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Dr.Hauschka Skin Care Preparations

Where science and spirit meet.

Inspired by a holistic approach to skin care, the complete line of Dr.Hauschka Skin Care preparations is designed to bring harmony, balance and rhythm to the skin. Rather than masking or covering up skin conditions, Dr Hauschka products work with the skin, treating it as an integral part of the human being. These holistic preparations meet all skin types because skin has the ability to change – to become balanced and harmonious.

All Dr.Hauschka skin care preparations also carry the certification mark Kontrollierte Natur-Kosmetik (certified natural skin care product), which is awarded on the basis of the strict criteria of the BDIH Guideline (Bundesverband Deutscher Industrie und Handelsunternehmen – Federal Association of Industrial and Commercial Companies) and guaranteed by the independent test institute Ecocontrol. The origin, collection and processing of the raw materials are evaluated. As far as possible, all the raw materials are to be of plant or mineral origin and organically grown.

Dr.Hauschka Skin Care even refrains from using any of the few nature-identical preservatives permitted by the BDIH. When obtaining the raw materials, care is taken to interfere as little as possible with nature and not to disturb its life form.

Dr.Hauschka Skin Care is free of synthetic fragrances, preservatives and colours as well as genetically modified organisms (GMOs).

Since 1967, WALA Heilmittel, the manufacturer of Dr.Hauschka Skin Care, has produced pure, therapeutic and luxurious skin care. Carefully selected ingredients, found in nature, encourage and support the health of the skin. Our unique, environmentally sound processing strengthens and preserves the living essence of the organic and biodynamic plant ingredients. Biodynamically grown plants carry more vitality than plants grown by other methods. The gardens at WALA have been biodynamic for more than 40 years.

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What is the difference between clear, light and dark Agave?

Clear:

Clear Agave is extra filtered, and adds organic sweetness without colour or additional flavours.

Amber (light):

Amber Agave is rich, and tastes of butterscotch and caramel. Try it in tea, over yoghurt, pancakes and in baking recipes.

Raw (dark):

Raw Agave exhibits hints of toasty brown sugar and molasses. Use it to add robustness to smoothies, oatmeal, barbecue sauces and as a syrup for pancakes.

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What is the difference between maple syrup grades?

Maple Syrup is graded according to light transmission. The lighter the syrup the higher the grade.

Grade A Light Amber:

It is very light and has a milder, more delicate maple flavor. This grade is usually made earlier in the spring when the weather is colder. It is best used for making maple candy and maple cream.

Grade A Medium Amber:

It is slightly darker and has more flavour. It is the most popular grade of table syrup. Usually made after the sugaring season begins to warm, around mid-spring.

Grade A Dark Amber:

It is even darker, with a stronger maple flavour. It is usually made later in the season, as the days get longer and warmer.

Grade B:

Sometimes called cooking syrup, it is made late in the season. This grade is very dark, with a strong maple flavour, with a hint of some caramel flavour. Many people use it for table syrup, although because of its strong flavour it is often used for cooking, baking and flavouring.

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What are Gluten-free foods?

Foods containing gluten include barley, oats, rye, wheat, spelt and kamut.

Foods that do not contain gluten include quinoa, millet, amaranth, buckwheat, chickpeas, rice and corn.

The level of gluten in oats is tiny and whether or not oats are classified as gluten-free depends on the standard for measuring gluten levels in a particular country.  In Australia oats are considered to obtain gluten, in other countries they may not.

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What are lentils?

Lentils are edible legumes that originated in India and can be used whole or split. Whole lentils are more nutritious because of their husks. When the husk (skin) is removed from the whole lentil and the lentil is split, it is then referred to as dal or daal in Indian languages. Cooked lentil recipes, either made with whole or split lentils, are also called Dal. The Dals are referred according to the variety of the lentil that is split.

Here are the English and Indian names for the more common lentils:

  • red lentil  – masoor
  • green or puy lentil – moong bean or green gram
  • black lentil – black gram or whole urad bean
  • chickpea – bengal gram or chana
  • pigeon pea or yellow lentil – toor, toovar or arahar
  • kidney bean – rajma
  • cow pea or black eyed pea – lobia or chowli
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Loving Earth Raw Chocolate?

This chocolate from the loving earth range contains no cane sugar or dairy and is suitable for vegans. This raw chocolate is uncooked and unprocessed chocolate in its purest form that has been sweetened with agave syrup (a natural low GI sweetener). The cacao beans have not been roasted so that all of their nutrients are still intact! There are often a lot of questions about the flavours that the loving earth range is available in and here are some examples of a few of the more original flavours.

Activated almond and purple corn: Activated almonds are raw organic almonds that have been soaked for up to 12 hours to deactivate the enzyme inhibitors in them.  Once these have been deactivated the nuts are much easier to digest. Purple corn is one variety of maize from Peru. The extract that is used in this bar is the powder left when all the moisture has been evaporated out of the corn cobs’ pulp. This chocolate bar is rich in antioxidants and nutrients from both the nuts and corn.

Lucuma and Maca: Lucuma powder comes from the lucuma fruit, part of the sapote family, and has a creamy citrusy flavour. Maca powder has a slightly bitter caramel and nut flavour which is high in both protein and minerals.

Goji and Camu Camu: Goji berries are found in subtropical regions of China and Tibet and are very high in antioxidants. Camu Camu is a small berry that can be found in the Amazon and is very high in Vitamin C. The extract is created by evaporating all of the moisture out of the pulped flesh and tastes a bit like tangy sherbet.

Sour Cherry and Acai: This is one of the most popular flavours! The organic Acai powder comes from Sambazon and is full of anthocyanins and omegas. The sour cherries provide the perfect tart/sour combination with the bitter chocolate.

Organic Orange and Gubinge: Gubinge is another name for the Kimberley version of the Kakadu plum and is one of the highest sources of Vitamin C.

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Organic vs. Biodynamic?

The basic principle of organic farming is to achieve food of high nutritional quality and optimum quantities of produce without the use of artificial fertilisers or synthetic chemicals. It does not use genetically modified foods, growth promoters or hormones.  Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic farming emphasises the need to maintain appropriate land management and aims to ecologically achieve the balance between animal life, the natural environment and food crops. Organic farmers do not use pesticides or herbicides. The produce that is gained through organic farming is thus at its most natural form.

Organic and biodynamic are very similar; both are grown without chemicals and GMOs. However, biodynamic goes one step further. It is a holistic practice where all things are considered living interrelated systems – animals, plants and the solar system. Biodynamic practices create healthier plants and heal the earth by replenishing the soil and adding vitality to the plant, soil and/or livestock.

Biodynamic farming methods enliven the soil through  careful observation of nature’s rhythms. The main difference between organic and biodynamic is that biodynamic farming uses different principles that add vitality to the plant, soil and/or livestock, whereas traditional farming typically deteriorates the soil. Biodynamic agriculture uses specifically prepared preparations made from minerals and herbs – very similar to homeopathy. These preparations are used to enhance the compost applied to the fields and intensify the sunlight permeated into the plant.

Biodynamic agriculture also incorporates astrological influences. Rudolf Steiner, the founder of biodynamics, believed that much like the moon affects the tides, so does it affect the growing phases of planting and harvesting. Complex stellar calendars chart the influences of the moon and other planets for gardeners and farmers to follow.