We are presenting our 3rd AWE seminar on sugar, the sweetest poison, on the 28th of November


For our final As We Eat seminar of the year the topic of conversation is sugar.

Come for a brunch and learn how it affects a doctor, a physiotherapist and a farmer.

Just one of the elements I will cover is the Glyphosate (a carcinogen I have written about here) in the way sugar is farmed.

The first two AWE’s were an introduction and then one on bacteria. Both were evening events. This time it will be a brunch starting at 9.30 and finished off with a sugar free dessert that you will want to make for Christmas.

To book please click here.

Looking forward to seeing you there.



Glyphosate, the carcinogen every South African ingests daily.

I wrote the article below for one of my recent columns in Longevity Magazine.

The only Glyphosate free bread in this country are the organic loaves baked by Fritz Schoon in Stellenbosch. (Every loaf tested in the supermarkets contains Glyphosate). Not only is he using James Moffett’s organic heirloom wheat he is stone grinding it in his bakery and immediately turning it into bread. This results in the full benefits of whole grain. No oxidising, no removal of the bran…in short wheat that has not been castrated.

Genuine grass fed beef (not the kind that is finished on grain/urea/chicken manure/molasses) is also free of Glyphosate.


12 November 2015



Glyphosate – the carcinogen you are ingesting daily.


One consistent theme of this column is the fact that human beings are committing species wide suicide. South Africans’ daily consumption of Glyphosate is the first of many examples to back up this view.


Glyphosate is found in every loaf of bread sold in every shop in this country. It is in all processed foods, tinned foods and ready made meals as these all contain maize and soya and their derivatives (I used to work with derivatives at Goldman Sachs and this is not the type I am referring to). Finally it is in all chicken, pork, beef and lamb. (The exceptions being genuine grass fed beef and lamb off the Karoo veld, which is much rarer than you think.)


Glyphosate is the active ingredient in the world’s most widely used agricultural chemical. Before explaining what it does to humans, apart from being a carcinogen (cancer causing) let me first explain how it gets into your food and into human breastmilk and into our drinking water.


Glyphosate is sprayed onto all the grain crops that you eat or onto the food the animals that you eat eat. Glyphosate bioaccumulates. Cooking does not kill Glyphosate.


I will elaborate on each of the problems I am about to mention below. The problems that Glyphosate causes in humans is first, it chelates micro nutrients, second, it damages your gut bacteria as it destroys their Shikimate pathway and third, it damages the critical cytochrome enzymes.


Before delving a little deeper lets understand that GMO is the Trojan Horse by which the big global seed companies (the top 3 control 50% of the market) are attempting to gain control of the world’s food system. Through Glyphosate resistant seed and Terminator genes they make it very difficult for farmers to resist them. The entire agricultural academic world is funded by these companies and so all students are taught that this toxic form of agriculture is normal and necessary.


99% of the soya and 84% of the maize grown in South Africa is GMO (genetically modified organism). This means that these plants have been bred to withstand the weedkiller (herbicide) whose active ingredient is Glyphosate and which kills all plants that are not GMO. On the face of it, it appears to be a panacea for the farmer who does not have to use any other chemicals to kill those opportunistic weeds or till his land to remove the weeds. His joy however is short lived as not only are there now 32 species of weeds that are resistant to Glyphosate, the farmer has to add micro nutrients to his soil as Glyphosate has chelated them.


Chelation is the process whereby, in this case, micro nutrients are bound to a substance, in this case Glyphosate, and made unavailable. My first experience of this power of Glyphosate was in 2010 when I started helping Spier Wine Farm convert to organic agriculture. I had the soils tested and there was very little Zinc, Managanese, Iron and Copper. Glyphosate was patented in 1964 as a chelator of micro nutrients. Spier used to, like almost every wine farm still does, spray Glyphosate in their vineyards for weed control.


The proponents of GMO say that it is safe for humans because it breaks the Shikimate pathway and humans don’t have it. However our gut bacteria do have the Shikimate pathway and one of the megatrends in medicine is the realisation that the gut is the foundation to our health.


The GMO proponents, who still cling to the canard that we need GMO to feed the world, try very hard to underplay the damage Glyphosate does to the CYP enzymes mentioned above.


I would encourage you to investigate this carcinogen that you are consuming.


Herewith an invite to visit me on the farm next time you are in Stellenbosch.


A final insight into the power of the pro GMO lobby is that No regulatory authority anywhere in the world requests mandatory chronic animal feeding studies to be performed for edible GMOs. It means that these companies have a lot to hide and our government is not protecting us. They (the food companies and the agricultural chemical companies) have spent to date $100 million to fight GMO labelling laws.



The taste of terroir this weekend. An ox braai at Spier on the 31st.


Terroir is a term that has become as meaningless as free range and sustainable and natural and organic. It is supposed to encapsulate the unique aspects of what happens in a place over a period of time, at least a year. It is mostly weather related but there are many other factors that go into creating that sense of place.

The true terroir of our farm is in our beef as they graze everywhere (even at specific times managed in a very specific way in our vineyards) and throughout the seasons. They are on the farm for a minimum of a year before they are slaughtered. The minerality of our soil is expressed in their meat through their only source of food, namely the  grasses and legumes that grow on the farm.

This Saturday we, my grass fed beef colleagues from Boschendal and I, are teaming up to give you the true taste of terroir from our respective farms. We are going to spit roast two forequarters, one from each of our farms. Above is photo taken of their half ox braai they had on National Braai day on the 24th of September. Mark Muncer, their butchery and grass fed beef expert, is attending to the meat on the spit that he designed. 16 hours on the coals.

You can start eating at 9am and I hope you come hungry and have stamina as the market only finishes at 2pm and we don’t want to take any meat back home. My beef is also the only official Carbon negative beef in the country so you can feel extra good about eating it. Saturday is the launch of the Spier Market that will be held every Saturday. Details below of what you can expect at my stall.


Spencer is holding the forequarter we are going to braai. This was taken at the beginning of the 2 week dry ageing process. All our meat is dry aged at 0.3 Celsius before we touch it with a knife. The forequarter weighed 106kgs when he was trying to get his arms around it. Spencer is just one of the benefits you get for free with our beef.


The ox that Spencer was trying to come to grips with was half Limousin. This is a French cattle breed that has the highest dressing out percentage (carcass as a % of live weight) amongst cattle breeds. As a butcher/farmer this is a very important metric for me. The folk at Boschendal have realised that they want higher dressing out percentages and last week introduced Limousin and Brahman bulls into their Angus herd as the pure Angus cattle cannot compete with these crosses. The Limousin’s are the light brown guys with the big backsides and the Brahmans are the grey guys saving themselves for mating season.


Of course if you want to come and see a proper Limousin bull then you need to come and meet Jeremiah, Spier’s god of fertility.


Another good reason to come to Spier this Saturday is that when the meat becomes too much for you then you can get to try as many breads and pastries as you want in the fabulous new bakery that opened last weekend. It is run by PJ Vadas who managed to get the head baker and head patissier from Ile de Pain in Knysna to show their skills in what is known as the Hoghouse Bakery and Cafe.

At my stall I will be selling eggs from our outdoor hens (we don’t use the meaningless term free range anymore), biltong, droewors, bone broth (the most nutritious product from our farm, click here for more on this elixir), books that have inspired me to farm, t-shirts from the amazing guys at Hemporium and my 2009 Ezibusisweni Straw wine.

Hope to see you there.

Angus and Jeremiah

27 October 2015

2015-10-27 22.13.11

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