Noni GIA is an exciting new product from bHIP Global that is a blend of powdered Tahitian noni juice, pineapple juice and grape juice. The word Gia comes from the word “Energia” which means “Energy” in Spanish. Noni GIA supports your immune system by delivering a remarkable supply of antioxidants to help rid the body of harmful free radicals. It increases both energy and physical performance. Click HERE or on the image to find out more.
Noni GIA is an organic powdered product that is conveniently available in sachet format.
Temperatures in Tahiti range from 20 to 30 degrees Celsius year round, guaranteeing good harvests. Tahiti is far from the corrupting influences of global pollution. The water is fresh and pure, the winds blow clean air and
the soil is rich from tropical vegetation and the minerals of volcanic
activity. This pristine land provides an ideal environment to grow the
perfect noni fruit.
Pacific Islanders have enjoyed the health benefits of noni fruit for over two thousand years. Without any sophisticated or advanced technologies, they have relied on the noni plant for many medicinal uses. The modern medical world has taken note of the many benefits of the noni plant.
Through centuries of use as a folk medicine, the noni plant has been linked but not limited to the following:
Strengthens the immune system and builds resistance against disease.
BLOOD CIRCULATION, TISSUES, AND CELLS
Delivers powerful antioxidants which helps to rid the body of harmful free radicals and to increase energy.
Supports the natural function of the digestive system, improving nutrient absorption.
ANTIBACTERIAL AND ANTIFUNGAL
The presence of active compounds such as anthraquinones and terpenes helps the body to fight harmful bacteria and fungus.
Enhances mental clarity, increases concentration and maximizes performance.
Caffeine is a naturally occurring substance found in the leaves, seeds or fruits of at least 100 different species worldwide and is part of a group of compounds known as methylxanthines. The most commonly known sources of caffeine are coffee, cocoa beans, cola nuts and tea leaves. People have enjoyed caffeinated beverages for many years. Caffeine is also added to specifically formulated ‘energy drinks’ and pharmaceutical products such as cold and flu remedies.
Coffee and tea also contain other dimethylxanthines; theophylline which has similar properties to caffeine and theobromine whose pharmacological actions is far less potent than caffeine and theophylline.
The amount of caffeine present in products depends on the type of the product, the serving size and the preparation method. For example a 190ml cup of tea contains 50mg of caffeine, one third less than the same amount of an instant cup of coffee (75mg). Table 1 below gives an indication of the amount of caffeine found in other drinks compared to tea:
Table 1 – Type of Product Caffeine (mg/ serving)
Tea All types 50mg/ 190ml serving (1)
Coffee Brewed (filter or percolated) 100-115mg/ 190ml serving (1)
Instant 75mg/ 190ml serving 1 Cola drinks Standard and Sugar Free 11-70mg/ 330 ml can (2)
‘Energy’ drinks All types 28-87mg/ 250ml serving (2)
Chocolate Bar 5.5-35.5mg/ 50g bar (2)
On average we consume 3.98mg of caffeine /kg body weight per day ie 239mg/ day for a 60kg person (3).
What is a safe intake of caffeine?
Up to 300mg/day (6 cups of tea) is considered moderate, with no evidence of harmful effects in the vast majority of the adult population. Some individuals are sensitive to caffeine and will feel effects at smaller doses than other individuals who are less sensitive. For this reason, these individuals may need to limit their caffeine intake.
Metabolism and Clearance
Caffeine does not accumulate in the body over a course of time and is normally excreted within several hours of consumption. The rate of caffeine elimination varies between individuals and this maybe as a result of genetic factors affecting the enzymes involved in the metabolism, or due to certain lifestyle factors e.g., smoking.
Children also metabolize caffeine at a quicker rate. Generally caffeine absorption is complete within about one hour after ingestion and the plasma concentration peaks (2) after about 60-90 minutes. The half-life of caffeine in the plasma is about 2.5 – 4.5 hours in healthy adults.
A number of different factors affect individual tolerance to caffeine, including the amount ingested, the frequency of caffeine consumption and individual metabolism. It is widely recognized that gradual tolerance develops with prolonged caffeine use.
Caffeine is a pharmacologically active substance, and depending on the dose, has a number of actions:-
• Central Nervous System Stimulant. A moderate caffeine intake can cause mild stimulation that maybe beneficial in terms of increased alertness, concentration, improved performance and decreased fatigue. (5-10) However, higher intakes may affect sleep, cause nervousness and an irregular heartbeat.
• Weak Bronchodilator. As a result, interest has been shown in its potential role as an asthma treatment. A number of studies have explored the effects of caffeine in asthma and the conclusions from a Cochrane Review suggest that caffeine appears to improve airways function modestly in people with asthma for up to four hours after consumption. (11)
• Diuretic. The diuretic action of caffeine may be due to an increase in renal blood flow, leading to an increased glomerular filtration rate (GFR), or due to a decreased re-absorption of sodium in the renal tubules. The diuretic effect of caffeine is dependent on the amount consumed and duration of intake e.g. the caffeine in tea does not have a diuretic effect unless the amount of tea consumed at one sitting contains more than 250-300mg of caffeine, equivalent to between 5 and 6 cups of tea. (12-17).
In fact, due to the volume of fluid that is drunk whilst enjoying a cup of tea, the British Dietetic Association advises that tea can contribute towards the daily recommended fluid intake of 1.5 to 2 litres.
• Cardiac Muscle Stimulant. Moderate caffeine consumption does not increase cardiac arrhythmias. (18)
If regular caffeine consumption is stopped abruptly, symptoms such as headaches, irritability and fatigue may occur. These effects are usually temporary, disappearing after a day or so and can be avoided if caffeine cessation is gradual.
Caffeine and Health
The role of caffeine in the development of certain diseases and conditions has been the subject of extensive research in recent years.
A number of studies investigating the impact of caffeine in the development of cancer have failed to establish a relationship. (19-22) In fact, tea is one of the richest sources of flavonoids, a powerful group of antioxidants. The role of antioxidants in the prevention of free radical damage has led to suggestions that tea maybe anti-carcinogenic. (23). Despite interesting preliminary research, further work is required to prove its beneficial effect in this area.
• Heart Disease.
The relationship between caffeine and heart disease has been the subject of a number of studies, and results from these and epidemiological studies have led to the conclusion that the ingestion of moderate amounts of caffeine is not associated with any increased risk of heart disease. (24-28) The Committee on Medical Aspects of Food Policy concluded that ‘there is little evidence that caffeine itself has any relation with CHD risk’ in the 1994 Nutritional Aspects of Cardiovascular Disease report. (29)
• Parkinson’s Disease.
Observational studies have suggested that caffeine may play a role in protecting against Parkinson’s disease, (30-31). Further research to try to determine the exact mechanism is required.
• Relief of headaches.
In a study of 301 regular headache sufferers, researchers found that a combination of ibuprofen and caffeine was better than either drug alone in relieving pain. (32)
Although a caffeine ‘pill’ was used in this trial, the researchers believed that caffeinated beverages would work just as well. However, they did warn that chronic headache sufferers should avoid caffeine because it might exacerbate symptoms. More work is required in this field before firm conclusions about caffeine and pain relief can be drawn.
Caffeine crosses the placenta and achieves blood and tissue concentrations in the foetus that are similar to maternal concentrations. For this reason recent advice published by the Food Standards Agency (33) recommends that pregnant women should limit their intake of caffeine consumption to less than 300mg/ day (equivalent to 6 cups of tea/ day). At this level there is little evidence to suggest that the health of the unborn child or mother is affected.
Despite recent publicity about caffeine, the fact remains that the consumption of caffeine at intakes of 300mg/ day has no adverse effects in the vast majority of the adult population. For this reason an average intake of three to four cups of tea (34) a day is well within the level considered safe.
Caffeine and Breastfeeding.
Caffeine enters breast-milk in small amounts (about 1% of the mother’s plasma level) but it does accumulate in smaller babies. Six to eight cups of coffee a day can result in infant wakefulness and hyperactivity. Smoking augments this effect. Of course the dose of caffeine from one cup of tea a day is nothing like the dose from several cups of coffee a day, but it makes sense to keep the dose the baby gets as low as possible.
1. Gray J (1998). Caffeine, coffee and health. Nutrition and Food Science 6:314- 319
2. Ministry of Agriculture, Fisheries and Food (MAFF) (1998). Survey of caffeine and other methylxanthines in energy drinks and other caffeine containing products (updated). Food Surveillance Information Sheet No. 144 (No. 103 revised). London
3. Barone JJ, et al. (1996) Caffeine consumption. Food and Chemical Toxicology 34:119-129
4. Graham TE (1997) The possible actions of methylxanthines on various tissues. In Reily T., Orme M (eds). The clinical pharmacology of sports and exercise. Elsevier Science, Amsterdam. 257-270
5. Lieberman HR, et al (1987). The effects of low doses of caffeine on human performance and mood. Psychopharmacology 93:308-312
6. Jarvis M. (1993). Does caffeine intake enhance absolute levels of cognitive performance? Psychopharmacology 110:45-52
7. Hindmarch I, et al. (1998). The effects of black tea and other beverages on aspects of cognition and psychomotor performance. Psychopharmacology 139(3) :230-238
8. Smith AP, et al (1990-91). Effects of caffeine given before and after lunch on sustained attention. Neuropsychobiology 23(3): 160-163
9. Durlach PJ, et al (1998). The effects of a low dose of caffeine on cognitive performance. Psychopharmacology 140(1):116-119
10. Battig K. (1986) Effect of coffee on the speed of subject-paced information processing. Neuropsychobiology;16(2-3):126-30
11. Bara AI, Barley EA. (2001) Caffeine for asthma (Cochrane Review). In: The Cochrane Library, 2, Oxford
12. Nussberger, J. et al. (1990) Caffeine-induced diuresis and atrial natriuretic peptides. Journal of cardiovascular Pharmacology, 15, 685-691
13. Neuhäuser-Berthold, M. et al. (1997) Coffee consumption and total body water homeostasis as measured by fluid balance and bioelectrical impedance analysis. Annals of Nutrition & Metabolism, 41, 29-36
14. Martof, M.T. and Knox, D.K. (1997) The effect of xanthines on fluid balance. Clinical Nursing Research, 6:186-196
15. Stookey, J.D. (1999) The diuretic effects of alcohol and caffeine and total water intake misclassification. European Journal of Epidemiology, 15, 181-188 16. Passmore AP et al (1987) Renal and cardiovascular effects of caffeine: a dose response study. Clin. Sci. 72(6), 749-56
17. Grandjean AC et al (2000) The effect of caffeinated, non-caffeinated, caloric and non-caloric beverages on hydration. J. Am. Coll. Nutr. 19(5), 591-600
18. Myers MG. (1991) Caffeine and cardiac arrhythmias. Annals of Int Med,114:147-150
19. Rosenberg L. (1990). Coffee and tea consumption in relation to the risk of large bowel cancer. A Review of Epidemiological Studies. Cancer Letters 52:163-171
20. Jacobsen BK, et al (1986). Coffee drinking, Mortality and Cancer Incidence: Results from a Norwegian prospective study. Journal of the National Cancer Institute, 76:823-831
21. Gordis, L (1990). Consumption of methylxanthine-containing beverages and risk of pancreatic cancer. Cancer Letters, 52:1-12
22. Lubin F, et al. (1990) Consumption of methylxanthine-containing beverages and the risk of breast cancer. Cancer Letters, 53:81-90
23. Huang MT, et al (1992). Phenolic compounds in food and cancer prevention. Phenoloc Compounds in Food and Their Effects on Health II Washington: American Chemical Society Symposium Series.
24. Grobbee, DE, et al (1990). Coffee, caffeine and cardiovascular disease in men. The New England Journal of Medicine 323:1026-1032
25. Bak AAA, et al (1991). Caffeine, blood pressure, and serum lipids. Am J Clin Nut, 53:971-975
26. Stamler J, et al (1997). Relation of body mass and alcohol, nutrient, fiber and caffeine intakes to blood pressure in the special intervention and usual care 5 groups in the Multiple Risk Factor Intervention Trial. Am J Clin Nut, 65(Supp.): 338-365
27. Willett WC, et al (1996). Coffee consumption and coronary heart disease in women. A ten-year follow up. JAMA 275: 458-462
28. Woodward M, et al (1999). Coffee and tea consumption in the Scottish Heart Health Study follow-up: conflicting relations with coronary risk factors, coronary disease and all-cause mortality. J. Epidemiology and Community Health, 53: 481-487
29. Nutritional Aspects of Cardiovascular Disease (1994). Report of the Cardiovascular Review Group Committee on Medical Aspects of Food Policy. Department of Health 30. Ross G et al (2000). Association of coffee and caffeine intake with the risk of Parkinson Disease. JAMA, 283:2674-2679
31. Ascherio A, et al (2001). Prospective study of caffeine consumption and risk of Parkinson’s disease in men and women. Ann Neurol, 50(1):56-63
32. Diamond S, et al (2000). The Use of Ibuprofen Plus Caffeine to Treat Tensiontype Headache. Clinical Pharmacology and Therapeutics;68:312-319
33. Food Standards Agency (2001). Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment. Statement on the Reproductive Effects of Caffeine
The film ‘Food Matters’ delivers a clear, concise, hard-hitting fast paced look at our current state of health, health care and the quality and nutritional content of our food.
The unbiased film, independently funded from start to finish, was created by two nutritionists, James Colquhoun and Laurentine ten Bosch, who became Producer Directors of the film created in the style of ‘The Secret’.
Discouraged by the terrible side effects that pharmaceutical drugs were having on their families’ health, they set out on a path to discover what other alternatives might exist. After studying Nutrition through the Global College of Natural Medicine in California, they realized that the health challenges within their own families were in fact a very real representation of what is happening the world over.
James and Laurentine, in their personal quest, saw a need and found their mission was to uncover the truth about our food and invasive medical-based systems and focus attention on natural therapies and nutrition-based healing.
With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what’s wrong with our malnourished bodies, it’s no wonder that modern society is getting sicker. Providing a host of toxic medical therapies to an already toxic population who eat nutrient sparse foods is not the answer. Food Matters sets about uncovering the trillion dollar worldwide ‘Sickness Industry’ and gives people some scientifically verifiable solutions for curing disease naturally.
Based on the premise of Hippocrates, the founding father of modern medicine, “Let Thy Food Be Thy Medicine, And Thy Medicine Be Thy Food.”, the film challenges our belief systems and helps us analyze the information given to us by the modern medical establishments. As the teachers reveal, the solution to our problems is not necessarily costly medical intervention and disclose many alternative therapies that can be more effective, more economical, less harmful and less invasive.
The culmination is a film of the teachings of leading authorities in Nutrition and Natural Healing from around the world. Featuring:
· Andrew Saul PhD, Therapeutic Nutrition Specialist and Author, Rochester, New York
· Charlotte Gerson, Founder of the Gerson Institute, San Diego, California
· Dr Dan Rogers M.D., N.D., Curing the “incurable”, San Diego, California
· David Wolfe, World Authority on Raw Foods & Superfoods, San Diego, California
· Prof. Ian Brighthope, M.D., M.B.B.S., D.Ag.Sci, FACNEM, FACHM, Melbourne, Australia
· Jerome Burne, Medical Health Journalist, London, UK
· Phillip Day, Investigative Journalist, Kent, UK
· Victor Zeines, Holistic Dentist & Nutritionist D.D.S., M.S, FAGD, Manhattan, New York
The truth that improper nutrition is harmful is revealed by the world leaders in nutrition and natural healing, more importantly they also disclose that the right kind of foods, supplements and detoxification can be used to treat chronic illnesses, including potentially fatal cancers.
‘Food Matters’ seeks to uncover the business of disease, and at the same time, explore the safe, cheap and effective use of nutrition and supplementation for preventing and often reversing the underlying causative aspects of the illness. Find out what works, what doesn’t and what’s killing people. Becoming informed about the choices available could save lives.
Moreover, ‘Food Matters’ allows easy access to solid information to help people make better choices for their health by using an on-line “pay-per-view” distribution system or via DVD mailed anywhere in the world. Get your own copy by visiting Food Matters
Colotrim contains a special blend of these powerful all-natural ingredients:
Goldenseal is a powerful natural disinfectant that helps kill harmful bacteria and unwanted parasite.
Goldenseal is a cure-all type of herb that strengthens the immune system, acts as an antibiotic, has anti-inflammatory and antibacterial properties, potentiates insulin, and cleanses vital organs. It promotes the functioning capacity of the heart, the lymphatic and respiratory system, the liver, the spleen, the pancreas, and the colon.
Taken internally, Goldenseal increases digestive secretions, astringes the mucous membranes that line the gut, and checks inflammation. It also aids digestion by promoting the production of saliva, bile, and other digestive enzymes. In addition it may control heavy menstrual and postpartum bleeding by means of its astringent action.
Buckthorne root assists in healthy stool formation.
Buckthorne root aids liver congestion, helps to carry blood and liver toxins out of the body. Good for gall stones, and lead poisoning. Calms the gastro-intestinal tract, is amild laxative, good for chronic constipation, and keeps the bowels regulated. Relieves dropsy (excess fluid accommodation in tissues or body cavity). Used for hemorrhoids, colic (abdominal pain caused by spasm), obesity, acute appendicitis, ulcerative colitis (inflammation of the colon).
Pumpkin seed provides excellent assistance to help sweep out waste as it moves through the colon.
Pumpkin seeds are one of nature’s almost perfect foods. They are a natural source of beneficial constituents such as carbohydrates, amino acids and unsaturated fatty acids. They contain most of the B vitamins, along with C, D, E, and K. They also have the minerals calcium, potassium, niacin, and phosphorous. Pumpkin seeds have mainly been used to treat prostate and bladder problems, but they have also been known to help with depression and learning disabilities.
Licorice root provides assistance in soothing gastrointestinal irritations and inflammations.
Licorice was used historically to treat the skin and coughs. It is also used to treat constipation, bronchitis, inflammation, and arthritis. Licorice may be prescribed by health care providers to treat adrenocortical insufficiency, peptic ulcer, and chronic gastritis.
Traditional Chinese Medicine uses licorice to treat problems from tuberculosis to diabetes. Restrained production of cortisol and anti-inflammatory effects are caused by the flavonoids and glycyrrhizin in licorice. Research has shown that licorice flavonoids can kill the bacteria that causes stomach inflammation and ulcers, called Helicobacter pylori.
Ginger root helps to relieve weak digestion and malabsorption.
Ginger Root has been used in Chinese medicine for thousands of years and is known to be greatly beneficial in reducing nausea and upset stomachs. It was used in Greek culture for making breads, the forerunner of the delicious gingerbread we enjoy today.
The plant is native to Southeast Asia, however due to the many benefits of Ginger Root, today it is cultivated around the world in many diverse locations.
Fennel seed is used to promote healthy digestion and support a healthy appetite.
Fennel seeds often provide quick and effective relief from many digestive disorders. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies.
These seeds are very rich in minerals including magnesium. Two of its main constituents are Anethol and Fenchone. Anethol and other terpenoids may inhibit spasms in smooth muscles such as those in the intestinal tract. Fenchone may be responsible for the medicinal properties associated with Fennel.
Recent studies have found that consumption of fennel can increase the production of bile and may also possess diuretic, pain-reducing and anti-microbial activities.
Cascara Sagrada is used to promote movement in the colon and alleviate constipation.
Cascara sagrada has a long history of traditional use by native americans. Cascara sagrada contains compounds called anthroquinones, which are responsible for cascara’s powerful laxative effects. Anthraquinones trigger contractions in the colon, called peristalsis, which causes the urge to have a bowel movement. Today, it is one of the most common herbal laxatives.
In addition to being a powerful laxative, cascara is also believed to improve the muscle tone of the colon walls.
Rhubarb is a natural Laxative that promotes healthy digestion.
It is recognized that rhubarb not only exercises a digestive action but it operates directly as a conveyer of bile salts. When it reaches the stomach its digestive effects come into full play, causing an increase of the flow of gastric juice and inducing their movement, thus favoring the processing of the contents of the stomach. Besides stimulating the secretions from the liver which convey the bile salts, it assists the intestine in regulating the absorption of fats.
Rhubarb is used as a laxative, antiphlogistic, and homeostatic in the treatment of constipation, diarrhea, jaundice, gastro-intestinal hemorrhage, menstrual disorders, conjunctivitis, traumatic injuries, superficial suppurative sores and ulcers.
Well, after the impressive sunny weather during the Pope’s visit to Sydney, things sure “turned” into cold, wet and windy.
Somewhere, somehow, I developed a bacterial respiratory tract infection. Utter misery – with an extremely sore throat, chest congestion, coughing, headaches, fever – the whole deal. Unable to sleep properly for the past week, (I feel like I can’t breathe when I lie down), I have given a lot of thought to the medical profession. They certainly have their place. I was very grateful to be able to have tests to figure out what was ailing me, and even more grateful to be able to obtain prescription medication to fight the infection.
It’s taken a whole week, and I’m gradually feeling better. So the realization is that I’m not anti medicine, more that I’m pro nutrition. There are obviously times when the medical profession provides a knowledgeable and valued response to a critical need.