Freeze Dried Fruits

Interestingly, as I talk to more and more chefs, it is becoming apparent that cooking professionally seems to foster several conditions that compromise good health. The first is obesity which can come about from the stress of life in a commercial kitchen, the pressure, stress of service and all the hassles of pre-planning, preparing and getting consistent food out in large numbers.

Many chefs do not feel like eating through their working hours or snack and therefore eat poorly. Others find that standing on their feet and moving about the kitchen feels like enough exercise and so do little else. This is not totally correct as we might get some weight lifting needs met from lifting produce or pots of  stock but we also need intervals of high intensity exercise.

Another condition that is now at epidemic levels and has been added to the list of conditions that are grouped as Metabolic Syndrome is gout. Gout is the accumulation of uric acid in the blood and specifically our joints. The resultant inflammation causes the classic swelling, redness, tenderness and pain that sufferers have long endured.

This brings me back to why LIFE is in this category for chefs.

We cannot make claims for what is essentially a food. It is not legal. What I can say is that dietary anti-inflammatories can reduce the incidence of gout attacks and LIFE is a good source of compounds that are anti-inflammatory. Additionally, LIFE will feed good bacteria in the gut and is a good source of micronutrients as well. This combination can influence our choice of foods (our gut bacteria determine our taste drives) and also kertail our lack of satisfaction from poor foods as we hunt for micronutrients that we lack.

Read more on this here: https://cherikoff.net/comment-changing-taste/

Please note that in regards to our freeze-dried Australian superfoods, we can provide specific blends, mixes and formulations to suit your requirements.