Batlow conference sets new standard

The recent “Living Foods for a Longer Life” conference in the tiny NSW town covered a range of topics and displayed what the region has to offer, AND included some global healthy lifestyle enthusiasts. 

The one-day conference, which followed a week after CiderFest, was meant as an introduction to the home production of living foods, generally known as probiotics or functional foods.

These also include beneficial yeasts and bacteria to stay healthy.

Participants heard of the benefits of traditional apple cider, the process of natural fermentation without the use of preservatives and additives, the “truth” behind “living” foods, kombucha brewing rediscovered as “the mother” of health, sauerkraut digestive benefits, apple cider vinegar in daily life and kefir cheese for pleasure, beauty and wellbeing.

Fermented milk was labelled the “queen of probiotics”, while sourdough, herbal tea and holistic healing were also discussed in great detail to highlight their importance in living a longer, healthier life. 

Presenters who discussed the benefits of these ingredients included Berlinda Rand, a German sauerkraut enthusiast, who talked about the benefits of digestive health, increasing good bacteria in the digestive system and the results of eating sauerkraut.  

Wilgro Orchid owners Ralph and Judy Wilson, Batlow, talked about a wide range of value-added fruit products and vinegar by-products, including apple cider vinegar, fruit vinegars and their latest venture, traditional hand-crafted apple cider.

CiderFest initiator Harald Tietze, Batlow, said the day was highly successful. 

“We had a large crowd and many benefits were discussed,” he said. 

Mr Tietze has written more than 30 health-related books, and lectures worldwide.

He discussed the benefits of kombucha and kefir, and the simplicity of making home-made probiotics. 

Other speakers talked about different topics and approaches to homemade goodness.