FAQ's about Diatomaceous Earth

Dean Fountain

WHAT IS IT?

What is Love Your Gut Powder made from?

Love Your Gut Powder is organic Diatomaceous Earth – also known as Fossil Shell Flour (Amorphous Silica). Love Your Gut Powder is food-grade, meeting the strict criteria of Food Standards Australia & New Zealand.

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Common Questions about... Diatomaceous earth

Dean Fountain

 Diatomaceous earth

what is it?

Our powder, made from the finest naturopathic-grade Diatomaceous Earth in the world, is rich in absorbable iron, silica and other essential nutrients such as magnesium and calcium. It helps to gently sweep the gut and gently wipe it clean. We source our Diatomaceous Earth from the best source in the world, found in the United States, to ensure that it's the lightest and finest quality around, the Australian version just doesn't cut it when it comes to purity and quality!.

 

how do i use it?

All you need to do is put a tablespoon of my Love Your Gut Powder into a glass, mix it with water and drink it down.

watch video to get an idea https://youtu.be/NpwAJt8xiCs 

why should i use it?

A healthy gut is vital to your health. Your lower gastrointestinal tract is home to almost 100 trillion microorganisms, most of which, are bacteria. They are mostly, "good" bacteria that help us digest food and release the energy and nutrients we need. They also crowd out bacteria that can trigger disease. But when things go awry in our guts, they can also go awry with our immune system and in our brains which can lead to digestive problems, weight gain, depression, anxiety and further disease.

what does it taste of?

Diatomaceous Earth is flavourless, which means you can add it into daily meals and smoothies.

how long does a pack last?

Providing you use it everyday, one pack should last a month.

Is it safe?

Sure is.Take about one teaspoon of food grade diatomaceous earth with water once a day. It's best used on an empty stomach at least one hour before or two hours after eating. Drink an additional cup of water after each dose to improve its effects.

Dangers?

Precaution should be taken with Diatomaceous Earth is around breathing the dust. It is an extremely fine powder similar to talcum powder and will cause a similar reaction to breathing talcum powder.

Naturally, keep the powder well away from your face when handling it and keep out of the reach of children.

 

Why you've never heard of it?

You may never have heard of diatomaceous earth before, but chances are you’ve consumed it. Common products contain diatomaceous earth like dusts, powders and pressurized liquids that are used on the outside of buildings, on farms, in gardens, and in human and pet foods.

It usually comes in the form of a white powder and is also used in water filtering, food manufacturing, skin products and farming to naturally eliminate viruses, insects, parasites and other harmful organisms by binding to them and drying them out. It also has the ability to improve the body’s use of calcium, improve bone mineralisation, protect joints and fight effects of aging.

If you have any questions... simply drop us a line.

 

 

 

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Golden Gut Mango Cheesecake by Lee Holmes

Dean Fountain

For friends who are cutting down on processed foods, gluten, dairy, sugar and eggs, cheesecake is probably one of the foods you avoid like the plague.

 

 

 

 

 

Until now!

 

 

 

 

 

I’ve created a cheesecake with my Golden Gut Blend that’s a perfect afternoon treat or delightful dessert for summer. It’s a raw, vegan, gluten-free, dairy-free and refined sugar-free cheesecake that is absolutely delicious.

 

 

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Marrakesh Casserole - Easy does it...

Dean Fountain

Marrakesh Casserole

Ingredients:

  • 60 ml (2 fl oz/1/4 cup) cold-pressed extra virgin olive oil
  • 1 large onion, roughly chopped
  • 3 garlic cloves, minced
  • 2 cm (3/4 inch) piece of ginger, minced
  • 1 tablespoon ground cinnamon
  • 1 teaspoon cumin
  • 1 tablespoon turmeric
  • 1/4 teaspoon sea salt
  • 2–3 teaspoons dried harissa
  • 400 g (14 oz) tin diced tomatoes
  • 1 tablespoon rice malt syrup
  • juice of 1 lemon
  • 1/4 cup coriander (cilantro) leaves
  • 1/4 cup chopped mint leaves
  • 1 small pumpkin (winter squash), peeled and cut into 5 cm (2 inch) pieces
  • 1 sweet potato, peeled and cut into 5 cm (2 inch) pieces 
  • 3 carrots, peeled and cut into 5 cm (2 inch) pieces
  • 1 zucchini (courgette), cut into 5 cm (2 inch) pieces
  • 400 g (14 oz) tin chickpeas
  • cooked quinoa, to serve
  • coriander (cilantro) sprigs, to serve
  • 1 tablespoon grated lemon zest, to serve
  • mint leaves, to serve
  • 80 g (23/4 oz/1/2 cup) almonds, to serve

Marrakesh Casserole with horopito

Directions:

  • Heat the olive oil in a flame-proof tagine pot or casserole dish over medium heat and sauté the onion for 5 minutes, or until translucent.
  • Add the garlic, ginger and spices and stir well to combine.
  • Add the harissa, tomatoes, rice malt syrup, lemon juice, coriander and mint, bring to the boil and then reduce the heat.
  • Add the pumpkin, sweet potato, carrot and zucchini, stir well so they are all well covered in the sauce and simmer, covered, for 1 hour.
  • Add the chickpeas and cook for a further 5 minutes.
  • Serve on a bed of quinoa topped with the coriander, lemon zest, mint and roasted almonds.

Thanks to Lee Holmes - Supercharged Food (as seen on Shark Tank)

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