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  Messages 1-21 from 21 matching the search criteria.
Is there a difference between fresh or frozen fruits and vegetables? Darrell Miller 7/4/17
Apple Cider Vinegar Ice Cubes For Hemorrhoids Darrell Miller 6/1/17
This often forgotten berry has some amazing health benefits Darrell Miller 4/2/17
how to gain weight fast for men Darrell Miller 3/14/17
Pumpkins: What to do with them Darrell Miller 11/26/16
HEALTHY LIVING: Supplements: How much is too much? Darrell Miller 11/12/16
What are the Health Benefits of Beta-Glucans Darrell Miller 12/22/14
Health and industrial benefits of guar gum Darrell Miller 1/29/14
Spearmint Is a Powerful and Natural Remedy for all who use its leaves Darrell Miller 9/9/10
Agave Nectar Darrell Miller 4/8/10
Royal Jelly Darrell Miller 6/23/09
Colon Cleanse And Enema Darrell Miller 9/8/08
Six Foods that Boost Heart Health Darrell Miller 1/21/08
Fruit and Vegetable Lightning drink mixes from Natures Plus Darrell Miller 2/6/07
Why you need a Multinutrient Vitamin-Mineral Supplement? Darrell Miller 10/17/06
Staying on Your Diet throughout the Holidays Darrell Miller 1/18/06
Berry Bash Smoothie Darrell Miller 7/11/05
HAWAIIAN NONI (Morinda citrifolia) Darrell Miller 7/11/05
Recipes - Blueberry Beauty Smoothie Darrell Miller 7/6/05
Recipes - Cranberry-Cherry Zinger Smoothie Darrell Miller 7/6/05
Probiotics - Our Friendly Bacteria Darrell Miller 6/16/05



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Is there a difference between fresh or frozen fruits and vegetables?
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Date: July 04, 2017 09:14 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Is there a difference between fresh or frozen fruits and vegetables?





People might wonder of there is a difference between fresh or frozen fruits and vegetables. It was believed previously that frozen fruits and veggies do not have as much nutritional value as their fresh counterparts. It was also believed that during freezing, essential vitamins and minerals depleted. There was an article posted at The Guardian's website that stressed today's newer techniques that involve blanching before flash freezing have greatly improved nutrient retention in frozen fruits and veggies.

Key Takeaways:

  • Produce begins to lose essential nutrients as soon as it is harvested, but some studies suggest freezing can preserve produce's nutritional and health value longer.
  • A study examining eight kinds of produce compared fresh and frozen and found no difference in nutritional or mineral content, though some had varying levels of vitamins and riboflavin.
  • Experts have said that frozen and canned vegetables have been processed when most nutritious, while fresh produce can take days or weeks to be cooked and lose more nutrients.

"However, an article published in The Guardian‘s website stressed that today’s newer techniques involving blanching prior to flash freezing have significantly improved nutrient retention in frozen fruits and vegetables."

Read more: http://www.naturalnews.com/2017-07-01-is-there-a-difference-between-fresh-or-frozen-vegetables.html

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Apple Cider Vinegar Ice Cubes For Hemorrhoids
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Date: June 01, 2017 07:14 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Apple Cider Vinegar Ice Cubes For Hemorrhoids





Hemorrhoids can be various shapes and sizes, but are always painful and usually found in the rectum. While some are inside the body, many surface just under the skin around the outside of the anus. This type of hemorrhoid causes pain more so than the internal one. An effective way to treat this issue is with apple cider vinegar and water frozen in ice cube trays. Once frozen they can be applied to the external hemorrhoids twice daily and should reduce the swelling.

Read more: Apple Cider Vinegar Ice Cubes For Hemorrhoids

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This often forgotten berry has some amazing health benefits
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Date: April 02, 2017 11:44 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: This often forgotten berry has some amazing health benefits





The blackberry is the forgotten berry. It rates highest in antioxidants according to research done. According to some research blackberries can block cancer cells from developing. The berry also contains high levels of Vitamin K, also linked to cancer prevention. Vitamin K also can help with cardiovascular issues by preventing plaque build up. The blackberry can also help fight chronic inflammation as well as providing antibacterial benefits. The fresher the berry, the better the results, meaning the flash frozen berries are still beneficial, but not as.

Key Takeaways:

  • Blackberries score very high with regard to antioxidant capacity: higher than strawberries, blueberries and red raspberries
  • Because of the high levels of vitamin K in blackberries, when eaten regularly they can be very effective in lowering the risk of cancer
  • Want to make your dentist happy? Eat more blackberries. Their anti-inflammatory characteristics can help reduce the number of oral infections

"Blackberries are the often forgotten child of the berry family."

Read more: http://www.naturalnews.com/2017-03-29-this-often-forgotten-berry-has-some-amazing-health-benefits.html

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how to gain weight fast for men
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Date: March 14, 2017 11:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: how to gain weight fast for men





If you are a man that wants to add weight on to his current physique, you'll be pleased to know that a plethora of opportunities for weight gain exist for men of all ages. If you want to add this weight, whether for bodybuilding or to build your self-esteem or for other reasons, these tips make it easy to do in a short period of time. Are you ready to learn the best ways to gain weight?

Key Takeaways:

  • Even if eating 3 meals a day, along with a high metabolism, does not mean the guy will bulk up.
  • The man trying to gain weight who has a high metabolism hhould eat 5 meals per day
  • Avoiding frozen and processed foods is best and cooking from scratch is the best.

"Plan out five meals so you never have time to get hungry."

Read more: https://www.youtube.com/watch?v=zT_Ygfad1DI

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Pumpkins: What to do with them
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Date: November 26, 2016 08:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Pumpkins: What to do with them





Many people only use pumpkins for carving around Halloween, but there are many other ways to use the vegetable. Everything from the skin to the seeds can be used for snacks and dishes. It can even be frozen, dried, or canned for use later. When using pumpkins for cooking, it is best to get the smaller ones that have a sweeter taste.

Key Takeaways:

  • When using a pumpkin for both decoration and food, keep it safe to eat by drawing on it with nontoxic paint or markers instead of carving it.
  • When choosing a pumpkin for eating, select varieties bred for flavor, known as pie or sweet pumpkins
  • The flesh of the pumpkin can be used in a variety of cooked dishes as a good source of vitamins K and A, magnesium, fiber and potassium

"When using a pumpkin for both decoration and food, keep it safe to eat by drawing on it with nontoxic paint or markers instead of carving it."



Reference:

https://www.google.com/url?rct=j&sa=t&url=//buffaloreflex.com/news/pumpkins-what-to-do-with-them/article_99fa9f92-9fa7-11e6-a692-2bdf4e1fb3a9.html&ct=ga&cd=CAIyGjVkYjY3ZDViNDdiNGM3ZTc6Y29tOmVuOlVT&usg=AFQjCNECcpmINPv_JTfJ5ldZRuwA-fTCeQ

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HEALTHY LIVING: Supplements: How much is too much?
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Date: November 12, 2016 02:12 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: HEALTHY LIVING: Supplements: How much is too much?





We all hear the importance of using supplements to help us get the vitamins and minerals essential to our body, but is it possible that you are over-doing it and actually causing yourself more harm than good? Learn exactly how much you should take and when it is too much, and benefit your health!

Key Takeaways:

  • Ideally, we are eating plenty of fresh or frozen fruits and vegetables, along with lean meats and fish.
  • Any nutritionist or dietitian will tell you that eating the right foods is far better for you.
  • These are fat soluble and build up in the body, sometimes to dangerous levels.Always consult your doctor before adding supplements, especially if you are taking over the counter or prescription medications.

"Over half of the American population buys into the idea that dietary supplements are healthy, spending upward of $28 billion a year, according to some estimates."



Reference:

https://www.google.com/url?rct=j&sa=t&url=//www.panews.com/2016/11/02/healthy-living-supplements-how-much-is-too-much-3/&ct=ga&cd=CAIyGjVkYjY3ZDViNDdiNGM3ZTc6Y29tOmVuOlVT&usg=AFQjCNHS_rayMmaCwp65ECzA7Y0aofPoQA

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What are the Health Benefits of Beta-Glucans
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Date: December 22, 2014 04:54 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: What are the Health Benefits of Beta-Glucans

mushroom beta-glucan

What are Beta-glucans?

Beta glucan is a biological response modifier that nutritionally activates the immune response through the Dendritic, Macrophage and other immune cells to produce various therapeutic effects.

Beta-glucans are sugars found in the cell walls of algae, fungi, lichens, bacteria, yeasts, and plants, such as oats and barley. They can be use as medicine.

Benefits of beta-glucan

Beta-glucans are use for cancer, diabetes, HIV/AIDS and high cholesterol. Beta-glucans are also use for boosting the immune system in people whose body defenses have been weakens by emotional or physical stress, chronic fatigue syndrome or by treatments such as chemotherapy or radiation. Beta-glucans are also used for ulcerative colitis, hepatitis, multiple sclerosis, aging, H1N1 flu, Lyme disease, allergies, fibromyalgia, ear infections, rheumatoid, asthma and crohn's disease.

Beta-glucans is applied to the skin for wrinkles, dermatitis, burns, eczema, bedsores, radiation burns, wounds and diabetic ulcers.

Beta-glucans can be given by injection into the muscle or intravenously to boost the immune system in people with HIV/AIDS and related conditions and to treat cancer. Beta glucans are also given intravenously to prevent infection in people who have undergone surgery.

Beta-glucans can be given by subcutaneously for reducing the size of skin tumors or for treating them.

In the food industry, beta-glucans are used as an additive in products such as cheese spreads, frozen desserts, salad dressings and sour cream.

Adding beta-glucans to your diet either in form of foods that contain the compound or in form of food supplements plays a significant role in boosting your immune system to help your body fight diseases.

How does beta-glucans work?

When taken by mouth, Beta-glucans lower blood cholesterol by inhibiting the absorption of cholesterol from food in the intestines and stomach. Beta-glucans stimulate the immune system by increasing chemicals that prevent infections when given by injection.

Studies by leading scientists and medical experts have shown that Beta-glucans act as immunomodulator agents by triggering events that regulate and increase the efficiency of the immune system. Beta-glucans stimulate the activity of immune cells that attack and ingest invading pathogens.

Immune cells such as Macrophages release cytokines that are chemicals that enable immune cells to communicate with each other. In addition, Beta-glucans increase the activity of white blood cells that bind to viruses or tumors, and release chemicals to destroy it. Beta-glucan is a biological response modifier that nutritionally activates the immune response through the Dendritic, Macrophage and other immune cells to produce various therapeutic effects.

The potential side effects of Beta-glucan when taken by mouth are unknown. When used by injection, Beta-glucans can cause fever, pain at the injection site, chills, vomiting, headache, nausea, dizziness, rashes, diarrhea, back pain, joint pain and low blood pressure.

Where does Beta-glucan come from?

The body does not produce Beta-glucan naturally; you can only get it from outside sources such as shiitake mushrooms, baker’s yeast and cereal grains such as wheat, oats, barley and rye.

The most potent form of beta glucan is extracted as a purified isolate from the yeast cell wall of Baker's yeast with harmful yeast proteins removed by a process that prevent clumping or reaggregation after exposure to water during digestion. Research has shown that Beta- glucan is a safe and potent immune potentiation isolate.


URL references

  1. //www.rxlist.com/beta_glucans/supplements.htm
  2. //www.med.nyu.edu/content?ChunkIID=104429
  3. //www.ncbi.nlm.nih.gov/pubmed/17895634
  4. //www.healthline.com/health/beta-glucan-heart-healthy

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Health and industrial benefits of guar gum
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Date: January 29, 2014 05:02 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Health and industrial benefits of guar gum

What is Guar Gum

guar bean plantThe guar bean plant is well known for its guar gum. Its seeds usually undergo dehusking, milling and screening in order to obtain the gum. This powder is used in a number of foods and snacks and a lot of benefits are attributed to its intake. Most manufacturer of food stuffs use it as a fiber although this is not the only benefits the body can obtain from it.

Health benefits of guar gum

In most cases, the gum is used as a laxative. However, other advanced uses can be obtained from it. It is known to be able to effectively manage the body’s cholesterol level. When used together with a fiber called pectin, guar gum reduces the bad cholesterol in the body without having any effect on the good one. Other health related benefits are its ability to harden arteries in the body and also lead to weight loss for those people who need to shed a few pounds.

People who are experiencing bouts of diarrhea can also be given this gum to help with the condition. This is achieved by its ability to absorb excess moisture from stool and thus manage the diarrhea. Moreover, guar gum is taken by people suffering from diabetes to help in managing their blood sugar level. Its ability to reduce postprandial glucose as well as insulin level is usually exploited in this case. This is usually more effective when dietary proteins and fats in such individuals are under monitor.

Industrial uses of guar gum

Most of its industrial applications are based on properties such as solubility, crystallization and thickening ability. It is mainly used as a thickener in toothpaste and even ice cream. In ice cream, it also helps in crystal growth especially after the ice had melted and need to be frozen again. Additionally, it can also be used as a binder in various pharmaceutical products. The paper industry also makes use of this fiber in creating a denser surface on which printing is to take place.



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Spearmint Is a Powerful and Natural Remedy for all who use its leaves
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Date: September 09, 2010 12:59 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Spearmint Is a Powerful and Natural Remedy for all who use its leaves

spearmint leaf picThe spearmint is a species of mint that is native to a lot of Europe and southwest Asia. However, its exact natural range is uncertain because of extensive early cultivation. The herb can be found growing in wet soils. It is also an invasive species in the Great Lakes region. There, it was first sighted in 1843. The spearmint plant is an herbaceous rhizomatous perennial plant. It can be found growing thirty to one hundred centimeters tall. The leaves are five to nine centimeters long and have a serrated margin. The plant produces pink or white flowers that are slender spikes. The name ‘spear’mint comes from the pointed leaf tips.

The spearmint plant is grown for its aromatic and carminative oil. This oil is referred to as oil of spearmint and grows well in nearly all temperate climates. The plant is often grown by gardeners in pots or planters because of its invasive spreading roots. The plant prefers partial shade. However, it is still able to flourish in full sun or even mostly shade. The plant is best suited for loamy soils that have plenty of organic material. The leaves of the plant can be used whole, chopped, dried and ground, frozen, preserved in salt, sugar, sugar syrup, alcohol, oil, or dried. After the plant flowers, the leaves lose their aromatic appeal.

Spearmint is very similar to peppermint in the action that it provides. However, it is milder in its activity. Spearmint was the original mint that was used for healing. It should be noted that peppermint is actually a hybrid of spearmint. The Egyptians, Greeks, and Romans used the mint anciently for its medicinal value.spearmint flowers pics

This herb is very valuable. Most individuals are able to tolerate spearmint well. It is excellent for the gastrointestinal tract. One of its best helps is in soothing an upset stomach by soothing the stomach and intestines. Spearmint increases circulation in the stomach. It also helps to control vomiting that is a result of morning sickness during pregnancy. The oil that is found in spearmint leaves is responsible for working on the salivary glands to aid digestion. It also stimulates gastric secretions. The herb is a gentle and effective remedy for babies with colic. The herb also helps to relieve smooth muscle spasms, increase blood circulation, promote sweating, and relieve pain.

In short, the leaves of the spearmint plant are used to provide alterative, antiemetic, antispasmodic, aromatic, carminative, diaphoretic, diuretic, nervine, stimulant, and stomachic properties. The primary nutrients found in this herb are calcium, iodine, iron, magnesium, potassium, sulfur, and vitamins A, B-complex, and C. Primarily, spearmint is extremely beneficial in treating colds, colic, flu, gas, nausea, and vomiting. Additionally, this herb is very helpful in treating bladder inflammation, chills, cramps, dizziness, edema, fever, indigestion, kidney inflammation, kidney stones, spasms, and inhibited urine. spearmint bulk dried

In order to obtain the best results when supplementing with this, or any herb, it is important to consult your health care provider before beginning any regimen. For more information on the many beneficial effects provided by spearmint, please feel free to consult a representative from your local health food store with questions.

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Agave Nectar
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Date: April 08, 2010 04:31 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Agave Nectar

Agave Nectar Light Certified Organic 17 oz from NOWComments by Craig Gerbore, CEO of Madhava:

Reading through the attack articles and blogs that have surfaced recently one could think that using agave is bad for one's health. These claims are utterly false and misleading. They are extreme views drawn from extreme examples and applied way out of context. They are propagandizing and clearly designed to frighten, not educate. All of the fears and concerns associated with the overconsumption of sugars and calories in general have been unfairly cast on agave.

What is a "healthy" sweetener? One that you use moderately and sensibly.

Health concerns related to fructose and caloric sweeteners are all dependant on the overconsumption of them. All foods have calories and it is the overall consumption of calories that lead to obesity and related issues, not any one food source.

Agave's caloric value is comparable to the other sweeteners in the category. Due to its greater sweetness though, less agave is used compared to the others, so agave actually can reduce caloric consumption per serving. This is due to a higher fructose content. The higher content does not mean higher consumption though, due to the smaller portion used. But, it is not the single serving that matters, it is the number of servings which lead to the overconsumption issues which may result in health concerns.Agave Nectar Amber Certified Organic 17 oz from NOW

As a reference point, 9-10 teaspoon servings of agave would be the approximate caloric equivalent of one 16 oz soft drink. With this perspective, is agave really being overconsumed as a choice of sweetener for home use?

Every single health issue which the attackers have tried to associate with agave is really the result of a caloric overconsumption issue. There are no documented issues with normal, moderate consumption of agave or sweeteners in general as part of our everyday diet. For reasons unknown, some have attempted to isolate agave from the real world and real world conditions with the goal of inhibiting agave's use. They play on people's fears, reference false information and fail to address health issues in any meaningful way.

The purpose of this article is to debunk the controversial misinformation surrounding agave. All information debunking the myths and misinformation is based on current science and facts. It is our goal to provide you with useful information so that you can make your personal nutritional choices in a well-informed, science-based manner.

The Agave Controversy: Exposing the fraudulent article by Rami Nagel

By Dr. Susan Kleiner, PhD, RD, FACN, CNS, FISSN

And Craig Gerbore, CEO Madhava

The controversy about agave syrup was manufactured by the publication of a single article on the internet, which has been reproduced and adapted for virtually every other article produced on the internet and other media venues. That article, written by Rami Nagel and published on Naturalnews.com, was highly biased and full of inaccuracies, half-truths and misinformation about agave. Since the Naturalnews.com article has been the sole source of nearly all other popular articles in public media, we want to set the record straight with science-based, reliable information to offer a more balanced resource to those interested in learning more about agave syrup. Organic Blue Agave Nectar 16 Liq from FunFresh Foods Who is the author, Rami Nagel?

According to the description on the Naturalnews.com website, Rami Nagel is a "citizen journalist". This means that Mr. Nagel is self-employed, and not employed as an in-house journalist by the website. He wrote and published the article without any editorial or content oversight, and the editor of the website, Mike Adams, makes it clear that the article was not checked for incorrect or inaccurate information or facts. The introduction to the article, written by Mr. Adams, states that readers had written to comment that Mr. Nagel's resources were biased with conflicts of interest due to their financial interests in competing sweeteners, such as brown rice syrup. So even the website editor himself states that the article is not fact-checked, and it is biased and unbalanced.

Who is Russ Bianchi?

The sole resource interviewed for the article is Russ Bianchi, identified by the author as Managing Director and CEO of Adept Solutions, Inc. Mr. Bianchi has clear conflict of interest ties to the sweetener industry. We have documentation of the fact that Mr Bianchi had plans to market a product named Replace. It was to be touted as a low calorie alternative sweetener composed of natural and artificial ingredients! Mr Bianchi was prevented from marketing this sweetener as the result of a lawsuit against him by the owner of the formula.

Mr Bianchi is quoted by Nagel extensively and exclusively. Many, if not all, of his statements are blatantly false or misrepresentations of fact. He is clearly propagandizing against agave nectar.

Was anyone else interviewed for this article?

Yes. Craig Gerbore, president and owner of Madhava Agave Syrup, was extensively interviewed by the author but no parts of that interview were included in the article. Organic Maple Agave Nectar 16 Liq from FunFresh Foods

It is important to note that neither Mr Nagel or Mr Bianchi have not made themselves available for questions on their statements since the articles appearance. They remain out of sight and have entirely avoided the controversy their statements created.

What is agave nectar?

The opening line of this paragraph in the article by Mr. Nagel states:

"The principal constituent of the agave is starch, such as what is found in corn or rice."

This is absolutely false. There is no starch in agave. The source of carbohydrate in agave syrup is inulin, a polysaccharide made up primarily of strings of fructose units. Starch is a polysaccharide made up of strings of glucose molecules. They are significantly different, and this difference is why agave syrup is naturally sweet.

The very basis of the argument presented by Mr. Nagel is false.

The Process

The agave plant is a succulent, similar to a cactus. The agave sweetener comes from both the Salmiana agave plant and the agave Tequilana (Blue Agave) which are both organically farmed in Mexico and certified organic by USDA approved certifiers. As the salmiana plant grows it produces a stalk called the "quiote" and when this is removed, a natural liquid called "aquamiel". The liquid is collected from the plant, while Blue agave pinons are harvested and shredded to remove the similar juice. Either can be naturally processed thermally or by enzymes into agave nectar.

The juice of the plant is not naturally sweet. The string of connected fructose units that makes up the major proportion of inulin does not have a sweet taste, but when the fructose units are separated (the process is called hydrolysis) by the addition of an enzyme, similar to digestion, or thermally for most blue agave, the syrup becomes quite sweet. That is the entire processing chain for agave nectar. There are no additives, other ingredients or chemicals in Madhava agave nectar. It is absolutely pure and organic and GMO free.

? Mr. Nagel claims that agave syrup is a "refined corn fructose" similar to high fructose corn syrup. This is absolutely false. There is no relationship between agave syrup and high fructose corn syrup in any way, including the source of the product, or the manufacturing process.

? Mr. Nagel refers to a "confidential FDA letter" from Mr. Martin Stutsman, claiming that agave is fraudulently labeled. We contacted Mr. Stutsman at the United States Food and Drug Administration, and his response made it clear that there was never a "confidential FDA letter". He did publish a public letter referenced in an FDA document as "FDA letter from Martin Stutsman to Dr. Eric

Wilhelmsen (Wilhelmsen Consulting), May 8, 2000", regarding evaporated cane juice, a topic wholly unrelated to agave syrup.

? He continued in his response to us that the paragraph in Mr. Nagel's article inaccurately reflected the substance of his comments in the document.

This link will take you to the original document in which the letter was referenced (reference #2):

//www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm181491.htm

In fact, Mr. Nagel fabricated the entire story of the letter. Mr. Stutsman is a lawyer, not a doctor. The quotes were completely taken out of context from the document, and the quotes never referred to agave syrup at any time. Nagel goes on to further misrepresent Mr. Stutsman's intent in the published document by weaving in other inaccurate information that is thoroughly unrelated to the original document. Mr Bianchi's subsequent statements on labeling issues are false and without merit.

Mr. Nagel is clearly caught red-handed. He has misrepresented the words of a government official, lied about the facts, and twisted the information to achieve his own agenda. This strategy is repeated throughout the article.

? Mr. Nagel continues his deceptive writing by referring to a quote by the late Dr. Varro Tyler in his book, The Honest Herbal. The first line of the paragraph is a direct quote from the book. Nothing else in that paragraph remotely resembles anything else found in Dr. Tyler's book. Mr. Nagel is trying to claim that agave syrup contains large quantities of saponins, and that they can be harmful to health. Here is the debunking of that paragraph:

1. Dr. Tyler does not include the variety of agave plant used for agave syrup.

2. The entire discussion is about the use of the sword-shaped leaves and the stem. Agave syrup is produced from the natural liquid in the plant. The saponins are isolated from the leaves of the plant.

3. There is no documented evidence to suggest agave syrup contains worrisome levels of saponins and the entire rest of the discussion about health dangers is fabricated and false.

Sugars

People are going to continue to consume sweet food and drink. There are only three categories of choice to sweeten food. Those are artificial sweeteners, stevia, or caloric sweeteners from natural sources, sugars.

Most people will not choose artificial. Many will not choose stevia. That only leaves the category of sugars. In this group, agave is a good choice due to its organic quality, ease of

use, neutral flavor, low glycemic index and the fact that less is used to equal the sweetness of the others in the category.

The sweeteners in this category are composed of three primary sugars used to sweeten foods: glucose, fructose and sucrose. These sugars belong to a class of compounds known as carbohydrates. "Saccharide" is a term that denotes sugar, or substances derived from sugar. Monosaccharides are simple or single sugars; disaccharides are derived from two joined monosaccharides and when they are hydrolyzed, or separated, they yield two molecules of simple sugar. Strings of more than two sugar molecules are called polysaccharides. This category includes compounds such as starches, cellulose and inulin.

Glucose and fructose are monosaccharides. Glucose and fructose are found abundantly in nature in fruits and plants. Sucrose is the disaccharide formed by the joining of glucose and fructose, also known as table sugar. When comparing their relative sweetness, glucose is the least sweet tasting, sucrose is next, and fructose is the sweetest of the three sugars, measured as 1.4 times sweeter than table sugar. Because it is so sweet, people typically use less fructose when sweetening foods compared to sucrose.

? In the article by Mr. Nagel he states , "fructose is not what is found in fruit. Commonly, fructose is compared with its opposite and truly naturally occurring sweetener, known as ‘levulose' (made by nature)..."

Another fabrication. In fact, levulose is just another name for fructose. There are various nomenclatures used in the scientific naming of compounds. Fructose and levulose are exactly the same thing; the names are interchangeable. It is no different than if you called your father, "dad", and your sibling called your father, "father". He would still be the exact same person. Fructose and levulose are different names for the exact same thing: a sugar found in nature.

Mr. Bianchi also is quoted to say that the body does not recognize the fructose in agave. This is another false piece of propaganda which demonstrates just how far he is reaching. If this were true, it would have no impact on us. He immediately contradicts himself with the claims of detrimental effects caused by the overconsumption of fructose.

Using Sugars

Sugars can be compared to each other in their ability to raise blood sugar levels by using the Glycemic Index. The scale is set from zero to 100, where low numbers do not have much impact on blood sugar levels, and high numbers raise blood sugar levels quickly. Fructose is very low on the scale. Because agave syrup is high in fructose, it has a rating of 32 or lower. Honey, which has a higher proportion of glucose to fructose, has a Glycemic Index of 58. Sucrose has a Glycemic Index of 68, and glucose, serving as the index standard, is 100.

All sugars, whether fructose, glucose, sucrose or others, contribute 4 calories per gram to our total diet. 1 teaspoon of sugar = 4 grams = 16 calories

In addition to calories, sugars sweeten our foods offering a desirable taste and adding enjoyment and pleasure to our dining. During cooking and baking, sugars allow for browning and the unique consistencies of syrups, candies, frostings and frozen desserts. The varieties of sugars, such as crystallized table sugar, brown sugar, raw sugar, molasses, honey and agave nectar, among others, contribute different properties and flavors to foods.

When you add your own sugar to foods you are in control of how much sugar you use. Most people would never add as much sugar as do the food manufacturers. Moderate amounts of sugar can certainly be enjoyed as part of a healthy diet for an active individual. Natural sugars are easily metabolized and utilized by the body, offering a very efficient source of fuel for physical and mental activity.

Of course, sugars should be used in moderation in the diet. This can control calories and help create a diet that is dense in nutrients.

Impact of sugar on health and disease

? The remainder of Mr. Nagel's article works to link agave syrup with the increased incidence of obesity, diabetes, metabolic disease, and the general rise of morbidity and mortality in the population. This is an overconsumption issue involving far more than the occasional use of agave. Here are the facts:

• Rats that are fed a high fructose diet become obese and will develop the chronic diseases associated with obesity: insulin resistance, diabetes and metabolic disease.

• No one should eat a diet that reflects this type of experimental diet.

• Too much sugar in the diet, whether from fructose, glucose or sucrose, can be unhealthy. Diets high in sugar promote tooth decay and periodontal disease; create an overabundance of calories and a deficit of nutrients. This scenario typically leads to weight gain and the development of chronic disease.

• Active individuals can include a moderate amount of added sugar in their diet without negative health consequences. When calorie intake is balanced with physical activity, sugar serves as an efficient source of fuel for muscles, the brain and the central nervous system.

• According to the World Health Organization (2003), individuals can healthfully include 10% of their daily calories from added sugars. This translates into 200 calories for a 2000 calorie diet, or 12½ teaspoons of added sugar daily. Clearly, one can safely add a couple of teaspoons of sweetener to a cup of tea or coffee, or have a little sweetened food without worrying about their risk of developing disease.

• Agave syrup, which is sweeter than other sugars and low on the Glycemic Index scale, is a good choice to include as one of the added sugars in your diet because you will use less sugar (and therefore fewer calories) and minimally raise blood sugar levels.

Just a teaspoon of agave: the healthy use of sweeteners in your diet

We all want to live healthier and longer lives. Diet and nutrition plays a key role, impacting our health and our ability to perform physically and mentally now and into the future. Food offers us not only sustenance, but also pleasure and enjoyment. Food is present in so many parts of our lives: at celebrations, business events, family events, religious and spiritual occasions, sports outings, the focus of our family meals, intimate dinners, and sometimes just the excuse to socialize.

Sweet foods make us feel good. Sugar allows for the elevation of serotonin in our brains, the "feel good" neurotransmitter that elevates mood, helps us focus, and in the evening, helps us relax and sleep.

Sugar is a source of energy for our muscles, brain and central nervous system. Without sugar our bodies will not function at peak capacity.

Too much sugar, however, is not good. In small amounts sugar energizes us, but in large doses, repeated throughout the day, day in and day out, sugar puts stress on the body. The extra calories can lead to weight gain and obesity, which in time can lead to chronic disease. In the short term, high sugar intakes can lead to a nutritionally deficient diet and a sense of being on an emotional roller coaster.

So be selective about your use of sugars and use them in moderation in your diet. Just like all foods, a variety will enhance the nutritional content of your diet and the flavor and tastes that you can enjoy. Since sugars come in different forms and have different flavors, they can be used most effectively in specific foods and beverages. For instance, agave syrup is liquid and less viscous than honey, making it easy to mix into cold liquids like iced tea and coffee, and is great to add to cold unsweetened cereals for a little sweet taste. Agave's mild flavor allows chefs and bakers to sweeten foods lightly, without overpowering the taste of the dish.

Pay attention to how much sugar is added to your diet every day. Read labels so that you know when sugar is added to manufactured foods. Keep the consumption of added sugars in your diet to no more than 10% of your total daily calorie intake so that you have plenty of room for nutrient dense foods like fruits, vegetables, grains, dairy, protein-rich foods, nuts, seeds and healthy oils.

Remember that nutrition is a science based on facts. We are making great advances in our understanding of the science of foods and nutrition. Beware of people with hidden agendas using fear tactics to influence your choices. Don't take their opinion at face value. What are their credentials? What conflicts of interest do they have? If they do not disclose conflicts, then assume that they are manipulating the truth.

Most of all enjoy food. Think about what you need to eat to promote whole health. Don't overindulge, but don't deprive yourself of the bounty of wonderful tastes, either. Use celebrations as occasions to enjoy your favorite foods and try new ones. A teaspoon or two of sugar easily fits into the diet of an active, healthy person. Agave syrup offers an organic low-glycemic choice for those looking for that option.

Resources for this article:

Charley H. Food Science, 2nd Edition. John Wiley & Sons, New York, NY, 1982.

Figlewicz DP et al. Effect of moderate intake of sweeteners on metabolic health in the rat. Physiology and Behavior 98:618-624, 2009

Johnson RK et al. Dietary sugars intake and cardiovascular health: A scientific statement from the American Heart Association. Circulation: Journal of the American Heart Association, 2009

Tyler VE. The Honest Herbal, Third Edition. Pharmaceutical Products Press, New York, NY, 1993.

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Royal Jelly
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Date: June 23, 2009 11:02 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Royal Jelly

Royal jelly is an incredibly rich, creamy, opalescent, white liquid that is synthesized by the worker bees exclusively for the nourishment and cultivation of the queen bee. It is considered the most precious gift of the hive, as it extends the longevity of a bee’s life from six weeks to five years. is incomparable in its ability to enhance both physical and mental performance. Put in a simple manner, royal jelly promotes longevity by helping to maintain health, beauty, and youth.

It is extremely potent, highly nutritional, and very natural. Royal jelly is extremely difficult for scientists to completely breakdown its components or synthesize its compounds. No matter how Royal Jelly is studied, certain components of the substance still seem to mystify even the most brilliant scientists. Because of this, duplicating what is thought to be the exact chemistry of royal jelly does not duplicate its effects in the human body. This means that only honeybees can make royal jelly.

Royal jelly is rich in proteins and B-complex vitamins, especially pantothenic acid, which is often associated with reversing some of the major effects of aging. Although the chemical makeup of royal jelly may vary slightly according to the location it is found in, the United States Department of Agriculture has analyzed one gram of royal jelly and found in to contain vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid, biotin, inositol, folic acid, and vitamin C. Royal jelly also contains vital fatty acids, sugars, sterols, phosphorus compounds, and acetylcholine. Acetylcholine is responsible for the proper transmission of nerve impulses and the proper functioning of the endocrine system. A lack of acetylcholine in the body can make us susceptible to a number of nerve disorders such as Alzheimer’s disease, Parkinson’s disease, and Multiple Sclerosis.

Royal jelly can be purchased in a pure jelly-like material that must be kept frozen or refrigerated. It is also available in capsules, tablets, soft gels, and in honey chewable. Royal jelly is at its ideal best when it is combined with other natural beehive products and complementary botanicals. Because royal jelly spoils very easy, much research has been done on the ability to preserve this key nutrient. One good way to present and preserve royal jelly is within its natural medium of pure honey. By taking freeze-dried varieties of royal jelly, one can also obtain their supplemental dose. A capsulated, freeze-dried variety is an excellent and convenient way to ingest royal jelly.

It is necessary to purchase quality bee products in order to obtain the potent and pure varieties of any type of bee food or by-product. It should be noted that a relatively small percentage of the population can experience a laxative effect from royal jelly or bee pollen. Additionally, allergic reactions can happen. However, they are quite rare. Some of these allergies are due to poor quality pollen, as it has been gathered from commercially sprayed flowers or improperly cleaned, dried, or stored. Anyway taking bee products should begin slowly, in small amounts to be sure that an allergic reaction will not occur.

Natural bee pollen and royal jelly can be found at VitaNet ®, LLC health food store. Always purchase name brands to ensure that you receive a high quality and pure product.



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Colon Cleanse And Enema
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Date: September 08, 2008 09:49 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Colon Cleanse And Enema

While on a colon cleanse, it is extremely important to take a daily enema, a coffee or garlic enema is suggested, but inter-changing the two may be a good idea. When coffee enemas are taken, be sure to use 8 rounded tablespoons of regular grind coffee with 2 quarts of water. Be sure to boil thoroughly or perk first. A garlic enema can be made by emptying two capsules of garlic into two quarts of warm water and mixing well. The following steps should be followed when taking an enema. First, lie on your left side and let in ½ to 1 cup of enema water. Next, massage the lower left side of your abdomen, working especially hard on any lumps or ridged areas that you may feel, as these are deposits of fecal matter. After four to five minutes of massaging, let more water in. Then, continue to massage across the abdomen and down your right side, as this is where the greatest problems occur. Make sure to be especially thorough in massaging this area. Do not retain the liquid if you feel the need to eliminate. Instead, simply start over. Most people have expelled brown or grey mucous, black fleck-like matter, parasites, and other surprising matter.

Slantboard exercises are extremely important in helping all pocketed lazy bowels and are a great help for colon problems, prolapsus, and gas. It also regenerates the vital nerve center of the brain. Most people are able to use a slantboard. However, those with high blood pressure or any other problem that would contra-indicate a slantboard exercise should not use this method. The mini trampoline is probably one of the best devices ever invented, as it can increase circulation, empty the lymph glands, exercise the heart, and increase energy. It is recommended that one jump every day while they are on a seven day cleanse.

Most individuals should stay on a colon cleanse for at least a full seven days and repeat this program twice a year. This is especially true for those who are interested in the prevention and maintenance of good health. People with chronic health problems should repeat the cleanse four times a year and also follow a building program in the meantime. Nutritionists often suggest a year round use of the bentonite, but many believe that the bentonite cleanse should be alternated with a building program that is individually designed to meet each person’s specific needs. This program should include a variety of herb formulas that will help to rebuild the colon and supplements that are specific for individual problems.

It is suggested that people cut down on processed foods such as white sugar and flour where ever possible. Also, use foods that have the least amount of chemical additives like artificial food colors and preservatives. Whenever possible, eat mainly foods that spoil because of not having added preservatives, such as fresh fruits and vegetables. Also, use a wide variety of vegetables, raw or cooked in way that keeps in the most of the nutrition. When one does eat frozen foods, the fluid released in thawing often does have nutritional value. Make sure to avoid a steady intake of junk foods like candy and soda drinks.

Therefore, substitute natural sweets with fruit juices when you can do so. Also, exercise regularly and take into consideration your age and general health. While taking a colon cleanse, it is usually a good idea to consume only liquids for the first two – three days to help elimination. Consult your doctor if on medications so that a colon cleanse does not conflict with your medications.

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Six Foods that Boost Heart Health
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Date: January 21, 2008 01:57 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Six Foods that Boost Heart Health

The majorities of baby boomers are looking for a way to loose weight and lower their cholesterol. Both of these are two important factors in heart disease, which still remains the number one killer in the United States. The good news is that you can dodge heart disease through your food choices. Below are six foods that can help boost your heart health.

Many studies have proven the variety of health benefits given by fish, ranging from joint inflammation in arthritis sufferers to brain development in babies. The omega-3 fatty acids found in fish support circulation and improve blood vessel function. Researchers have also determined that omega-3s can prevent heart-attack deaths as they stop the electrical disturbance that causes death and half of all heart attacks are due to these arrhythmias. Each week, you should eat one to two 3-ounce servings of fatty fish such as an Alaskan salmon, anchovies, herring or mackerel. By baking or poaching these fish at low heart you can help to preserve the omega-3s. For vegetarians, omega-3 rich flaxseeds can be added to oatmeal, smoothies, or salads. For those who don’t care for fish there are omega-3 oil supplements available as well.

Have you ever wondered why oatmeal is so good for you? In your body, this gluey beta-glucan, which is soluble fiber, binds to bile acids found in the intestines and stomach and excretes them as waste. In order to make more bile acids, the liver needs cholesterol and takes it from the blood. This results in lower blood cholesterol levels. You need 3 grams of soluble fiber each day to reduce your cholesterol by five percent. A cup and a half of cooked oatmeal is a good size serving that can be jazzed up in flavor with frozen berries, non-fat plain yogurt, almonds and much more.

High-glycemic foods like potatoes, white bread, and white rice should be avoided because you get a harmful burst of glucose and insulin that’s harmful immediately after eating them. These bursts tire out the pancreas in the long run and increase the risk of diabetes and heart disease. Research also shows that having high-glycemic foods at one meal will make you even hungrier and eat more at the next, which is why these foods are associated with weight gain. People with excess fat are much more likely to develop heart disease and stroke even if there are no other risk factors. Because of this, focusing on true grains such as brown rice, quinoa, and barley and choosing them over refined grains as much as possible.

Nuts are important for their unsaturated fats and their ability to help lower cholesterol. Walnuts actually contain omega-3 fatty acids, while almonds boost calcium, helping the heart muscle to contract, and Brazil nuts have selenium, which is a heart-protective antioxidant. About one ounce each day of nuts is good for you, but they do have a lot of calories so make sure to go easy on them. If you have a nut allergy, topping you salad with olives is a good alternative, as they contain unsaturated fats.

Beans also contain soluble fiber like oatmeal which helps to reduce cholesterol and keep arteries clear. By choosing the protein from beans instead of meat, you can cut back on saturated fats which raise cholesterol. Eating beans four to five times a week is recommended, as they can be added to a lot of meals. If you don’t tolerate beans well, try adding kombu, a sea vegetable, to them to help break down the components that cause gas. Your body also does adapt to beans over time, so try building up your bean servings slowly. Food enzymes can help reduce gas as well so don’t forget to take your enzymes.

Blueberries, strawberries, raspberries, and other berries all have strong antioxidant properties that can help fight heart disease and are also low in calories and high in fiber. Eating two cups of fruit each day for general health is recommended, but you should eat as many berries as you can tolerate. Free radicals can break down cholesterol that is flowing in your blood and make them sticky so to deposit on the arterial walls of your blood vessels. Fight this with antioxidant rich foods to reduce cholesterol build up.

Eating healthy is one step in boosting heart health and overall cardiovascular health. Exercise is also important in keeping your body strong and vibrant so one can live a healthier longer life.

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Fruit and Vegetable Lightning drink mixes from Natures Plus
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Date: February 06, 2007 02:41 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Fruit and Vegetable Lightning drink mixes from Natures Plus

Enjoy the Rainbow – the Color Wheel of Fruits and Vegetables

 

We’ve all heard the statistics, and have probably seen the signs in the produce section of our favorite grocery store: eating 5 servings of fruits and veggies a day is important,

 

Chances are also pretty good that we’ve also seen the newest food pyramid, encouraging Americans to “eat a rainbow of frits and vegetables.” That is, choose from the rich variety of colors for the best all-around health benefits.

 

In this Ask the Doctor, we’re going to look at the unique health components of different colored fruits and vegetables, and why they’re so important. Plus, we’ll learn about supplemental options, like fruit and vegetable drink mixes, for those days when our diets just aren’t that great.

 

Q. What’s the big deal about fruits and vegetables?

A. Well, for the main reason that they are whole foods – created by nature (or at least generations of farming) and are rich in a variety of nutrients. Processed foods can’t match the health benefits of strawberries or broccoli – items that have fiber, vitamins, and enzymes built right in.

 

Q. What does “eating a rainbow” of fruits and vegetables really mean?

A. This is simply an easy way of remembering to get as much color variety in your diet as possible to maximize your intake of a broad range of nutrients. The colors of fruits and vegetables are often a tangible clue to the unique vitamins and other healthy substances they contain. Getting a variety of colors, therefore, means getting a variety of the essential nutrients your body needs to stay healthy and strong.

 

Enjoying the Rainbow: Fruit and Vegetable Benefits:

Color

Source

Nutrients

Benefits

Red

Tomatoes, Berries, Peppers, Radishes

Lycopene, Anthocyanins, Ellagic Acid, Bioflavonoids including Quercetin, and Hesperidin

Reduces risk of prostate cancer; lowers blood pressure; scavenges harmful free-radicals; reduces tumor growth; reduces LDL cholesterol levels and supports joint tissue in cases of rheumatoid arthritis

Orange/ Yellow

Carrots, Yams, Squash, Papaya

Beta-carotene, Zeaxanthin, Flavonoids, Lycopene, Vitamin C, Potassium

Reduces age-related macular degeneration; lowers LDL (bad) cholesterol; fights harmful free radicals; reduces risk of prostate cancer, lowers blood pressure; promotes collagen formation and healthy joints; encourages alkaline balance and works with magnesium and calcium to build healthy bones

White

Mushrooms, White Tea, Flaxseed/ Pumpkin

Beta-glucan, EGCG (epigallocatechin gallate), SDG (secoisolariciresinol digulcoside), lignans

Provides powerful immune boosting activity; activates natural-killer cells, B-cells and T-cells; may reduce risk of colon, breast and prostate cancers; boosts immune-supporting T-cell activity; balances hormone levels and may reduce risk of hormone-related cancers

Green

Wheat Grass, Barley Grass, Oat Grass, Kale, Spinach, Cabbage, Alfalfa Sprouts, Mustard Greens, Collard Greens

Chlorophyll, Fiber, Lutein, Zeaxanthin, Calcium, Folate, Glucoraphanin, Vitamin C, Calcium, Beta-Carotene

Reduces cancer risks; lowers blood pressure; normalizes digestion time; supports retinal health and reduces risk of cataracts; builds and maintains bone matrix; fights harmful free-radicals; boosts immune system activity; supports vision and lowers LDL cholesterol levels

Purple/ Blue

Blueberries, Pomegranates, Grapes, Elderberries, Eggplant, Prunes

Anthocyanins, Lutein, Zeaxanthin, Resveratrol, Vitamin C, Fiber, Flavonoids, ellagic acid, quercetin

May protect brain cells against Alzheimer’s and other oxidative-related diseases; supports retinal health; lowers LDL cholesterol and prevents LDL oxidation; boosts immune system activity and supports healthy collagen and joint tissue; supports healthy digestion; improves calcium and other mineral absorption; fights inflammation; reduces tumor growth; acts as an anticarcinogen in the digestive tract, limits the activity of cancer cells –depriving them of fuel; helps the body fight allergens

 

Q. Can you tell me a little more about the healthy components of fruits and vegetables?

Let’s take a look at some of the most well-studied and important nutrients:

 

Quercetin is found in apples, onions and citrus fruits (also is hawthorn and other berries and apple-related fruits usually used in traditional herbal remedies and modern supplements). It prevents LSL cholesterol oxidation and helps the body cope with allergens and other lung and breathing problems.

 

Clinical studies show that quercetin’s main points of absorption in the body appear to be in the small intestine – about 50%. The rest – at least 47% is metabolized by the colonic micro flora – the beneficial bacteria such as Lactobacillus acidophilus and Bifidobacterium longum. You may consider adding these beneficial bacteria (found in yogurt) either through the diet or a supplemental form.

 

Ellagic Acid is a component of ellagitannins – dietary polyphenols with antioxidant (and possibly anticancer) properties. Polyphenols are the basic building blocks of many plant-based antioxidants. More complex phenolic compounds, such as flavonoids are created from these molecules.

 

Ellagic acid is found in many fruits and foods, namely raspberries, strawberries, pomegranates, and walnuts. Clinical studies suggest that ellagitannins and ellagic acid act as antioxidants and anticarcinogens in the gastrointestinal tract.

 

Ellagitannins are durable antioxidants, and happily, they do not appear to be diminished by processing, like freezing. This means the benefits are still strong, even in frozen packs of raspberries or strawberries, or some of the better multi-ingredient supplement drink mixes.

 

In scientific studies, ellagic acid also showed an anti-proliferative effect on cancer cells, decreasing their ATP (adenosine triphosphate) production. ATP is the molecule that provides the primary energy source for the cells in our bodies. In a sense, ellagic acid seems to deprive cancer cells of their fuel.

 

Beta-Carotene: Probably the best-known of the carotenoids, beta-carotene is converted by the body into vitamin A. Many vegetables, especially orange and yellow varieties, are rich in this nutrient. Think summer squash, yams and of course, carrots.

 

Beta-carotene has long been associated with better eyesight, but it has other benefits, too. In a scientific study, beta-carotene decreased cholesterol levels in the liver by 44% and reduces liver triglycerides by 40%.

 

Lycopene is a carotenoid mostly found in tomatoes, but also in smaller amounts in watermelon and other fruits. Clinical studies have shown that lycopene consumption may decrease the risk of prostate cancer. In fact, high intakes of lycopene are associated with a 30% to 40% reduced risk. And, as good as beta-carotene is, its cousin, lycopene, seems to be an even stronger nutrient, protecting not just against prostate cancer, but heart disease as well.

 

Lutein is found in many fruits and vegetables, including blueberries and members of the squash family. Lutein is important for healthy eyes, and in fact it is found in high concentrations naturally in the macular region of the retina – where we see fine detail. It is one of the only carotenoids, along with its close sibling zeaxanthin, that is found in the macula and lens of the eye.

 

Lutein also supports your heart, too. In a scientific study, lutein reduced atherosclerotic lesion size by 43%. In other words, high intakes of lutein may actually help prevent coronary artery disease!

 

Interestingly, as is the case with lycopene, cooking or processing foods with lutein may actually make it more easily absorbed.

 

In clinical studies, men with high intakes of lutein (and its close cousin, zeaxanthin, found in broccoli and spinach) had a 19% lower risk of cataract, and women had a 22% decreased risk, compared to those whose lutein intakes were much lower.

 

Vitamin C: One of the best-known nutrients out there, vitamin C keeps our immune system strong; speeds wound healing, and promote strong muscles and joints. A free-radical fighter, vitamin C prevents oxidative damage to tissues, builds strength in collagen and connective tissue, and even reduces joint pain.

 

Sources of vitamin C are scattered throughout the spectrum of fruits and vegetables. Oranges and other citrus are the most commonly associated with vitamin C, but it also is present in tomatoes, and to a lesser extent in berries and cherries.

 

Potassium: Most Americans are deficient in potassium. For the most part, it’s hard to get too much of this valuable mineral. Potassium does great things for our hearts. Higher intakes of dietary potassium from fruits and vegetables have been found in clinical research to lower blood pressure in only 4 weeks.

 

Many researchers believe that the typical American diet has led to a state of chronic, low-grade acidosis – too much acid in the body. Potassium helps change pH balance to a more alkaline environment in the body and increases bone density.

 

This was proven in the long-running Framingham Heart Study which showed that dietary potassium, (along with magnesium and fruit and vegetable intake) provided greater bone density in older individuals.

 

Fiber is another food component many just don’t get enough of – especially if they’re eating a “typical American diet.” Fruits, vegetables and whole grains are excellent sources of fiber. However, fiber from a good fruits and vegetable drink mix should be derived from inulin and chicory root. This soluble fiber source not only adds to the overall amount of fiber you need (25 to 38 grams a day), but also provides a nice “nesting ground” for the beneficial bacteria that populate the intestines. And, even though some fiber has a bad rap for inhibiting mineral absorption, inulin and chicory root are “bone building” fibers – they actually help the body absorb calcium.

 

Flavonoids are an overarching term that encompasses flavonols, anthocyanidins, and flavones, isoflavones, proanthocyanidins, Quercetin and more. They are almost everywhere: in fruits, vegetables, grains, herbs, nuts and seeds – even in the coffee, wine and tea we drink. Flavonoids are responsible for the colors in the skins of fruits and the leaves of trees and other plants.

 

Flavonoids have many health benefits. They can help stop the growth of tumor cells and are potent antioxidants. Additionally, flavonoids have also been studied for their ability to reduce inflammation.

 

Anthocyanins: High on the list of important “visible” nutrients are anthocyanins. They color fruits and vegetables blue and red.

 

Anthocyanins are members of this extended family of nutmeats, the flavonoids. Typically found in high amounts in berries, anthocyanins are readily absorbed in the stomach and small intestine.

 

As antioxidants, anthocyanins dive deep into cell membranes, protecting them from damage. IT may be one reason why the anthocyanins from blueberries are considered such an important component in battling neuronal decline, like Alzheimer’s. Blackberries, raspberries, and strawberries are also excellent sources of this flavonoids group.

 

SDG lignans, (short for secoisolariciresinol diglucoside) are polyphenolic components of flaxseed, pumpkin and other herbal sources. Much of the recent research surrounding lignans has focused on flaxseed. In scientific and clinical studies, lignans from flaxseed support hormonal balance and may have cancer-preventing abilities. In fact, in one study, flaxseed lignans reduced metastatic lung tumor by 82% compared to controls.

 

The lignans in pumpkin seed, also considered a major source, target 5-alpha reductase activity.

 

This enzyme catalyzes the conversion of testosterone into the more potent dihydrotestosterone (DHT). DHT, like testosterone, is a steroid hormone or androgen. Androgens are responsible for the development and maintenance of masculine sex characteristics in both men and women. Excess levels of DHT can cause serious problems with prostate or bladder health. That’s why modulation of the 5-alpha reductase enzyme is so important – it helps maintain healthy testosterone and DHT levels. By balancing the levels of these key hormones, pumpkin seed lignans provide protection for prostate and bladder cells.

 

In addition, pumpkin seed has been shown to modulate the enzyme aromatase. Aromatase is present in the estrogen-producing cells of the adrenal glands, ovaries, testicles, adipose tissue, and brain. Aromatase converts testosterone, an androgen, into estradiol, and estrogen.

 

Inhibition of the aromatase conversion can help maintain a balance of healthy testosterone levels in women, which has been shown to strengthen pelvic muscles and reduce incidence of incontinence.

 

In fact, a clinical study, involving a pumpkin extract in conjunction with soy, resulted in significant support for bladder health. After two weeks of supplementation, 23 of the 39 postmenopausal women enrolled in the study showed great improvement in urinary frequency and sleep. By the end of the six week study, 74.4 percent of participants found pumpkin extract safely and significantly improved “nocturnia,” that is, the need to urinate frequently at night. For individuals with 2 to 4 episodes of nocturnia prior to the stud, and 81.8% improvement was seen – also showing great improvement in sleep quality. After all, if you don’t have to wake up every couple of hours to go to the bathroom you’re bound to get better sleep.

 

Beta glucan: Mushrooms are intense immune-boosting powerhouses due to their beta-glucan content. Three well-studied power-house mushrooms that contribute beta glucan to the diet include maitake, reishi and shiitake.

 

The most significant constituents of mushrooms are long chain polysaccharides (molecules formed from many sugar units) known as beta-glucan. These huge molecules act as immunoregualtors in the human body, helping to stabilize and balance the immune system.

 

This includes specific support of white blood cells, or lymphocytes, the primary cells of the immune system. Lymphocytes fall broadly into three categories: T cells, B cells, and natural killer (NK) cells.

 

In one clinical study, 165 patients with various types of advanced cancer were given maitake mushroom compounds alone or with chemotherapy. Cancer regression or significant symptom improvement was observed in 58% of liver cancer patients, and 62% of lung cancer patients. Plus, when maitake was taken in addition to chemotherapy, the immune cell activities were enhanced 1.2 to 1.4 times, compared with chemotherapy alone.

 

In another clinical study, researchers determined that Reishi increased the number of cancer killing white blood cells and made them more deadly to cancer cells.

 

And, in a scientific study of human breast cancer and myeloma cancer and myeloma cancer cell lines, shiitake compounds provided a 51% antiproliferative effect on the cells – inducing “apoptosis’ – the programmed cell death that should occur naturally.

 

While beta-glucan are distributed throughout the mushroom body, the beta-glucan concentrations are significantly higher in the mycelium – the interwoven fibers or filaments that make up the “feeding structure” of the mushroom.

 

Bioflavonoids are commonly found in bright yellow citrus fruits, including lemons, limes and oranges. They are responsible for the bright pigment found in the skin of the fruit, and are considered a “companion” to vitamin C, seeming to extend the value of the nutrient within the body.

 

Hesperidin is just one of the valuable bioflavonoids found in citrus. Hesperidin appears to lower cholesterol levels, as well as support joint collagen in examples of rheumatoid arthritis.

 

Epigallocatechin gallate (EGCG):

Polyphenols, most notably EGCG, or epigallocatechin gallate, are well-studied and powerful components of tea. EGCG has been shown to reduce colon and breast cancer risk. Green tea also boosts the immune system and encourages T-cell formation – part of the front-line defense of our bodies against sickness and disease.

 

Q. I’ve been seeing articles about fruits, vegetables and supplements touting “high ORAC value.” What does this mean?

ORAC is an acronym for Oxygen Radical Absorption Capacity, and is simply a measurement of antioxidant activity of nutrients. Oxygen radicals, or free radicals, are unstable molecules. They grab electrons from other cells to use for themselves, and in the process can damage them. It is believed that free radical activity plays a role in the development of many diseases such as heart disease and cancer, and also plays a role in aging.

 

Antioxidants help prevent this damage by “loaning out” extra electrons to stabilize free radicals/ Consider any fruit or vegetable with a high ORAC rating as having a lot of “antioxidant power.”

 

I know I should eat more fruits and vegetables, but it just seems so hard to get five servings a day.

The number one excuse I hear for not buying frits and veggies is that “fruits and vegetables are too expensive.” But are they really? Certainly, fresh foods that aren’t in season and have to be shipped a distance can be a bit pricey. If anyone added up how much spend on fast food, or prepackaged or processed snacks, it would probably be shocking.

 

Luckily, there are many ways to get your “Daily 5”. For instance, frozen fruits and veggies retain much of their nutrient profile. They can be an excellent alternative when certain foods are out of season. So too, are fruit and vegetable drink mixes – excellent supplemental sources of some of the nutrients our bodies need most.

 

More recently, the American Institute of Cancer Research discovered a reason many adults don’t eat their vegetables is – I’m not making this up – “a fear of flatulence.”

 

Of course, for people not accustomed to the fiber in fruits and veggies, there is some reason to think it’ll increase gas. When cell walls break down, and fiber passes through the system, it can create flatulence. Folks who eat fruits and vegetables every day generally don’t have this problem. Their systems are already accustomed to it.

 

For those just starting out on a better diet, however, start slowly – it helps your body adapt. Cooking vegetables can help, too, because it begins breaking down the cell walls early on.

 

One thing is certain, however. The “Typical American Diet” and good health are mutually exclusive. The increase in type 2 diabetes, heart disease, high cholesterol, and hypertension all point to the abuse our bodies suffer by eating diets high in fatty meats, processed sugars, and refined grains.

 

Q. Can I just drink fruit and vegetables drinks in place of 5 servings of fruits and vegetables?

Green drinks and fruit and vegetable drink mixes aren’t meant to replace whole foods, but they can be an excellent substitute when you’re rushed or traveling or just trying to fill everyday nutritional gaps. Their whole food ingredients absorb very easily and gently in the gut, and many of these drink mixes contain healthy doses of fiber, too.

 

Green drink mixes and food-based drink mixes combine many colorful fruits and vegetables and sometimes grasses in a healthy, mixable supplement assortment. While there have been many advancements in the field of green drinks, there are only a few that take the primary reason we eat into consideration: taste!

 

Happily, there are some companies out there with great-tasting drink mixes that also formulate based on the color concept, ensuring you get the broadest assortment of nutrients from a full range of fruit and vegetable colors to promote optimal health.

 

High-quality fruit and vegetable drink mixes offer the best from nature’s color wheel in a convenient and great-tasting supplement. So, the next tie you feel like taking a coffee break – try a fruit and veggie break instead. Your body and spirit will thank you.

 

 



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Why you need a Multinutrient Vitamin-Mineral Supplement?
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Date: October 17, 2006 02:00 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Why you need a Multinutrient Vitamin-Mineral Supplement?

Accidental, illness and chronic disease

Burns, surgery, wounds, infection and broken bones increase the need for amino acids. Vitamin E, B6, and C, as well as minerals zinc, calcium and magnesium are all essential for cellular repair.

Alcohol

Alcohol damages the lining of the intestinal tract, liver and pancreas, all vital to digestion, absorption and metabolism of nutrients. Regular use of alcohol increases the body’s need for vitamins A, B complex, and C as well as minerals zinc, calcium and magnesium.

Antibiotics

Some antibiotics kill healthy bacteria and create deficiencies in B complex vitamins which can result in nervous disorders.

Athletes

Athletes consume large amounts of foods and undergo extreme physical stress which creates a wide range of needs for amino acids, B complex, vitamin C, iron and potassium.

Bio-individuality

Individuals, especially those with high physical demands such as athletes and laborers, may have nutritional requirements that exceed official amino acid, vitamin, and mineral recommendations.

Body Reserves

While the body is able to store vitamins such as A and E, autopsy data has shown that up to 30% of the population have “at risk” deficiencies of vitamin A.

Coffee, Tea, and Spices

May irritate and inflame digestive linings, reducing digestive fluids and the absorption of vitamins and minerals from foods.

Convenience Foods

Diets with a high percentage of highly refined carbohydrates such as sugar, white flour and white rice require greater demand for additional sources of B complex vitamins to process these carbohydrates.

Crop Nutrient Losses

Research has shown that intensive agriculture has overworked and depleted our soil of trace elements resulting in decreased vitamins and minerals available in food crops.

Diets

Unsupervised, abnormal diets which exclude entire food groups or even low fat diets can be deficient in vitamins and minerals. Vegetarian diets, which exclude meats and animal sources, must be careful to balance amino acids and include vitamin B12.

Good processing

Highly processed breads and oils, as well as frozen foods, may incrase shelf life of products but can lower nutrient levels, especially the important anti-oxidant vitamin A and E which defend against oxidation damage to all tissues.

Light eaters

Individuals who eat sparingly, including the average woman who maintains her weight at 1800 calories per day, have been shown to be low in thiamine, calcium and iron.

Oral Contraceptives

Oral contraceptives, taken by a significant percentage of women increase the need for folic acid, B6, C, riboflavin and zinc.

P.M.S.

Up to 60% of women may suffer from premenstrual tension such as headaches, irritability, bloatedness, breast tenderness, lethargy and depression, and have an increased need for amino acids and B complex vitamins.

Smoking

A smoker has greatly increased metabolic requirements for the important anti-oxidant and immune function provided by vitamin C.

Stress

Chemical, physical and emotional stress increase the need for amino acids, the B complex vitamins, and vitamin C and E.

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Staying on Your Diet throughout the Holidays
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Date: January 18, 2006 12:22 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Staying on Your Diet throughout the Holidays

The temptations of the holiday season don't have to mean a bigger waistline in the new year and yet another resolution to get in shape. With just a few tricks and tips, you can keep your weight in check and still celebrate with everyone.

Pre-Party Dos

While you might be invited to more parties than usual, you can do a lot before you even arrive to keep yourself from eating too much.

One way of keeping your food consumption down is to eat before you go out. An apple or a large glass of water before leaving home will keep you away from the dessert cart at the party.

At-the-Party! Dos and Don'ts

Now that you have lined your stomach, all you have to do is to take care of your calories, maintaining them at a sensible level. Do keep away from the high calorie sips. Alcohol, for instance, has a high calorie content that will easily build up to shatter your calorie allowance. It's a good idea to talk about anything but food, and try avoiding holding a plate! it helps to do something else with your hands, so they are occupied.

If you really must eat, you'll find that the vegetable and fruit trays can be the best places to fill up your plate. If you put these items on your plate first and then put smaller servings of other higher fat items, you'll be able to have everything without the caloric damage.

During the main course, you can balance your calories by eating only half of what is on your plate. You can easily explain it away by complementing your host on the meal, while pleading you couldn't possibly eat more. Or you could tell them the truth, one that most people readily accept! that you are being careful about your diet.

When you're at home

If you're doing the cooking during a holiday, you are more in control of your eating. Why not make items that are low in calories so you don't have to avoid anything?

When cooking, ask a family member to do the tasting. They will be only too thrilled to do this and you can save yourself from consuming added calories.

You might also want to freeze any cookies or other tempting items until you will be eating them for a meal or a gathering. It's a lot harder to eat something that's frozen.

At the end of it all, these dos and don'ts may even take a couple of inches off your waistline at the New Year. But if they don't, and you still weigh the same, you accomplished what you set out to do! now that calls for a party!

Tania Makevey operates the website and writes for R You Diet which a site dedicated to researching diet related topics and contains all the very latest diet news and views. For more details please visit //www.ryoudiet.com



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Berry Bash Smoothie
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Date: July 11, 2005 09:47 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Berry Bash Smoothie

Berry Bash Smoothie

1 cup blueberries
1 cup strawberries
1/2 cup peach juice
1 T. protein powder
1 cup vanilla frozen yogurt
1\2 cup plain yogurt
honey to taste if desired
Combine the juice and yogurt in then blender. Blend
in the other ingredients until smooth.
Fest ive Fruit Salad
2 cups cubed cantaloupe
2 cups cubed honeydew melon
2 cups cubed, pineapple
2 starfruit, sliced
1 mango, cubed
1 banana, sliced
1 cup grated coconut
1 cup plain yogurt
1/3 cup lime juice
1/2 cup orange juice
2 T. honey
mint for garnish


Combine fruit and set aside. In blender add yogurt,
juices, and honey and mix until smooth. Toss with fruit
and serve with a mint leaf for garnish.
Yummy Yogurt Gazpacho
2 cups plain yogurt
4 T. olive oil
2 cloves of garlic
1 green pepper
4 tomatoes, peeled and chopped
1 medium cucumber, peeled and chopped
1/2 t. basil
1/2 t. cumin
2 T. cider vinegar
Combine all ingredients in a blender and blend until
smooth. Chill well before serving.



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HAWAIIAN NONI (Morinda citrifolia)
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Date: July 11, 2005 08:50 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: HAWAIIAN NONI (Morinda citrifolia)

INTRODUCTION

In a time when we are more concerned than ever with issues of health, a tried and true tropical herb called noni needs t o be added t o our list of the best natural remedies. It susage over hundreds of years supports it s description as a veritable panacea of therapeutic actions. At this writing, noni continues to accrue impressive medicinal credentials, and its emergence as an effective nat ural healing agent is a timely one. Amidst rising cancer rates, the high incidence of degenerative diseases like diabetes, and the evolution of ant ibiotic resist ant bacteria and new viral strains, herbs like noni are sought after for their natural pharmaceutical properties. Unquest ionably, all of us want to know how to:

  • • protect ourselves f rom toxins and pollut ants
  • • prevent t he premature onset of age-related diseases such as arthritis, heart disease, diabetes and stroke
  • • boost our immune defenses to protect ourselves from new viral and bacterial strains that have become antibiotic-resist ant
  • • reduce our risk of developing cancer
  • • better digest our food for proper assimilation and purge the intestinal system wit hout the dangerous side effects of harsh drugs. Its actions are multifaceted and must be considered when assessing natural treatment s for disease or injury. It s impressive and widespread use among various native cult ures of t ropical island regions supports the notion that it does indeed possess valuable, therapeutic compounds.

    Genus Rubiaceae

    Common Names

    Indian Mulberry (India), Noni (Hawaii), Nono (Tahiti and Raratonga), Polynesian Bush Fruit, Painkiller Tree (Caribbean islands), Lada (Guam), Mengkudo (Malaysia), Nhau (Southeast Asia), Grand Morinda (Vietnam), Cheesefruit (Australia), Kura (Fiji), Bumbo (Africa) Note: This is only a small sampling of vernacular names for Morinda citrifolia. Almost every island nation of the South Pacific and Caribbean has a term for this particular plant . This booklet will refer to the herb mainly as “ noni” or M. citrifolia, and is referring primarily to Hawaiin noni.

    Parts Used

    The parts of the noni plant most used for their medicinal and nutritional purposes are the fruit, seeds, bark, leaves, and flowers. Virtually every part of the noni plant is utilized for its individual medicinal properties; however, it is the fruit portion that is regarded as its most valuable. The seeds have a purgative action, the leaves are used to treat external inflammations and relieve pain, the bark has strong astringent properties and can treat malaria, the root extracts lower blood pressure, the flower essences relieve eye inflammations and the f ruit has a number of medicinal actions.

    Physical Description

    Morinda citrifolia is technically an evergreen shrub or bush, which can grow to heights of fifteen to twenty feet . It has rigid, coarse branches which bear dark, oval, glossy leaves. Small white fragrant flowers bloom out of cluster-like pods which bear creamy-white colored fruit. The fruit is fleshy and gel-like when ripened, resembling a small breadf ruit . The flesh of the fruit is characterist ically bitter, and when completely ripe produces a rancid and very dist inctive odor. Noni has buoyant seeds that can float formont hs in ocean bodies. The wood of the inflammatory, astringent, emollient, emmenagogue, laxative, sedative, hypotensive (lowers blood pressure) , blood purif ier, and tonic.

    Chemical Constituents

    Noni has various chemical constituents. First, it has an impressive array of terpene compounds, three of which—L. Asperuloside, aucubin, and glucose— have been identified by their actyl derivatives. Both caproic and caprylic acids have been isolated.1 Second, bushfruits, a category of which noni fruit is a member, are also considered a good source of vit - amin C.2 Third, Hawaiin noni has been linked to the synthesis of xeronine in the body which has significant and widespread health implications. Last , the alkaloid cont ent of the noni fruit is thought to be responsible for its therapeutic actions. Alkaloids exhibit a wide range of pharmacological and biological act ivitiesin the human body. They are nitrogencontaining organic compounds which can react with acids to form salts and which are the basis of many medicines. The following is an in-depth chemical analysis of each plant part and it s chemical constituents.

  • • amino acids (which include alanine, arginine, asparticacids, cysteine, cystine, glycine, glutamic acid, histidine, leucine, isoleucine, methionine, phenylalanine, proline, serine, threonine, tryptophan tyrosine, and valine)
  • • anthraquinones
  • • glycosides
  • • phenolic compounds
  • • resins
  • • B-sitosterol
  • • ursolic acid

    FLOWER

  • • acacet in 7-0-D (+) -glucophyranoside
  • • 5,7,-dimet hylapigenin-4-0-8-D(+) -galactophyranoside
  • • 6,8,-dimet hoxy-3-methyl anthroquinone-1-0-8-rhamnosyl glucophyranoside

    FRUIT

  • • antioxidant
  • • alizarin
  • • anthraquinones
  • • caproic and caprylic acids

    discovered an alkaloid in the Hawaiin noni fruit which he calls proxeronine and which he believes has appreciable physiological actions by acting as a precursor to xeronine, a very crucial compound (see later sections) . In addition, a compound found in the fruit called damnacanthol is believed to help inhibit cert ain viruses and cellular mutations involved in cancer.

    ROOT AND ROOT BARK

  • • carbonate
  • • chlorubin
  • • rubicholric acid
  • • soranjidol
  • • chrysophanol
  • • phosphate
  • • magnesium
  • • ferric iron
  • • sodium
  • • glycosides
  • • morinadadiol
  • • morindine
  • • resins
  • • rubiadin
  • • sterols4

    Pharmacology

    Recent surveys have suggested that noni fruit exerts antibiotic action. In fact, a variety of compounds which have antibacterial properties (such as aucubin) have been identified in the fruit.5 The 6-Dglucopyranose pentaacet ate of the fruit extract is not considered bacteriostatic.6 Constituents found in the fruit portion have exhibited ant imicrobial action against Escherichia coli, Salmonella typhi (and other types) , Shigella paradysenteriae, and Staphylococcus aureaus. Compounds found in the root have the ability to reduce swollen mucous membrane and lower blood pressure in animal studies. Proxeronine is an alkaloid constituent found in Hawaiin noni fruit which may prompt the production of xeronine in the body. It is considered a xeronine precursor and was discovered in noni fruit by Dr. Ralph M. Heinicke. He has theorized that this proenzyme can be effective in initiating a series of beneficial cellular reactions through its involvement with the integrity of specific proteins. He points out that tissues contain cells which possess certain recept or sites for xeronine. Because the reactions that can occur are so varied, many different therapeutic actions can result when xeronine production escalates, explaining why Hawaiin noni is good for so many seemingly unrelated disorders. Damnacanthol is another compound contained in the fruit of the Hawaiin noni plant which has shown the ability to block or inhibit the cellular function of RAS cells, considered pre-cancerous cells.

    Body Systems Targeted

    The following body systems have all been effec-freeze-dried capsules, dehydrated powder or fruit, and oil. Noni plant constituents are sometimes offered in combination with other herbs. Some products contain a percent age of the fruit, bark, root and seeds for their individual therapeutic properties.

    Satety

    Extracts of M. citrifolia are considered safe if used as directed; however, pregnant or nursing mothers should consult their physicians before taking any supplement . High doses of root extracts may cause constipation. Taking noni supplements with coffee, alcohol or nicotine is not recommended.

    Suggested Uses

    Ideally, noni extracts should be taken on an empty stomach prior to meals. The process of digesting food can interfere with the medicinal value of the alkaloid compounds found in Hawaiin noni, especially in its fruit . Apparently, stomach acids and enzymes destroy the specific enzyme which frees up the xeronine compound. Take noni supplements without food, coffee, nicotine or alcohol. Using supplements that have been made from the semi-ripe or light - green fruit is also considered preferable to the ripe, whit ish fruit .

    NONI: ITS USE AND HISTORY

    Noni is a tropical wandering plant indigenous to areas of Australia, Malaysia and Polynesia. It is considered native to Southeast Asia although it grows from India to the eastern region of Polynesia. Morinda citrifolia has a long history of medicinal use throughout these areas. It is thought to be the “most widely and commonly used medicinal plant prior to the European era.” 7 Centuries ago, the bushfruit was introduced to native Hawaiians, who subsequently called it “noni” and considered its fruit and root as prized medicinal agents. Among all Polynesian botanical agents of the 19th and 20th centuries, Hawaiin noni has the widest array of medical applications. Samoan and Hawaiian medical practitioners used noni for bowel disorders (especially infant diarrhea, constipation, or intestinal parasites) , indigestion, skin inflammation, infection, mouth sores, fever, contusions and sprains. Hawaiians commonly prepared noni tonics designed to treat diabetes, stings, burns and fish poisoning.8 The herb’s remarkable ability to purge the intestinal tract and promote colon health was well known among older Hawaiian and Tahitian natives and folk healers. Interestingly, field observations regarding its repu-remarkable healing agent .

    Wonder Herb of Island Folk Healers

    Common to t he thickets and forests of Malaysia and Polynesia, and the low hilly regions of the Philippine islands, noni has been cultivated throughout communities in the South Pacific for hundreds of years. Its Hawaiian use is thought to originate from inter-island canoe travel and settlement dating to before Christ . Its hardy seeds have the ability to float which has also contributed to its distribution among various seacoasts in the South Pacific region. Historical investigation has established the fact that some of Hawaii’s earliest settlers probably came viaTahiti. For this reason, Tahitian herbal practices have specific bearing on the herbal therapeutics of islands to the nort h. The very obvious similarities between the Hawaiian vernacular for herbal plants like noni and Tahitian names strongly suggests the theory of Polynesian migrations to Hawaii. Cultures native to these regions favored using Morinda citrifolia for treating major diseases and ut ilized it as a source of nourishment in times of famine.9 Noni fruit has been recognized for centuries as an excellent source of nutrition. The peoples of Fiji, Samoa and Rarat onga use the fruit in both its raw and cooked forms.10 Traditionally, the fruit was propicked before it was fully ripe and placed in the sunlight . After being allowed to ripen, it was typically mashed and its juice extracted through a cloth. Noni leaves provided a veget able dish and their resiliency made them desirable as a fish wrap for cooking.

    Noni’s Medical Reputation

    Elaborate traditionalrituals and praying rites usually accompanied the administration of noni. Int erestingly, cultures indigenous to the Polynesian islands had a significant understanding of their flora. For example, native Hawaiians maint ained a folkmedicine taxonomy t hat was considered second to none.11 Noni was not only used for medicinal purposes but for its food value, for clot hing and for cloth dyes as well. Research indicates that noni was among the few herbal remedies that islanders considered “ tried and true.” In Hawaii, trained herbal practitioners reserved the right to prescribe plant therapies.12 Records indicate that Hawaiian medical practices were based on extensive and very meticulous descriptions of symptoms and their prescribed herbal treatments. Dosages were controlled and the collection and administration of plant extracts was carefully monitored.13 In addition to Morinda, it was not uncommon for these herbal doctors to also recommend using In regard to its application for common ailments, Hawaiians and other island communities traditionally prescribed noni to purge the bowel, reduce fever, cure respiratory infections such as asthma, ease skin inflammations, and heal bruises and sprains. In other words, noni was widely used and highly regarded as a botanical medicine.

    A Timely Reemer gence

    Today, the natural pharmaceutical actions of the chemical constituents contained in noni are scientif-ically emerging as valuable bot anical medicines. Tahitian “nono” intrigued medical practitioners decades ago; however, due to the eventual emergence of synthetic drugs, interest in this island botanical diminished until recent years. Ethnobot anists are once again rediscovering why Hawaiian people havet reasured and cultivat ed Morinda citrifolia for generations. Noni is now finding its way into western therapeutics and is referred to as “ the queen” of the genus Rubiaceae. Its ability to reduce joint inflammation and target the immune system have made it the focus of the modern scientific inquiry. Dr. Ralph Heinicke has conducted some fascinating studies on the chemical constituents of the Hawaiin noni fruit. His research centers on the proxeronine content of the fruit juice and how it profoundly influences human physiology. In addition, scientific studies investigating noni as an anti-cancer agent have been encouraging. It s conspicuous attributes and varied uses have elevat edits status to one of the best of the healing herbs. Today Morinda citrifolia is available in liquid, juice, freezedried capsules, or oil forms, and is considered one of nature’s most precious botanicals.

    TRADITIONAL USES OF NONI

    Throughout tropical regions, virtually every part of Morinda citrifolia was used to treat disease or injury. Its curative properties were well known and commonly employed. PatoaTama Benioni, a member of the Maoritribe from the Cook Islands and a lecturer on island plants explains: Traditionally Polynesians use noni for basically everything in the treatment of illness. Noni is a part of our lives. Any Polynesian boy will tell you he’s had exper ience with it . We use juice from its roots, its flowers, and its fruit... my grandmother taught me to use noni from the roots and the leaves to make medicine for external as well as internal use, and for all kinds of ailments, such as coughs, boils, diseases of the skin, and cuts.15

    decoctions to stimulate delayed menst ruation.

  • • Noni was frequently utilized for its antiparasitic activity.
  • • Respiratory ailments, coughs, and colds were treated with noni.
  • • A juice made from pounding noni leaves, roots and fruit mixed with water was administered for diarrhea.
  • • Dried and powdered forms of the bark mixed with water and administ ered with a spoon treated infant diarrhea.
  • • Small pieces of fruit and root infused with water were given to kill intestinal parasites.
  • • Boiled bark decoctions were given as a drink for stomach ailments.
  • • Coughs were treated with grated bark.
  • • Charred unripe fruit was used with salt on diseased gums.
  • • Pounded fruit combined with kava and sugar cane was used to treat tuberculosis.
  • • Babies were rubbed with fresh, crushed leaves for serious chest colds accompanied by fever.
  • • Eye washes were made from decoctions for eye complaint s from flower extracts.
  • • Leaf infusions were traditionally taken to treat adult fevers.
  • • A mouthwash consisting of crushed ripe fruit and juice was used for inflamed gums in young boys.
  • • Pounded leaf juice was used for adult gingivitis.
  • • Sore throats were treated by chewing the leaves and swallowing the juice.
  • • Skin abscesses and boils were covered with leaf poultices.
  • • Swelling was controlled with leaf macerations.
  • • Heated leaves were often used for arthritic joins and for ringworm.16

    XERONINE: THE SECRET OF NONI?

    One informed professional on the subject of noni is Dr. Ralph Heinicke, a biochemist who has researched the active compounds of noni fruit for a number of years. He discovered that the Hawaiin noni fruit contains an alkaloid precursor to a very vital compound called xeronine. Wit hout xeronine, life would cease. In Dr. Heinicke’s view, noni fruit provides a safe and effective way to increase xeronine levels, which exert a crucial influence on cell health and protction. His research suggests that the juice from the M. citrifolia fruit contains what could technically be considered a precursor of xeronine—proxeronine. This compound initiates the release of xeronine in the intestinal tract after it comes in contact with a specific enzyme which is also contained in the fruit .

    Because proteins and enzymes have so many varied roles within cell processes, the normalization of these proteins with noni supplemenation could initiate avery wide variety of body responses and treat many disease condit ions. Proteins are the most important catalysts found in the body. The beauty of obtaining a precursor to xeronine from the noni fruit is that the body naturally decides how much of this precursor to convert to xeronine. Disease, stress, anger, trauma and injury can lower xeronine levels in the body, thus creat ing a xeronine deficit . Supplementing the body with noni fruit is considered an excellent way to safely and naturally raise xeronine levels. It is the research and theories of Dr. Heinicke which have made the juice of the Hawaiin noni fruit a viable medicinal substance. He writes: Xeronine is analkaloid, a substance the body produces in order to activate enzymes so they can function properly. It also energizes and regulates the body. This par-ticular alkaloid has never been found because the body makes it, immediately uses it, and then breaks it down. At no time is there an appreciable, isolable amount in the blood. But xeronine is so basic to the functioning of proteins, we would die without it . Its absence can cause many kinds of illness.17 Because so many diseases result from an enzyme malfunction, Dr. Heinicke believes that using the noni fruit can result in an impressive array of curative applications. Interestingly, he believes that we manufacture proxeronine while we are sleeping. He proposes t hat if we could constantly supply our bodies wit h proxeronine from other sources, our need to sleep would diminish.18

    NONI PROCESSING

    How an herb is processed is crucial to how beneficial it is: this is especially true of noni, with its unique enzymes and alkaloids. Morinda citrifolia should be picked when the fruit is turning from its dark green immature color to its lighter green color, and certainly before it ripens to its white, almost translucent color. Once picked, noni, like aloe, will denature extremely quickly due to its very active enzymes. After harvesting, it should swiftly be flash frozen. This is similar to what is done to fish caught at sea to keep them f esh. This stops it from losing its potency while not damaging any of its constituents. To process noni, freeze-drying is recommended. This removes only the water without damaging any of this miracle plant’s vital enzymes and other phytonutrients like xeronine and proxeronine. This pure high-quality noni fruit juice powder is then encapsu-has a very harsh taste and an extremely foul smell, similar to the fruit it self . Other methods of processing include thermal processing, dehydrat ion and air drying. Thermal processing is generally found in liquids, while the dehydrat ed noni is then milled and encapsulated. Unfortunately both methods utilize high heat (110+°F) , which can deactivate many of the vital compounds that make noni so import ant . Air-drying is effect ive without using damaging heat but has serious quality control problems for commercial production.

    MODERN APPLICATIONS OF NONI

    Overview

    Noni possesses a wide variety of medicinal properties which originat e from its differing plant component s. The fruit and leaves of the shrub exert antibacterial activities. Its roots promote the expulsion of mucus and the shrinkage of swollen membranes making it an ideal therapeutic for nasal congest ion, lung infect ions, and hemorrhoids. Noni root compounds have also shown natural sedative properties as well as the ability to lower blood pressure.

    Leaf extracts are able to inhibit excessive blood flow or to inhibit the formation of blood clots. Noni is particularly useful for its ability to treat painful joint conditions and to resolve skin inflammations. Many people drink noni fruit extracts in juice form for hypert ension, painful menstruation, arthritis, gastric ulcers, diabetes, and depression. Recent studies suggest that its anticancer activit y should also be considered. Concerning the therapeutic potential of the Hawaiin noni fruit, Dr. Heinicke writes: I have seen the compound found in noni work wonders. When I was still investigating its possibilities, I had a friend who was a medical research scientist administer the proxeronine to a woman who had been comatose for three months. Two hour safter receiving the compound, she sat up in bed and asked where she was. . . . Noni is probably the best source of proxeronine that we have today.19 Studies and surveys combined support the ability of noni to act as an immunost imulant, inhibit the growth of certain tumors, enhance and normalize cellular function and boost tissue regeneration. It is considered a powerful blood purifier and contributor to overall homeostasis.

    xeronine, which appears to be able to regulate the shape and integrity of cert in proteins that individually contribute to specific cellular activities. Interestingly, this effect seems to occur after ingestion, inferring that the most active compound of noni may not be present in uneaten forms of the fruit or other plant parts. Some practitioners believe that xeronine is best obtained from a noni fruit juice precursor compound. The enzymatic reactions that occur with taking the juice on an empty stomach are what Dr. Heinicke believes set cellular repair intomotion.

    Cancer

    A study conducted in 1994 cited the anticancer activity of Morinda citrifolia against lung cancer. A team of scientists from the University of Hawaii used live laboratory mice to test the medicinal properties of the fruit against Lewis lung carcinomas which were artificially transferred to lung tissue. The mice that were left untreated died in nine to twelve days. However, giving noni juice in consistent daily doses significantly prolonged their life span. Almost half of these mice lived for more than fifty days.20 Research conclusions state that the chemical constituents of the juice acted indirectly by enhancing the ability of the immune system to deal with the invading malig-nancy by boosting macrophage or lymphocyte activit y. Furt her evaluation theorizes that the unique chemical constituents of Morinda citrifolia initiate enhanced T-cell activity, a reaction that may explain noni’s ability to treat a variety of infectious diseases. 21

    In Japan, similar studies on tropical plant extracts found that damnacanthol, a compound found in Morinda citrifolia, is able to inhibit the function of KRAS- NRK cells, which are considered precursors to certain types of malignancies.22 The experiment involved adding noni plant extract to RAS cells and incubating them for a number of days. Observation disclosed that noni was able to significantly inhibit RAS cellular function. Among 500 plant extracts, Morinda citrifolia was determined to contain the most effective compounds against RAS cells. Its damnacanthol content was clinically described in 1993 as “a new inhibit or of RAS function.” 2 3 The xeronine fact or is also involved in that xeronine helps to normalize the way malignant cells behave. While they are still technically cancer cells, they no longer function as cells with unchecked growth. In time, the body’s immune system may be able to eradicate these cells.

    Arthritis

    with arthritic disease. One link to arthritic pain may be the inability to properly or completely digest proteins which can then form crystal-like deposits in the joints. The ability of noni fruit to enhance protein digestion through enhanced enzymatic function may help to eliminate this particular phenomenon. In addition, the alkaloid compounds and plant met abolites of noni may be linked to its apparent anti-inflammatory action. Plant sterols can assist in inhibiting the inflammatory response which causes swelling and pain. In addition, the antioxidant effect of noni may help to decrease free radical damage in joint cells, which can exacerbate discomfort and degeneration.

    Immune System

    The alkaloid and other chemical compounds found in noni have proven themselves to effectively control or kill over six types of infectious bacterial strains including: Escherichia coli, salmonellatyphi (and other types) , shigella paradysenteriae, and staphylo - coccus aureaus.25 In addition, damnacanthol, was able to inhibitt he early antigen stage of the Epstein- Barr virus.

    The bioactive components of the whole plant, combined or in separate portions, have demonst rat - ed the ability to inhibit several different strains of bacteria. Anecdotal reports support this action in that noni seems particularly effective in shortening the duration of certain types of infection. This may explain why noni is commonly used to treat colds and flu. The chemical constituents found in noni and the possibility that they stimulate xeronine production— as well as initiate alkaloid therapy—may explain noni’s reputation for having immuno-stimulatory properties. Alkaloids have been able to boost phagocytosis which is the process in which certain white blood cells called macrophages attack and literally digest infectious organisms. Interestingly, the ant it umoraction of noni has been ascribed to an immune system response which involves stimulating T-cells. tropical regions during World War II learned of the fruit’s ability to boost endurance and stamina. Native cultures in Samoa, Tahiti, Raratonga and Australia used the fruit in cooked and raw forms. M. citrifolia is considered a tonic and is especially recommended for debilitated conditions.

    Antioxidant

    The process of aging bombards the body with free radicals which can cause all kinds of degenerative diseases. The xeronine theory promoted by Dr. Heinicke submit s t hat as our bodies age, we lose our ability to synthesize xeronine. To make matters worse, the presence of many environment altoxins actually blocks the production of xeronine as well. He believes that the proxeronine content of Hawaiin noni fruit juice can help to block these actions, thereby working as an antiaging compound.26 The phytonutrients found in noni assist in promot - ing cell nourishment and prot ect ion from free radicals created by exposure to pollution and other potentially damaging agents. In addition, Morinda citrifolia contains selenium, which is considered one of the best antioxidant compounds available.

    Diabetes

    While scientific studies are lacking in this particular application of noni, Hawaiians used various parts of the plant and its fruit to treat blood sugar disorders. Anecdotal surveys have found t hat noni is current ly recommended for anyone with diabetes.

    Pain Killer

    A 1990 study found that extracts derived from the Morinda citrifolia root have the ability to kill pain in animal experiments.27 Interest ingly, it was during this study that the natural sedative action of the root was also noted. This study involved a French team of scientists who noted a significant central analgesic activity in laboratory mice.28 Dr. Heinicke has stated, “Xeronine also acts as a pain reliever. A man wit h very advanced int est inal cancer was given three months to live. He began taking the proxeronine and lived for a whole year, pain-free.” 29

    Skin Healing Agent

    One of the most prevalent hist rical uses of noni was in poultice form for cuts, wounds, abrasions, burns and bruises. Using its fruit extract for very serious burns has resulted in some extraordinary healing. Because skin is comprised of protein, it immediately responds to the presence of xeronine.

    burn site throught he direct application of a noni poultice is considered quite effective by Dr. Heinicke and his colleagues, who have studied enzymatic therapy. Concerning burns, he has written: I believe that each tissue has cells which contain proteins which have receptor sites for the absorption of xeronine. Certain of these proteins are the inert for ms of enzymes which require absorbed xeronine to become active. This xeronine, by converting the body’s procol- langenase system into a specific protease, quickly and safely removes the dead tissue from burns.30

    Drug Addiction

    The xeronine link to treat ing drug addiction is based on the notion that flooding t he brain with extra xeronine can reverse the neurochemical basis for addiction. This natural alkaloid is thought to normalize brain receptors which subsequent ly results in the cessation of physiological dependence on a certain chemical like nicotine.3 1 The potential of Hawaiin noni as a natural stimulat or for t he production of xeronine may have profound implications in treating various types of addictions.

    Complementary Agents of Noni

  • cat’s claw papaya
  • kava kava
  • pau d’arco
  • bioflavonoids
  • selenium
  • germanium
  • grapeseed extract
  • echinacea
  • proteolytic enzymes
  • aloe vera
  • glucosamine
  • shark
  • cartilage

    PrimaryApplications of Noni

  • abrasions
  • arthritis
  • atherosclerosis
  • bladder infections
  • boils bowel disorders
  • burns cancer
  • chronicfatigue syndrome
  • circulatory weakness
  • colds congest ion
  • cold sores constipation
  • depression diabetes
  • eye inf lammations fever
  • fract ures gastric ulcers
  • gingivit is headaches
  • high blood pressure immune
  • weakness
  • indigestion intestinal parasites
  • kidney disease menstrual



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    Recipes - Blueberry Beauty Smoothie
    TopPreviousNext

    Date: July 06, 2005 05:45 PM
    Author: Darrell Miller (dm@vitanetonline.com)
    Subject: Recipes - Blueberry Beauty Smoothie

    Blueberry Beauty Smoothie

    Cool-Blue berries are a hot health item--those natural eye-catching pigments help keep you healthy in a hundred different ways. And the lemon in this recipe really brings out their taste.

  • 1 cup plain nonfat yogurt
  • 1/2 cup reduced-carbohydrate milk
  • 1/2 cup frozen blueberries
  • 3 tablespoons reduced-carb sweetener
  • 1 teaspoon lemon juice

    Analysis: 232 calories, 5g fat, 19g protein, 15g carbohydrates (13 Usable)

    : Energy Times



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    Recipes - Cranberry-Cherry Zinger Smoothie
    TopPreviousNext

    Date: July 06, 2005 05:39 PM
    Author: Darrell Miller (dm@vitanetonline.com)
    Subject: Recipes - Cranberry-Cherry Zinger Smoothie

    Cranberry / Cherry Zinger Smoothie

    Like blueberries, Cranberries are in fashion with the health conscious. They also lend a refreshing, tart taste to this smart-looking smothie.

  • 1 cup plain nonfat yogurt
  • 1/2 cup reduced-carbohydrate milk
  • 1/4 cup frozen cranberries
  • 1/4 cup canned sour cherries in water, drained
  • 2 tablespoons sugar-free cherry syrup.

    analysis: 226 calories,4g fat, 19g protein, 14g carbohydrates (13 usable)

    : Energy times



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    Probiotics - Our Friendly Bacteria
    TopPreviousNext

    Date: June 16, 2005 10:51 AM
    Author: Darrell Miller (dm@vitanetonline.com)
    Subject: Probiotics - Our Friendly Bacteria

    Probiotics Our Friendly Bacteria

    An estimated 10 quadrillion bacteria make their home in the average digestive system. Fortunately, less than one percent of the 400 different species found in the intestine are potentially harmful. The majority of intestinal flora are friendly bacteria, otherwise known as probiotics. These probiotic bacteria support good health by limiting the growth of harmful bacteria, promoting good digestion and increasing resistance to infection.*1

    Probiotic bacteria are completely non-toxic. In fact, friendly bacteria have been used safely and effectively for more than 8,000 years, proving their value to human health.*2  Most often, probiotics have been consumed as part of  cultured foods, such as acidophilus milk, yogurt, soy tempeh, and idli (cultured wheat). The friendly bacteria in these foods, specifically Lactobacillus acidophilus, L. bulgaricus, and Bifidobacterium bifidum, multiply in the warm, moist environment of the human body by feeding on the carbohydrates and protein in the digestive tract, then establish colonies along the intestinal wall.

    Beneficial Roles of Probiotics

    Lactobacillus acidophilus and other friendly bacteria play many important roles in maintaining good health.* According to experts, regular consumption of probiotics is the best way to maintain healthy intestinal flora.*3, 4 Lactobacilli species do not survive very long in the colon, so bacteria colonies need to be routinely replenished.*

    Healthy digestion:

    In addition to producing numerous vitamins, probiotics support healthy digestion.*  Part of the reason fermented foods are healthful is that some of the proteins, fats and carbohydrates are partially digested by the bacteria, which increases overall digestibility and nutritional value of the food.*5, 6

    Lactose intolerant individuals may gain even more benefits from probiotics. Lactobacilli bacteria ferment as much as half of the lactose in milk—the part of milk that results in the symptoms of bloating, cramps and gas in lactose intolerant individuals—by converting it to lactic acid. Consequently, people with lactose intolerance report fewer digestive problems with cultured dairy foods compared to fresh milk.*5, 7

    The nutritional profile of foods is improved after being cultured with probiotics. Levels of several B vitamins, including vitamins B1, B2, B6 and B12, niacin, folic acid and pantothenic acid are higher in fermented foods, such as yogurt, cheese, kefir and buttermilk.*5  Fermentation also boosts the digestibility of soy foods.*8

    Inhibiting bacterial growth:

    Probiotics act as natural antibiotics, slowing the growth of harmful bacteria.*5, 6 These friendly bacteria produce substances, including lactic acid, acetic acid, benzoic acid, hydrogen peroxide and natural antibiotics, which limit the reproduction of certain disease-causing bacteria.*9

    Another way that probiotic bacteria maintain a healthy digestive tract is by competing with harmful bacteria in the intestine. When the intestine is full of large colonies of beneficial bacteria, disease-causing bacteria are simply not able to multiply into harmful numbers because there are no available attachment sites on the intestinal wall.* This is one of the ways L. acidophilus inhibits the growth of Candida albicans, coliform (e. coli) bacteria and salmonella.*3, 4, 10, 11

    Diarrhea can have many causes, but it always has the same result for the bacteria living in the intestine—it flushes them out, leaving the body vulnerable to the growth of opportunistic bacteria. It is important to replenish the body with probiotics during and after a bout of diarrhea.* Probiotic bacteria can also help keep the colon healthy when traveling.*4

    Lactobacilli are one of the primary bacteria found in normal vaginal flora, and their presence is believed to inhibit the overgrowth of harmful bacteria, such as Candida. Lactobacillus acidophilus cultures are a popular folk remedy for vaginal health.*4, 10

    Recolonization After Antibiotic Use:

    Antibiotics, given to treat bacterial infections, ironically can contribute to unhealthy bacteria growth. Antibiotics destroy bacteria, the good along with the bad, leaving the intestine without its normal, healthful flora. In this compromised state, disease-causing bacteria can multiply unchecked by friendly bacteria.*12 When ingested during and following antibiotic usage, L. acidophilus rapidly restores normal flora, shortening the time that undesirable organisms remain in the gut.*3, 12 Bifidobacterium bifidum can also help normalize the intestinal flora after using antibiotics.*10  

    Producing the Best Probiotics

    Fermenting foods with lactobacilli has been a time-honored method for both preserving and enhancing foods.  Before refrigeration, fermentation was a valuable way to preserve food safety, and it remains in common usage today.

    Nature’s Life uses the same basic principles developed and perfected by prehistoric nomadic peoples to produce Lactobacillus acidophilus products; with the exception that we use modern, high-volume equipment. These improvements, along with trained personnel, scientific methods and quality assurance practices, ensures that every batch meets our high standards of quality.

    Our lactobacilli are cultured on nutrient-dense food concentrates, such as soy protein, green peas or non-fat milk. We add natural apple juice, pasteurized clover honey, strawberries, carrot juice or maltodextrin for flavor and to provide carbohydrates for the micro-organisms, plus we use only pasteurized water.

    Our growth medium has a broad range of vitamins, minerals, enzymes, amino acids, essential fatty acids, organic acids and naturally occurring plant phytonutrients such as flavonoids and carotenoids with beneficial antioxidant properties. The temperature and moisture are carefully controlled during the several days needed for the bacteria to multiply to peak potency.

    At the peak of potency, Nature’s Life Liquid Acidophilus culture is poured directly into sanitized 16 oz. glass bottles and immediately refrigerated at 36°F to maintain peak potency. These liquid products are the most bioactive of all forms of acidophilus because they are dormant, rather than frozen.

    For our freeze-dried powders and capsules, the warm liquid culture is immediately poured into containers, sealed and refrigerated. After cooling, the liquid is poured into trays and instantly freeze-dried. The frozen lactobacillus is then processed through a vacuum freezer to lower the moisture level to an absolute minimum. This freeze-dried product is packaged as either powder or capsules. When swallowed, the microorganisms will rehydrate and begin colonizing the gastrointestinal tract with friendly bacteria.

    Nature’s Life acidophilus is not filtered, centrifuged or otherwise concentrated or separated from its growth medium to artificially obtain higher concentrations of bacteria per gram or capsule. Centrifuging may damage the lactobacillus by altering the natural clumping, chaining and branching of bacteria cells.*

    Nature’s Life probiotic products retain all the benefits of the nutrient-rich growth medium. All the valuable by-products of the bacteria’s metabolism remain in the final product, including B-vitamins, enzymes, organic  acids, antibodies and even naturally occurring antibiotics. The conclusion of experts is that products which are centrifuged or filtered are incomplete.13 14

    Quality You Can Trust

    Nature’s Life invests significant resources in perfecting the production of high quality Lactobacillus acidophilus cultures. You benefit from our knowledge and experience every time you choose our supplements.

    Nature’s Life lactobacillus cultures are manufactured with rigorous specifications using state-of-the-art equipment. All equipment and containers are sanitized to ensure that no contaminants or unfriendly pathogenic bacteria corrupt the quality of the L. acidophilus. The large capacity fermentation tanks and freeze dryers maintain consistency in each batch.

    Nature’s Life Lactobacillus acidophilus meets or exceeds all standards developed by industry associations and government regulations. These standards, established to determine the quality of the finished product, are:

    • Identification of each species based on approved microbiology methods.

    • Confirmation of bacteria potency counts based on standardized testing methods.

    • The use of Good Manufacturing Practices to ensure each batch of product is consistently produced to standards.

    • Potency claims are made on the front panel and certified to be viable through a date printed on the side panel.

    All of Nature’s Life Lactobacillus acidophilus products meet the acid test for effectiveness:

    • Enough bacteria survive the high acidity of the stomach and retain their viability and effectiveness.

    • The organisms multiply rapidly in the intestine providing all the benefits of these friendly bacteria.

    • The bacteria effectively inhibit the growth of undesirable bacteria.

     

    Using Nature’s Life Probiotics

    Nature’s Life probiotics, such as Lactobacillus acidophilus, L. bulgaricus and Bifidobacterium bifidum, can survive in the stomach for at least an hour.*15 Nature’s Life recommends taking probiotics either on an empty stomach or with food, however the presence of food can help the organisms stay alive longer.16

     Liquid acidophilus should be treated as a perishable product, since it contains live, active organisms. Like yogurt or milk, acidophilus should be refrigerated and used within a short period of time. Contact Nature’s Life for a recipe on how to make your own soy-based, milk-free yogurt.

    References:

    1. Roberfroid MB, Bornet F, Bouley C, et al: Colonic microflora: Nutrition and Health.

    2. Rosell, J.M, Can Med Assoc J, 1932; 26:341.

    3. Alm, L. The effect of Lactobacillus acidophilus administration upon the survival of Salmonella in randomly selected human carriers. Prog Food Nutr Sci, 1983; 7:13-17.

    4. Hilton, E., et al. Ingestion of yogurt containing Lactobacillus acidophilus as prophylaxis for candidal vaginitis. Ann Int Med 1992;116:353-7.

    5. Friend, B.A. et al. Nutritional and therapeutic aspects of Lactobacilli. J of Appl Nutr, 1984; 36(2):125-153.

    6. Fernandes, C.F., et al. Therapeutic role of dietary Lactobacilli and Lactobacillus fermented dairy products. Fed of Eur Microbiol Rev, 1987; 46:343-356.

    7. Gorbach SL: Lactic acid bacteria and human health. Ann Med 1990;22:37-41.

    8. Hutchins AM, Slavin JL, and Lampe JW: Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. J Am Diet Assoc 1995;95:545-551.

    9. Shahani, K.M., et al. Natural antibiotic activity of Lactobacillus acidophilus and bulgaricus, Cult Dairy Prod J, 1976; 11(4):14-7.

    10. Elmer GW, Surawicz CM, and McFarland LV: Biotherapeutic agents. A neglected modality for the treatment and prevention of selected intestinal and vaginal infections. (review) JAMA 1996;275(11):870-876.

    11. Prajapati, J., et al. Nutritional and therapeutic benefits of a blended spray-dried acidophilus preparation. Cult Dairy Prod J, 1986; 21(2):16-21.

    12. Fernandes, C.F., Shanhani, K.M., Amer, M.A., Control of diarrhea by Lactobacilli, J Appl Nutr, 1988; 40(1):32-43.

    13. Hansen, R., New starter cultures with 100-200 billion cells, North European Dairy J, 1980; 3:62:9.

    14. Klaenhammer, T.R., Microbiological considerations in selection and preparation of Lactobacillus strains for use as dietary adjuncts, J Dairy Sci, 1982; 65:1339-49.

    15. Kurmann, J.A., Rasic, J.L., The health potential of products containing bifidobacteria. Chapter 6 in: Properties of Fermented Milks, Elsevier Science Publishers, Barking, Essex, England, 1991.

    16. Petterson, L., et al, Survival of Lactobacillus acidophilus NCDO 1748 in the human gastrointestinal tract. XV Symposium, Swedish Nutrition Foundation, 1983.

    17. Fuller, R. Probiotics in man and animal. J Appl Bact, 1989; 66:365-78.

    18. Gilliland, S.E., and Speck, M.L., Instability of Lactobacillus acidophilus in yogurt. J Dairy Sci, 1977; 60:1394-98.

    19. Alm, L., The...effects of various cultures - an overview, Chapter 3 in: Properties of Fermented Milks, Elsevier Science Publishers, Barking, Essex, England, 1991.



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