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It contains a proprietary probiotic blend to aid healthy digestion. This special anti-aging formula contains no added stimulants or sugar. Suggested usage: Mix one level scoop (provided in the canister) with 6-8 ounces of cold water or yogurt. Stir briskly or shake in a closed container. Enjoy one or more times each day.
Remember, the process of germination fundamentally changes the nutrient composition of dried seed. Nutrients including enzymes, amino acids and vitamins are substantially increased and become more bio-available, allowing for more efficient absorption. The "anti-nutrients" such as phytic acid, enzyme inhibitors and insoluble fibers are diminished, again encouraging increased bio-availability and nutrient absorption.
Starting the day with a smoothie is way to get some nutrition in first thing. It takes very little time and will keep you going through lunch. You can power pack them with super foods that you might find difficult to consume on their own.
When it comes to smoothies, there are no absolute rules to follow. Combinations are endless and you can put whatever you like and need in them. Here is a healthy smoothie idea that is full of nutrients that will increase your wellbeing, and it is delicious.
* 2 tablespoons each of flax seeds and hempseeds that have been soaked overnight. This releases their goodness and makes them easier to absorb. These are packed with high quality protein, essential fats and needed fiber essential for our physical and mental health.
* Frozen Acai berry pulp (high in antioxidants and other powerful nutrients). Acai berry has a similar amount of protein as a whole egg. It also has 16 identified antioxidants and phytonutrients, with more surely to be identified. Currently, the ORAC value, which stands for the measure of the berry’s antioxidant properties, is the highest for all edible berries.
The fatty acid profile of the Acai berry can be compared to olive oil and it has 10 times as many antioxidants as grapes have! Another impressive quality of the Acai berry is that it has up to 30 times the amount of anthocyanins that red wine has. Anthocyanins reportedly have anti-inflammatory qualities, so the Acai berry could potentially be helpful for those with arthritis or inflammation of the joints. The berry has lots of vitamin E and other vitamins, too, in addition to a low glycemic index and lots of dietary fiber.
Were the Acai berry to be grown in the United States it would likely be similar to a grape in nutrition and antioxidants. That is because the harsh environment where the Acai berry grows makes it rich in nutrients and antioxidants and those conditions are not present in the US.
* 25 Fresh Blueberries (the age defying fruit).
* 4 frozen organic strawberries (loaded with zinc and other nutrients to make you feel great).
* 1 banana (a gram of protein and packed with potassium; one of the best ingredients to thicken and bulk out smoothie recipes).
* A tablespoonful of bee pollen (one of the best longevity foods, fights colds and flu).
* Enough water to make it a nice consistency (essential to our lives).
* Sweeten smoothie naturally with fruit or low-glycemic sweeteners that will not raise blood sugar, or use½ or less of1 small packet of Stevia.
Do’s and Don’ts in vegetable smoothie making:
Do not use raw cruciferous vegetables, like cabbage, collards, kale, cauliflower, arugula, Brussels sprouts and broccoli. Large amounts of these raw vegetables have thyroid suppressing properties and are best eaten steamed, lightly cooked or fermented.
Do use plenty of raw non-cruciferous veggies and fresh garden herbs like celery, romaine lettuce, parsley, cilantro, basil, cucumbers, green beans, sprouts, yellow squash and zucchini. Vegetables and herbs are packed with vitamins and minerals and provide delicious flavor for smoothies.
Use caution with the use of beets, carrots or other root vegetables because they become very sweet when juiced or blended into smoothies. If yeast or viral infections are under control, you may add small amounts of these sweet tubers into smoothies if they are well balanced with mostly alkaline-forming vegetables. It is the mineral-rich vegetables and the fiber in the blended smoothies that helps keep smoothies more alkaline
According to Donna Gates, the Principle of Balance between expansive and contracting foods suggests that since veggies are slightly expansive a pinch of Himalayan Salt and/or a dash of Wheat-Free Low Sodium Tamara (by San-J) can be used to create more balance.
A scoop of Vitality SuperGreen with its fermented algae, fermented green veggies and cereal grasses is a nutrient-dense addition that alkalizes.
Do use a healthy, organic form of fat, like avocadoes, unrefined hempseed oil, flaxseed oil (or their soaked seeds), cod liver oil, evening primrose or melted ghee or coconut oil. These add flavor and body, plus fat helps keeps one’s body feeling satisfied longer.
Do add sea veggies like Wakame or Irish moss. A small amount goes a long way but they do provide additional proteins, iodine and other minerals that can ensure that you start your day with extra energy and even more brain power.
Do use fermented foods and drinks in your smoothies. Using a probiotic liquid like a few ounces of Innergy-Biotic will add a balancing sour taste, much like lemon juice would. The addition of beneficial microflora to help promote your best inner ecosystem in the power center of your body, your intestines, balances immunity! Even adding a spoonful of cultured vegetables works really well and has many excellent benefits.
Do not combine vegetables and most fruits in smoothies. However, having said that, a very sour Granny Smith apple and other sour fruits like lemons, limes, noni, acai, cranberry and pomegranate juice concentrates may be okay for most of us. Fruits digest so quickly that they usually do not combine well with any other foods. Blended smoothies may be an exception. It’s a matter of finding your uniqueness. See what your body likes best.
Do try significant amounts of a soaked nuts or seeds or even a spoonful of any nut or seed butter that your body seems to like. These add texture, consistency and flavor.
Strawberry Delight (Smoothie) (1 serving)
Put all the ingredients in a blender, mix and leave to cool and get thicker in the refrigerator.
Green Super food Smoothie
This wonderful tasting Green Super food Smoothie is sure to transform your morning; it's a favorite of the team members at Food Matters! Take it first thing after drinking plenty of water and before any solids. Try your variation for a week and see your life explode with energy! The following recipe makes 2-3 glasses:
1 small avocado and/or 1 banana
1 handful of baby spinach leaves or rocket leaves
1 heaping tablespoon of barley grass powder
1 teaspoon spirulina or blue green algae
1 tablespoon of raw honey or agave nectar
1 tablespoon of bee pollen
1 tablespoon of raw cacao powder
1 tablespoon of maca powder
1 cup of ice and 2 cups of water
All ingredients should be as organic as possible, as local as possible and as fresh as possible. Blend all ingredients in a high speed blender and voila! http://www.foodmatters.tv/green-superfood-smoothie.html
The avocado provides beneficial monosaturated oil if used, otherwise add 1-2teaspoonfuls of tasty cod liver oil, coconut oil, sesame oil or soaked chia, hemp or flax seed (rich in oil and proteins that started as one ounce dry weight).
AVOCADOS burst with nutrients, vitamins, A, B-complex, C, E, H, K, and folic acid, plus the minerals magnesium, copper, iron, calcium, potassium and many other trace elements. Avocados provide all of the essential amino acids with 18 amino acids in all, plus 7 fatty acids, including omega 3 and 6.
The avocado is calorie dense, (one-half cup pureed flesh contains 204 calories), including the benefits of its total beneficial fat content of 19.9grams. One-half cup of pureed avocado packs 2.4grams of protein with 3.1grams of fiber. Using that same quantity, the avocado contains only 8grams of carbohydrates and a surprising 704 IU of vitamin A. It is rich in the B vitamins, especially niacin, at 2.2mg, folic acid at 75mcg, calcium at 13mg, iron at 1.36 mg, and significant potassium at 729mg.
Avocados contain more protein than cow’s milk, about 2% per edible portion. Since rapidly growing nursing infants obtain no more than 2% protein from mother’s milk, we can safely assume that children and adults do not regularly require foods richer in protein than avocado. Our bodies recycle approximately 80% of our protein. Cooked protein is denatured and largely unusable, thus our protein need is far lower than what is taught by conventional dietetics.
A small avocado will provide more usable protein then a huge steak because well-done protein in meat is deranged and mostly unavailable to our liver, the organ which makes all of our body’s protein. High temperature cooked is a prime culprit in our country’s high rate of cancer, as well as colitis, Chron’s disease and many other syndromes. Ripe, raw organically grown avocados are naturally pure and furnish all elements needed to build highest quality protein in our bodies.
Water content of avocado by weight averages 74%. Because avocado is a ripe, watery, enzymatically-alive fruit, it ranks as the most easily digested rich source of fats and proteins in whole food form. The ripening action of the sun “predigests” complex proteins into simple, easily digested amino acids. The fat content (by weight) varies from 7 to 26 % according to the variety, averaging 15%. Approximately 63% of the fat in avocados is monounsaturated, 20% is polyunsaturated and 17% is saturated. Avocados are a perfect source of dietary fat, appetizing in their raw state, digestible and pure.
Avocado is an alkalinizing food. The mineral end products of metabolism have an alkalinizing effect in the blood and other bodily fluids. Because the human body works to maintain a slightly alkaline pH, an alkalinizing diet is the most healthful way of eating, especially at brunch, lunch and evening-time snacks. Meat, dairy and most unsoaked raw nuts create acidity in the body, and are best eaten 6-8AM or 6-8PM. Especially in the evening, eating excessive grains or animal protein causes leaching of alkalinizing calcium from our bones to buffer the excess acidity, leading to thinning skin, muscles and osteoporosis.
Avocado eaters typically experience more lustrous hair, softer, smoother skin, more pliable nails, fewer joint problems, slimmer belly, less body odor, improved mental function and enhanced libido.
Banana/Plantain There are two main varieties of bananas, the fruit or sweet banana and the starchy plantain. The fruit banana is eaten raw out of hand when it turns yellow and develops a succulent sweetness with a soft, smooth, creamy, yet firm pulp. The plantain, a cooking banana, is also called the meal, vegetable or horse banana.
Plantains have lower water content, making them drier and starchier than fruit bananas. Surprisingly, 80% of the bananas grown throughout the world are of the plantain or cooking variety. To many tropical cultures, plantains are an important part of the daily diet and are prepared in as many ways as other cultures have devised for potatoes. The bitter, astringent taste of unripe fresh green bananas and plantains is caused by the high levels of free, active tannins, which also depress the digestibility of dietary proteins
One large banana, about 9 inches in length, packs 602mg of potassium with only 140 calories. A large banana has 2grams protein plus 4grams fiber. Those reducing sodium in their diets can't go wrong with a banana with its mere 2mgs of sodium. There are 36grams of carbohydrates in a large banana.
Vitamins and minerals are abundant in the banana, offering 123 I.U. of vitamin A for the large size. A full range of B vitamins are present with .07mg of thiamine, .15mg of riboflavin, .82mg niacin, .88mg vitamin B6, and 29mcg of folic Acid. It even contains13.8mg of vitamin C. On the mineral scale calcium counts in at 9.2mg, magnesium 44.1mg, along with trace amounts of iron and zinc. Banana is among the healthiest of fruits. Plantain, when cooked, rates slightly higher on the nutritional scale in vitamins and minerals but similar to the banana in protein and fiber.
Bananas are eaten raw, either alone or cut in slices with sugar and cream, or wine and orange juice. They are also roasted, fried (just to a golden yellow) or boiled, and are made into fritters, preserves, and marmalades. Panchamrutham, banana confections that are spiced and sweetened with honey, are a favorite in India.
Other favorites of India include Sweet Banana Lassi, a sweet cooling beverage made of yoghurt and banana, and a sweet yoghurt cheese made with banana, pistachios and almonds, and spiced with cardamom. Brazilians make a dessert with mashed bananas mixed with brown sugar, grated ginger, and cinnamon or cloves. This mixture is slowly cooked over low heat until it thickens. When cool, it is molded into a roll, then sliced and served cold.
Unripe bananas stored in the refrigerator will not ripen properly because the cold stops the ripening process. Bringing refrigerated bananas back to room temperature will not reverse the process. However, once bananas are ripe, they can be refrigerated for up to two weeks. Take note that their skins will turn black.
Most fruits give off an ethylene gas in the process of ripening. Because bananas release a higher concentration of ethylene gas, they ripen quickly. If you've bought green bananas and want to accelerate the ripening, place them into a paper or plastic bag. Adding an apple to the bag will encourage faster ripening. To take advantage of very ripe bargain bananas, simply peel them, cut them into chunks, and wrap them. Tuck them into the freezer and use as needed for smoothies, or defrost and mash them for banana ‘ice cream’ or for baking or making fruit sauces.
Plantains can be boiled, roasted, baked, or stressfully deep-fried. First, score each plantain lengthwise with a sharp knife, then peel. Slice fully ripened plantains about 1/4-inch (1 cm) thick and spread them on a lightly oiled baking sheet. Bake at 350degrees until yellow for about 10 minutes. Turn them, and bake another 10 minutes until golden yellow. Enjoy as a simple dessert or serve baked plantains as a side dish at the dinner table.
Plantains can also be eaten uncooked if left to ripen fully with their skins completely blackened and pulp almost mushy when gently squeezed. Mashed ripe bananas can be added to breads, pancakes, cakes, muffins, and cookies. One mashed ripe banana, or approximately 1/3 cup (80 ml), can take the place of one egg when baking.
Pineapple, Ananas comosus, has been used as a medicinal plant in several native cultures and bromelain has been known chemically since 1876. Bromelain is an enzyme found in the stem and fruit of the pineapple plant. It is best known as a digestive aid and for its anti-inflammatory effects in traumatic injuries and after surgery.
Bromelain has also been used successfully to treat a number of disorders including heart disease, arthritis, upper respiratory tract infection, and Peyronie's disease (where the genito-urinary tract and can cause sexual dysfunction in men). It has been used successfully to heal wounds caused by burns and increases the penetration and effectiveness of antibiotics.
Bromelain anti-inflammatory activity is due to a variety of physiological actions. Bromelain inhibits inflammation at the sites of injury and is known to digest blood clots. In soccer players suffering from ankle injuries, bromelain supplements accelerated healing and got players back on the field about 50% faster than athletes assigned to receive placebo.
It can help reduce inflammation, speed healing of bruises and other tissue injuries (including fractures) and reduce overall recovery time. In patients recovering from facial and various reconstructive surgeries, treatment with bromelain significantly reduced swelling, bruising and stiffness. Bromelain treats traumatic injuries, joint inflammation and aids surgical recovery. Known for digestive support, it also has anti-tumor activity and treats cardiovascular disease.
Bee Pollen is the male seed of flowers. It is required for the fertilization of the plant. The tiny particles consist of 50/1,000-millimeter corpuscles, formed at the free end of the stamen in the heart of the blossom. Every variety of flowers in the universe puts forth a dusting of pollen. Many orchard fruits and agricultural food crops do so too.
Bee pollen is the food of the young bee and it is approximately 20-40% protein. Considered one of nature's most completely nourishing foods, it contains nearly all nutrients required by humans. About half of its protein is in the form of free amino acids that are ready to be used directly by the body. Such highly assimilable protein can contribute significantly to one's protein needs.
Bee pollen contains all the essential components of life. The percentage of rejuvenating elements in bee pollen remarkably exceeds those present in brewer's yeast and wheat germ. Honeybee pollen is the richest source of vitamins found in nature in a single food.
Its content of rutin alone should justify taking at least a teaspoon daily, if for no other reason than strengthening the capillaries. Pollen is extremely rich in rutin and may have the highest content of any source, plus it provides a high content of the nucleic acids RNA [ribonucleic acid] and DNA [deoxyribonucleic acid]. Bee pollen is a complete food and contains many elements that products of animal origin do not possess. Bee pollen is richer in proteins than any animal source. It contains more amino acids than beef, eggs or cheese of equal weight. Bee pollen is particularly concentrated in all elements necessary for life.
Maca The nutritional value of dried maca root is high, similar to cereal grains such as rice and wheat. It contains 60% carbohydrates, 10% protein, 8.5% dietary fiber, and 2.2% fats. Maca is rich in essential minerals, especially selenium, calcium, magnesium and iron, and includes fatty acids linolenic acid, palmitic acid and oleic acids, 19 amino acids, as well as polysaccharides.
Maca is consumed as an adaptogen food for humans and livestock, suggesting risk from consumption is rather minimal. However, maca does contain glucosinolates, important for detoxifying proliferative steroid hormone metabolites. Glucosinolates can cause goiters when high consumption is combined with a diet low in iodine. Though this can happen in other foods with high levels of glucosinolates, it is unlikely that maca consumption causes or worsens goiter.
Maca has also been shown to reduce enlarged prostate glands in rats, though its effects on humans are unknown. Clinical trials performed in men have shown that maca extracts heighten libido and improve semen quality.
Cacao powder is best made by cold-pressing highest quality organic raw cacao beans into a cake, which separates the oil from the protein and fiber, making a dark brown paste called chocolate liquor. The temperature is best never allowed to exceed 120 degrees Fahrenheit but usually only reaches 104 degrees. Some cocoa powders are exposed to temperatures as high as 300 degrees Fahrenheit. Next, the fat is slowly separated into cacao butter and what remains is a cake. This cake or cocoa solid is then cold-milled to become a truly raw organic unsweetened cocoa powder. Powder allows for maximum digestion and antioxidant absorption.
Highest levels of cocoa flavinoids are present when least processed. Once the fat has been removed and there are no extra ingredients added, such as sugar, it is the healthiest form of chocolate to enjoy. Typical cocoa powder is just ground up cacao nibs or beans. If you want whole ground cacao powder just grind cacao nibs in a coffee/spice grinder.
The rich flavonoid content of raw cocoa is part of a large and diverse class of phyto-chemicals called polyphenols. The flavinoids in chocolate help the body to produce nitric oxide, a compound essential for proper heart function. Nitric oxide helps to increase muscularity, as well as improve blood flow to the sex organs of women and men, including the brain.
In addition, cocoa powder is rich in antioxidants and has 14 times more antioxidants than red wine and 21 times more antioxidants than green tea. Resveratrol levels of cocoa powders, baking chocolates and dark chocolate exceed levels for roasted peanuts and peanut butter per serving, but are less than California red wine.
Nutritional Facts: Serving Size 1 ounce (28g), 16 servings per container, Calories 137, Calories from fat 45, Total Fat 5 g (8% DV), Saturated fat 2 g, Cholesterol 0 mg, Sodium 30 mg (1% DV), Dietary Fiber 11 g (44% DV), Sugar 5 g, Protein 7 g (14% DV), and Vitamin C 42 mg (70% DV).
DV = % Daily Values are based on a 2,000 calorie diet. Refrigeration or storage in a cool, dry place (out of direct sunlight) is recommended, yet not required.
Here are some suggestions of how to enjoy your cocoa powder: Add it to your favorite smoothies, teas, coffee mixes, protein drinks, desserts or even sprinkle it on your salad!
Ecuadorian chocolate is available from Lindt that in candy bar form is 75% cacao sweetened with sugar and bits of prune flavoring. It contains 4grams protein per 40gram serving, along with only 11grams total carbohydrate, including an impressive 5grams of fiber as well as 16grams beneficial cocoa butter and lecithin. If you eat the entire incredibly dense and rich 100gram (3 1/2ounces) chocolate candy bar, you get as much protein as two medium eggs.
With dark chocolate candy, less is more. Eating 6.7 grams a day offers the best health benefits. This paltry 6.7 grams of chocolate amounts to one small square of chocolate two or three times a week, which is unfortunately less than half of a candy bar per week, when you are eating it for health reasons.
Cool off with a frozen non-milk shake!
2 tablespoonfuls roasted almond butter (healthier to blend soaked nuts)
2 heaping tablespoonfuls cocoa powder
1/4c. Agave nectar or maple syrup
2 c. water 1/4 teaspoonful Himalayan salt
1. Blend all ingredients except ice. 2. Blend ice.
Cocoa powder is one of the top three nutritionally dense super foods available today!
Harnessing the sun’s power. The first fossilized bacterial cells date to approximately 3.4 billion years ago, although life likely originated several hundred million years before. Between 2.7-2.4 billion years ago, cyanobacteria, formerly known as blue-green algae, originated and were of particular evolutionary and geological importance because they excrete oxygen as a waste product during photosynthesis.
They were the first and only organisms to evolve oxygen-producing photosynthesis. All atmospheric oxygen ultimately exists because of evolution of cyanobacteria. Plants that produce oxygen today during photosynthesis derived their ability to do that from cyanobacteria.
Prokaryocytes, single-celled bacteria remained the largest life form on Earth, cranking out oxygen, until about 1.6 billion years ago. At that point, a new life form shows up in the fossil record. The first jump in maximum size happens when our ancestors, the first eukaryotic organisms show up as fossils. Those fossils are approximately a million times bigger than anything that had come before on Earth.
The first fossil eukaryotes were likely also single-celled organisms. Eukaryotes distinguish themselves by means of their internal structure and functioning. Instead of having the cellular processes of life take place by means of diffusion in the cell, eukaryotes have organized and convoluted membranes, with a nucleus and other cellular structures that are dedicated to specific functions in the respiratory process. Eukaryotic cells require oxygen for metabolism. Fossils indicate that a eukaryotic cell to make that first size jump.
For approximately the next billion years, life on Earth stayed about the same size, with only modest increases. Then about 600 million years ago, with a second mysterious major boost in atmospheric oxygen quantity, life leaped in size again. This time, it was a million-fold size leap of multi-cellularity.
Chlorella is a perfect whole food. Ounce for ounce chlorella has three times more protein than meat. One tablespoon of chlorella powder contains as much food value as an ounce of steak.
Aside from being a complete protein and containing all the B vitamins, vitamin C, vitamin E, and the major minerals (with zinc and iron in amounts large enough to be considered supplementary), it has been found to improve the immune system, improve digestion, detoxify the body, accelerate healing, protect against radiation, aid in the prevention of degenerative diseases, help in treatment of Candida albicans, relieve arthritis pain and, because of its nutritional content, aid in the success of numerous weight loss programs.
Spirulina, Chlorella, and wild blue-green (Aphanizomenon flos-aquae) contain more chlorophyll than any other foods. Dried micro algae are the richest source of proteins, beta-carotene, and nucleic acids (RNA and DNA) and very rich source of anti-inflammatory GLA.
Micro Algae are single-celled organisms and simple multicellular plants that live wherever there is water (in the sea, fresh water or moist soil). Spirulina is a blue-green alga that's a rich source of proteins, carotenoids and other micronutrients. With strong antiviral and anticancer properties, chlorella, a single-celled alga, has highest known levels of chlorophyll of any plant.
Its beneficial health effects appear to stem from a high concentration of chlorophyll and beta carotene, as well as from its unusual cell wall. Cell walls of this alga bind with heavy metals, pesticides, PCB, and carry these toxins safely out of the body.
It contains Chlorella Growth Factor (CGF), which strengthens immunity by improving the activity of T- and B- cells, which defend against viruses. CGF reduces allergies and strengthens cellular immunity by improving the activity of macrophages, which destroy cancer cells. Chlorella growth factor indicates the density of chlorella's nucleic acids.
Nucleic acids (RNA and DNA) in the body direct our cellular growth and repair, yet they decline as we age, and they are depleted by stress, pollution and poor diet. The nucleus of chlorella is a good source of RNA/DNA, which is partly why the alga is credited with strengthening immunity including the increased activity of cellular immunity, regarding chlorella and its antitumor effect.
A green blood tonic and cleanser, it is helpful for anemia, and studies have shown its ability to stimulate regeneration of tissue, accelerate wound healing and inhibit the growth of some tumors. Chlorella's cell wall is also a useful source of fiber and in conjunction with chlorophyll is valuable for bowel detoxification and for relieving constipation.
A unique plant-like property of this wall not found in any other algae, is its ability to bind with toxic metals such as cadmium, lead or mercury as well as pesticides and remove them from the body. However, this same fibrous quality makes chlorella hard to digest and so it is usually broken down mechanically during processing to enable maximum absorption.
Chlorella's protein content is around 60% and like spirulina it contains all essential amino, fatty and nucleic acids. It is also a good source of beta carotene and vitamin B12, which makes it useful for vegans in particular. It can enhance the liver's detoxification processes, and consequently, it is beneficial for hangovers!
Spirulina Just two tablespoons (20 grams) of Spirulina powder (an amount which contains only 78 calories) will provide 13 grams of complete protein ... almost one-third of the minimum daily amount small people require.
Spirulina predigested protein provides building material soon after ingestion, without the energy-draining side effects of meat protein; its mucopolysaccharides relax and strengthen connective tissue while reducing the possibility of inflammation; its’ simple carbohydrates yield immediate yet sustained energy; its GLA fatty acids improve hormonal balance; and its protein-bonded vitamins and minerals, as found in all whole foods, assimilate better than synthetic versions.
Spirulina can generally be considered an appropriate food for those who exercise vigorously. Many world-class athletes use it. Spirulina is a very digestible natural source of high quality protein. The digestive absorption of each gram of protein in spirulina is much greater than the same gram of protein in beef.
Because spirulina grows at high altitudes in high-temperature environments, it has increased beta-carotene, other carotenoids, enzyme systems and other biological components to better absorb the intensified solar and cosmic radiations.
The quality of the protein depends on the amounts of amino acids contained in a protein. The more closely the protein matches the body’s requirements the higher the quality. Spirulina is known as a ‘complete protein’ due to the fact that it contains all the essential amino acids. This allows us to get our necessary intake of protein without subjecting our digestive system to the hard work of digesting and processing animal protein.
Unlike other forms of protein, the protein in Spirulina is 85-95% digestible, one of the highest available. In fact, Spirulina is second only to a dried egg supplement with regards to usable protein, and higher than any of the common foods in the form in which they are usually purchased. Being composed of soft mucopolysaccharides, Spirulina has no cellulose in its cell walls making it easy for the body to digest and assimilate. Its amino acids are delivered to the body for almost instant absorption.
Perhaps the GLA found in spirulina accounts for some of the positive effects that people experience, including better skin, diminished cravings, weight loss and improved energy levels, especially mental energy. Many have experienced a subtle increase in mental clarity and alertness (not a nervous, caffeine-type stimulation). Algae nucleotides subtly stimulate our nervous systems or release certain internal neurochemicals that create this "up" feeling.
Protein digestibility is important for many people and especially important for people suffering from intestinal malabsorption or digestive disorders. Typically, many older people have difficulty digesting complex proteins and are on restricted diets. Older folks find Spirulina protein an ideal way of ensuring they receive the nourishment needed.
Spirulina is an effective supplement for sufferers of malnutrition diseases where the ability of intestinal absorption has been damaged. Given to malnourished children, it is more effective than milk powders because milk's lactic acid can be difficult to absorb.
Four groups of rats were fed equal amounts of food for one month. One group's chow was supplemented with blueberries, another's with spinach and another's with spirulina, while the control group received no supplements. After four weeks, researchers induced an ischemic stroke in the brains of the animals. The size of the stroke in the rats fed blueberry or spinach supplements was half that seen in the brains of untreated rats. Rats on spirulina-enriched diets had stroke lesions 75% smaller than untreated counterparts.
Spirulina complements vegetable proteins found in beans and pulses and increases their amino acid quality. The Aztecs scooped their wild algae directly from the surface of Mexico's Lake Texcoco, and made a sort of gravy, which they spooned over everything they ate.
Today, after being harvested, these microscopic plants are dehydrated to produce a dark bluish green algal powder that has only a slight marine smell and taste. The flavor is so mild that it blends well with all kinds of seasonings. The powder makes a tasty, nutritious addition to shakes, soups, dressings, dips, sauces and juices. Green powders can also be added to recipes for baked goods and sprinkled on salads, sandwich fillings or casseroles.
When adding spirulina to liquids, it's best to use a blender to insure thorough suspension of the powder. Prepare only as much as you will use in one day. The mixture is apt to ferment if it's left sitting around too long.
Store spirulina powder in a dark, dry place (and in a lightproof container), since its rich vitamin content and deep color are diminished by exposure to heat, light and moisture.
Kyo-Green Is organically grown barley grass and wheat grass, Pacific kelp, brown rice, and the treasured green algae, broken cell wall chlorella. Easy to mix and clean up after, it is a tasty, natural source of vitamins, minerals and chlorophyll. Two teaspoons provide the nutrients of a serving of deep green leafy vegetables.
The barley and wheat grass are harvested at the peak of their nutritional value in the fertile Nasu Highlands of Japan. Premium chlorella is grown in natural mineral springs. The kelp is harvested from the northern Pacific. Product is gluten free. Kyo-Green's unique combination works better than any single component giving it an advantage over single-ingredient products.
Ingredients of Kyo-Green:
Suggested Use for Kyo-Green As a beverage, mix one teaspoon (2.5 g) of powder with 6-8 oz. (one cup) of juice, water or in soup for a tasty refreshing drink.
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