Char­coal is the new black in food cir­cles

Noosa Life and Style - - FOOD -

BLACK waf­fles took me by sur­prise, but their taste won me over. The se­cret in­gre­di­ent of this break­fast of­fer­ing at Bel­mon­dos in Noosav­ille is char­coal and it’s be­com­ing more com­mon in Noosa eater­ies.

I’ve eaten char­coal prawns at the Te­wantin Noosa RSL and, more re­cently, spot­ted Black Beauty (char­coal gelato) at Noosa Amore Gelato in the Ma­rina.

So why eat char­coal?

Ap­par­ently, there are health ben­e­fits (if you can over­come the look of black ice-cream).

Ac­ti­vated char­coal works by trap­ping tox­ins and chem­i­cals in the gut, pre­vent­ing their ab­sorp­tion.

The char­coal’s por­ous tex­ture has a neg­a­tive elec­tri­cal charge, which causes it to at­tract pos­i­tively charged mol­e­cules, such as tox­ins and gases, which helps it trap tox­ins and chem­i­cals in your stom­ach.

Is it time you gave it a try?


Char­coal waf­fles.

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