - fatty acids are needed for the body’s growth, metabolism and manufacture of sex and cell hormones. They are also the transporters for the fat soluble vitamins (Vitamin A, D, E & K).

2. We consume far too much fat in our diet

Visualize a tablespoon of oil. This is all the fat that your body actually needs. Calorific intake in developed nations is as high as 40 percent from fats against developing countries of only 10 percent. Who says that the developed countries of the world have nothing to learn?

3. The fat debate has enabled commercial exploitation through low-fat and fat-free alternatives

Even if we consume no fat at all, our body will convert excess calories from carbohydrates and protein into fat. It is from this that we can quickly see that all the ‘low-fat’ snack bars which we thought were so healthy for us are not, as the additional sugar that the contain to maintain the moisture content lost in the removal of fat, while containing no fat as such is quickly converted into fat as the calorie supply is excessive to our bodies demands.

Whether you are thinking about the solid ‘fats’ such as butter, margarine and the visible fat on meats, or the liquid ‘fats’ such as vegetable oil, they are all fats and all contain the same about of calories per gram (9 calories per gram of fat compared with 4 calories per gram of carbohydrates and protein), but can vary considerably in the volume stakes. e.g. a cup of oil weights much more than a cup of whipped margarine which contains lots of air and maybe even water. This together with our body’s efficiency of storing fats more easily than carbohydrates and proteins means that a diet rich in high-fat foods is a recipe for disaster. Fats also take much longer to burn than carbohydrates and proteins, so a high fat diet will mean that you will feel ‘full’ for much longer than if just consuming carbohydrates and proteins. On the positive side, fat will also stimulate the intestine to release cholecystokinin a hormone that is an appetite suppressant. This is why it is so important to be in-tune with your body and listen to what it says, rather than what your mind (or the advertiser) wants.

Fat is the main flavor carrier in our food. It is for this reason so many people are loathe attempt low-fat diets, as that it is assumed that you can just remove the fat and not replace it. This is WRONG. Fat removal means an imbalance in the dish or food, so it has to be rebalanced by the addition of extra flavorings from other sources to compensate. It is for this reason that the use of fresh herbs, pungent spices, and citrus juices are so important in low fat cooking. Be warned though, if you expect your low-fat bakery products to be just as moist, then they will probably contain high levels of sugar, so MUST be consumed in reduced portions or you will end up with the same result.

Our body stores fat in the adipocytes or fat cells. These expand as fat is accumulated, and can be up to 100 times larger in an obese person. Overweight infants also accumulate more fat cells, and once in place will remain forever, however they will shrink if the fat is used as an energy source and ‘burnt’ off. They then will emit a plea for replenishment. So think again about the future of your ‘chubby’ child as you may well have set his/her destiny on a roller-coaster of weigh gain / weight loss.

Choose your foods carefully; being especially vigilant with the hidden fats that your food contains and you can enjoy your food without guilt.

Walking the aisles of the recent Health & Beauty Show at Muang Tong Thani, was a delight indeed.  Not only on show were many of the new players in the Health industry, but also some very interesting food and beverage suppliers.  If this show is anything to go by, the health industry is indeed healthy.  Herbal teas, whether the genuinely organic variety certified by the authorities, such as that supplied by the Thai Tea Suwirun company from Phetchaboon or just regular chamomile, lemongrass or ginger, were all available from suppliers old and new.  They are available on their own (as a single tea) or in combination for specific health ailments.  Of the blends the specifically selected herbs that go into the ‘coloured teas’ of blue, brown, red, green and yellow blends from Khaokho Talaypu company from Chiang Rai were definitely the most inspired.

One of the most interesting ‘single teas’ was the ubiquitous Bai Mohn or Green Mulberry tea which has long been available in Thailand thanks to the silk industry.  Originally brought to this country by Japanese traders and grown across the North East of the kingdom specifically to feed the silk worms, it was not long before the villagers then discovered the benefits of Bai Mohn and it was incorporated into Thai traditional remedies for a variety of health ailments.  With its mild aroma similar to Japanese Green Tea and its 0.01% caffeine level (officially regarded as containing ‘no caffeine’) and its lack of tannins, it is an ‘easy to drink’ herbal tea.

As with all herbal ‘teas’, it is not technically a tea, but a tisane.  Tisanes (the French word for an ‘herbal infusion) are ‘teas’ that are made up of herbs, flowers, leaves and/or fruit pieces.  They are brewed in the same way as regular ‘tea’ but some may require a longer steeping time (even up to 15 minutes or more) to allow their delicate flavors to fully develop.  With a few exceptions, herbal tisanes are caffeine free.

It is only in recent years that our scientists have discovered the natural health benefits of this amazing plant.  Tests in Japan, America, England, Romania and India have found that Mulberry has specific properties that will help to control blood pressure and reduce blood sugar, thereby reducing the risks of heart attacks.

Other health claims include its ability to reduce high blood pressure, aid in weight loss, reduce asthmatic conditions, rejuvenate your strength, prevents brittleness of the bones due to it’s high calcium content, contains vitamin A to improve your eye sights, contains vitamin B1 & B2, Vitamin C, Calcium, Potassium, Zinc and all 18 amino acids required by your body, and prevents cancer due to its quercetin content.  And that’s not all – Mulberry extract is an emollient and anti-inflammatory, and can be used as a skin whitener due to the presence of phenylfavanoids.

According to the Ziamese Tea Society, there are the different genetic strains of the Mohn or Mulberry trees, and like just in the production of the best wines you must choose carefully the right genetic strain and harvest its leaves accordingly.  Purportedly the best area for growing Mulberry trees is the part of the kingdom that they were first introduced to – Issarn; the heart of Thai silk industry, where the soil and climatic conditions are most condusive to the trees growth.  Hand picked leaves minimize the stress on the trees that mechanical harvesting can cause, and with the leaves being dehydrated using the same techniques as that employed in the production of Japanese green tea, you are sure the resultant properties regardless of their health benefits are sure to taste great.

For more information on the companies mentioned in this article, the can be contact by email at the following addresses:

Khaokho Talaypu Co., Ltd. – talaypu@khaokhonaturalfarm.com
Thai Tea Suwirun Ltd. Part – suwirun@yahoo.com
Ziamese Tea Society - info@ziamesesisters.com

Spa Cuisine is slowly moving to the fore in our fast growing industry, however regrettably only a few chefs or proprietors have yet to see the full value of this style of cooking as an integral element and fully complimentary to the services being provided in the total mind, body and soul experience. For those far sighted chefs and proprietors that have, the basic elements of this style of cooking are simple and nothing to be feared providing you are open minded in your approach to food and not set in your ways with methods of traditional cooking. Spa Cuisine can easily be defined as low fat cooking with a low sodium and a low sugar content. (This should not be mis-read as ‘no’, but ‘LOW’. Spa Cuisine does not mean that you have to eliminate all the principals of traditional cooking, just that they need to be reviewed to a healthier format.) From this base the more adventurous Chef can then build his or her own variations including such options as low dairy and or low gluten cookery.

Taking the low fat element, many cooks and Chefs are prone to throw their arms up in fear and horror and run from this method of meal preparation as fat is seen traditionally as the major flavour carrier in our food, and without it, our food is bland and tasteless. This need not be the case, and if the fat is reduced, the flavour MUST be enhanced in other ways to counterbalance the sensory experience. The addition of palate stimulants such as fresh herbs and spices or some lemon or lime juice/zest are some of the options that can quickly elevate a dish to one of grandeur.

Even the humble ginger root (or more correctly ‘ginger rhizome’) can be used as a flavour enhancer or stimulant. This common commodity found in most Asian kitchens is used in everything from soups to salads, stir-fries and desserts and will add a little extra flavour to your cooking that may be missing because you have reduced the fat as a cooking medium. Not only with the obvious benefits to the sensory palate, but as with all dishes prepared extolling the principles of Spa Cuisine whereby the ingredients are freshly picked and raw or subjected to minimal heat, the use or addition of ginger root results in notable health benefits for the consumer, whether this is added in the fresh or dried form.

From a simple cup of ginger tea through accompaniments of pickled ginger to main dishes such as the Thai culinary specialty of ‘Pat King’ (stir-fried mushrooms with ginger) and on to ginger cake, we can consume a considerable quantity of this pungent rhizome, yet we all too often over look the greater benefits that we can experience beyond its magnificent taste.

Ginger is well known for its ability to act as an anti-inflammatory and circulatory stimulant, but ginger is also known to relieve headaches and arthritis, is an anti-nausea remedy, expectorant, antiseptic, prevents vomiting and is an antioxidant, to name a few of its many health benefits. As a cleansing herb, it has a warming effect that supports the digestive system while stimulating circulation and sweating.

The powerful enzymes in ginger increase the action of the gall bladder while protecting the liver against toxins. It can reduce the volume of acid in the stomach and prevent ulcers caused by irritants such as stress or alcohol. Ginger root (fresh or dried) is included in up to half of all herbal prescriptions in China as it is believed to decrease the toxicity of other ingredients.
Also in our regular diet, we eat many foods for traditional reasons and while there may be a religious or cultural reasoning for this marriage of foods and flavours, there can be a scientific basis for at least some of these traditions. As an example, the Japanese have been eating ginger (usually pickled) with their snacks and meals of sushi (raw fish) for centuries. Whether known by the average Japanese household or not, ginger has been proven to be effective against the possible infection by parasites which are found in raw fish, especially protozoan anisakis. So it is not only the great taste benefits of this food marriage, but also the obvious health benefits.

In fresh ginger, the pungent plant chemical gingerol is present, but this changes to an even more pungent shogaol when subjected to heat or dehydration. Both these plant chemicals contain therapeutic properties so the addition of ginger to your cooking whether fresh or dried will not only add flavour to your diet, but act as a general health tonic from which the whole family can benefit.

To ensure maximum benefits and minimum side effects, include ginger in your meal or consume after meals, and remember that ginger has been noted as a contra indicator for those who suffer from kidney disease.

Add a little ginger flavour today…..

As we all walk down the shopping aisle, there is one important bit of information that appears (or should appear) on every packaged food item. This information is the content and nutrition label. As many of us find it all too difficult or time consuming to prepare a meal from fresh ingredients, we resort to the commercially prepared items. This is acceptable in some instances, and perhaps even necessary in others, but as a standard practice should not be accepted. Fresh foods MUST be a major part of your diet plan. If you are missing out on this and resorting to the commercial products, BE WARNED. Have you read the content and nutrition label on the package that you have just put in your shopping trolley? Or more to the point have you EVER read it? What does all this fine print mean?

Once you have read the label, can you believe it? Is it correct? A report from the Food & Drug Authority (FDA) in 1996 says that on average 92% of the information is correct. This is perhaps less than you or I would have expected, but if you think about it when manufacturing a few million items while the big batch may contain 20% this and 15% that and 12% something else when it is broken down into a saleable portion if may well contain 18% this, 16% that and 14% something else. After all, the law of averages is at work here. This is something to keep in mind. The label is an average, not an exact science. It does give you a listing of the ingredients and a good idea as to the proportions of these ingredients in the total product. Is it mostly sugar, how many chemicals, does it contain nuts? Also ingredients must be listed in their order by volume. Ingredients to look out for especially if listed in the first few items on a label are: Sugar, High Fructose corn syrup, Oil, Shortening, Butter, Lard, Artificial ingredients (the ‘E’ numbers) and Sodium (salt)

Foods which do not make nutritional claims or foods that contain only very small amounts of nutrients which are considered important need not have labels. To be sure if it is a full label detailing all the information you need to make an informed decision, the information must be entitled ‘Nutrition Facts’. This label may be in the form of a nutrition table or on smaller items where space on the total label is an issue may be listed.

Nutritional labeling is base on a ‘serving size’. Consequently some less scrupulous manufactures put this at much less than you might reasonably expect. Take breakfast cereals. A common serving size here is 30g – however if you actually measure out 30g you may find that you have less than half of the portion that you would normally eat.

The number of servings per pack is also important. If you consume half of the pack and the label says the pack contains four portions, then you need to double the all the nutritional data for an accurate consumption level. You are only fooling yourself if you eat two or more of the manufactures servings and stick to the single serving nutrition information.

Once you have this mastered, then you can start to work out the ‘special labels’ that some foods contain. These have become more and more common as the marketing companies become more aggressive in their sales pitch to us. But, be warned – that no-fat label may still mean the food contains fat. To be labeled as ‘no fat’ or ‘fat free’ the food only needs to contain less than 0.5g per serving. Question – How big is the serving?

In the table below are further definitions of special labels.

Information on a label relating to the percentage of daily value is also important. While it is important to check the serving size, and keep items such as fats and sugars at a low level, you should look for products with high levels of total carbohydrates, dietary fiber and vitamins for optimal health benefits.

Many people have problems when they first read the nutrition labels, but persevere as you will quickly learn which are the right foods for you - nutritionally or financially. After all if the item is very high in fat, sugar or water, then if might be cheaper to buy a packet of butter, sugar or a bottle of water at a considerably cheaper price.