AFTER two decades in the pipeline, you can legally get your fix of hemp this weekend — albeit with butter and Vegemite on it.
From Sunday the sale of hemp for human consumption will be legal in Australia.
The much-maligned plant, part of the cannabis family, has been given the tick of approval by state and federal governments.
Benalla baker Andrew Bertalli will be up early on Sunday to bake his first batch of hemp bread, 17 years after he began lobbying for hemp foodstuffs to be legalised.
Can your daily bread help lower your cholesterol?
This is a big claim so I was pleased to be offered the chance to taste-test two little-known loaves of bread and put them through the Foodwatch review system. Here’s how we rated these new Alpine Breads sold under the label of Heart Fibre and Heart Wholemeal.
Alpine Breads has launched a range of sourdough breads that have been endorsed by Australian FODMAP authority, Dr Sue Shepherd.
Andrew Bertalli, the managing director of Alpine Breads, a fourth generation sourdough bakery in Benalla, Victoria, says it took years to develop its low FODMAP bread.
Independent federal MPs Cathy McGowan and Andrew Wilkie are backing calls from retailers to make industrial hemp edible
Read full story
After creating a highly successful form of fructose malabsorption diet in 1999 in her private dietetic practice, Sue Shepherd went on to become a member of the Monash University research team, led by Professor Peter Gibson, which developed the Low FODMAP Diet. Her PhD research and other studies she was involved in proved that FODMAPs could trigger symptoms of IBS, and in turn, limiting dietary FODMAPs is an effective treatment for people with symptoms of IBS in susceptible people. The low FODMAP diet has been published in international medical journals and is now accepted and recommended as one of the most effective dietary therapies for IBS. Abstracts of these articles are available in the links section of this website. The team at Monash University, including Dr Sue Shepherd, proved through her pioneering research that limiting dietary FODMAPs is an effective treatment for people with symptoms of IBS. The low FODMAP diet has been published in international medical journals and is now accepted and recommended as one of the most effective dietary therapies for IBS.
Alpine Breads are the latest company with products to join the ranks of FODMAP Friendly foods!
A MASSIVE 17G OF QUALITY NATURAL PROTEIN!!
Ricotta 30g, honey 5gm, banana 50g, walnuts 3gm, cinnamon 1gm, Alpine Breads Super Natural Protein bread 80g
A MASSIVE 33G OF QUALITY NATURAL PROTEIN!!
Lean skinless chicken breast 50g, avocado 10gm, cottage cheese 30g, mix leaf 10g & tomato 30g, Alpine Breads Super Natural Protein bread 80g
A MASSIVE 35G OF QUALITY NATURAL PROTEIN!!
50g turkey, 20g cranberry jam, cucumber 15g, cottage cheese 50g, Alpine Breads Super Natural Protein bread 80g
A MASSIVE 27G OF QUALITY NATURAL PROTEIN!!
Tuna 50g, spring onion 2gm, corn 5gm, alfalfa 5gm, ricotta 20g, olive tapenade 10gm, Alpine Breads Super Natural Protein roll 80g
Take a look back at the history of Alpine Breads and see where it came from.
Bertalli’s Alpine Bread in Benalla beat the favourites to win the top vanilla slice award at the Victorian Baking Show last month.
The bakery joined several Goulburn Valley bakeries taking out top honours at the Baking Association of Australia’s annual show on February 22 and 23.
HEMP grains could be the key to a healthier bread says a Benalla baker who wants to see the law changed to allow its consumption as a human food.
Managing director at Alpine Breads Andrew Bertalli said his business was dedicated to supplying customers with the healthiest range of sour dough breads and he believed using hemp seeds would provide health benefits.
Independent federal MPs Cathy McGowan and Andrew Wilkie are backing calls from retailers to make industrial hemp edible
In 1992, the deregulation of the Victorian bread industry meant you could deliver anywhere you wanted in Victoria and Bertalli’s Alpine Breads Benalla knew the major companies would come up to the country and flood the market with their normal square breads.
Heading out for breakfast at a hip local café is a Saturday activity many spend their week eagerly anticipating.
Imagine the disappointment one might feel at being served up some ordinary old sliced white alongside their poached eggs and grilled halloumi.
The trend towards ‘artisan’ bread didn’t happen overnight, and change has been insidious. On the front line observing it all has been Andrew Bertalli, the fourth generation owner of Bertalli’s Alpine breads – a specialty bakery in regional Victoria trading since 1931.
Bread is a staple food for most people, yet there are so many different options available that it can be hard to work the best bread for you. There’s also many different opinions on what makes a good bread in terms of taste or in terms of nutrition, let alone a bread that takes care of both things.
But two Victorian family businesses are pushing the boundaries with modern twists on some good old-fashioned services.
Irritable bowel syndrome (IBS) is a common functional gastrointestinal disorder (FGID) affecting one in seven Australian adults and is also common in the USA, Europe and many Asian countries. This condition is characterised by chronic and relapsing symptoms; lower abdominal pain and discomfort, bloating, wind, distension and altered bowel habit (ranging from diarrhoea to constipation) but with no abnormal pathology. The diagnosis of IBS/FGID should be made by a medical practitioner.
Earlier this year the Sue Shepherd low FODMAP food range was launched in Australia, a worlds first for supermarket FODMAP friendly foods. Suitable for people with irritable bowel syndrome following a low-FODMAP diet, the range includes soups, sauces, stocks and meal kits which are all gluten free and made without garlic or onions.