Biodynamic farming has been practised in over 50 countries on all 5 continents for at least 80 years. "Bio" comes from the Greek word which translates as "life" and "dynamic" means a moving force. It is a science of life-forces, a recognition of the basic principles at work in nature and an approach to agriculture which takes these principles into account in trying to bring about balance and healing. It is part of the work of Rudolf Steiner, known as anthroposophy. Through anthroposophy individuals are able to find their own relationship with the world and nature.

Steiner propagated the idea of the "self-contained" farm where there would be just the right number of animals to provide manure for soil fertility and that these animals would then, in turn, be fed from the farm. One of biodynamics fundamental efforts is to build up stable humus in the soil through composting. Vegetable waste, manure, leaves, food scraps, all contain precious vitality which can be put to good use in building up the soil.

Steiner introduced what are known as biodynamic preparations, i.e. naturally occurring plant and animal materials that are combined in a specific way in certain seasons of the year and placed in compost piles. These preparations contain concentrated forces which are used to organize the elements within the compost piles. On completion of the process the resulting preparations are "medicines" for the Earth.

One of the preparations is used on the earth before planting to stimulate the soil life and the other is used on the leaves of the plants to encourage their capacity to receive light. The positive results of these preparations has been scientifically proven. By understanding the natural rythmns of the sun, moon, planets and the stars we can time our ground preparation, sowing, cultivating and harvesting to the optimize the quality of the crops we grow.

Weeds and pests are very useful indicators of imbalances in soil, plants and animals; and the aim of the biodynamic method is to use such indicators in a positive way. Pest and disease control is generally managed by developing the farm as a total organism. When specific pest and weed control is required, products are made from the weeds and pests themselves.

Biodynamic farming means farming in a way which cares for the environment, without relying upon synthetic chemicals and other unnatural interventionist approaches to farming and food production.

Everything in nature reveals something about it's essential character; it is therefore necessary that we learn to understand the language of nature!

Gluten is responsible for the elasticity of kneaded dough allowing it to be leavened as well as for the "chewiness" of baked products. People who have celiac disease, gluten intolerance, dermatitis herpetiformis, wheat allergy or other health problems cannot tolerate gluten which is commonly found in grains such as wheat (including spelt, triticale, and kamut), rye, oats, barley, millet and any derivatives of these grains. These foods include most grains, pasta, cereal and many processed foods. No gluten is found in rice, wild rice, buckwheat, quinoa, sorghum, amaranth or maize (corn). Gluten intolerance is commonly known as leaky gut syndrome and it is estimated that the incidence of gluten sensitivity is around 30% of the population.

Celiac disease is the most commonly known disease related to gluten intolerance. It is a fairly common disorder with about one out of every 133 people having the disorder. The cause of it is unknown, but it is thought that both genetic and environmental factors contribute to the disease. If a parent or sibling has celiac disease then you have about a 20% chance of also having the disease and it is recommended that you be tested.

If you have celiac disease and you eat any food containing gluten (even tiny amounts of gluten can cause harm), the immune system responds by damaging the small intestines. It targets specifically the villi (small finger-like projections lining the intestine walls) and causes damage to the lining of the small intestines. Nutrients from food are absorbed into the bloodstream through the villi. A person without villi becomes malnourished no matter how much food they eat. If celiac disease is left untreated, it can lead to a range of disorders including;

• Malnutrition
• Osteoporosis
• Infertility
• Deficiencies of nutrients (especially iron, calcium and B vitamins)
• Lymphoma or adenocarcinoma of the intestine
  

Women with untreated celiac disease have an increased risk of miscarriage and it can also cause congenital malformation in unborn babies, such as spina bifida.

People with coeliac disease remain sensitive to gluten throughout their life. Even if symptoms disappear, damage to the small bowel can still be taking place, if gluten is being ingested. With the removal of gluten from the diet, a reversal of the abnormalities of the lining of the bowel occurs and the problem of deficiencies will be resolved.

The disease can appear at any age (some people develop symptoms in infancy, while others are fine until the disease surfaces later in adulthood). Many stressful events can trigger celiac disease such as infection, pregnancy, childbirth or severe emotional stress. The symptoms of celiac disease are different for everyone and may include -

• Diarrhea or constipation
  
• Fatty stools
• Abdominal bloating and pain
• Weight lossAnaemia
• FatigueWeakness and muscle cramps
• NauseaVomiting
• Respiratory problems (asthma)
  

Maintaining a gluten-free diet means becoming aware of all the foods and products that contain wheat. There are many obvious foods which contain gluten, but there are also a whole range of ingredients which can come from a gluten source such as modified food starch, preservatives and other food additives. It is essential that you become "ingredient aware".

In Australia our food standard codes requires that:

• Food labelled as 'gluten free' must not contain any detectable gluten and no oats or malt.
  
• Food labelled as 'low gluten' must contain less than 0.02% gluten.
• The gluten content must be added to the nutrition information panel of a food labelled gluten free or low gluten.
• Ingredients derived from grains containing gluten must always be declared on food labels.

If ingredients are not listed on the product-label, always check with the manufacturer and if you are not sure of the gluten content of any ingredient do not take the chance.

People with celiac disease can still enjoy a well balanced diet with a variety of foods, including bread and pasta. Instead of wheat flour, you can buy a wide range of gluten free flour and baked goods which can be made from rice, soy, amaranth, quinoa, buckwheat, beans, corn and potatoes. Of course you can also enjoy naturally gluten free foods such as meat, fish, eggs, dairy products without additives, fruits and vegetables.