Biohawk uses a ginger food with the Generally Recognized As Safe (GRAS) classification to treat food during its preparation to digest the proline-rich proteins that hypersensitize the immune system of people with the food intolerance gene to prevent this interaction of these proteins with the immune system and to reduce the sensitivity of the immune system back towards normal preventing the autoimmune consequences of food intolerance and removing the cause of food intolerance to the various foods that people eat. The Biohawk ginger is also consumed to ensure damaging proline-rich proteins are totally digested within the body.
All people benefit from eating food with the proline-rich proteins digested because the full nutrition is available for digestion early in the gastrointestinal tract providing all the foods’ energy, vitamins and minerals.
Proteins that cause food allergy are also proline-rich but have the ability to bind to two IgE molecules expressed by a hypersensitive immune system, which in turn are bound to mast cell receptors. The ginger enzymes digest these allergens removing the risk of an allergic reaction.
Bakery Products and Batters
Made with gluten-digested wheat and other flours
General for all cooking with wheat flour.
Bake Aid has been prepared with a standardized ginger enzyme activity that allows it to be efficiently sieved into flour (sieve three times to ensure even distribution) at a rate of ¼ level teaspoon Bake Aid per cup flour (135 – 150g depending on flour used). Add the flour into the mix as normal according to your usual recipe.
Alternatively, Bake Aid, Relief or DigestEasy can be added to the liquid (normally water, milk or egg) in the usual recipe in the following amounts per cup wheat flour:
Bake Aid: ¼ teaspoon
Relief: 1/8 teaspoon
DigestEasy: ½ teaspoon
The gluten protein is digested during the dough formation and cooking. This frees-up the structure of the dough so that the volume of the product is increased. If you are using a bread machine, it is wise not to try to make the largest loaf in the machine’s recipe book, because the bread will rise more than for untreated flour and impact on the lid of the bread machine.
The Biohawk ginger enzyme specifically digests the prolyl peptides in the gluten proteins so that these proteins or their fragments cannot stimulate the immune system for people with the gene for food intolerance including the people who are Coeliac.
This digestion of the gluten proteins that encapsulate the grain’s nutrition releases the full nutrition of the flour for metabolic uptake in the small intestine including the starch, the minerals and vitamins. Without the Biohawk ginger, the gluten proteins and their encapsulated nutrients pass through the small intestine into the large intestine where they are fermented by bacteria causing the hind-gut to become acidic preventing the survival of “good” bacteria such as are sold to you as “probiotics” and which normally populate a healthy hind-gut, and releasing toxins that can seriously adversely affect your health. This is true for all people, whether they have food intolerance or they do not suffer from food intolerance.
The above concentration of ginger does not give the product a “ginger” flavour, but it will improve the flavour of the cooked wheat flour food by removing the “gluten odour”.
All cereal, pseudo-cereals and legume grain flours have proline-rich proteins that need to be digested before they are eaten in the same way as the wheat flour is digested. Pseudo-cereals such as, for example, quinoa, have lower levels of problem proteins than cereal grains, but it is wise to treat them in the food preparation.
If you buy commercial products such as breakfast cereals, bread, cakes, and biscuits that claim to be “gluten-free”, which means they do not have the wheat proteins in them to a level of detection, it is very important for you determine what are the ingredients, and do not buy them if they contain other cereal grains, legume grains, and pseudo-cereals. Rice, potato and tapioca flours are OK.
Do not buy commercial flours such as bread mixes with added “gluten”. The extracted gluten that is added into some flours has been processed into a form that is much more difficult to digest even with the Biohawk ginger.
Biohawk uses Laucke wheat flours and mixes produced in South Australia and Victoria.
All milk that enters the kitchen should be treated on opening.
Add per litre of milk:
½ teaspoon DigestEasy
or 1/8 teaspoon Relief
or ¼ teaspoon Bake Aid per litre milk.
The caseins and beta-lactoglobulin that are proline-rich and cause food intolerance are rapidly digested. (Refer to our Milk Made Safe 4all and More Nutritious document).
Cream and yoghurt needs double the amount of the ginger product per litre and Relief is the preferred product.
add 1/4 teaspoon Relief per litre
Make your own ice cream and custard with the milk, cream and eggs each treated with the Biohawk ginger.
Butter does not seem to give an intolerant reaction probably because the proteins have been washed out.
Break eggs into a cup. Dust the eggs with Relief and add a little rice bran oil or extra virgin olive oil and gently swirl. (Alternatively use prepared Ginger Oil)
For a boiled egg in its shell, take an egg from the refrigerator, put a small hole in the shell at the broad end with an egg piercer, and place in a saucepan and cover the egg with cold water from the refrigerator (2.5cm above the egg) and add ½ teaspoon of DigestEasy or 1/8 teaspoon of Relief. Leave for 10 minutes and place saucepan on a hot plate and bring to the boil. When it boils, remove the saucepan from the stove and leave for 4 minutes to give a soft-boiled egg, 6 or 8 minutes for medium-boiled egg, or 10 minutes for a hard-boiled egg. Run cold water over the egg to stop the cooking process.
The feed the animal ate before slaughter had proline-rich proteins and these are stored in the animals’ fat.
Step 1. Cut off excess fat and pat the meat dry with paper towel.
Step 2. Rub DigestEasy into the meat (10mL per Kg meat) followed by sufficient rice bran oil or extra virgin olive oil to lightly coat the meat. The oil carries the enzyme through the meat.
Alternatively add Relief (½ tsp per Kg meat) into sufficient oil to lightly coat the meat, and rub it into the meat. Cook in your preferred way. We suggest preparing Ginger Oil and storing to save time. Use 1 tablespoon of the Ginger Oil per Kg of meat.
Vegetables and Salads
Sprinkle Relief powder or DigestEasy over Vegetables and then toss with oil to coat. Alternatively use prepared Ginger Oil to coat all vegetables being prepared. Cook as normal or toss in some Balsamic Vinegar or other vinegar to create a salad.
Sprinkle Relief powder or DigestEasy over fruits such as berries, banana, and melons or alternatively add the ginger to a little orange or apple juice to coat sliced fruit.
Wine, whisky, beer, fruit juices, coffee and tea all have proline-rich proteins that affect food intolerant people. Adding a little Relief dust OR 2 drops of DigestEasy to a standard glass or cup of these drinks will digest the proline-rich proteins, noticeably improving the taste and making them safe for food intolerant people.
View the Biohawk Range of Natural Digestion Products