Frequently Asked Questions

FAQ


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Q: How to store Grainfields?
These are stable products with a long shelf-life if stored in the right conditions. The liquids should be kept refrigerated or cool once opened to ensure that the bacteria do not die off. Before opening it may be stored in a cool dark place. The Powders also need to be stored in a cool dark place and will last longer if kept in the refrigerator particularly in the hot summer months. Store the skincare products away from sunlight in a cool place. These products are made in Brisbane using FloraFerm TM, a natural organic fermentation process unique to A.G.M. FOODS Pty. Ltd. This process ensures viable bacteria and predigested, natural nutrients. Only the finest grains, legumes, grasses, herbs and spirulina available are used to make the Grainfields range of products.

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Q: How much should I take?
Because we are a FOOD company and not a DRUG, MEDICINE or FOOD SUPPLEMENT company we cannot tell you how much to take. This is good food, pure and simple, have as much or as little as you like. There is no right or wrong way to have the powders and liquids, whatever fits your diet and lifestyle.

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Q: Is it OK to take Grainfields when taking antibiotics?
Antibiotics definitely have their place in medicine and are needed in many cases to help fight infection. But it is now well known that as well as killing the bad bacteria they also kill the good ones. So taking Grainfields can help replace the good bacteria killed by antibiotics. As Grainfields is not a medicine and is a food containing naturally occurring beneficial bacteria it is completely safe to take while on antibiotics and will not counteract the effectiveness of the antibiotic. The effectiveness of Grainfields could be maximized by taking it at a different time of day to the antibioitic so that some of the bacteria would survive in the system long enough to do some good before being killed off by the antibiotic. It may seem like a catch 22 situation but it is probably better to take Grainfields than not take it if you are on antibiotics. Definitely take Grainfields for some time after you have finished the course of antibiotics as this will help re-establish your good gut flora.

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Q: Can Grainfields be fed to infants?
Grainfields is a natural food and is safe for babies. If considering adding our probiotic liquid to a baby’s diet, feed it to the baby diluted in boiled, cooled water.

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Q: How can I get my children to drink Grainfields?
Try diluting the Grainfields liquid in water. Don’t make it too strong to start with. The Lemon & Ginger Liquid is more palatable for children than the B.E. Wholegrain Liquid. You can also make smoothies with the liquid and fruit. Put their favourite fruits in a blender and pour in the Grainfields Liquid. Turn the blender on then pour into iced glasses and enjoy.

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Q: I have been reading that Soybeans are not what the marketing hype would have us believe. In fact the use of Soybean products may be detrimental to health. You use them in your powders; shouldn’t you take out the Soy altogether?
Historically, the Soybean was not used as a food; only after the Chinese worked out how to ferment it was the Soybean included in the Asian diet. Before this the Soybean plant was only used as a rotation crop to improve the nitrogen in the soil. We recommend that anyone who is including a lot of Soy in their diet look into this further. We ferment all our grains and legumes so the soy in our products is of the fermented variety.

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Q: Is Grainfields safe to take when pregnant?
Grainfields is safe to have any time. If you are pregnant Grainfields is a great food and if you are not pregnant it is also a great food. Many cultures include more of these sorts of fermented foods in the diets of pregnant women.

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Q: I’ve tried to make soyghurt according to the recipe but have failed twice. It ferments, but doesn’t thicken – just remains liquid.
It might be that the temperature you are fermenting at is too high. The best temperature to ferment at is body temperature or 37°C. If you can keep the temperature between 34°C and 40°C the Soy will ferment. Lactobacillus bacteria do not ferment once the temperature goes over this level. The yeasts then continue the fermentation and they do not do the job for the soyghurt. After 6 hours at a good temperature you will have soyghurt. If the temperature is lower leave for 24 hours. The mixture will separate and give whey down the bottom that can be drunk.

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Q: I read somewhere that ascorbic acid kills the beneficial bacteria in Grainfields. Does Rosehip tea have the same effect or is it safe?
Natural sources of Vitamin C such as Rosehips have great health benefits and no detrimental effects at all on the Lactobacilli or good gut flora in Grainfields. It is only the artificially made ascorbic acid that has been a problem in the past. Alan Meyer the formulator of Grainfields made the discovery years ago when trying to ferment some organic apple juice that the ascorbic acid it contained killed his microbes. Since then he has made improvements to make the bacteria more resistant to and able to survive the use of artificial forms of Vitamin C. However It is best to try and use natural sources of Vitamin C rather than artificial wherever possible.

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Q: I have been away for a while and so have not been taking my Grainfields B.E. Liquid. I had 2 bottles left before my new order arrived (yesterday) and couldn’t help noticing the big difference in the colour of the 2 batches. The older batch was quite a lot darker than the new. Does this mean anything or is it just the natural aging of the liquid?
Thank you for your inquiry. The B.E. liquid does become darker and also more vinegary tasting as it ages. This is a natural process. As in the case of most foods it is at its best when consumed fresh.

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Q: Why is my Grainfields liquid not as effervescent as previous bottles?
With the constant demand for our products we sometimes have to send out freshly bottled stock which might not be effervescent like previous bottles you have received. The liquids are not carbonated at the time of bottling, the natural effervescence is a result of the activity of the microbes over time. This can take a little longer in Winter months or cooler weather. It best to leave stock out of the refrigerator at room temperature as refrigeration will also slow down the process. Even if consumed when freshly bottled the liquids will still have the same great benefits.

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