Organic Nutrition

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.  

 
15121

“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!

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  

also  

contain  

iron  

and  

vitamin  

B12,  

making  

them  

very  

beneficial  

in  

a  

vegetarian  

diet.  

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.

 
15101

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 Explained

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

Dysbiosis Causes

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:

1.  

Maintain  

its  

high  

and  

active  

count  

though  

processing  

and  

storage  

until  

consumption.
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.

BERRY RADICAL ANTIOXIDANT SUPERFOOD

15113

Why Plants Contain Antioxidants

 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:

Food/Supplement

ORAC Score / Serving

100g  

blueberries

2400

100g  

strawberries

1540

100g  

raspberries

1220

30ml  

YL  

Berry  

Young

1130

30ml  

Xango

530

30ml  

Himalayan  

Goji  

Juice

380

30ml  

Tahitian  

Noni  

Juice

165

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.

 COFFEE BERRY

 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.

 Coffee  

fruit  

is  

so  

exceptionally  

rich  

in  

antioxidants  

because  

it  

grows  

in  

high  

altitude,  

low-latitude   regions  

where  

the  

sun’s  

rays  

are  

strongest.  

As  

the  

plants  

mature,  

they  

develop  

powerful   antioxidants  

to  

protect  

them  

from  

damage  

caused  

by  

high  

doses  

of  

the  

sun’s  

radiation  

and  

the   natural  

byproducts  

of  

photosynthesis.

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.

 AÇAÍ BERRY

 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.

 GOJI BERRY

 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.

 
BLUEBERRY

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.

 RASPBERRY

 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

STRAWBERRY

 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.

 POMEGRANATE

 Contains  

the  

polyphenol  

antioxidants,  

punicalagins  

and  

ellagic  

acid.  

Research  

suggests  

that  pomegranate  

may  

be  

beneficial  

for  

artherosclerosis,  

heart  

disease,  

osteoarthritis  

and  

prostate   cancer.

 OLIVE

 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!  

 

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