It is very hard to get everything our bodies need from the foods we eat when we are surrounded by “food like” products. While it is optimal to eat Whole, Raw, Certified Organic foods, it is not always possible for the majority of us. When this happens, we become full of “food” but starving for nutrition.
For optimal health we need to remineralize our bodies through deep greens andalkaline foods. To carry out necessary bodily functions and to build and sustain our immunity, we must consume beneficial probiotics. To combat cell oxidation and fight everyday toxins, we need to consume foods with high in antioxidants.
“Eat more leafy greens!” we’re told… “Drink grass juices!” is the cry… “Eat spirulina!” Leafy greens, grass juices and spirulina are the “deep-greens” of nutrition. We know we’resupposed to eat them, but do we know why?
To optimise our health, immunity and energy levels, the ideal balance of food intake is 80% alkaline and 20% acidic. Alkaline forming foods are mainly vegetables and some fruits. Acid- forming foods include just about everything else we eat, including meat, poultry, milk, cheese, bread, pasta, pastries, snack food, soft drinks, and packaged foods.
If you’re falling short of the recommended 5-7 servings of vegetables every day, 2,3 and includeprocessed and packaged food in your diet, you could benefit from Miessence DeepGreen Alkalising Superfood. Just one teaspoonful in water or a smoothie is an easy, quick and simple way to get your daily alkalising greens!
Why we need deep-greens
Deep-greens are highly alkalising. They neutralise toxic acids in the blood and tissues caused by eating acid foods, excess stress, excessive exercise, environmental pollutants, drugs, alcohol, coffee, and tobacco.
When our bodies are acidic, bad bacteria, viruses, yeast, and other unfriendly organisms flourish.
When our bodies are slightly alkaline (from eating alkaline foods like raw veggies and green food powders), bad bacteria, cancer, yeast, and viruses can’t survive!
Deep-greens offer major benefits to your entire body. They’re good for your brain, your bones, and your heart, AND they help to prevent cancer, detoxify and alkalise your cells, boost your immune system, and give you more energy.
Now, with Miessence DeepGreen Alkalising Superfood, you can nourish and alkalise your body with the most potent and nutrient dense super-green foods on the planet – quickly, simply and deliciously!
What are deep-greens?
Deep-greens are the pigment-rich dark green vegetables, grasses and single-celled algae that form the basis of nutrition for all complex life on earth. These dark green foods contain all the essential nutrients and precursors upon which all other life depends. Deep-green foods are concentrated sources of easily absorbed vitamins, amino acids, chlorophyll, enzymes, phytonutrients, and alkaline minerals.
What’s so good about green?
Chlorophyll-rich greens have long been used for restoration of health and as blood builders.
Chlorophyll is abundant in all green foods. Chlorophyll’s cleansing and healing effects has beendocumented in a multitude of studies and is known for its ability to detoxify heavy metals from the body.
Chlorophyll has also been studied for its potential in stimulating tissue growth and red blood
cell production. Chlorophyll is almost identical to haemoglobin, the red pigment in blood. In fact chlorophyll is a haemoglobin molecule with magnesium at its centre instead of iron! Chlorophyll’s ability to support the production of red blood cells is most likely due to this unusual similarity.
According to an article in the Journal of the National Cancer Institute, 1995, Vol 87, No 11,
p. 7, chlorophyll fed to laboratory animals reduces absorption of three dietary carcinogens: heterocyclic amines (found in cooked muscle meats), polycyclic hydrocarbons (found in smokedand barbecued foods), and aflatoxin (a toxin produced commonly by mould that infects grains and peanuts).
An abundance of critical enzymes
Most people don’t get enough enzymes because heat destroys enzymes and most of our foods, whether cooked at home or processed, are heated and the enzymes destroyed.
“Algae are packed with a rich broth of nutrients; it could well be that they’re the healthiest foods.”
—Mitchell L. Gaynor, M.D., researcher and Director of Medical Oncology, Strang Cancer Prevention Center
Algae are an incredible source of densely-packed, broad-spectrum nutrition. They are 60-70% complete protein, which also supplies its own enzymes, so it’s proteins are easily digested and absorbed. Whereas meat is only 20% protein, and the enzymes are deactivated by cooking it.
Algae contain more cleansing and healing chlorophyll than
any other source.
Moreover, spirulina, offers an additional blue pigment, known as phycocyanin, which has reported anti- inflammatory and other health benefits.
A variety of other phytonutrients in algae are believed to offer powerful support to the immune system. Spirulina is one of the only food sources of GLA, the essential fatty acid precursor to PGE1.
Spirulina has been shown to be effective in treating certain allergies, anaemia, cancer, hepatotoxicity, viral and cardiovascular diseases, hyperglycemia, hyperlipidemia, immunodeficiency, and inflammatory processes.
Strengthening of the immune system
Improvement in digestive problems
Improvement in mental focus and clarity
Improved recovery after exercise
Increase in energy
Stabilisation of blood sugar level, blood pressure and cholesterol levels
Anti tumor activity
Reduction in symptoms from allergies
Green Grass Juices
“Wheatgrass juice is one of the finest blood builders and body rejuvenators I know.” —Dr. Bernard Jensen, clinician, researcher and author of over 20 natural health books
“..the leaves of the cereal grasses provide the nearest thing this planet offers to the perfect food…”
– Yoshihide Hagiwara, M.D., an associate professor at the Department of Environmental Toxicology at UC Davis
Grass juices are used as a tonic and energy source. Studies have shown that grass juices are beneficial anti-aging, anti-inflammatory, regenerative and cellular health therapies that are used in advanced healing clinics all over the world.
Grass juices are a rich source of essential nutrients, enzymes and chlorophyll, and contain water-soluble vitamins, vitamin E, vitamin K, betacarotene, and lutein. When grown in mineral- rich, certified organic soil, they provide almost all the minerals and trace elements we need to be healthy.
Nearly all other grass powders on the market are devoid of the above health-supporting benefits. They are processed and dried by using standard methods, including spray drying, which damage and denature the enzymes, chlorophyll and nutrients with high heat and oxygen exposure, and the grass juice powder is often diluted with maltodextrin (processed sugars) and other non-nutritive, cheap fillers.
It is only through the special juicing and extremely gentle, low-temperature drying process that fully releases and protects all of the precious plant-cell nutrients in the grasses that the unique, health-promoting plant-cell phytochemicals can be kept entirely in their natural state for absorption into our bodies.
Not Grass… Juice!
Importantly, we only utilise grass juice powders in our formula, not the pulverised grass powdersthat are completely useless for humans! Unlike cows or horses, we cannot digest the cellulose in grasses, therefore all the nutrition remains “locked” in those fibres. Only grass juice powders contain easily bioavailable nutrients we can absorb.
“Vegetables give us life and should be the main focus of any health-promoting diet.”
—Joseph Pizzorno, N.D., founding president of Bastyr University and editor-in-chief of Integrative Medicine journal
“Vegetable” comes from the Latin vegetare, “to enliven or animate”. There is a large and growing body of research indicating that vegetables can prevent, and treat, many diseases, including chronic degenerative diseases such as heart disease, cancer, diabetes, cognitive decline, vision deterioration, arthritis, and advanced aging. Imagine if they created a pharmaceutical drug to do all of that?
Dark green leafy vegetables are amongst the most concentrated source of nutrition of any food on the planet. Today, with our diets high in salt, meat, and processed food, we absolutely need the alkaline minerals found in the leafy greens. These minerals act as a buffer to neutralise excess acid. If not present in sufficient quantities, the body “steals” these much mineral needed buffers from our bones, and such deficiencies are thought to be a leading cause of osteoporosis.
– American Journal of Clinical Nutrition 2000, Vol 73, pp. 118-122.
As far back as records take us, man has used the art of fermenting foods to improve the storagetime and beneficial properties of foods.
Foods with short storage time, particularly the milk from camels, buffalo, goats, sheep and cows were fermented naturally to produce an acidic tasting food drink.
History suggests that some of the first yogurts were produced in goatskin bags, draped over the backs of camels in the hot deserts of North Africa. Temperatures reaching 40 C or 110 F were ideal for lactic acid producing bacteria to go to work. Since this period many races have fermented many types of foods in the need for developing new tastes and improving shelf life.
Fermented foods have a long history of nutritional and therapeutic benefits with many of the long- lived cultures around the world using some form of fermented foods to achieve longevity and maintain good health.
The famous Hunzas of Kashmir and the Georgians of the former Soviet Union, have been highlighted by their amazing history of longevity include fermented foods as a significant part of their diet.
Males of over 100 years participating in horse events such as polo, and women working in the farm fields at over 100 years, are not uncommon. Fermented foods such as yoghurt, fermented cheese, miso, tempeh and sauerkraut (fermented cabbage), provide beneficial bacteria to the digestive system, as long as they haven’t been pasteurised.
There is a growing weight of scientific evidence that demonstrates fermented foods play a significant role in human health.
Health & Well-being in the Balance
It is generally accepted that the bacterial community resident in the human intestinal tract has a major impact on gastrointestinal function and thereby on human health and well-being.
Chronic diseases associated to modern lifestyle habits are usually related to immune system malfunction. By increasing the population of the beneficial lactobacillus bacteria, the health of the digestive system can be improved. A healthy intestinal tract should contain at least 85 percent of these ‘friendly’ bacteria to prevent over-colonisation of pathogenic, disease-causing micro- organisms.
Studies have also shown that maternal and neonatal diet may have long-lasting effects in the development of chronic adulthood diseases, such as insulin resistance, type 2 diabetes, obesity, dyslipidaemia, hypertension, and cardiovascular disease and have implicated the benefits of probiotics in the prevention of these diseases.
Interesting Human / Microorganism Facts
- Microorganisms account for about 1 kilo of weight in our colon.
- Bacteria make up around 60% of the dry mass of faeces.
- The human body consisting of about 100 trillion cells, carries about ten times as many microorganisms in the intestines.
Medical Benefits of Probiotics
Medical research shows that probiotics:
- Improve digestion
- Increase nutrient assimilation
- Increase nutrient assimilation
- Strengthen the immune system
- Increase resistance to yeast infections
- Manufacture B complex vitamins (biotin and vitamin K)
- Relieve symptoms of irritable bowel syndrome (IBS);
- Detoxify toxins and chemicals in gut
- Maintain correct pH balance in vaginal ecosystem
- Reduce high blood pressure
- Reduce cholesterol in the blood
- Produce cancer or tumor suppressing compound Improve Autism and ADHD in children
- Protect liver function
- Decrease toxic overload from pathogenic bacteria
- May reduce risk of bowel cancer
- Assist elimination and detoxification
- Improve gastrointestinal wind
- Reduce symptoms of lactose intolerance
- Decrease the prevalence of allergies
However, to attain the health benefits attributed to Lactobacilli fermented foods, live active bacteria need to be consumed on a regular basis.
Dysbiosis (when the bad guys outnumber the good guys)
Beneficial bacteria are essential for digestion and assimilation of nutrients and maintenance of the lining of the intestinal tract.
When the balance of bacteria is disrupted and harmful bacteria outnumber beneficial bacteria, this is called dysbiosis.
Dysbiosis is associated with increased gut permeability (leaky gut) and manifests in symptoms such as flatulence, bloating, diarrhoea or constipation, vomiting, reflux and colic (in infants).
Dysbiosis Warning Signs
Warning signs of dysbiosis (bacterial imbalance) may include:
- Allergies and food sensitivities
- Frequent colds, flu or infections
- Difficulty losing weight, sugar/carbohydrate craving
- Frequent fatigue, poor concentration
- Frequent constipation or diarrhea
- Faulty digestion, acid reflux and other gut disorders
- Sleeping poorly, night sweats
- Painful joint inflammation, stiffness
- Bad breath, gum disease and dental problems
- Chronic yeast problems
- Acne, eczema, skin and foot fungus
- Extreme menstrual or menopausal symptoms
Causes of dysbiosis (things that kills good bacteria). The number of ‘good’ bugs in your digestive system can be imbalanced by a wide range of factors including:
- Excessive stress (both psychological and physical)
- Exposure to radiation
- Drinking fluoridated / chlorinated water
- Poor diet (low fibre, high fat, processed foods)
- Excessive alcohol consumption
- Carbonated drinks
- Antibiotic use
- Contraceptive pills
- Steroidal & hormonal drugs
4 Key Attributes of an Effective Probiotic
Not all probiotic supplements are created equal. An effective probiotic product should contain bacteria that can:
2. Tolerate the acid conditions of the stomach.
3. Tolerate bile salts.
4. Increase its own numbers in the bowel and decrease the numbers of competing bacteria.
Probiotics & Medical Conditions
Probiotics and Antibiotics
Probiotic supplementation is critical for the prevention of antibiotic-induced conditions (candida, urinary tract infections, and diarrhoea). Antibiotics destroy friendly gut bacteria along with the harmful bacteria.
Thus, taking probiotics after antibiotic therapy will restore gut flora to a healthy balance.
Lactic acid producing bacteria alter the pH of the large intestine, making it inhospitable to undesirable bacteria, moulds, mould spores and yeast, particularly Candida.
Probiotics and Autism
A medical study on probiotics for autism has proven so successful that the study ‘failed’, according to a New Scientist report on September 9, 2006. The study, by Prof Glenn Gibson at Reading University, UK, found that autistic children vastly improved their concentration and behaviour when given probiotics, or ‘friendly bacteria’.
It involved 40 autistic children, aged 4 to 8, half of whom were given the probiotic bacteria L. Plantanum while the other half received a dummy ‘probiotic’.
It was supposed to have been a blind study, where the participants were not told who were taking the actual probiotics and who were taking placebos or dummy medicine.
As part of this probiotics for autism study, parents were asked to record their children’s mood and behaviour in a diary.
The results were too obvious. Parents whose autistic children were taking the actual probiotics saw such great improvements in their children’s behaviour that they knew their children were taking the real thing.
Thus, problems arose during the ‘crossover’ point of this probiotics for autism study, where the two groups were supposed to switch medicines.
When it came time for the families to switch, the families who had been receiving the actual probiotics refused to change over to the placebo.
As a result the study experienced an astronomical drop-out rate that caused the study eventually to fail. Many of the parents whose children were taking the actual probiotics refused to make the switch as they wanted their autistic children to continue their improvement. One parent said it was “heartbreaking” to have to stop their child taking it.
Probiotics and Ageing
Recent studies suggest an association between inflammation status and the presence of chronic disease in the elderly. Probiotics might improve the inflammatory condition of the elderly.
Differences in the gut bacteria may be related to the progression of diseases and frailty in the elderly population. It appears possible to extend healthy aging and lifespan by manipulating the complex ecosystem of gut bacteria. Consumption of probiotics have been shown to improve the quality of life in the elderly.
Probiotics and Allergies / Eczema / Dermatitis
Gastrointestinal microflora dominated by lactic acid bacteria is crucial for the maturation and proper functioning of human immune system. There is very promising evidence to recommend the addition of probiotics for prevention and treatment of allergic diseases, especially atopic dermatitis.
Clinical improvement in allergic rhinitis and eczema has been reported too. Studies have also shown a significant risk reduction for atopic eczema in children aged 2-7 years by the administration of probiotics during pregnancy and demonstrated the efficacy of probiotics in the treatment of paediatric atopic dermatitis.
Probiotics and Anxiety / Depression
Research suggests that bacteria in the GI tract can communicate with the central nervous system. Probiotics could be proposed as a novel strategy as an adjuvant for psychiatric treatment of anxiety and depression.
Probiotics and Colon Cancer
Probiotics have the potential to impact significantly on the development, progression and treatment of colorectal cancer and may have a valuable role in cancer prevention. Studies point out the inverse relation between the consumption of probiotics and prebiotics in colon cancer diagnosis.
Probiotics and Cholesterol / Hypertension
Studies have shown that probiotics were found to improve certain metabolic disorders such as hypertension and that a diet rich in probiotics decreases total cholesterol and LDL cholesterol concentration in plasma for people with high, borderline high and normal cholesterol levels.
Probiotics and Infections
Lactobacillus acidophilus and Lactobacillus casei have demonstrated antibacterial activity of against methicillin-resistant Staphylococcus aureus (MRSA). Probiotics minimise the postoperative occurrence of infectious complications.
Probiotics may be beneficial for preventing acute upper respiratory tract infections and offer a potential new means to prevent urogenital infections and help maintain a healthy vaginal ecosystem.
Probiotics and Irritable Bowel Syndrome and other Gastrointestinal Diseases
Bacterial probiotic therapy shortens the duration of acute diarrhoeal illness in children. Probiotics may offer a safe and effective method to prevent travellers diarrhoea. Probiotic may be a safe and effective option for the relief of abdominal pain and bloating for patients with irritable bowel syndrome. Probiotic treatment is effective in maintaining remission in ulcerative colitis. It is probable that probiotics may be the future best treatment also for mild-to-moderate uncomplicated attacks of acute diverticulitis.
Probiotics and Leaky Gut / Food allergies
In modern society many of the beneficial necessary bacteria have been destroyed in the majority of people’s digestive tract due to food intolerances, certain drug ingestion, bacterial/viral infections, modern lifestyle and stress. By promoting proper digestion of foods, friendly bacteria aid in preventing food allergies. If digestion is poor, the activity of intestinal bacteria on undigested food may lead to excessive production of histamine, which triggers allergic symptoms.
This leads to digestive problems and leaky gut, where the gut lining becomes inflamed.
This inflammation creates gaps in the gut wall which allows macro food particles and other foreign microbes to enter the body and create an immune response, resulting in allergies, further exacerbating food intolerances and possibly triggering autoimmune diseases. Probiotics decrease intestinal permeability and improve the ability to effectively digest, process, and absorb nutrients from foods.
Probiotics have been proven to enhance immunity, improve gut infections and reduce production of toxic by-products in the bowel.
Probiotics and Liver Function
Short-term oral supplementation with probiotics was associated with restoration of the bowel flora and greater improvement in alcohol-induced liver injury.
Probiotics and Obesity / Metabolic Syndrome
New findings explain how gut bacteria can be involved in the development, or control of, obesity and associated inflammation. The numbers of certain probiotic bacteria is inversely related to fat mass development, diabetes, and/or the low levels of inflammation associated with obesity. Future treatments for obesity may involve modulation of gut bacteria using probiotics.
Probiotics and Rheumatoid Arthritis
Treatment with Bacillus coagulans, a probiotic bacteria, appeared to be a safe and effective for patients suffering from rheumatoid arthritis.
Photosynthesis is the process whereby plants convert light energy from the sun into stored physical energy. Photosynthesis exposes plants to a massive number of free radicals.
Plants produce antioxidants to protect themselves from damage by these free radicals. Antioxidant plant pigments, primarily carotenoids and polyphenols that are responsible for the bright colours of many orange, red, blue and purple fruits, berries and algae, provide most of this protection.
Research has shown that human ingestion of these plant-based antioxidants result in similar protection.
Research also shows that antioxidants work synergistically (where the combined effect is greater than the sum of the individual effects) and are far more effective when a spectrum of antioxidants are ingested, rather that individual isolated compounds.
Free Radicals & Antioxidants Explained
Oxidation occurs when free radicals (highly reactive, high-energy particles) ricochet wildly throughout the body and damage cells.
Free radicals can be produced within the body by natural biological processes or introduced from outside via tobacco smoke, toxins, pollutants and sub-optimal eating habits. Free radicals are believed to accelerate the progression of cancer, cardiovascular disease, rheumatoid arthritis, chronic fatigue, and age-related diseases.
Antioxidants found in fruits and vegetables help to neutralise free radicals in our bodies.
What Are ORAC Units & How Many Do We Need?
ORAC, short for Oxygen Radical Absorbance Capacity, is a standardised measurement of the total antioxidant power of a substance. Antioxidant power is the ability to neutralize oxygen free radicals.
The more free radicals a substance can absorb, the higher it’s ORAC score. Nutritionists recommend that we consume around 5000 ORAC units per day to significantly impact antioxidant activity in the body and reduce free radical damage.
One serving (half a cup) of fruits or vegetables provides approximately 500 ORAC units. If you’re not eating at least 10 servings of fruits and vegetables a day, you’re not getting the recommended amount of ORAC units to mop-up the damage caused by free radicals in your body every day.
Below is the published data of the ORAC score of some high antioxidant foods and supplements:
ORAC Score / Serving
30ml YL Berry Young
30ml Himalayan Goji Juice
30ml Tahitian Noni Juice
Food Vs Supplements
If you’re supplementing with single dose antioxidants, or a combination of a few isolated antioxidant nutrients, you may not be getting the benefits you hoped for.
Whilst isolated nutrients may have powerful antioxidant benefits in vitro (test tube) they rarely have significant benefits in vivo (humans). Whereas foods high in antioxidants have proven benefits in both humans and in vitro. It is known that a diet rich in fruits and vegetables can help prevent cancers, coronary heart disease and strokes. Synthetic antioxidants appear to be so ineffective that they may actually increase cancer risk. In fact, every large clinical trial that has used isolated antioxidant nutrients has failed to show benefit for cancer and cardiovascular disease. 61,62,63,64
Most isolated antioxidant nutrients are chemically, and structurally, different to those found in foods;; and do not have the desired effect in the human body. Research has found that whole tomato powder but not lycopene, a carotenoid found in tomatoes, inhibited prostate carcinogenesis in rats, which demonstrates the superior functionality and efficacy of whole-food nutrition compared with high dose, isolated nutrient, supplementation.
Cacao and Magnesium
Cacao is believed to be the richest source of magnesium of any common food. Magnesium is one of the most important minerals in the body and is the number one mineral that assists and supports healthy heart functioning.
It is vital for over 300 enzyme systems in the body – more than iron and zinc combined, yet nearly 70% of the population is deficient in magnesium. Many experts believe even with a healthy diet, produce may still be grown in mineral-depleted soil and lacking in this vital nutrient. Studies have shown magnesium may have a beneficial effect on the cardiovascular system.
Low magnesium levels have also been found in patients who have died from heart attacks. Magnesium has also been found to be beneficial in Asthma, where it promotes relaxation of the bronchial smooth muscle. Magnesium may help prevent calcium crystallising in the kidneys to create kidney stones. Magnesium deficiency is strongly implicated in PMS. Symptoms like abdominal bloating, breast pain, headaches, fatigue, fluid retention, mood swings, insomnia and anxiety are all symptoms of magnesium deficiency and PMS!
Magnesium supplementation is as important as calcium supplementation in the treatment and prevention of osteoporosis. It helps the body metabolise calcium and converts dietary vitamin D to an active form. Magnesium is also beneficial for Gastric Disturbances (heartburn and flatulence) as it neutralises the stomach acid converting it to magnesium chloride. With less acid available less gas is produced, resulting in alleviation of the symptoms.
Magnesium may also help relieve constipation, by relieving pressure on the bowel and allowing fluid to soften bowel movements. Studies have found magnesium supplementation may help relieve tension headaches, muscle tension, and associated pain and cramps. Low magnesium levels have also been found in chronic migraine sufferers.
Like many plants, coffee distributes its powerful nutrition throughout the whole fruit, not just in the seed. Whole coffee fruit is loaded with high concentrations of beneficial antioxidants and other extraordinary nutrients including polyphenols, chlorogenic, caffeic and ferulic acid.
Coffee plants grow on the slopes of high-altitude volcanic mountainsides. Nourished by mineral- rich soil and warmed by intense tropical sunlight, coffee plants produce a profusion of wonderful bright red fruit.
One gram of our coffee berry provides the same free radical protection as over two kilograms of grapes.
Coffee Berry and Glyconutrition
The whole coffee fruit also contains many healthy poly-, oligo- and five of the eight essential mono-saccharides.
Polysaccharides, such as mannans and aribinogalactans, make up nearly 50% of the coffee berry. Conventional roasting destroys these nutrients, so they’re not found in traditional coffee.
We all know that carbohydrates provide the ‘fuel’ that we use to run our bodies. Until recently, it was thought energy creation was the only role that carbohydrates played in our body.
During the last few years, however, emerging science has suggested that eight carbohydrates, Mannose, Galactose, Fucose, Xylose, Glucose, Sialic acid, N-Acetylglucosamine, and N-Acetylgalactosamine, are essential to life because they are the basic building blocks of all biological communication.
Scientists believe that this family of eight mono- saccharides is essential in order for our immune systems to function properly. Coffee berry releases unusually high levels of mannose, galactose, fucose, xylose, arabinose and glucose during digestion.
Wild harvested sustainably and fairly from the Amazon forest, the powerful purple berry, Açaí (ah- sigh-ee) contains a potent antioxidant, anthocyanins.
Anthocyanins are a group of phytochemicals found in red wine that are thought to contribute to the “French paradox”, i.e. France has one of the lowest incidences of heart disease of any western society despite the prevalence of smoking and a diet high in saturated fat and cholesterol.
Açaí contains the potent antioxidant, anthocyanins, at 10-30 times the concentration found in red wine. Other potential physiological effects of anthocyanins include radiation-protective, chemoprotective, vasoprotective and anti-inflammatory agents.
The ‘red diamond’ of Traditional Chinese Medicine for over 2000 years, contains the powerful carotenoid antioxidants, zeaxanthin, beta-carotene, lutein, lycopene, cryptoxanthin and xanthophyll.
Carotenoids are thought to protect against cardiovascular and inflammatory diseases, vision-related diseases(such as age-related macular degeneration and glaucoma), and are anticancer agents.
Contains the polyphenolic antioxidant anthocyanins. Anthocyanins, which are flavonoids, were found in one study to have the strongest antioxidant power of 150 flavonoids tested. Anthocyanins have been shown to exhibit anti-inflammatory properties and protect both large and small blood vessels (including those in the eyes) from oxidative damage.
Contains the polyphenol antioxidant, ellagic acid, has been shown to to to reduce heart disease, birth defects, liver problems, and promote wound healing.
Ellagic acid may help inhibit different types of cancer causing agents, including aflatoxin and nitrosamines. Ellagic acid seems to have some anti-cancer properties and has been found to cause death in cancer cells in the lab. 23,24,25,26
A rich source of the polyphenol antioxidants, quercetin, ellagic acid and anthocyanin. Quercetin has been shown to protect colon, breast, ovarian and gastrointestinal cells against cancer growth. Quercetin has also been shown to protect strokes, cataracts, virus’ and allergies.
Contains the polyphenol antioxidants, punicalagins and ellagic acid. Research suggests that pomegranate may be beneficial for artherosclerosis, heart disease, osteoarthritis and prostate cancer.
Contains antioxidant polyphenols extracted from the pulp of fresh, organically grown olives. Hydroxytyrosol is the natural olive polyphenol with the highest level of free radical protection activity ever reported for any natural antioxidant compound!
While the olive has received most attention for its oil, until now the olive water, or juice, has been a mere byproduct of olive production. In fact, disposal of the juice has been costly for the industry. After all, the olive is only 15-20% oil and more than 50% juice.
So what have we been throwing away?
The answer is olive polyphenols, especially Hydroxytyrosol, a highly potent and protective antioxidant. In fact, polyphenols are much more prevalent in the olive juice than in the oil. Yet it is these unique polyphenols that are considered responsible for extra virgin olive oil’s health benefits.
Imagine the antioxidant capacity of olive juice with up to 300 times more polyphenols than the oil!