Should we eat living food or dead food?

fruitWell when you put it like that, it’s a no brainer give me living foods any day.  No dead foods for me, but when I actually looked closely at my diet I realised that most of what my family and I consume is ‘dead food’.  Though it may start off as raw/living foods, it’s damaged and even destroyed once the cooking process is complete!

Recent research has revealed that the quality of nutrients we put into our bodies determines the quality of our lives. We are all aware that engines perform well or poorly, depending upon the quality of the fuel used. However few of us realise that food quality directly determines our physical and mental performance abilities.


Living foods, what is it?

Plants-based foods in their original, un-heated (uncooked) state are considered raw and alive. Raw food may include fruits, vegetables, nuts, seeds, sprouts, grains and legumes in sprouted form, seaweed, microalgae (such as spirulina and chlorella, etc.), and fresh juices. These live foods (living foods) contain a wide range of vital life force nutrients (ie. vitamins, minerals, amino acids, oxygen) and live enzymes. Their nutritional properties are essential to the proper maintenance of human bodily functions.


Why go Raw?

The benefits of going raw-living are boundless. Raw foods are easy to digest, and they provide the maximum amount of energy with minimal bodily effort. Studies have shown that living foods have healing powers that can alleviate many illnesses such as low energy, allergies, digestive disorders, weak immune system, high cholesterol, candida, obesity and weight problems (weight normalization), etc.. Research and real life experiences have also shown that a person can prevent the body’s healthy cells from turning into malignant cancerous cells by consuming mostly a raw food diet that includes whole organic foods!


What’s wrong with cooked foods?

Heat changes the makeup of food. Foods that have been heated have lost all of their life force, and their beneficial enzymes are destroyed. The digestive system has to work harder and longer to process cooked foods to get nutrition and energy from it. Once cooked, food can lose up to 85 percent of its nutritional value. Raw foodists call that “dead food.” Since we are essentially what we eat, consuming the dead energy of dead foods make our bodies feel heavy and stagnant.


Try eating a raw food diet and see if you can tell the difference! Maybe incorporate sprouts in your meals or salads to add fresh and vital nutrients to your raw diet.  The sprouting process brings out many live enzymes and nutrients in the germinated seeds, legumes, and grains which in turn makes them easy to digest.  Sprouts are living foods that are full of pure vitamins and minerals, rich in chlorophyll, and a great source of plant protein.

More on sprouts and sprouting in our next blog.


Where to start?

Raw food enthusiasts say the best way to introduce a living/raw food diet is to incorporate a few uncooked meals each week, this will bring immediate changes to the body to feeling better and having more energy.

Even if you have a busy schedule, you can still find easy to prepare whole and raw food recipes online and there are even cooking sessions and course you can attend.

For anyone interested in making the jump to a 100% fully raw food diet, it is recommended that you take time to research the various foods that you can eat in their raw state, understand their unique qualities. Going raw is a learning experience that requires patience and listening to the body’s needs.

Many 100% raw-foodists claim to experience increased energy and a long and healthy life. In summary the life in your food is what counts…


So with that in mind, don’t forget to check out the Health force website for great deals on our range of living foods and sprouting seeds; Health Food Shop Australia, Organic Health Products & Seeds Online – Products




May the health force be with you!


This information is not intended to replace the diagnosis, treatment and services of a physician. Any recommendations and indications are at the user’s discretion. For severe or life-threatening conditions, always seek immediate medical attention.

What Most Doctors Won’t Tell You About Cholesterol

egg2Last week I was out for breakfast with a friend, we both ordered meals which included eggs.  During our meal I watched my friend throwing away egg yolks and eat only the whites. I asked her what she was doing and she told me that she was reducing her risk of heart disease by avoiding cholesterol.

I was surprised at her response, as I thought most people now know that the cholesterol in foods does not cause high cholesterol and there are many factors involved in somebody having high cholesterol.

How about you? Are you afraid of having high cholesterol? Are you throwing away egg yolks because you think they’re bad for your health? Are you taking cholesterol-lowering medication or considering starting on one?

If you answered yes to any of these questions, then you might be interested in the work of Uffe Ravnskov, MD, PhD, author of The Cholesterol Myths : Exposing the Fallacy that Saturated Fat and Cholesterol Cause Heart Disease. Dr. Ravnskov is one of the world’s leading experts on the relationship between cholesterol and human health.

Here are some facts from his book:

  1. Cholesterol is not a deadly poison, but a substance that you need to be healthy. High cholesterol itself does not cause heart disease.
  2. People who have low blood cholesterol have the same rates of heart disease as people who have high blood cholesterol.
  3. The cholesterol found in your blood comes from two sources: cholesterol in food that you eat and cholesterol that your liver makes from other nutrients.

cholesterolThe amount of cholesterol that your liver produces varies according to how much cholesterol you eat. If you eat a lot of cholesterol, your liver produces less. If you don’t eat much cholesterol, your liver produces more. This is why a low cholesterol diet does not typically decrease a person’s blood cholesterol by more than a few percent.

  1. Drugs that solely lower your cholesterol do not decrease your risk of dying from heart disease, nor do they increase your lifespan. These drugs pose dangers to your health and may decrease your lifespan.
  2. The newer cholesterol-lowering drugs – called statins – do reduce your risk of heart disease, but through mechanisms that are not related to lower blood cholesterol. And alarmingly, statins like lipitor mevacor, zocor, pravachol, and lescol are known to stimulate cancer in rodents.


Some facts about Cholesterol;

  • HDL & LDL are not types of cholesterol.  LDL and HDL are lipoproteins that transport cholesterol through your blood circulatory system.  LDL stands for –Low Density Lipoprotein, HDL stands for- High Density Lipoproteins.
  • LDL is often mistakenly thought of as being bad cholesterol because it carries cholesterol to your arteries.  HDL is often thought of as good cholesterol because it carriers cholesterol away from your arteries (to your liver).  LDL and HDL carry the same cholesterol.
  • Cholesterol that naturally occurs in animal foods is not harmful to your health. But it can become harmful to your health if it is damaged by exposure to high levels of heat and/or harsh processing techniques.
  • If you regularly consume damaged cholesterol and foods that are rich in free radicals, you likely have significant quantities of damaged cholesterol floating through your circulatory system.
  • And if you regularly have damaged cholesterol floating around in your blood, then a high LDL level correlates with a higher-than-average risk of developing cardiovascular disease and a high HDL level correlates with a lower-than-average risk of developing cardiovascular disease.
  • In other words, if you have significant amounts of damaged cholesterol in your blood circulation, you don’t want a lot of LDL to be available to carry this cholesterol to your arteries, where the damaged cholesterol can contribute to atherosclerosis, and you want a lot of HDL available to shuttle damaged cholesterol away from your arteries.
  • So while it’s true that a high HDL/total cholesterol ratio can reflect a lower risk of developing cardiovascular disease, what’s most important when it comes to cholesterol and your health is to avoid eating animal foods that have been cooked at high temperatures, as these foods are typically rich in damaged cholesterol.

Cholesterol and your health:

Rather than focus just on the numbers from your latest blood test, your health is best served by:

  1. Ensuring regular intake of a wide variety of nutrient-dense plant foods (vegetables, legumes, fruits, whole grains, and small amounts of nuts and seeds).
  2. Ensuring regular intake of healthy fats, such as those found in avocados, olives, coconuts, organic eggs, and perhaps some cold water fish on occasion.
  3. Minimizing intake of animal foods that have been highly processed and/or exposed to high cooking temperatures.
  4. Striving to live a balanced life that includes adequate rest, physical activity, exposure to fresh air and sunlight, meaningful relationships, and a sense of purpose.


eggFYI about egg yolks- Yes egg yolk does contain cholesterol, but is it also the healthiest part of an egg ! It contains 100% of the fat soluble vitamins A, D, E and K as well as carotenoids, lutein and zeaxanthin found in the egg. They also contain more than 90% of the calcium, iron, phosphorus, zinc, thiamine, folate, vitamin B6 and vitamin B12. Compared to the yolk, the white doesn’t bring much to the table in terms of nutrients. The egg white contains more protein than the yolk, but it’s only because the yolk is smaller.


May this find you in good health..


Chickpeas Please


chick peas

The Benefits of Beans: 6 Reasons Why YOU Should Eat Beans

Im not a big meat eater, thinking about it I don’t believe I have ever been (this maybe because I was determented when I was young, when my Aunt told me that some crumbed lambs brains were chicken nuggets..after I had eaten almost 10 of them!  Now I don’t know which is worse).  In any case it seems that I may have passed my lack of interest in these proteins onto my daughter.  So I’ve had to be creative about how we get protein in our diet.

Beans has been one way of doing this, as a result my daughter loves beans! At her childcare centre they are amazed at how she eats all her beans, and when she’s finishes says, what they think sounds like ‘Chickpeas please’

There is a huge variety of beans available for most any palate; these are just a few that are quite popular in Australia:

  • kidney beans
  • black eyed peas
  • mung beans
  • brown lentils
  • red beans
  • red lentils
  • broad beans
  • green lentils
  • soy beans
  • haricot beans
  • butter beans
  • yellow split peas
  • fava beans
  • green split peas
  • black beans
  • white beans
  • chickpeas
  • green beans
 Beans & Protein

Thanks to a relentless campaign from food industries, we have a highly exaggerated idea of the amount of protein that is needed by our bodies. In fact, we only need a small percentage of the amount we usually get. If you refuse to believe this statement, consider mother’s milk, which contains only 1.6 grams of protein per 1/2 cup, less than one half the protein of cow’s milk. The greatest growth time of our lives is when we are babies, so if we needed huge amounts of protein wouldn’t mother’s milk, the “perfect food”, provide it?

In fact, there are serious dangers to high protein diets.  Two examples are: osteoporosis and kidney disease.  The bone thinning disease of osteoporosis is an epidemic in the United States and high amount of protein have unquestionably played a huge part in this explosion. High protein diets cause calcium to be lost in the urine. This calcium does not come from the meat – it comes from our bones. Animal products create uric acid which makes our blood acidic. Calcium is the mineral that is most needed by the body to fight acidity – and in its valiant attempt to protect itself, the body pulls this needed calcium from the bones, the most abundant source we have.

Further, if we eat more protein than the human body can use, it is broken down and excreted which overworks the kidneys by increasing the amount and flow of urine. The “nephrons”, which are the kidneys filter units, gradually die off in the process.

So, yes, we need protein – but not a huge amount of it and the best advice is to stick to plants. A variety of plant foods provides all the protein we need.

Beans & Fiber

There are two kinds of fiber. The first is “insoluble” fiber, which can’t be used by the human body. Instead it moves on through, carrying out waste products and toxins. The more insoluble fiber we have, the less likely we are to retain foods inside our bodies which keep them from putrefying. I know that’s a gross thought but it doesn’t make it any less true.

“Soluble” fiber becomes gooey and helps to process fats, lowers cholesterol and slows the release of carbohydrates into the bloodstream. Many have reported a lower cholesterol level just from consuming more fiber.

Quite simply, fiber is what makes you feel full, obviously if we feel full we will eat less and be more satisfied, our appetite will be more easily controlled and we will either lose weight or maintain a healthy weight.

Beans & Weight Loss

The most popular theory of dieting and weight loss for decades has revolved around calories. Experts have loudly proclaimed that there is an immutable formula for calories in, calories out but, in fact, all calories are not the same because some calories require much more digestion than others. The harder your body has to work to digest those calories, the less of them will be absorbed. The difference between a spoonful of sugar and a spoonful of beans is startling. In fact, if you’d like to reduce your calorie “price” by 10%, add an extra 14 grams of fiber. This means that if you eat 2,000 calories per day, and add 28 grams of fiber to your meals, those calories will only “count” as 1600. Cool!

It’s easy to get 30, 40, 50 or more grams of fiber a day. There are four foods that supply lots of healthy fiber;

-          Beans

-          Vegetables

-          Fruits

-           Whole grains

With beans being the best source of fiber, set a target of at least 40 grams per day. Beans have approximately 15 grams of fiber per cup.

Beans & Blood Sugar

Scientists rate how quickly foods release their natural sugars into the bloodstream using a number called the glycemic index or GI. Foods on the low end of the glycemic scale release their natural sugars slowly over a period of time. Probably most resident in the western world have experienced the famous ‘sugar high’ and researchers are positive that sugar – literally – acts like a drug on the human system. In fact, some scientists have compared sugar to heroin!

Low glycemic foods, on the other hand, release their sugars more slowly and steadily, acting as constant source of energy. These foods don’t send your blood sugar skyrocketing only to crash soon after, causing your appetite to return and often making snacks irresistible.  And, if you’re overweight, your body tissues are most likely more sensitive to insulin, the hormone that controls your blood sugar.

What makes a food low or high on the glycemic scale? It’s about the carbohydrate molecules of the substance. With low-GI food, the molecules are stacked and dense and have been compared to a stack of logs waiting to be burned in the winter fireplace. When the agents of digestion in your body – your enzymes – go to work on these logs, it takes a long time to burn them and that’s why your blood sugar isn’t affected much.

High GI carbs are more like branches or twigs, with their molecules spread apart and are surrounded by space. Your enzymes quickly break them apart, releasing all their sugar into the blood at more or less the same time.

So guess who’s the undisputed champion of the low GI food groups? That’s right: beans, peas, lentils, legumes – with green veggies being a close second.


Beans & Leptin

A few years ago, it was discovered that a hormone named “Leptin” controlled the human appetite. There was an incredible excitement over this discovery and the dieting world hailed The Answer for all overweight folks. Unfortunately, Leptin from outside sources has thus far been a huge flop.

Leptin is made by our body’s fat cells. When the cells realize there is enough nourishment available, they release Leptin into the bloodstream which has two important effects:

* Your appetite declines
* Your metabolism is boosted and thus calories are consumed more quickly

Plant based low-fat foods help to keep Leptin levels high – while fatty foods, like animal products, suppress your Leptin supply. Beans are only 2-3% fat which means they raise your Leptin levels and reduce appetite, while causing your metabolism to work harder and faster.

Amount: 4 ounces
Calories: 306
Fat grams: 20
Protein grams: 23
Fiber in grams: 0
Amount: 8 ounces [twice as much as the beef]
Calories: 227 [discount by 10%-30% due to high fiber content]
Fat grams: .09
Protein grams: 17.9
Fiber in grams: 15

Beans & Nutrients

Beans are loaded with nutrients that our bodies need:

  • B Vitamins: are necessary for healthy brain and nerve cells, for normal functioning of the skin, nerves and digestive system.
  • Calcium:  for strong bones and teeth and to help keep the body more alkaline, rather than acidic.
  • Potassium: helps reduce the risk of high blood pressure and stroke.
  • Folate: a B vitamin that our bodies don’t produce yet dry beans are our single best source of this important vitamin which helps protect against heart disease and cancer.


If the benefits of beans can’t persuade you to give this food group a try, then consider this: Beans are cheap, versatile and tasty! There are thousands of bean recipes available, but simple experimentation might lead you to find a bean recipe that you enjoy.


You may have heard about bean spouting, it’s the in thing at the moment because the secrets about the benefits of sprouting are out! Bean sprouting can easily be done in your own home, but looks like I will have to write a separate article about sprouting because there is so much to say on the topic.  Until then check out our website for more info about sprouting beans & kits –


Enjoy your beans!




Fennel for Cancer


Recently I was at a BBQ that was serving all kinds of tempting, but maybe not so healthy, party type foods (I have been working hard to try and manage my intake of less healthy foods), so I turned to a salad.

It was very refreshing, light and tasty; I noticed the distinctive but mild aniseed flavor of Fennel.  As I enjoyed my salad I realized that I have never really used this vegetable in my cooking before.

As a result lately I have been experimenting with Fennel in our meals at home.

As a result of this, my husband, after eating one of my Fennel meals (see recipe below) told me a story of how his neighbor in Jordan (his home country) was a lady who ate Fennel regularly and lived until she was 150!  Now that might be a bit of an exaggeration but importantly he tells me she lived in a healthy state and when asked her secret she would tell people it was because of the Fennel in her diet.

So I did some research of my own to find out about it benefits, here is a summary of what I learnt…

Fennel originated in the Mediterranean and   those cultures have long used it for culinary and medicinal reasons.  Besides being a vegetable, it is also both a herb and a spice, though it may not be as popular as various squashes and hardy greens, Fennel stands   toe to toe with most other plant foods in nutritional value.

It’s a solid source of natural vitamin C, folate, healthy fiber, and potassium. It also provides calcium, magnesium, and phosphorus for bone-building.

Owing to the invigorating and purifying effects that fennel has over the human body, it is used in treating bruises, cellulitis, obesity, fluid retention, eliminating toxins from the body by helping digestion, halitosis, inflammations of the mouth. Fennel helps eliminate the common cold and reduce the bouts of cough due to its expectorant nature.The steam resulting from the boiling of the fennel leaves in water alleviates asthma and bronchitis.

Apart from the uses of fennel already mentioned, there are numerous medicinal uses and health benefits,mainly due to the components of its essential oils. But what it really ought to be known for is its status as one of nature’s best sources of anethole, an aromatic compound that gives fennel its distinctive fragrance and that has been shown to help reduce risk of cancer.


 Fennel, Feta and Orange Salad

fennel salad






You will need:

1-2 fennel bulbs

2-3 leeks

1-2 Yukon gold potatoes

2 red onions, cut into 1/3-inch rings

1 lemon

Extra-virgin olive oil

Sea salt and ground black pepper (optional)

Preheat   the oven to 180 & slice your leeksCut fennel bulbs   into quartersCube   potatoes into bite-sized chunks.Slice   the red onions into 1/3-inch rings.

Place   fennel bulbs, sliced leeks, and potato chunks on a baking tray or roasting   pan, cut side up. Drizzle olive oil and lemon juice over vegetables. Be   generous!

Cook in   oven for 30-45 minutes or until vegetables are tender. Spread red onion   slices evenly over roasting vegetables about 15 minutes before they are ready   to eat.

Season with sea salt and pepper if desired.

Here   is a link for the Fennel Salad recipe I enjoyed at the BBQ- Fennel,   feta and orange salad.About   my own mission to eat better and be healthier, well I’ve spent a whole month   being very conscious about what goes into my mouth.  It doesn’t sound like that should be too difficult   but when you’ve been pretty relaxed about it for some time (years), it’s not   that easy.  Though it can be very   surprising, what you put into your body when you’re not thinking about it…   but that’s another story…

Yours in Health




Forget the Choc Tops – Organic Popcorn !!

popcornWhen you’re feeling a bit peckish or next at the movies, why not snack on some popcorn and forget the choc-tops…

Because I bet you didn’t know that as well as tasting great popcorn is often a snack approved by dietitians and nutritionists.  As long as it isn’t cooked in oil or drowned in butter, popcorn is high in fiber and low in fat, making it a relatively healthy snack.

popcorn seeds

Popcorn is a great snack for many reasons. One is that it contains over 40 different nutrients that are recommended by medical professionals to intake on a daily basis. Popcorn, as a grain, has more protein than any other whole grain. The outer layers of the popcorn, including the hull, are good sources of protein, iron, and phosphorous. Popcorn contains more iron content than spinach or eggs. It also has more phosphorus and fiber than baked chips or pretzels.


Did you know that if you ask most kids today what this is they will have no clue! (refer picture-corn seeds)   That’s because even popcorn is now produced to catch up with our fast paced way of living.

Most people now buy the microwavable bags, 3minutes and you have popcorn.  Though it doesn’t take much longer in a pot, at least there you can see the action (it’s great fun for kids too).

Never fear you can still buy popcorn in a bag, but the air popped corn that hasn’t been damaged by microwaves, saturated in oils or coved with artificial flavors.  Check out the link below for more information  Health Food Shop Australia, Organic Health Products & Seeds Online – Products


Popcorn can actually be part of a healthy diet. Popcorn has a few health benefits, but they are important ones.

Full of Fiber

  • Popcorn is a source of fiber which allows it to assist your body in its digestive process. Fiber helps break down food and move it through our intestines. Popcorn is considered roughage, a necessary fiber to encourage digestion.

A Healthy Snack

  • When it’s not coated in butter or fattening oils, popcorn can be a very healthy replacement for potato chips and other high-calorie snacks that are often full of saturated fat.
  • Dental Associations list popcorn as a recommended sugar-free snack. On the ADA’s list, popcorn is ranked next to common diet foods such as yogurt, nuts, and celery. Popcorn is a sugar-free and fat free snack that is also low in calories. Unbuttered, unsalted popcorn contains between 25 and 55 calories per serving. (One serving of popcorn is considered between 1/2 and 1 cup of popped popcorn.)

A Whole Grain

  • Popcorn, like any other whole grain, diminishes the risk of heart disease and diabetes.

Low In Calories

  • Popcorn is healthiest in its butter-free, flavor free, air-popped variety. Adding butter or oil can increase the level of saturated fat.

Unbuttered popcorn only has about 40 calories per cup.

DO you want to avoid trips to the Dentist ????

Yesterday was the first time I have ever…. And I mean Ever… been excited when I have LEFT a dentist….. why…..

dentistI had notice several weeks ago that I had a crack in one of my back teeth and like normal it wasn’t bothering me so I let it be and hoped it would go away… lol.. and when it comes to dentistry , that is one thing to delay if at all possible.

Anyway, my diligent and caring wife on discovering my ailment , booked me a dentist appointment so that I would have no  problems on some upcoming trips I have, and to avoid  having me complain to much that I was in pain and had to seek emergency aid….


So, here I was, in the dentist office watching people mill in and out whilst planning my strategy on how to get out of there with as little action in my mouth and as much money in my wallet as possible… I was also berating myself for my lack of consisitency in the teeth cleaning department and decided to blame it on my new born.. seriously… am I going to go into our room and disturb her in order  to brush my teeth ….…  Lame .. I know..

Anyway, I get called in and the first sign is not good… she dosent recognize me… uh oh.. a couple of well placed statements and a review of the records and her memory has been jogged. I sit down in the chair and I tell her what the problem is.

She fixes the crack and gives me a check out.. here we go.. she dictates to her assistant , and it seems that she is taking lots of notes.. oh dear here goes a couple of grand I don’t need !!

She addresses me, Would you like your teeth cleaned ?

My head is spinning, wheres the list of jobs I have had in the past. I blurt out… “So , any problems with any of my other teeth… “

NO !!  but I do suggest another visit so we can take x-rays… everything seems fine but you cant tell if we have missed anything…

Confused as to why I have no other holes in my teeth, I ask when my last visit was…

TWO AND A HALF YEARS AGO !!!   No wonder she didn’t recognize me……

Now this is not a scientific study of 5,000 people to make it statistically valid, this is just my personal conjecture, but based on my habits , my history of dentistry I have concluded the one thing that has made  a huge difference to my dental experience .


About three years ago, I replaced sugar in my tea with Xylitol and have been diligent ( See, I can do it !! ) with it… 2 cups a day average in winter with one a day during summer…

Below is an extract of the benefits of Xyltiol  for healthy teeth and I love the fact it alkalises the mouth and your internals !! That’s also why I have probably not been sick for that length of time either.. or maybe that’s just my wife taking the greatest care of me

So do yourselves a favour… and check it out..


Tooth & Gum Health Xylitol alkalinizes the mouth.  It not only reduces bacterial growth but actually inhibits and interferes with development of plaque, and bad bacterial strains such as strep.  The Journal of the American Dental Association said “Xylitol is an effective preventive agent against dental caries… Consumption of  Xylitol-containing chewing gum has been demonstrated to reduce caries in Finnish teenagers by 30-60%.  Studies conducted in Canada, Thailand, Polynesia and Belize have shown similar results…”  A study conducted at Harvard School of Dental Medicine concluded that “Xylitol can significantly decrease the incidence of dental caries.”  – which is why more and more dentists are recommending it, in toothpastes, gums and candies.  Sugar, of course, increases the acidity of the mouth and the body as a whole, as well as bacterial growth and the incidence of cavities.

  • Among young children whose mothers chewed xylitol gum, there was a 70% decrease in tooth decay, presumably because it inhibited bacteria that are normally passed back and forth with shared kisses, drinks, food, etc.  It looks as if, used consistently over time, Xylitol may even repair some damage from cavities.

Xyltiol also has the following attributes

  • Xylitol has only a negligible impact on blood sugar and insulin levels. This means that unlike sugar, there are no highs and lows: no roller coaster for either your energy or your mood, and no subsequent cravings for more sweets and carbohydrates.  No adrenal fatigue, no weight gain, no increase in cortisol levels.  In fact, xylitol can help keep you hormonally balanced through its insulin stabilization factors.  And as I learned in my training with endocrinologist Dr. Diana Schwarzbein, healthy insulin response is essential to healthy aging and healthy hormones, as well as effecting cholesterol levels, incidence of Type II Diabetes, high blood pressure, and much more.
  • Craving Reduction Xylitol slows stomach emptying time, promoting a feeling of fullness.  According to research, including xylitol around mealtime significantly decreases the number of calories needed to feel full.  Obviously, this can have great potential for weight management.
  • Ear Infections 8-10 grams of xylitol daily led to a 30% decrease in  ar infections in young children.  This is attributed to its anti-microbial effects, particularly on strep and flu viruses.
  • Sinus Health Many people are discovering the benefits of using a Neti Pot for help with allergies, colds, and sinus infections.  Take advantage of xylitol’s anti-microbial properties by adding some to your neti therapy. Start with just 1/4 teaspoon: a little goes a long way. You can also add 1/4 teaspoon baking soda and 1/4 teaspoon sea salt.
  • Alkalinity Xylitol is alkalinizing to our systems, making us less hospitable to harmful bacteria, viruses, and fungi of all kinds.  Keeping the body alkaline makes it easier and more likely for you to stay healthy and balanced in every way.  Sugar, in contrast, creates an acidic environment, feeding destructive microbes and weakening the immune system.
  • Bone Health Animal studies suggest that regular consumption of xylitol can improve bone strength during aging, probably because of the increased consumption of calcium, as well as the alkalinizing effect.  The more acidic your system, the more the body will leech calcium from bones and teeth to re-balance itself.
  • Yeast/Candida Xylitol is the only sugar that does not feed yeast. In fact, it contributes to its destruction.  This means it is not only safe for those grappling with candida, it is actually beneficial.  This is not true of any of the other sugars or sugar alcohols, including sorbitol, mannitol, maltitol, erythritol, as well as fructose, honey, maple syrup, agave, malt, molasses, coconut sugar, etc.
  • Safety Xylitol is safe.  It was approved as an additive by the FDA in 1963, and recognized as a safe sweetener in 1986.  Although some people experience some initial GI discomfort as they incorporate higher amounts, this is usually temporary.  My experience with clients is that this initial reaction indicates an existing imbalance in the GI tract which is important to be addressed on its own.  Once this is cleared, xylitol is well-tolerated and the client is healthier than before.
  • Practical Xylitol has a consistency, texture and flavor virtually identical to sugar, although it is just very slightly less sweet.  It is great for tea, cookies, candies, brownies, etc.  Because it does not feed yeast, it does not work for bread.


The number One WORST food that causes faster Aging

With a recent birthday aging become a high topic of discussion after much research I’ve found some ideas, opinions and options that can be implemented to help reduce that pending aging process.

One thing you must now is that there is a cause and reaction to everything in life and what we eat is no exception.  There is a biochemical reaction that happens in your body with every type of food you eat on a daily basis, some foods age you FASTER than your real age, while other foods help to FIGHT aging.

Eat the wrong foods regularly, and you can look and feel 10 or more years OLDER than your real age (not fun!) … but eat the right foods, and over time, you can start to look 5-10 years YOUNGER than your real age.

Three of the processes that go on inside your body that have a MAJOR impact on your rate of aging are called “glycation”, “inflammation”, and “oxidation”.  When we talk about aging, we’re not just talking about wrinkles on your skin or how thick your hair is… we’re also talking about factors that you can’t see, such as how well your organs function, and whether your joints are degrading.

The culprit is surprise surprise wheat based foods (yes, even “whole wheat”).wheat1

Before I tell you why wheat can actually speed up the aging process in your body, let’s clarify some simple biochemistry in your body.

This deals with “glycation” in your body, and substances called Advanced Glycation End Products (AGEs).  These nasty little compounds called AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, wrinkled skin.

One of the biggest factors that increase production of AGEs inside your body is high blood sugar levels.  This is why type 2 diabetics appear to look older than their real age.  But this age-increasing effect is not just limited to diabetics.

So, let’s get back to how “whole wheat” relates to this.  Here is a little-known fact that’s often covered up by the massive marketing campaigns by giant food companies that want you to believe that “whole wheat” is healthy for you… but the fact is that wheat contains a very unusual type of carbohydrate (not found in other foods) called Amylopectin-A, which has been found in some tests to spike your blood sugar higher than even pure table sugar.wheat2

In fact, amylopectin-A (from wheat) raises your blood sugar more than almost any other carbohydrate source on earth based on blood sugar response testing.

This means that wheat-based foods such as breads, bagels, cereals, muffins, and other baked goods often cause much higher blood sugar levels than most other carbohydrate sources.  As you know now, the higher your average blood sugar levels are over time, the more AGEs are formed inside your body, which makes you age FASTER.

You’ve probably heard about the potential health-damaging effects of gluten (also found in wheat) in the news recently, but this blood sugar aspect we just covered is not talked about that often, and is yet another reason to reduce or eliminate wheat-based foods in your diet.  Your body will thank you by aging slower and looking YOUNGER!  And not to mention losing bodyfat which is typically a side effect of eliminating or reducing wheat in your diet!

wheat3Another problem with wheat based foods and aging is that baked wheat products contain carcinogenic chemicals calledacrylamides that form in the browned portion of breads, cereals, muffins, etc.  These carcinogenic acrylamides have been linked in studies to possible increased risk of cancer and accelerated aging.  Note that acrylamides are also found in high levels in other browned carbohydrate sources such as french fries or any other browned starchy foods.

There are things you can use to protect yourself from these carcinogenic acrylamides, and it has to do with eating the RIGHT foods that COUNTERACT damage from these nasty chemicals.

Other foods to watch out for that can increase aging in your body include corn-based foods that also disrupt blood sugar highly (corn cereals, corn chips, corn syrup), soybean oil and other “vegetable” oils that contain excessively refined and processed fats that cause inflammation in your body, and also excess sugars from candies, cakes, and sweetened drinks.

We’ll show you in our future blogs how to find plenty of delicious foods, spices, herbs, and nutrients that PROTECT your body from aging!

Importance of Fibre


Its Spring and for some reason Spring reminds me of the need for fibre as the weather warms up and I try to fit into my warmer weather clothes I notice that things have got a bit bigger thanks to the cold winter months.  Usually because I have managed to eat the wrong foods and have got myself not so regular.  So I know in there somewhere are several kilos of waste that must come out.  The best way of course is to have a high fibre diet all the time and then that way you won’t get into such a predicament in the first place.

What exactly is fibre I hear you say and why is it so important.

Dietary fibre, also known as roughage or bulk, includes all parts of plant foods that your body can’t digest or absorb. Unlike other food components, such as fats, proteins or carbohydrates — which your body breaks down and absorbs — fibre isn’t digested by your body. Instead, it passes relatively intact through your stomach, small intestine, colon and out of your body. Fibre is commonly classified as soluble (it dissolves in water) or insoluble (it doesn’t dissolve):

  • Soluble fibre. This type of fibre dissolves in water to form a gel-like material. It can help lower blood cholesterol and glucose levels. Soluble fibre is found in oats, peas, beans, apples, citrus fruits, carrots, barley and psyllium.
  • Insoluble fibre. This type of fibre promotes the movement of material through your digestive system and increases stool bulk, so it can be of benefit to those who struggle with constipation or irregular stools. Whole-wheat flour, wheat bran, nuts, beans and vegetables, such as cauliflower, green beans and potatoes, are good sources of insoluble fibre.

Fibre keeps the digestive system healthy

Dietary fibre is mainly needed to keep the digdigestiveestive system healthy. It also contributes to other processes, such as stabilising glucose and cholesterol levels. In countries with traditionally high-fibre diets, diseases such as bowel cancer, diabetes and coronary heart disease are much less common than in Western countries. Most Australians do not consume enough fibre. On average, most Australians consume 18–25 g of fibre daily. The Heart Foundation recommends that adults should aim to consume approximately 25–30 g daily.

 Conditions linked to low-fibre diets

Eating a diet low in fibre can contribute to many disorders, including:

  • Constipation –small, hard and dry faecal matter that is difficult to pass
  • Haemorrhoids  –varicose veins of the anus
  • Diverticulitis –small hernias of the digestive tract caused by long-term constipation
  • Irritable bowel syndrome –pain, flatulence and bloating of the abdomen
  • Overweight and obesity –carrying too much body fat
  • Coronary heart disease –a narrowing of the arteries due to fatty deposits
  • Diabetes – a condition characterised by too much glucose in the blood
  • Colon cancer – cancer of the large intestine.

Lowers Cholesterol

A diet low in soluble fiber causes dietary cholesterol and bile to reabsorb into the liver for reuse, according to Mary Grosvenor and Lori Smolin in the book “Visualizing Nutrition: Everyday Choices.” Alternately, a diet rich in soluble fiber binds cholesterol and bile acids for excretion rather than absorption, resulting in an overall lower body cholesterol. When cholesterol persistently absorbs it can cause non-alcoholic fatty liver disease, arterial hardening, heart attack, coronary disease and stroke, the authors note.

Control Blood Glucose

Diabetics can benefit from eating foods high in soluble fibre, as it helps to slow the emptying of the stomach and prevent instant spikes in blood glucose levels, Charlette Gallagher and John Allred say in their book “Taking the Fear Out of Eating.” Obese type 2 diabetics can particularly benefit from this type of fibre, as it can help you feel fuller longer for lower caloric intake and promote weight loss for better control of blood sugar.

Digestive Relief

Soluble fibre can also help relieve inflammatory bowel conditions, diarrhea and constipation, according to Nicolette Dumke in the book “Easy Breadmaking for Special Diets.” Although those with inflammatory bowel disease may need to regulate fibre consumption, if you suffer from irritable bowel syndrome, hemorrhoids, constipation or diarrhea, soluble fibre can act as a regulator. For example, if you have diarrhea the gel formation of soluble fibre helps to add bulk to avoid watery stool, while acting more on its liquid nature to relieve hardened and difficult bowel movements. The author also notes that soluble fibre ferments in the colon, increasing the flora of beneficial bacteria in the colon.

You must drink lots of fluid

waterA high-fibre diet may not prevent or cure constipation unless you drink enough water every day. Some very high-fibre breakfast cereals may have around 10 g of fibre per serve, and if this cereal is not accompanied by enough fluid, it may cause abdominal discomfort or constipation.

Fibre and ageing

Fibre is even more important for older people. The digestive system slows down with age, so a high-fibre diet becomes even more important.

Fibre and weight control

In many cases, people who are overweight or obese have been shown to lose significant amounts of excess body fat simply by increasing the amount of dietary fibre, especially soluble fibre, in their daily diet. Fibrous foods are often bulky and, therefore, filling. They also tend to be low in fat. Soluble fibre forms a gel that slows down the emptying of the stomach and the transit time of food through the digestive system. This extends the time a person feels satisfied or ‘full’. It also delays the absorption of sugars from the intestines. This helps to maintain lower blood sugar levels and prevent a rapid rise in blood insulin levels, which has been linked with obesity and an increased risk of diabetes. The extra chewing time often required of high-fibre foods also helps contribute to feeling satisfied. As a result, a person on a high-fibre diet is likely to eat less food and so consume fewer kilojoules (calories).

Your best fibre choices

If you not getting enough fibre each day which chances are your not then you can boost your intake by including the following foods;fibre

  • Whole grain products
  • Fruits
  • Vegetables
  • Beans, peas and other legumes
  • Nuts and seeds

Wholefoods rather than supplements are generally better for you.  However if you still find your not getting enough fibre in your diet I recommend our Clear fibre which you can sneak into just about anything without even noticing it’s there.  It can be dissolved clear into water, juices or even my trick is to blend it into my morning smoothie or soup.

Weight Loss the five foods to avoid

So whats the remaining four foods to keep away from in order to manage your weight and trim of those extra kilos.

The first mentioned in a previous blog is fruit juices the second fat storing food can not only increase your weight but has far more serious health risks, it is margarine.  Margarine like main oils and spreads contains trans fats.  Trans fats are formed when hydrogen is added this is done to prolong shelf life.  Ingesting these trans fats can increase the risk of cardiovascular disease as well as weight gain.  Trans fats have also been proven to reduce your good cholesterol and increase your LDL levels which is your bad cholesterol by building up plaque in your arteries. Anyone interested there is flow chart on how margarine is made.margarine

My sister also tells me if you spread margarine and butter side by side near some ants that the ants won’t go near the margarine so if the ants don’t recognise it as a food then why do we?

You can easily replace margarine with butter which is a healthy alternative.  Butter has fat in it too but its a saturated fat that your body can burn for fuel instead of building up plaque in your arteries.

Food number three is whole wheat not just bread but pasta too.  Were talking about all those comfort foods which are high in carbs which include apple pies, cakes, muffins, pastas and pizza. It doesn’t mean that you can never eat these foods it just means you have to spend a bit of time understanding what goes on with these high carb foods.breadproducts  When carbs are combined with the right amount of other foods, like proteins, then it doesn’t raise your blood sugar levels nor does it put your body into fat storing mode.  There are two types of carbs the low carbs which are your greens, most veggies and some fruits then there are the high carbs which include things like pasta, bread, sweets and even alcohol and when you eat these by themselves they can cause weight gain.   So you need to get the right ratio of low and high carbs and protein in ever meal in order to keep those sugar levels at an even keel.  By combining the right ratios of carbs and proteins you can get your body to burn fat rather than store it.

Weight gain is green teacompounded even more when put under stress as it causes you to reach for these comfort foods.  On top of this the more weight you put on the less your body produces a fat burning hormone called adiponectin.  A good place to start would be to drink green tea.  Green tea has been shown to increase the levels of adiponectin.  Aside from adiponectins fat burning power its also a natural anti-inflammatory.   If you can’t stomach green tea then try our drops which are like having the goodness of 6 cups in only one.

Fat storing food number four is surprisingly processed soy.  It all comes down to the processing many soy products are highly processed and depending on where the soy is grown it is more than likely to be genetically modified, 91 percent of the soy grown in the US is GM.  There are also studies that show that unnatural soy or processed soy soyhas a direct connection to infertility and reproductive problems as well as being linked to an increase in allergies.  Many processed foods can throw your hormones out of balance, harden your arteries by producing plaque, and negatively effect your blood sugar levels.  During the processing of soybeans many of the vital nutrients and minerals are striped out and as much as 90% of the phytonutrient content is lost during the process.  Phytonutrients are the disease fighting medicine found in foods. When you eat these processed foods your body doesn’t get the nutrients if needs to be healthy.  It can cause weight gain or more serious problems by throwing your hormones out of balance.  Make sure that if you do have any soy products that they are grown in Australia.  Unfortunately lots of processed foods contain GM soy so read the label if the soy isn’t Australian grown chances are its GMO

The last fat burning food is corn.  Again corn is mostly GM. corn Which means that it is heavily processed and stripped of all the goodness before it gets to our plates.  In short anything that is heavily processed will mean that it has lost its nutrient dense profile and will not serve your body in fat burning but will encourage it to go into fat storing mode. Again currently Australian corn is not GM however there are trials underway.  Again be ware of products that contain anything corn, corn oil, cornflour or corn syrup as these are likely to be GM.

Currently the only GM crops produced in Australia are canola and cotton but many others are imported such as soybeans, corn, potatoes and sugar beet.  Field trials are being done on pineapple, papayas, wheat, barley and sugarcane.  Gene technology research is also underway in Australia for bananas, rice and corn.




Want to know the secret for youthful skin …. ?

face cream

Below is an extract from a pharmaceutical companies brochure for a product they sell to the market place for an anti ageing component for skin care.

By the way, we are very close to releasing our new product Cress Sprouting seeds !! What a coincidence !!

PS If its anti aging skin when you use their product on your skin, what do you think your body benefits from if you ingest it !! (not the product below , but cress :-) )

Natures Best ……

Anti-Aging with Cress Sprouts

Detoxophane is a purified extract of Swiss garden cress
sprouts. Sprouts have the highest concentration of phytonutrients, the compounds in plants known for their health promoting properties.

Detoxophane contains sulforaphane, a well known activator
of phase II detoxification enzymes. Detoxophane enhances
the resistance of skin cells against environmental pollutants and intrinsic reactive molecules. Thus, Detoxophane cleans off and protects our skin cells
against dangerous molecules. It is an effective anti-aging
ingredient for all skin care products.
Claim Ideas for Detoxophane
• Protects skin against pollutants
• Prevents visible signs of skin aging
• Helps to prevent DNA damage
• Protects against environmental stress factors
• Detoxophane is a second-generation antioxidant
• Protective day cream formulations
• Detox city creams
• Regenerative night creams
• Sun care formulations
• Wellness and SPA products
Formulating with Detoxophane
• Recommended use level: 0.5 – 3 %
• Incorporation: For cold processes, dissolve
Detoxophane into the aqueous phase. In cold/hot
processes, add during the cooling phase below 40°C.
• Thermostability: temperatures of up to 60°C for a short
time do not affect the stability of Detoxophane.INCI/CTFA-Declaration
Lepidium Sativum Sprout Extract (and) Glycerin
(and) Lecithin (and) Phenoxyethanol (and) Aqua /Water

Activating the skin’s detoxification system

Cress Sprouts, the Ideal Source for Sulforaphane
Molecular formula = C6
Structure of sulforaphane. Members of the Cruciferae family including
broccoli, cauliflower, kale, radish, horse radish and cress were found to
contain an important health promoting substance,the phytonutrient
sulforaphane. Sprouts that are a few days old have the highest concentration of this compound.