Jackson’s Real Food Market hosts health talk in Bedfordview

Jackson’s Real Food Market and Eatery hosted a health talk on August 26. Founder and CEO of the eatery, Gary Jackson, said they opened the Bedfordview branch in June, mid-winter, which was exciting.

“This is our third store and the feedback we’ve had so far is excellent. It’s a very new type of offering,” said Jackson.

He added that the eatery is more like their showroom, where they showcase their good farmers.

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He further said, “We are about supporting the small farmers and producers. Everything is grown naturally and organically, with as few ingredients as possible.

“What we’re trying to do is make sure that when you wake up, you feel alert, alive, and enthusiastic. You should be what you were given at birth. You were kicking around as a baby, and you should continue to do so instead of having low energy.”

Jackson shared that they have a health talk every few weeks. What they found out is that people really are low on knowledge about food, nutrition and the human body.

So Jackson and his team give people some tips and explain exactly what they are eating. He said they also encourage people to study from their phones, learn and find out what’s missing.

“You might be lacking salt in your body, and when you add a bit more of it, you feel like a million dollars. Sometimes you have too much iron, then you need something else, so it’s just about balancing your body out.”

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Jackson acknowledged that they’re very famous for their sourdough bread, which is long fermented, healthy, and very low in gluten and sugar.

“It is also delicious with a nice hard crust, and the nice part about it is that we slice it for you and freeze. It is very filling, and you don’t need more than a slice for a meal. It has water, desert salt and organic flour.

Then we add the Symbiotic Culture of Bacteria and Yeast (SCOBY), which is like a live culture and probiotic, which we introduce into the dough.” He explained that the SCOBY predigests the flour for you because the human body is not designed to digest flour easily, even if you’re not gluten-intolerant.

Patrons also tasted the eatery’s steak compared to the supermarket’s, as well as observed and compared eggs. A tour of the eatery concluded the evening’s health talk.

Jackson said the eatery is open seven days a week.