In this final article of our ‘Superfoods’ series, we will take a look at some super-powered green foods from two categories you might not think edible: algae and grasses. Not just fish-food or cow-fodder, the following forms of algae and grasses can provide incredible nutritional power that just can’t be found in the same density in any other food types:

Freshwater Algae:

• Spirulina
• Chlorella
• AFA Blue-green Algae

Marine Algae:

• Kelp

Nutritional Grasses:

• Barley Grass
• Wheat Grass

Algae make up a large and diverse group of non-flowering plants that grow all over the world, mostly in aquatic environments. Though not featuring regularly on restaurant menus or even on supermarket shelves, there are over 100 edible types of algae. We have picked out just 4 of the superstars at which to take a closer look.

Spirulina, chlorella and aphanizomenon flos-aquae (also known as AFA) are single-celled micro-algae which grow in a fresh water environment.

They have many properties in common. All three algae are extremely rich in digestible protein, ranging from 55-70%, which is incredible when compared with beef, which has about 20-40% protein! Like animal protein, they also provide ‘complete protein’ because they contain all of the essential amino acids; making them especially good sources of protein for vegetarians. What’s more, they have high levels of essential fatty acids – particularly GLA (gamma-linolenic acid) and ALA (alpha-linolenic acid) – and many important vitamins and minerals, including: all of the B vitamins; vitamins C and E; most of the macro minerals, especially calcium, iron, magnesium and zinc; and numerous trace minerals.

Their high nutrient density is what makes these micro-algae so attractive to anyone wanting to increase their nutrient intake through food sources. Let’s have a look at their individual strengths:

Spirulina

Named after the spiral formations it grows in, spirulina is a very hardy and resistant form of algae. It can live in a dormant state when all surrounding water has evaporated and retains its nutrients even when exposed to high temperatures. In other words, it can go without fluids and sit in a sauna and not get frazzled. This makes it possible to grow spirulina in many different climates around the world. Historically, spirulina was used extensively by people of Lake Texcoco near Mexico City and by those living in the Lake Chad region of Africa. There are at least 35 varieties of Spirulina still in existence.

Not only is spirulina rich in chlorophyll, but it also has high levels of phycocyanin – the antioxidant that is responsible for its blue-green pigment. Spirulina is known for its ability to improve blood quality, protect against free radical damage and therefore may have a protective effect against free radical damage, as well as supporting the immune system. Research also suggests that this multi-tasking plant may support the body’s defences, reduce the toxic effects of heavy metals and protect against radiation exposure.

Spirulina is available as a powder, capsule, or tablet and is recently available in ready-to-drink smoothies or juices. It can also be found as an ingredient in raw food products such as chocolates, cakes, muesli’s and energy bars. People are catcing on to this nutritional wonder-plant, and rightly so.

Chlorella

Chlorella (the algae not the similar sounding disease, Cholera!) is thought to be the richest known source of chlorophyll, gram for gram, compared to any other leafy green vegetable. It was first discovered in the 1890s by a Dutch microbiologist, but was not studied closely until the 1940s and has become increasing popular since, as its wide-ranging benefits have been recognised. Japan pioneered the technology that allows Chlorella to be commercially grown today, and it is highly regarded in Japan as a functional food rather than a dietary supplement.

What makes chlorella truly special is its ability to bind to heavy metals and other environmental toxins and eliminate these from the body… a bit like a reverse metal detector. So it is often added to heavy metal and general detox programs where its rich chlorophyll content also cleanses the blood and helps it to support liver and digestive functions.

Studies show chlorella’s potential to assist with healing from radiation exposure, enhance the immune system, improve healing time, support healthy blood sugar and cholesterol levels, as well as to support brain function and help to prevent development of degenerative diseases. No other known plant is capable of quadrupling itself every 20 hours as chlorella does, and it is this component called ‘Chlorella Growth Factor’ which is said to give the algae its tissue repair and anti-aging qualities.

Chlorella is usually found in capsule, tablet or powder form; however, freeze-dried chlorella is best avoided as this process can deplete its nutritional content.

AFA Blue-green Algae

AFA is a member of the Cyanophyta family, which consists of an estimated 50,000 species that are responsible for about 80-90% of the planet’s food and oxygen supply!

AFA contains over 64 nutrients that are very easy for the body to absorb, including two key compounds: phycocyanin and PEA (phenylethylamine). Phycocyanin, which gives AFA its blue-green colouring, is believed to support the production of stem cells from bone marrow, protect against free radical damage through its antioxidant effects, support neurotransmitter production and support liver function. The PEA (also dubbed the “love chemical”) can give feelings of excitement and euphoria. It can also enhance mental clarity and promote a positive mood.

AFA is available as dried flakes or powder and in a fresh frozen form. Who doesn’t need a little extra positivity in their breakfast cereal?

Marine Algae

These multi-cellular marine plants are the largest group of the algae family and are known as seaweeds or sea vegetables. They vary in size but can grow up to a massive 65 metres in length. Sea vegetables feature prominently in the diets of many of the Asian regions, as well as other coastal areas of the world. Like freshwater algae, they are valued for their nutrient richness and are the most iodine-rich food source around. Of the three types – red algae, green algae and brown algae – the brown algae, commonly called Kelp, has received the most attention. Here’s why.

Kelp

Kelp is a general name for many species of brown algae, we will use the term ‘kelp’ here to refer to the whole family. This plant family contains large amounts of chlorophyll and pigments that give them their yellow-brown colour. Kelp is a very hardy and abundant plant that can grow as much as 1 metre per day and exceeds 25 metres in length. Scientists believe that settlements dating back more than 9,000 years relied on these underwater kelp forests for food and that this facilitated coastal migration.

Kelp is high in over 70 different minerals; especially potassium, calcium, iron and magnesium. But it’s kelp’s abundance of iodine that has really made it famous, because iodine plays a crucial role in thyroid function, breast and prostate health, as well as the health of other tissues and organs in the body. Sufficient iodine levels also protect the body against the damaging effects of radioactive iodine in the environment. What’s more, kelp contains essential fatty acids, vitamins, antioxidants and fibre, which are all important for good health.

The wide range of nutrients in kelp support optimal organ and glandular function, aid rejuvenation, and support healthy digestive function, detoxification and weight management. Research has shown that the alginic acid in seaweed can bind with heavy metals in the intestines and help to eliminate them from the body. (And if you make too much Sushi, seaweed also makes a great fertiliser for the garden!).

Dried kelp is available in capsules, tablets, flakes, pieces, powder and in seasonings as an alternative to salt. Kelp can also be added as a seasoning to any savoury foods or a pinch added to your favourite smoothie. It’s a good idea to incorporate kelp into your cooking whenever possible, to make the most of its incredible nutritional value.

Please note that it is important to consult with your health practitioner before taking high doses of iodine or kelp supplements as thyroid function and blood pressure medications may need to be monitored.

Nutritional Grasses

Nutritional grasses are sourced from the young green shoots of grasses grown for their grains (i.e. barley grass eventually produces barley grains). This is when their nutrient and enzyme levels are at their peak. The most popular of these grasses are wheat and barley grass. For those trying to avoid gluten, the good news is that these grasses do not contain the gluten which eventually develops in the grain (i.e. wheat grass does not contain gluten like wheat flour which is made from the wheat grain). The dietary use of these grasses began in the 1930s, when it was observed that cows not fed young grass produced milk that was much lower in nutritional content.

Both barley and wheat grass are rich sources of vitamins, minerals, amino acids, antioxidants and enzymes. Their bright green colour shows their abundant chlorophyll which, together with their dietary fibre, has blood cleansing, detoxifying and purifying properties; promoting a healthy digestion and helping to eliminate bodily odours.

Barley Grass

Barley grass is particularly rich in calcium, iron, magnesium, phosphorus and vitamin C. Another key nutrient in barley grass is the powerful antioxidant enzyme superoxide dismutase (SOD), which helps to protect our cells from free radical damage and supports liver function. Barley grass has the unique ability to enhance energy levels and is known as the “energiser”.

Wheat Grass

Wheatgrass is especially high in dietary fibre, vitamin A, the Bs and vitamin K. Although both wheatgrass and barley grass are very alkalinising, wheatgrass is considered the “King” of all alkaline foods and increases alkalinity in the body to help prevent illness and imbalance. Wheat and barley grass help to maintain a good alkaline/acid balance to combat the acidity that can be caused by poor diet, stress, poor sleep patterns, illness, pain, poor mental attitude and negative emotions.

Barley and wheat grass are available as young grass grown in trays ready to be juiced. Alternatively, they are available as tablets, capsules and in powder form. Juice bars also provide shots of wheatgrass juice, as it’s being appreciated for its health-supporting ‘superfood’ properties around the world. Take care when choosing wheat and barley grass products, because they can sometimes contain other ingredients like maltodextrin and brown rice fibre.

So you can see that all of these ‘Super Greens’ have their own unique health-promoting properties and can assist your body to function smoothly and perform at its peak. Superfoods like these algae and grasses should be incorporated into your everyday diet: add them in combination or individually to fruit salads, fruit or vegetable juices and smoothies, salad dressings or even just to a glass of water. Superfoods don’t always come flying in in shiny lycra. They’re often more understated than that – and all-too-often they’re on the top shelf of the supermarket, just out of reach. So don’t forget to reach out and make the most of them.

Related Links

• RioLife Acai
• Green Barley
• Superfoods: Part 1

In part two of our superfood series, we look at some more nutrient-loaded superfoods that can improve your health and wellbeing, and which differ in nutritional content from the superfruits covered in Part 1 of the series. These powders, seeds, oils and granules come from all corners of the world and boast a wide variety of health benefits. The multipotent superfoods discussed in this article include:

• Bee Pollen
• Cacao
• Chia Seeds
• Coconut Oil
• Hemp Seeds
• Maca

Bee Pollen

It might be hard to imagine any form of pollen as being good for you, since so many of us in the sunny Southern Hemisphere suffer from seasonal hay fever, but ‘bee pollen’ differs to sneeze-inducing airborne pollen so many of us have come to loathe.
Honey bees collect pollen on the hairs of their back legs as they gather nectar from flowers. The pollen collects in granules and is bound together by enzymes secreted by the bees, which makes bee pollen digestible by humans – this being the key differentiator. Ranging in colour from yellow to orange, from purple to brown, just one teaspoon of this golden treasure holds about 2.5 billion granules of pollen!
The Ancient Egyptians were some of the first people to practice bee-keeping, and to use pollen for its health benefits, as is evident from wall carvings and hieroglyphics. Today, we don’t necessarily advocate offering honey and pollen as offerings to the gods, but we do recommend its usage as one of the most complete and nutritious substances in nature. The nutritional content differs with each pollen product (depending on the plant and region it comes from), but the general nutrients contained are:

• Vitamins A, D, C, E, Beta-carotene and all of the Bs (excluding B12),
• Minerals and trace minerals
• Antioxidants
• All of the essential amino acids
• Essential fatty acids
• Enzymes which aid in digestion

Containing about 25 percent protein in its predigested form, bee pollen is a highly potent and easily assimilated source of protein. Bet you didn’t know you could get your daily protein boost through that swirl of honey in your winter-warmer porridge!

Bee pollen is recognised for its ability to increase strength, endurance and energy; so is often used by athletes and sportspeople to aid performance. Like other bee products, bee pollen has also been shown to possess antibacterial and immune supporting properties; . Studies suggest it can it can also aid digestion, support mental function, libido, and can help with the body’s response to certain allergens.

Bee pollen comes in capsules or as loose granules, so it’s easy to add to cereal, fruit salads or green salads.
TIP: Try adding a tablespoon of bee pollen to yoghurt and fruit for a dessert that will love you back.

Note: anyone allergic to bees or with a suspected bee allergy should proceed with caution. Just a single granule of bee pollen can be used to test tolerability.

Cacao (pronounced ca-cow)

It’s not a mis-spelling of the better-known cocoa; it’s actually where cocoa comes from. The word cacao literally describes the raw pod and seed that cocoa and chocolate are made from. The ripened Cacao pods grow up to 20cm long, in a range of rich, autumnal colours. These pods contain the cacao seeds that are processed to make cocoa and every girl’s best friend: chocolate.

In their raw, natural state, cacao seeds are rich in cacao butter and have a solid texture, with a slightly bitter or burnt taste. This “food of the gods”, as it is fondly known, originated in the Amazon and is now cultivated in many countries, due to worldwide demand for commercial chocolate. Cacao is extremely nutrient-dense, with over 300 identified plant compounds. It is rich in antioxidants and minerals like iron, magnesium, chromium, manganese, zinc and copper as well as containing vitamin C, Omega 6 and fibre.

Cacao provides both tryptophan (an amino acid precursor to seratonin) and seratonin itself; both of which work in the body to diminish worry and stress and help make us feel good. Additionally, cacao contains anandamide – a natural endorphin produced by the body after exercise, which is also known as ‘the bliss chemical’ because it is released when we feel good and therefore has positive associations. And this is not the bottom of cacao’s endless bag of tricks! A group of chemicals released by the brain when we are in love (Phenylethlamines or PEAs) are also found naturally in cacao. PEAs can support our alertness and focus, and brighten our mood. All of these nutrients make raw cacao a very uplifting, energising and stimulating addition to foods and drinks.

Unfortunately, many of these ‘super’ nutrients are depleted during the heating and refining processes used to produce commercially-manufactured chocolate. So before you label all chocolate as a superfood, its really only raw cacao and raw chocolate products that are ‘super-duper’; not the sugar-loaded refined chocolate we love to love and call it chemistry.

Organic Raw Cacao products to look out for include:

TIP: Try adding the raw cacao powder, nibs, and cacao butter to smoothies, fruit salads or breakfast cereals. Nibs can also be added to trail mixes.

Chia Seeds (pronounced Chee-Ah)

Chia seeds were originally cultivated by the Aztecs and Mayans and records suggest they were used as far back as 3500BC. Native to parts of Mexico and Guatemala, the Chia plant is a member of the mint family and produces small, dark gray, oval seeds. The name Chia comes from the Aztec word chian which means ‘oily’.

Traditionally the Aztecs and Mayans cherished chia seeds as a sacred food, so highly prized that the seeds were often used as currency. As a food, chia seeds were used to provide energy, endurance and strength for warriors and athletes. It is said that warriors used chia seeds as fuel for long journeys and that just one tablespoon with water could sustain them for 24hrs. The Aztecs also used chia medicinally.

Chia seeds are estimated to contain up to 40% omega 3 fatty acids, 20% protein, 25% fibre, high levels of antioxidants and an extensive range of vitamins and minerals including calcium, phosphorous, magnesium and zinc. Chia seeds are estimated to contain much higher omega 3 levels than flaxseeds and are more convenient because whole chia seed is digestible whereas flaxseed must be ground or crushed in order to free the oils.

This low sodium, gluten-free seed is extremely hydrophilic (water loving) and can absorb more than 12 times its weight in water making it a great food for improving hydration in the body. The seeds are also recognised as supporting healthy blood sugar, weight management and the cardiovascular system. Their high antioxidant content means that they can be stored unrefrigerated for up to 2 years without spoiling.
TIP: Chia seeds can be enjoyed in salads, cereal, yoghurt, smoothies, ground and used in breads and muffins, or added to water or juices. A versatile superfood indeed.

Coconut Oil

The oil is extracted from the dried meat (copra) of the mature coconut. The versatility of the young green and mature brown coconut makes it a staple food of most inhabitants of tropical regions. The oil itself has been a primary fat source for generations and is recognised not only as a food but also as a medicine and a cosmetic.

There are numerous extraction methods of the oil, which determine its quality. Although coconut oil is very stable, making it very suitable to cook with, some extraction methods can overheat the oil causing irreversible damage. The best extraction method is known as cold-pressing, which involves no heating during the process; ensuring that the end product is raw and retains all of its goodness. Oil extracted using this method can last up to 2 years.

Coconut oil contains about 90% saturated fat and there is much debate about the dangers or benefits of coconut oil for this reason. While saturated fat is considered to be unhealthy and usually avoided, a certain amount is required for healthy functioning of the body. Also, coconut oil is extremely rich in medium chain fatty acids, which are rapidly metabolised and used for energy rather than stored as fat. Coconut has also been found to support metabolic rate via the thyroid which can support weight management.

Lauric acid, present in high quantities in coconut oil, offers immune protective properties and is converted to monolaurin, which supports the body’s defences.

Coconut can be purchased in many forms, however we recommend buying organic wherever possible. Time to dream up ways of using the following variety of coconut products:

Organic whole green coconuts (young)
• Organic whole brown coconuts (mature)
• Coconut oil – the best form is organic extra virgin, cold-pressed and is generally solid at room temperature, but in warmer temperatures may become a clear liquid.
• Creamed Coconut – blended from copra or coconut flakes
• Canned Coconut Milk and Cream
• Coconut milk powder
• Coconut flour

TIP: Coconut oil can also be used as a mouthwash, makeup remover, face and body moisturiser, lip balm, scalp and hair conditioner, shaving cream, bath oil and for massage. Next time you’re in Fiji…

Hemp Seeds

The hemp plant belongs to the mulberry family and its usage dates back as far as the Stone Age. Thought to originate from Central Asia, the biggest producers of hemp today are China followed by Europe and Chile. Thanks to its hardiness, hemp can grow in almost any ecosystem worldwide and is extremely pest resistant which means it is very easy to grow.

Hemp has countless uses, but what earns it its superfood status is the seed. Hemp seeds are a similar size and colour to sesame seeds with a distinct nutty flavour. They are the richest plant source of essential fatty acids; second only to Chia seeds, with the perfect ratio of 3: 1 omega-6 (linoleic) to omega-3 (linolenic), as well as a good amount of omega-9 and the only edible seed source of GLA. These essential fatty acids have many important functions in the body, including supporting nerve function, heart and skin health, hormonal balance, as well as aiding the immune system. Hemp seeds are also one of the richest plant sources of easily digestible protein that has a similar profile to complete protein.

Hemp seeds are a rich source of vitamins (especially vitamin E in all its forms) and minerals such as magnesium, calcium, iron, zinc, potassium, copper, manganese and over 20 trace minerals. That’s the kind of line up that puts the super in super food! But wait! There’s more… Hemp seeds are one of the only seeds that contain chlorophyll; hence their green-coloured oil. They are high in fibre and contain lecithin for supporting brain and liver function.
Hemp seeds can be eaten raw as is or added to smoothies, cereal and other foods. The seeds can also be ground to flour and used in baking. (Just be careful what form of hemp you’re adding to your brownies!) Hemp seed oil should not be heated, but is a great addition to a salad dressing or added to any cold or warm dishes.
TIP: Sprinkle hemp seeds over your salad for a tasty nutty flavour and some secret goodness.

Maca

Also known as Peruvian ginseng, maca is native to the Andes of Peru and Bolivia and is traditionally grown at altitudes of up to 4000 metres, making it the highest altitude-grown crop in the world. Traditionally, every part of the plant was used, including the root – a radish-like tuber about 3-6cm wide and 4-5cm long – which is the part that is known today as a superfood.

A traditional food for an estimated 2,000 years, maca has also been used as a medicine and a currency. The root is often roasted, boiled and mashed, made into flour or fermented to make a beer, and the leaves are cooked or used in salads.

Maca is composed of about 60% carbohydrates, 10% protein, 9% fibre and 2% fats. Maca contains minerals like calcium, phosphorous, zinc, magnesium, iron, and vitamins B1, B2, B12, C and E, as well as sterols which have immune-enhancing properties. It contains 20 amino acids – 7 of which are essential amino acids that the body cannot make but must get through the diet.

As an adaptogen, maca helps us adapt to stresses and supports balance of the bodies systems. Studies suggest that it increases energy, endurance and physical strength, supports the production of neurotransmitters and improves libido. In addition, its ability to oxygenate the blood means it can help alleviate symptoms of altitude sickness.

Maca root can be found in dried powder, as capsules, extract, liquid concentrate (usually alcohol based) or as an ingredient in superfood supplements or energy bars. As a warming food, maca is well suited to colder weather and can be added to almost any foods like smoothies, broths, soups, beverages or to your favourite dessert.
TIP: Try adding the dried powder to a glass of warm milk or coconut milk for a warming winter boost.

These are a just a select few superfoods that have gained recognition for their contribution to health, wellbeing and longevity. There are many more, but we have focused on some of our favourites, and will finish up the Superfoods series next month with ‘Supergreens’. Stay tuned.

Related Links

• RioLife Acai
• Green Barley
• Superfoods: Part 1

Feeling thirsty? That might be because the 60% of your body which is made up of water is under-resourced. When you´re thinking of skimping on pricey still bottled water at lunchtime, remember that two thirds of your body can´t get by without it!
Water is required by every cell and process in the body to maintain balance and optimum health, so here are some tips and tid-bits that may help top up your knowledge, appreciation and consumption of water.

Sell It To Me! What Does Water Do For The Body?

Some of the fundamental uses of water by the body include:

• Aiding food digestion
• Moving food through the body faster, which prevents constipation and toxin build up
• Ensuring the kidneys remain healthy; thus helping to prevent urinary tract infections and kidney stone formation
• Diluting and flushing out toxins and waste products via sweating, urination, exhalation and bowel movements
• Helping to regulate blood pressure and body temperature
• Aiding circulation throughout the body
• Keeping the skin looking hydrated, healthy, young and supple (yes, this means you should try upping your intake of water before investing in expensive skin creams!)

✔ Blood
✔ Extracellular fluid – around the cells
✔ Intracellular fluid – within the cells
✔ Saliva
✔ Lubrication for the joints and eyes
✔ Lymphatic system

Are You Saying I Don´t Drink Enough?

You might wonder whether 2 or 3 glasses of water  each day is enough to keep you going each day, but bear in mind that we lose water through sweating, breathing, urine output and bowel movements, so consuming just enough water to whet a thirst is not enough to prevent dehydration and to keep the bodily functions running normally.

Losing just 2% of your normal water content without it being replaced can cause symptoms of dehydration such as thirst, headaches, loss of concentration…

Losing just 2% of your normal water content without it being replaced can cause symptoms of dehydration such as thirst, headaches, loss of concentration, dizziness, visual disturbances, low blood pressure, muscle cramps, fatigue and weakness, dry mouth/throat, loss of appetite, darker coloured urine and, not least of all, severe tetchiness!
Did You Know? Humans can only survive an average of 8-14 days without water.

So How Much Water Is Enough?

The recommended daily intake for water is at least 1.5 to 2 litres per day. Yes, that´s more than the 500ml bottle you drink at the gym! In fact, when you exercise, you need to up the water intake for that day considerably in order to combat the loss of water through perspiration.  Believe it or not, even a good vacuuming session or housework can lower your stores; so when you´re rushing around watering the flowers, don´t forget to water yourself!

Another important thing to remember is that your water intake needs to be spread out evenly, at regular intervals throughout the day. Drinking a bucket-load before leaving the house to cover you for the day just won´t cut it! That´s a bit like eating three meals in a row to last you for the day… it may save time, but it certainly won´t keep you full for 24 hours!

Tips for Optimum Hydration

Taking a drink bottle with you to work and keeping it on your desk so it´s often within sight is one of the best ways to make sure you don’t forget to drink. In summer, you can chill your drink bottle and add ice to make it more refreshing and appealing. Be sure not to leave the same bottle there for a fortnight and expect the stale water to be more appealing than a mid-morning coffee!

Another good way to remember to drink water regularly is to drink a glass of water before each meal. (Ideally 20-30 minutes before each meal and snack. This has the added benefit of helping you differentiate thirst from hunger!) Also, try starting off your day with a glass of water with a squeeze of lemon or lime 20-30 minutes before breakfast to kick-start your digestive system.

Water With A Twist!

Some people just don´t like drinking water alone. If you´re one of these people, try inviting some friends to join you! Or try flavouring your water by adding:

✔ a few slices of fresh lemon or orange;
✔ sliced cucumber and/or lime juice;
✔ a sprig of mint leaves give a great fresh flavour;
✔ or, if you must, add a touch of pure fruit juice.

Increasing your intake of fresh, raw vegetables (which have high water content) increases your water uptake as well.Don´t be fooled! Coffee, alcohol, energy drinks, black and herbal teas can have a diuretic effect and actually dehydrate you by causing more water to be excreted, so make sure you increase your water intake if you are having any of these beverages.

When Water Is Not Enough: The Importance of Electrolytes

Water is not always enough to rehydrate us properly; especially if we are exercising a lot, because important minerals are lost with perspiration.  These minerals are known as electrolytes and are crucial for keeping fluids within the body in balance and to maintain good hydration.
Do you feel like you drink and drink and don’t feel that you have quenched your thirst? Well, you may be lacking in electrolytes; especially if you’re losing more water than usual. The most important of the electrolytes are sodium and potassium because they regulate fluid balance within and around every cell in your body.  However, calcium and magnesium are also necessary for electrolyte balance. Electrolytes can be helpful not just for the hyper-active, but for anyone who is sweating a lot or loosing large amounts of water.  Equally prolonged diarrhoea and/or vomiting can lead to dehydration and electrolyte imbalances, which can cause more severe symptoms than just dehydration alone.

The quality of the water you consume is also key. In most cases, drinking purified water is better than regular tap water because harmful microorganisms and toxic elements have been filtered out, as well as chlorine (and that nasty swimming pool taste!). The best water purifiers are those that use methods such as reverse osmosis to remove the much smaller fluoride particles as well. Having said all that, if it´s a case of tap water or no water, unfasten the faucets!

Related Links

• Elete Electrolytes
• Oxygen elements Max

New Research Challenges Dietary Status Quo

In the 1950s, the well-known American scientist Ancel Keys made a correlation between dietary cholesterol and heart disease in ‘The Seven Countries’ Study.

This now famous study led to the promotion of a low fat diet as a healthy heart diet, which is taken as a given nowadays. Processed foods were modified to remove most of the fat, which was replaced with carbohydrates – primarily sugar – to make the food more palatable. We were instructed to eat a diet low in fat and high in carbohydrates for a happier, healthier heart. We did as we were told.

Since ’The Seven Countries’ study, however, heart disease rates have not plummeted as expected, despite the global dietary trend. Scientists have continued their research efforts to combat these statistics, resulting in a significant discovery:

New Cholesterol Research:

Firstly, the Seven Countries study has been found to have been incompletely carried out in a number of ways which brings the once clear correlation between cholesterol and heart disease into question.

But more importantly, new research has revealed that the low density lipoprotein (LDL) cholesterol, which is thought of as the “bad” cholesterol, actually comes in two types rather than just one:

• Large buoyant LDLs (Pattern A) – imagine light, bouncy beach balls
• Small dense LDLs (Pattern B) – imagine smaller, evasive golf balls

The smaller pattern B LDL particles have been found to be more susceptible to oxidization in the circulation than their larger Pattern A counterparts. They are more likely to lead to the development of atherosclerotic plaque, since their smaller size allows them easier access into the blood vessel walls.

..The smaller ‘golf ball’ LDL’s are now becoming recognised as the ‘bad’ ones in terms of heart disease risk

So the smaller ‘golf ball’ LDL’s are now becoming recognised as the ‘bad’ ones in terms of heart disease risk; while the larger, ‘beach ball’ LDL particles are associated with a lower risk of heart disease.
Crucially, this new research has discovered that the LDLs the body produces are influenced by diet:

• A diet high in carbohydrates and low in fat leads to a larger number of the small dense variety of LDL – not good for the poor old heart.
• While a diet high in fat and low in carbohydrates causes more of the large, buoyant types of LDLs, and a happier cardiovascular system. Obviously it is still important to get a good balance of high quality undamaged fats in the diet and avoid highly processed foods.

This now poses the question of whether we should revert back to the diet of our ancestors. Have historical dietary recommendations actually contributed to heart disease rates over the past 60 years, rather than reduced them?

These questions are being answered by well known experts in the field like Dr Robert Lustig (Pediatric Endocrinologist, Obesity Clinic at UCSF Hospital), Dr David Ludwig (Pediatric Endocrinologist, Obesity Program Director at Boston Children’s Hospital), Dr Gerald Reaven (Endocrinologist known for his work with Diabetes and the Metabolic Syndrome), and Gary Taubes (Scientist & author of ‘Good Calories, Bad Calories’).

In light of the current obesity and diabetes epidemic, this research is central to our health and wellbeing.

Saturated fatty acids and risk of coronary heart disease: modulation by replacement nutrients.
By: Siri-Tarino PW, Sun Q, Hu FB, Krauss RM.
Link: http://www.ncbi.nlm.nih.gov/pubmed/20711693

Increased ApoB in Small Dense LDL Particles Predicts Premature Coronary Artery Disease.
By: John D. Brunzell
Link: http://atvb.ahajournals.org/cgi/content/full/atvbaha;25/3/474

The small, dense LDL phenotype as a correlate of postprandial lipemia in men.
By: Lemieux I, Couillard C, Pascot A, Bergeron N, Prud’homme D, Bergeron J, Tremblay A, Bouchard C, Mauriège P, Després JP.
Link: http://www.ncbi.nlm.nih.gov/pubmed/11164432

Low density lipoprotein particle size and coronary artery disease.
By: Campos H, Genest JJ Jr, Blijlevens E, McNamara JR, Jenner JL, Ordovas JM, Wilson PW, Schaefer EJ.
Link: http://www.ncbi.nlm.nih.gov/pubmed/1543692

Presentation at UCSF by Dr Robert Lustig ‘Sugar: the Bitter Truth’
‘Good Calories, Bad Calories’ by Gary Taubes

Related Links

• Pure One Vegetarian Omega 3

Type III (delayed reaction) food allergies, are estimated to affect up to 40% of the population.

Allergies develop when your immune system fails to recognize a food ingredient as a nutrient and treats it instead as a foreign object. When the immune system identifies a foreign object as harmful, it will create antibodies to combat them. The antibodies that are formed in the case of Type III allergies (food intolerance) are IgG antibodies.IgG antibodies develop in your blood from continually eating the offending food.

Sometimes the body reaches a threshold where it no longer tolerates that food and it is treated like an invader in your system. The body produces an inflammatory response and if we continue having the offending food we see the physical symptoms appear hours or even days after consumption.

This low grade inflammation settles in all different parts of the body and can manifest itself in many different symptoms. Some people suffer gastrointestinal problems like diarrhoea, flatulence and bloating. For others it may also cause reactions of the skin such as eczema and psoriasis. Headaches as well as disorders of the joints may also be the result of food intolerance. For others still, it is the inability to lose weight even though the calorie intake has been modified.

Type III food allergies can also lead to chronic diseases over time such as IBS, diabetes type 2, Chrohns disease, etc.

Type III food allergies can also lead to chronic diseases over time such as IBS, diabetes type 2, Chrohns disease, etc.

Difference between Type I and Type III Allergies

It is important to make a distinction between Type I and Type III allergy.

Type III testing

ImuPro is a test for IgG antibodies to foods that may play a role in the development of chronic ailments and are triggered by a delayed (Type III) food allergy. Even though food intolerance may not be life threatening, the fact that our bodies do not digest this food well is a sign that we shouldn’t be eating it.

Mild food allergies can be easily ignored or go unrecognized. Medication can be taken to mask the symptoms, rather than avoiding the food in question.

The symptoms of a Type III food allergy are diverse and can appear several hours or even days after the consumption of the offending food.

The symptoms of a Type III food allergy are diverse and can appear several hours or even days after the consumption of the offending food. It could be that there is a hypersensitivity to, for example green salad, tomatoes, potatoes, milk etc. The consequence of this hypersensitivity stresses your immune system, affects your metabolism and thus causes health problems without directly feeling it.

Foods that commonly cause delayed allergies are eggs, milk, wheat etc but they can also be unsuspecting foods like Nori seaweed, chickpeas, lettuce or even brazil nuts.

The ImuPro300 test can detect IgG antibodies in your blood and pinpoint exactly which foods are causing an inflammatory response in the body. ImuPro300 tests 271 different different foods and additives which can cause bloating, skin conditions, gastro intestinal problems, mood swings etc.

Return2Health have partnered with Imupro to give you $100AUD off the prescreen test ( usually $195AUD ) – and $100AUD off the full Immupro 300 test ( usually $995AUD ) Great savings on the Imupro Food Intolerance tests

Related Links

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Firstly – let me point out that Enterococcus Faecalis is on the approved starter culture list with Australian Quarantine. See HERE
About the Australian TGA / Australian Quarantine.

The Australian regulatory services are very stringent and take a “guilty until proven innocent” approach to therapeautic goods. While this is good for the safety of products entering into Australia, they do not recognise approval elsewhere ( such as FDA ) – and this makes it difficult if there are new products on the market for the end consumer to benefit , unless the manufacturing companies decide the want to invest large sums of money getting the goods approved ( which sometimes involves flying TGA staff to the manufacturing plant for inspection).

In most cases it is perfectly legal to import goods for personal use that contain ingredients not on their “list” – if there are any ingredients on their “banned list” – I can understand why it is not ok to import. we do not sell any products with ingredients on their “banned list”.
Conclusion.

Enterococcus Faecalis is on the approved starter culture list with Australian Quarantine ( as well as the FDA etc ) – and should be regarded as safe.

Some sites also quote the Canadian government as having banned Threelac and then post links that go nowhere in particular to the canadian government site. well you can see a link HERE. Please note that it says “Normal inhabitant in the intestinal tract”.

A bee product from New Zealand has been shown to suppress tumours in mice, says a study presented to a scientific conference in the United States.

The researchers at a German hospital tested propolis against tumours that can occur in the nervous system and on skin in a condition called neurofibromatosis.

Propolis is a resin found in young tree buds. Bees collect the substance, mix it with their own enzymes and beeswax, and use this to seal the hive.

About half of cases of neurofibromatosis are inherited, while the rest arise from spontaneous gene mutation. The condition has two types. The German experiment involved the more-common type 1, which occurs in about 1 in 3000 people.

The type 1 condition’s effects range from mild to severe. The tumours only rarely become malignant, although they can still cause potentially serious problems, including seizures, learning disabilities and bone deformities.

The German study found that using propolis supplied by Te Awamutu company Manuka Health suppressed growth of type 1 neurofibromatosis tumours in mice by over 90 per cent.
“Caffeic acid phenethyl ester is the first identified anti-cancer ingredient in propolis, an extract from beehives … ,” the scientists said in their paper for a conference in Utah.

It was the most potent natural derivative of caffeic acid yet identified that was involved in the chemical signalling pathway that controlled the growth of the tumours. It had not been tested alone in clinical trials because it was not easily absorbed. Propolis, however, contained other substances which made it more easily absorbed, as well as other anti-cancer substances.

Caffeic acid phenethyl ester appeared to work better in the presence of the other polyphenols found in propolis to suppress growth of the tumours, in test-tube and animal experiments.

The lead researcher, Dr Hiroshi Maruta, is now using propolis in a group of 15 sufferers of type 1 neurofibromatosis in Japan.

Propolis is sold as a complementary remedy said by its suppliers to have various health benefits.

A New Zealand manuka honey producer has offered to test a British “rip-off” of manuka honey for the active ingredient, amid reports consumers are paying £55 ($145.54) a jar for the product.

Cornwall beekeepers have imported manuka plants from New Zealand to produce their own version of medicinal manuka honey.

Kerry Paul, chief executive of honey health science company Manuka Health New Zealand, said today he was incredulous at the gullibility of British consumers.

He offered to test the Cornwall honey for levels of the active ingredient.

“If consumers are expecting that honey to have the antibacterial properties which genuine manuka honey is famous for, I’m afraid they will be disappointed,” he said.

“The natural compound methylglyoxal (MGO™) is the active antibacterial ingredient in manuka honey, but it is not present at sufficient levels in all manuka honey.

“That’s why we certify the level of MGO™ in all our products,” he said.

“If someone cares to send us an unopened jar of the Cornwall honey, we will have our lab test it.”

Mr Paul said he had seen a photograph of a pot of the Cornwall honey on a British newspaper website and could tell it was not manuka honey from the colour.

He doubted there was much manuka honey in the pot, which he said looked like it came from “mixed sources”.

“In any case, there is no way an estate in Cornwall can reproduce the conditions which create genuine manuka honey.

“Even in New Zealand’s climate, you need about one hectare of dense manuka forest per hive to produce 25kgs of honey.

“There would need to be many hectares of manuka to ensure the bees go to the manuka and not other flowers. This will not be the case in Cornwall.

“Sadly, this is yet another rip-off of genuine manuka honey which consumers around the world need to be alert to,” Mr Paul said.

The British honey is being produced on the Tregothnan estate in Cornwall.

The estate company claimed the £55 price tag was justified because its 100,000 bees were housed in 20 special hives claimed to be worth £5000 each and had the exclusive run of the garden’s manuka bushes.

The honey is claimed to have medicinal qualities and can help ailments including gum disease, sore throats, acne, sunburn and digestive problems.

Mr Paul said consumers could obtain information online on how to tell if manuka honey was genuine, at www.mgomanuka.com and on his company’s website www.manukahealth.co.nz

Scientists have unlocked the secret of manuka honey’s claimed anti-bacterial properties, which one producer expects will lead to a boom in exports.

The honey is widely promoted as an ingredient of complementary health products and has also been tested in mainstream New Zealand medical settings.

Researchers at the Technical University of Dresden in Germany have identified the honey’s anti-bacterial compound as methylglyoxal (MGO).

Kerry Paul, the chief executive of Manuka Health, a New Zealand supplier of manuka honey products, said the findings and the relative levels of MGO in different honeys would allow stronger claims to be made for manuka honey products.

All honey had anti-bacterial properties, Mr Paul said, and it had long been known that honey made by bees from native New Zealand manuka trees was more powerful than others.

“But we haven’t known until the German discovery what the compound is that is responsible. For the last 15 years, people have been trying to identify this unique manuka factor.
“The significance of identifying the compound creates the potential for New Zealand to be a major supplier of natural health products to global markets using MGO manuka honey as a platform product.”

Mr Paul said the medical fraternity had not fully accepted manuka honey because the industry was not able to explain its anti-bacterial properties.
“Now we know it is MGO we can demonstrate that specific concentrations can be linked to providing protection or perhaps even cures for a range of health issues.”

He said the researchers tested more than 80 honeys from around the world and found MGO levels between 350 and 700mg/kg in manuka honey samples. The other types of honey contained between zero and 10mg/kg.

Previous research had shown the highest concentrations of MGO in any food or beverage were about 100 mg/kg in cocoa and coffee.

Following the research findings, Mr Paul’s company joined the university in a bid to set industry standards for the use of manuka honey products.