Pau d’arco – Boost your body’s defences

Of all the herbs used by the ancient Inca people, Pau d’Arco, or the ‘Tree of Life’ was one of the mainstays.

Also called ipe roxo or taheebo, and known in some parts of the world as Lapacho, Pau d’Arco is a rainforest remedy made from the inner bark of the large native South American tree known to botany as the genus Tabebuia. Several species have been used by the indigenous peoples of South America, including impetiginosa, heptahylla and avellanedae.

Tribes who live thousands of miles apart are documented as using Pau d’Arco for the same purposes for hundreds of years. South America indigenous tribes have traditionally drunk tea made from the shredded inner bark to boost the effectiveness of the body’s own immune defence mechanisms. As far back as 1882, one of Pau d’Arco’s constituents was isolated and identified as lapachol, an anti-microbial and potentially tumour-fighting chemical. Besides Lapachol, Pau d’Arco contains at least twenty other actives. Today, scientific evidence shows that extracts of Pau d’Arco can offer effective protection against a wide range of bacterial and fungal organisms, including Candida albicans and Thrush. It is also useful for Athletes foot and fungal nail infections.

Rainforest Indians have always valued Pau d’Arco as a powerful remedy for strengthening immunity and to protect them against gut parasites. In many parts of the world, physicians are recognising it as an aid to patients with immune-deficiency illnesses. For ME, chronic fatigue syndrome, Epstein-Barr virus, Pau d’Arco can be a great aid to recovery due to its positive effects on the immune system. Pau d’Arco is not recommended during pregnancy.

Paterson’s OatCakes – Delicious and Versatile!

The versatility and great taste of OatCakes ahs helped to dramatically widen their usage – with new consumers proving especially adventurous in their choice of both toppings and eating occasions. Whether sliced apple and brie or mozzarella and roasted peppers, OatCakes are now being enjoyed with a wide variety of toppings throughout the day.

Delicious and Versatile!

Try paterson’s OatCakes with a light topping of marmalade or cottage cheese
One or two Paterson’s OatCakes with a bowl of soup gives a more satisfying eat.
Paterson’s OatCakes make an ideal replacement for bread alongside a main meal.
OatCakes make an ideal carrier for both sweet and savoury toppings and are a ‘different and enjoyable alternative to cream crackers.
Lunch Box
Each Paterson’s OatCakes carton contains 4 freshness packs – one of which makes an ideal snack or lunch with a suitable topping or spread.


More and more people are beginning to realise the healthy properties of OatCakes. However, OatCakes aren’t all the same and ONLY Paterson’s OatCakes offer ALL of the following:

Less than 3% Saturated Fat
Saturated fat is the type of fat found in biscuits, cakes, cheese, butter and whole milk. Nutritionists caution us to monitor and control our intake of saturated fat as the liver uses the saturated fat in food to produce cholesterol. Mono and poly-unsaturated fats are the healthier fats found in vegetable oils, oily fish and soft margarine.
The entire Paterson’s OatCake range has less than 3% saturated fat levels and is approved by Scottish Slimmers as part of their Positive Eating Program.

A Low-Sugar Food
Consumers have become increasingly concerned about their level of sugar intake recently – the entire range of Paterson’s OatCakes is low in sugar.

Slow Release Energy
Oats are rich in complex carbohydrates which release their energy more slowly than sugars – therefore providing sustained energy and delaying hunger pangs longer.

A High-Fibre Food
Fibre is an essential nutrient for the body. Roughage greatly helps digestion and general ‘gut-health’ while evidence suggests that eating a high fibrediet may also help reduce cholesterol levels in the bloodstream. All Paterson’s OatCakes are high in fibre.

Contains Olive Oil
Olive oil is often cited as one of the reasons the Mediterranean diet is healthier than our own. Paterson’s OatCakes use only olive oil rather than highly saturated palm fruit oil.

Wheat-Free Recipe
It is difficult to quantify exactly how many people in the UK have intolerance to wheat but estimates vary from 1 in 200 to 1 in 500. Paterson’s OatCakes are made from a 100% wheat-free recipe.

Cholesterol-Lowering Properties of Oats
Oats are widely accepted as helping to reduce cholesterol levels in the body. Cholesterol is the fatty substance produced by the liver and various cells, that when deposited around body tissue leads to build-up and blockages in the arteries. Oat Soluble Fibre (beta glucan) helps control blood cholesterol levels by acting as a sponge and soaking up cholesterol. This allows the body to remove harmful cholesterol naturally, therefore reducing ts occurrence in the body.

Origins of Yoghurt

The making of yoghurt probably originated in Asia and Eastern Europe thousands of years ago; a response to the need to find a way to preserve milk beyond the first few hours after opening. With this came the discovery of its many dietary and medicinal benefits.

It is now used in many differing and exciting ways, especially on the continent, from marinating beef to use in side-salads and curries. The British are generally more conservative in their use of yoghurt, but it is quickly becoming a very popular dessert or accompaniment to breakfast cereals and is with the increasing trend towards healthier eating, it is at last being recognised and is gradually being used in an increasing variety of dishes.

Production of Yoghurt

Yoghurt can be made from sheep’s, cow’s, goat’s or even soya milk. A culture of special bacteria is added to boiled milk which is then kept warm for several hours during which time the bacteria multiply and convert milk sugar (lactose) into lactic acid. It is the lactic acid which precipitates the curdling of the milk into yoghurt at the same time as suppressing the growth of harmful bacteria, giving a product with a longer life.

Originally (before pasteurisation) yoghurt culture was produced by allowing bacteria from the atmosphere of the local surroundings to grow within the milk. A little of this was then added to fresh milk, allowing the fermentation process to continue. A local culture was believed to be particularly suited to people living in the region and would help to achieve optimum health. However, in today’s technological and modern western world, local ecology has been disrupted by pollution and mobile lifestyles, so changing yoghurt production from a local process to a large commercial organisation.

Yoghurt and its Benefits to Health

Nutritional Value

Natural whole milk yoghurt has a similar nutritional value to whole boiled milk, being rich in protein and minerals, especially calcium and phosporus. Low fat and fat free yoghurts are made from skimmed milk powder; they have a slightly higher carbohydrate and protein content than whole milk yoghurts. The bonus is that protein, calcium and phosporus are more easily absorbed from yoghurt than from milk as they are partially digested during the fermentation process.

The digestive system and fighting infection

Lactobacillus Acidophilus is probably the most commonly used bacteria culture today and this is thought to colonize the intestines with essential digestive micro-organisms, probably due to the fact that yoghurt bacteria aid the synthesis of valuable vitamins which in turn stimulate the growth of beneficial intestinal bacteria, discouraging and destroying harmful ones. Live Yoghurts are especially beneficial in this way.

Yoghurt can be helpful in restoring the digestive tract to its normal condition after a course of antibiotics which are liable to indiscriminately destroy all intestinal bacteria, both good and bad.

Yoghurt can also be used in a similar way in the treatment of thrush where bacteria have reached a state of severe imbalance.

Lactose Intolerance

Yoghurt can be tolerated by some people who are unable to digest dairy products where the condition is due to the loss of the enzyme lactose during adulthood. This enzyme converts lactose to lactic acid and without it, any lactose ingested in milk products will sit undigested in the intestine, attracting water and causing bloating, abdominal cramps and diarrhoea. As lactose is already converted to lactic acid during the manufacture of yoghurt, it is more easily digested by people with a lactose intolerance than other dairy product.


Leeks in Yoghurt Sauce

8 slender leeks
juice of a large lemon
1 level teaspoon salt
12 black peppercorns
12 fennel seeds
6 coriander seeds
6 sprigs of parsley
2 shallots (peeled and sliced)
Sauce: 8 fl oz natural yoghurt
3 egg yolks
2 tsp lemon juice
salt & pepper
Dijon mustard
parsley to garnish.

Bring to the boil 3/4 pint water, lemon juice, spices, herbs and shallots. Cook for 10 mins. Prepare leeks and put in a frying pan. Pour broth over the top. Cover and simmer for 10-15 mins until leeks are soft. Leave to cool. Beat yoghurt, egg yolks and lemon juice together and place over a pan of gently simmering water. Cook for around 15 mins until thickened, stirring frequently. Season with salt, pepper and mustard. Drain the leeks and cut into 2 or 3 diagonal pieces. Arrange in a serving dish, spoon yoghurt sauce over the leeks and sprinkle with parsley. Serve cold wth chicken or fish.

Kashmiri Yoghurt Soup

1 peeled diced cucumber
1 peeled clove garlic
1 tbsp white wine vinegar
1 1/2 pints natural yoghurt
1 tbsp olive oil
1 tbsp chopped mint

Put cucumber in a dish, sprinkle with salt and leave for 30 mins. Rub the inside of a large serving bowl with the sliced garlic. Rinse the bowl with vinegar and shake it out. Spoon yoghurt into bowl, thinning down by stirring (add water if necessary). Drain cucumber, mix into yoghurt and chill for 30 mins. Just before serving, blend in olive oil, a few drops at a time and sprinkle with mint.

Key Articles

Fresh Organic Foods – the popular choice

Organic Rosehip Oil is now CLINICALLY PROVEN

Trilogy is thrilled to announce some impressive results from an 8-week clinical trial using Trilogy’s certified organic rosehip, and involving 20 subjects

Some of the results include:

  • 44% improvement in skin moisture content
  • 23% visible reduction in fine lines & wrinkles
  • 21% smoother skin
  • Overall skin appearance improved for 79% of users

A new, 45ml size Trilogy Organic Rosehip Oil available in April! Both 20ml and 45ml benefit from an updated pack design featuring the clinically proven benefits.

If you require more details about this exciting development, please contact Michaela Sanders on email:, or ring on 07971 425 133.

Truth about Organic Milk

New research from Denmark has substantiated what organic farmers have been asserting for years – that organic milk has higher levels of nutrients, antioxidants and vitamins that conventional milk.

Full-fat organic milk contains at least 64% more omega 3 essential fatty acids than non-organic full-fat milk. Much of the UK population is deficient in these fatty acids, important in maintaining heart health and supple joints. Organic farmers are encouraged to use native breeds of cow, rarely capable of yielding as much milk as modern dairy breeds. To qualify as organic, milk has to come from cows fed on at least 60% home-grown grass or forage.

The Nutritious Grain of Quinoa

One of the most nutritious plants in the world is quinoa. It is a complete protein, containing all of the essential amino acids and rich in calcium, magnesium and iron.

Quinoa is simple to cook; just bring the rinsed grain to the boil in twice its volume of water and simmer for 10-15 minutes. It can also be steamed or, best of all, sprouted.

Sprouting seeds, grains and beans releases enzymes, increases the nutrient content and makes digestion easier. The highly digestible quinoa is also available in a drink. Ecomil Organic Quinoa Drink combines the grain with agave syrup and almond oil creating a gluten- and soya-free dairy alternative that’s rich in monounsaturated fatty acids.

Quinova have taken using quinoa one step further and have produced a unique food created by merging quinoa grain with subtle Indonesian flavours through natural fermentation. Quinova comes in a mince or chunks form and can be used to replace meat in recipes.

Nelsons Pollena

Over half of us (53 per cent) suffer from hay fever and other allergies and in just under 30 years scientists estimate we might all be suffering from an allergy.

The really bad news is that people can suffer all year, with tree pollen starting as early as February, with grasses through the summer and mould spores right up to October. Hay fever sufferers reluctant to endure the potential drowsiness of traditional antihistamines (especially at exam time…) will be relieved to hear that homeopathic medicines really do work.*

Nelsons Pollenna has been formulated into easy to take tablets that contain a specially selected combination of natural remedies to bring soothing relief to the trials of sneezing, a runny nose, and itchy eyes and throat. The homeopathic ingredients are:

Allium cepa, or red onion, helps with irritation to the eyes using the homeopathic principle that like treats like – that is, a substance which in large doses produces the symptoms of a disease will, in small doses, cure that disease.

Euphrasia, or eyebright, is good for treating sneezing and eyes that water all the time.

Sabadilla helps relieve spasmodic sneezing with a runny nose.

For best results take Pollenna when hay fever symptoms first appear, suck or chew tablets at two hourly intervals for six doses, then three times daily until symptoms subside.

Other tips recommended to hay fever sufferers: **

  • In the summer stay inside between 5pm and 7pm, when pollen counts are usually high. Keep windows and doors closed, especially at these times and when sleeping
  • Turn up the air conditioning whenever possible to help remove allergens from the air
  • Shower before going to be to remove the pollen
  • Damp dust and vacuum your home regularly, to keep irritating pollens and dust to a minimum
  • Air bedclothes in direct sunlight
  • Check out the pollen count (usually broadcast along with the weather) and avoid areas of high pollen concentration, e.g. long grass, lawn mowing and trees if allergic to these
  • Wear sunglasses, they can help protect the eyes from pollens in the air
  • Avoid smoke and chemical fumes
    * Recent research from Glasgow Homeopathic Hospital shows taht homeopathy can help hay fever sufferers. The research, published in the British Medical Journal reported that in a double blind study involving 50 subjects with perennial allergenic rhinitis, those taking a homeopathic treatment showed a 28% improvement in symptoms compared to the placebo group.

    **European Pollen Information –

  • Natural Hair Colour

    Flash Fashion for new brighter colours

    Outrageous permanent hair colours with a healthy attitude from Herbatint.

    Henna Red, Crimson Red, Plum, Violet, Sand Blonde, Orange.
    Herbatint Flash Fashion. Six new, luscious hair colours, designed to meet the needs of even the most demanding individualist.

    Flash Fashion colours embrace modern living without compromising the benefits of the natural elements of the established Herbatint range of 30 colours.

    Quality and safety are traditional features of the manufacturers of the Herbatint range and Antica Erboristeria have now developed Flash Fashion with No Ammonia and No Resorcinol As with the Herbatint colours Flash Fashion covers grey from the first application and now contains Aloe Vera (well known for its anti-oxidizing properties with mucillagins, vitamins and panthenol) to protect and nourish the hair while colouring.

    Flash Fashion is enriched with Betula Alba (tonic and re-mineralizing), Hamamelis Virginiana (anti-inflammatory with flavonids and essential oils) and Echinacea Angustifolia (hydrating and disinfectant). Flash Fashion is not suitable for Vegans.

    Nanny Goat Milk Infant Nutrition

    We know that breast is best for babies, but when it is time for weaning, problems may start to occur as some babies find cow’s milk hard to digest.

    Cows milk, (even if organic) is not suitable for all infants and children and we now realise that there are significant differences which set goat’s milk apart from cow’s milk. For example, New Zealand goat milk contains very low levels of alpha-s1-casein, which is the main casein protein in cow’s milk. Alpha-s1-casein is believed to be the main cow’s milk protein responsible for eliciting allergic reactions such as respiratory and dermatological conditions.

    What are the benefits of Goats Milk?

    Goat’s milk is easier to digest than cow’s milk. This can result in babies with digestive problems being more settled when their normal formula is replaced with goats milk. This easier digestion by immature digestive systems is due to the fact that it has smaller fat globules and softer curds which are more similar in nature to human milk. Also goat’s milk has twice the amount of easily absorbed Medium Chain Fatty Acids (MCT’s).

    There are important immunological differences between goat and cow’s milk proteins enabling goat milk to be used successfully for some infants and children with sensitivity to cow’s milk protein.

    Goat’s milk promotes gut health and reduces inflammation and permeability in the gut. It has high natural levels of nucleotides which provide gastro-intestinal and metabolism benefits.

    GoodnessDirect recommend the Nanny Infant Nutrition formula of goats milk. This is produced from the milk of free range New Zealand goats raised without the use of stimulants, hormones or growth-enhancing drugs. Nanny is also sucrose-free and has no added glucose syrups. It is fortified and modified to ensure that the appropriate nutritional needs of infants are being met.

    Nanny can be used by older children and adults too, and can be used as milk replacement in cooking.

    How good is soya?

    Soya is a versatile, nutritious food that offers a wide range of health benefits and does not contain saturated animal fat, animal protein, cholesterol, animal hormones or growth factors which have all been linked to many illnesses and diseases.

    It contains all eight essential amino acids and is a good source of polyunsaturated fatty acids including omega 3, disease-busting antioxidants, B vitamins (including folate), iron and is free from cholesterol. Calcium-fortified soya milk and tofu provide a valuable source of this important mineral.

    Many soya foods also contain fibre which is important for good bowel health and can lower cholesterol.

    Health benefits associated with soya are thought to be caused by the action of soya isoflavones which are a type of phytoestrogen or plant hormone. Many studies show that soya foods can reduce the frequency and severity of hot flushes and other menopausal symptoms. Because the Japanese diet is rich in soya the women suffer less from menopausal symptoms which suggests it may be an alternative to hormone replacement therapy. Post-menopausal women with the highest intake of soya foods also have the highest bone mineral density. Human trials in other parts of the world have shown that soya protein may reduce the risk of osteoporosis.

    The UK government’s ‘Joint Health Claims Initiative’ has approved the health claim that ‘the inclusion of at least 25 grams soya protein per day as part of a diet low in saturated fat can help reduce blood cholesterol’.

    Studies from China (and of Asian-American women) indicate that having a high soya intake can reduce the risk of breast cancer. Similarly, a large scale study in 59 countries found that overall soya products did protect against prostate cancer. Evidence suggests that a moderate amount of soya is much more likely to be of benefit to health rather than harmful, both in terms of breast and prostate cancer risk and other chronic diseases.

    A great many people ask if it safe to give soya-based infant formulas to babies. Studies on adults raised on soya showed no detrimental effects to their health. A publication in the Nutrition Review found that growth, sexual development and reproductive ability was normal in people who consumed soya formula as infants and concluded that it continued to be a safe, nutritionally complete feeding option for most infants.

    Another fantastic bonus is that several studies indicate that soya isoflavones may improve both short- and long-term memory, mental flexibility and planning. This benefit may be restricted to those under the age of 65.

    Faye Axford © GoodnessDirect 2007