Raw Wholefood Nutrition

By now most of us know that we need to eat a selection of fruits and vegetables each day.

We also know how difficult it can be to do. Especially to ensure we’re eating them at their prime.  How often have you purchased fresh fruit and vegetables only to place them in the refrigerator, forget about them and then throw them out?  I think we have all done that. Plus most vegetables need to be cooked and we know that diminishes their nutritional value, unless you like eating raw sweet potatoes etc.

Is there another way?  I think so.  Imagine being able to consume more than 50 raw plant ingredients any time you wish?

Wholefood Nutrition is a supreme blend of raw, living foods. Conveniently packaged. Each serving contains an optimal blend of fruits, vegetables, whole grains, mushrooms and sea plants to give you these naturally occurring nutrients:-

  • Over 8,000 phytochemicals
  • Over 90 antioxidants
  • Over 100 vitamins and minerals
  • High fiber
  • Prebiotics
  • Probiotics
  • and much, much more.

The Power of Life

Our natural ability for self-healing can be tapped most readily when we eat raw foods which support our overall health.

With Wholefood Nutrition you get over 50 raw foods in as close to their natural living state as possible.  This formula maintains close to 100% of the total nutrients and phytochemicals present in the unprocessed ingredients, even the delicate and fragile enzymes, allowing them to be readily available to be absorbed and utilized by your body.

Wholefood Nutrition is created through a low temperature, low pressure freeze-drying technique. This locks in the nutrition, keeping the foods as close to nature as possible. It’s then vacuum-sealed into convenient low moisture pouches. Just open a packet, blend it into water or juice and you have a wholesome, satisfying, health-giving raw food meal.

Wholefood Nutrition is the perfect source for essential vitamins, minerals, fiber, fatty acids, protein, carbohydrates, enzymes, antioxidants and other nutrients provided in a convenient way, with a delicious natural banana flavor.

It does NOT contain any artificial sweeteners and no sweeteners are added, it has a low Glycemic Index.

You really are what you eat, or more correctly, you are what you absorb. So why not get your supply of Wholefood Nutrition today? It’s available exclusively from eCosway. Click this link and select your region, when prompted for an introducer’s ID please use AU101227.


Dietary Fat – Is It Bad for You?

There are basic facts you should know about fats.

There are mainly two classes of fats; saturated fat, and unsaturated. The unsaturated ones are the polyunsaturated fats, and monounsaturated fats. Some fats are dangerous, while some are not. When fats come combined with proteins in the body, they form a complex called Lipoproteins. We will look at these later in a broader view to see why some are desirable and some are not, but first, let’s look at the major kinds of fats.

Saturated Fat

Fatty acids are made up of several chains of carbon atoms, it is said to be saturated because the carbon atoms have no free bonds to link with other atoms. Normally a carbon atom has 2 free bonds that are ready to attach with other atoms to form a compound. When these free bonds are used up entirely, usually by another carbon atom or a hydrogen atom, the fat becomes saturated. That is because there is no room for any more attachment.

These are the bad type of fat and the one we must avoid in trying to stay healthy. The body has a tough time processing saturated fats, because of the number of bonds it needs to break down in the process. Saturated fats raise cholesterol levels, which increases the chances of a heart attack. For a healthy dieting plan, saturated fats must be reduced significantly from the diet. Examples of sources of saturated fat are all forms of fat in animal flesh (meat), palm oil, and coconut oil etc.

However, it coconut oil is a bit different, while being a saturated fat it’s has medium chain triglicerides which may raise your metabolism and boost your immune system. Eating coconut oil will not increase your cholesterol levels. The saturated fat in coconut oil can actually help you lose weight. Coconut oil is ideal for cooking and baking as it does not oxidize during cooking (unlike most other vegetable oils). Coconut oil has high levels of lauric acid, an essential fatty acid best know as the main component of mothers milk.


Polyunsaturated Fat

Polyunsaturated fat comes in two types: omega 6 and omega 3. It is ‘poly’ because there are more than one unsaturated bonds in the compound. It is Omega-6 because the first unsaturated bond exists at the 6th carbon atom. Same is applicable to omega3. Omega 6 type comes mainly from vegetables, and omega 3 come from oily fish.  This type of fat is actually the healthy type and helps to reduce the level of cholesterol! So a small consumption is important for health. Remember, ‘small’.

Monounsaturated Fat

They have only one carbon atom carrying unsaturated bonds. They are derived mainly from vegetable and are found in olive oil and almond oil. They also have the ability to help reduce cholesterol levels.

Lipoproteins

They are fat-protein complexes and play important role in the development of heart attacks. They are two classes of these lipoproteins.
High Density Lipoproteins- These lipoproteins reduce the chance of a heart disease.
Low Density Lipoproteins- Increases the likelihood of heart diseases. If the level of LDL is higher than that of HDL, the likelihood of a heart disease, stroke diabetes etc. is increased and vice versa.

Your Daily Intake

Fats produces very high levels of energy and the daily intake shouldn’t exceed 30% of your total calories. In other words, for an average daily intake of 2,000 calories, only about 600 should be fat derived. This of course is if you are not trying to lose weight, but if you are; the calories in your daily fat consumption should be lower than 600 calories.

As a rule every 1g of fat equals 9 calories. That works out to about 66.7g of fat per day. But, remember,  for weight loss, it should go lower than that.  You can easily achieve this by cutting down on all fatty foods and eating more of vegetables and fruits, a little of pure carbohydrates. With little or no fat at all, you will soon be getting used to the low fat diet.

There is a way to easily reduce your fat intake – take a fat binding product.


Natural Superfoods, Some New & Some Old Favorites As Well

Acai – This natural superfood pronounced (ah-sigh-ee) grows in the Amazon Rainforest on acai palm trees and looks like a purple marble or purple grape. Acaí berry has a unique tropical fruit flavor (somewhat like chocolate cherries) and provides a high level nutritional benefits. Full of potent antioxidants, polyphenols, vitamins and bioflavanoids.

Barley Grass – A concentrated green food rich in enzymes, proteins, antioxidants, vitamins, minerals and chlorophyll.

Blueberries from my place
Blueberries

Blueberry – A well known superfood, full of flavor, fiber, vitamins and antioxidants. Recently associated with lowering bad cholesterol.

Creative Commons License

photo credit: pfala

Tasty Cheeries
Cherries

Cherry – Delicious sweet/sour red stone fruit loaded with antioxidants. Also a source of mallic acid
Creative Commons License photo credit: tkksummersand many bioflavonoids.

Flax Seed – Rich in healthy plant proteins, and omega 3, 6 and 9 oils and lignans.

Grape Seed – A source of many fatty acids and antioxidants, including reservatrol and OPC’s which are potent and versatile antioxidants.

Goji Berry – A small red fruit with a host of nutritional benefits, including vitamins A, C, E and B. Alsogoji contains antioxidants, amino acids, essential oils and proteoglycans. Has anti-inflammatory properties.

Green Tea – A powerful plant known for it’s many and varied catechins, vitamins and minerals, plus ECGC – an even stronger antioxidant than vitamins E and C.

Illawarra Plum – An Australia native fruit. Closely rivals pepperberry for it’s high antioxidant count. Also contains Vitamin C.

Kakadu Plum – Another Australia native fruit. Traditionally a favorite superfood used by Australian Aboriginal people . Holds the World Record for Vitamin C content. Also full of antioxidants , folic acid and iron.

Mangosteen
Mangosteen

Mangosteen – Known as the Queen of fruits. A delicious treat, full of polysaccarides, anti-inflammatories, vitamins and minerals. Plus it contains over 40 different highly concentrated antioxidant Xanthones.


Creative Commons License photo credit: matsuyuki

Pepperberry – Traditionally used as a bush medicine by the Australian Aboriginal people. Reportedly the world’s strongest antioxidant food.

Pomegranate – The edible part of the pomegranate is juicy, sweet seed globules. Abundant withpomegranate
Creative Commons License photo credit: piX1966anti-inflammatories and many antioxidants bioflavanoids.

Quandong – Another Australian bush food. Has a sweet peach taste, used in gourmet cooking. Contains vitamins, minerals, and unique oils such as Santablic Acid. Being studied by Deakin University in Australia.

Wild Rosella – More Australian bush food. A flower, used in sauces and jams. Truly rich in antioxidants, with incredibly high levels of the two most active anthocyanins.

I hope you found something new in this list. It’s interesting that each culture has it’s own bush medicine to rely upon.


Your Personal Firewall Against An Acidic Body – Understanding the Citric Acid Cycle – Part 3

You may know have read that consuming vinegar can reduce fatigue, aid digestion, relieve aches, and alleviate body acidity, but not many people understand the mechanism behind this.

In 1953, a British scientist, Professor Hans Adolf Krebs won the Nobel Prize in Physiology and Medicine with his discovery that is now called the Kreb’s Cycle Theory.

This marked the beginning of the understanding of how vinegar can enhance health by improving digestion, breaking down and converting food into energy. According to Kreb’s theory, the starch and sugar in the food we eat is converted into glucose, the fats are converted into fatty acids, the protein in meat and beans is converted into more than 20 types of amino acids.


All these nutrients must be combined with acetic acid (from vinegar) before they can enter the citric acid cycle. In this citric acid cycle, these nutrients are converted into energy (adenosine triphosphate, ATP) that can be utilised by the body. During the conversion process, the food is continuously converted into citric acid, which is then converted into cis-Acotinate, isocitrate, ketoglutarate, succinate, fumarate, malate and oxaloacetate. The cycle repeats itself when the acids are converted back to citric acid.

Maintaining this citric acid cycle is very important, but the cycle cannot function properly if the body is tired or restricted by an improper diet. When the nutrients are not fully synthesized, the incomplete combustion residue will be converted into pyruvate, which will break down into lactic acid when exposed to hydrogen ion. The accumulation of lactic acid in the body results in muscle aches, pain in the nerves and lethargy. The accumulation of lactic acid in the blood stream results in an acidic body; which is a magnet for chronic diseases. QUICK LINK TO THE SOLUTION & FAQS