All About Wellness

with Dr. G

Aciete de Palma

Written By: Doctor G - Jul• 22•11

El aceite de palma es mas que un puro aceite vegetal. El mismo es una fuente muy rica en nutrientes que constibuye con los requerimientos nutricionales y energeticos del diario vivir.

El aceite se extrae de la fruta por un metodo de presamiento. Los siguientes pasos en su procesamiento no emplean ningun metodo quimico, por lo que el aceite de palma es enteramente natural. Este aceite se pressenta semisolido a temperatura ambiental, debido a la presencia de acidos grasos saturados libres de acidos grasos trans. Su textura es ideal en la producion de productos horneados o frituras, muy functional para la mayoria de comidas procesadas.

+ El aceite de palma se extrae de la parte carnosa de la truta del arbol de la palma Africana. El arbol es originario del Africa, pero para su  uso commercial se cultivo primeramente en Malasia, que es en la actuslidad el pais que produce y exporta mayor cantidad de aceite de palma.

+ Naturalmente saturado, no contiene acidos grasos trans.

+ Muy functional para la industria

de las comidas sin necesidad de hidrogenacion.

+ Muy functional, poseyendo una larga vida.

+ Varia facil de forma natural de forma liquida a forma solida.

+ Precio muy competitivo.

+ En Europa y Asia se viene utilizando por mucho tiempo.

+ Los consumidores prefieren productos que no hayan sido hidrogenados, evitando asi la formacion de los acidos grssos trasns, la molecula mas danina  inventada en el siglo 20.

+ El aceite de palma es acceptable para cocinar.

+ El aceite de palma es unico y de excelente calidad.

Nuestro aceite de palma virgen y rojo es fabricado de         arboles nativos, utilizando metodos organicos y tradicionales. No utilizamos ninguna plantaciones comerciales en la produccion de nuestro aceite de palma.

Ofrecemos este aceite exclusivo en su estado natural, sin ningun grado de refinamiento, conteniendo todas sus vitaminas naturales y antioxidantes. Como resultado, nuestro aceite de palma virgen ee una fuente muy rica de la pro-vitamina A en la forma de carotenoides. El aceite de palma virgen contiene 15 veces mas coretoides que una zanahoria, lo que le proporciona al aceite su color rojo intenso.  El aceite de palma es tambien rico en vitamina E y muy importante co contiene colesterol.

 

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LA GRANDEZA DEL MAR

Written By: Doctor G - Jul• 17•11

AUTOR: CARLOS BRASIL

Sabes por que el mar es tan grande? Tan inmenso? Tan poderoso?

Porque tiene la humildad de colocarse algunos centimetros abajo de todos los rios.

Sabiendo recibir se volvio grande.

Si quisiera ser el primero y estar unos centimetros encima de todos los rios, no seria mar, si no una isla, toda su agua se iria para los otros y estaria aislado.

La perdida es una parte de la vida, la derrota es una parte de la vida, la muerte es una parte de la vida.

Es imposible que vivamos sin esto.

Precisamos aprender a perder, a caer, a errar y a morir.

Imposible ganar sin saber perder. Imposible andar sin saber caer. Imposible acertar sin saber errar. Imposible vivir sin saber morir.

Si aprendes a perder, caer, errar. Nadie mas te podra controlar. Porque lo maximo que te podras suceder es caer, errar y/o perder. Y esto ya tu lo sabias.

Bienaventurados aquellos que ya consiguieron recibir con la misma naturalidad el ganar o el perder…. El acierto que el errar…. El triunfo y la derrota…. La vida o la muerte.

Un abrazo para ti y recuerdas siempre que el exito es ser FELIZ, el resto es una consecuencia.

 

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Hemp Hearts

Written By: Doctor G - Jul• 16•11

ROCKY MONTAIN HEMP HEARTS

BEGIN YOUR DAY WITH FIVE OR MORE HEAPING TABLESPOONS AND CHANGE YOUR LIFE. HEMP IS THE PERFECT ANSWER FOR THIS FAST FOOD ENVIROMENT. THE BEST TIME TO FUEL YOUR BODY IS MORNING TIME WHEN WE BREAK OUR FAST. YOU DIGESTIVE SYSTEM IS AT ITS BEST TO TAKE ADVANTAGE OF ALL THE BENEFISTS PROVIDED BY THIS MAGIG SEED. SO FAR HEMP HEART IS THE BEST SOURCE OF PROTEIN, ESSENTIAL FATTY ACIDS, FIBERS, DIGESTIVE ENZYMES AND A GOOD SOURCE OF VITAMINS AND MINERALS. DO NOT NEED PREPARATION OR COOKING, IS ALWAYS READY TO BE CONSUMED, BUT AGAIN MORNING IS THE BEST TIME, YOU WILL BE FIND YOURSELF HAPPY AND SASTIFIED FOR MANY HOURS. YOU CAN MIX IT WITH A WIDE VARIETY OF OTHER FOODS: RAW SALDADS, STEAM VEGETABLES, ANY FRUITS, YOGURT, AND COTTAGE CHEESE. YOU CAN ADD IT TO YOUR SOUP, SHAKE, AND SMOTHIES. MANY RECEPIES WILL BE OFFER. DOT NOT LET THE OPPORTUNITY SLEEP BY TO START TREATING YOUR BODY WISELY. HEAMP HEARTS IS THE PERFECT ANSWER TO THE PROCESSED SUGAR AND OILS, AND A COMPLETE, FULLY DIGESTIBLE VEGETARIAN PROTEIN, WHICH WILL NOURISH WITHOUT PROVIDING THE TOXICITY AND HARDSHIP OF MOST ANIMAL SOURCE PROTEIN. YOU WILL CLEANSE YOUR BODY AND HELP YOUR ENVIROMENT AT THE SAME TIME. YOUR BUDGET WILL BECOME HEALTHIER TOO. A COMPLETE SERVING OF HEMP WILL COST YOU LESS THAN $2:00 DOLLARS. HEMP HEART IS IMPOSSIBLE TO MATCH WITH ANYTHING ELSE AVAILABLE TODAY. HEAMP HEART IS A POWER FOOD, PERFECT NATURE ANSWER FOR OUR MANY CRISES TODAY. START YOU DAY CORRECT AND SEE HOW YOUR HEALT PROBLEMS WILL MELT AWAY. THE QUALITY OF THE HEMP HEARTS PROVIDED BY ROCKY MONTAIN HAS BECOME THE INDUSTRY STANDARD. DO NOT DELAY, START TODAY!

 

 

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Siberian Pine Nut Oil

Written By: Doctor G - Jul• 16•11

Siberian Pine Nut Oil

WRITTEN BY: SIBERIAN TIGER NATURALS

DISCOVER THE HEALING POWER OF NATURAL OILS

“But a certain Samaritan, as he journeyed, came where he was. And when he saw him, he had compassion. So he went to him and bandaged his wounds, pouring on oil and wine”

(Luke 10:33-34)


Learn how to heal peptic ulcers, gastritis and mouth sores, repair and protect your gastrointestinal lining, strengthen mucous membranes, and achieve excellent digestive and overall health with the help of all-natural, nutrient-dense oils

This site is for people who are looking for effective, time-tested and proven answers to their gastrointestinal, digestive, and metabolic problems, as well as for ways of achieving healing, maintaining perfect health and staving off disease naturally. It is also for people who realize that there must be something wrong with the official dietary and medical dogmas and believe that real answers to the problems of healthy living are to be found in the traditional lifestyles and diets of our ancestors who managed to enjoy more wholesome and satisfying lives in harmony with nature. On these pages, we will share the results of many years of our search for traditional, nutrient-dense oils and other natural healing remedies that allowed generation after generation of our ancestors to avoid the common health pitfalls of modern society, including peptic ulcers, gastritis, acid reflux, IBS, as well as other inflammatory and ulcerative disorders of mucous membranes, poor metabolism, and impaired digestion.

Some of our discoveries were truly amazing, and we are certain that they will revolutionize the way we approach peptic ulcer, gastritis, esophagitis, acid reflux and stomatitis treatment, gastrointestinal and digestive health, and healing in general. You will learn how to achieve wellness with the help of healthy, uniquely potent, and 100% natural traditional oils from plants grown in pristine areas untouched and unspoiled by modern civilization. And you will see that making these nutritious oils part of your diet will not only help you heal ulcers and other types of mucosal damage, get rid of gastric and intestinal inflammation and improve your general gastrointestinal and digestive health, but will also provide you and your family with many other important health benefits.

Every year 40,000 Americans undergo peptic ulcer surgery, and 15,000 die from ulcer-related complications. It does not have to be this way!

Peptic ulcers affect about 5 million Americans each year, and more than 40,000 people annually have ulcer-related surgery. More often than not, ulcers occur as a result of an inflammation of the stomach lining called gastritis (when it is the duodenum that gets inflamed, the condition is called duodenitis). Each year, approximately 15,000 people in the US die of ulcer-related complications, the worst of which are an internal bleeding and a phenomenon called perforation. A perforation occurs when an ulcer eats a hole in the wall of the stomach or duodenum, releasing bacteria and partially digested food through the opening into the sterile abdominal cavity and causing peritonitis – an inflammation of the abdominal cavity and wall.

In analyzing the factors thought to contribute to the formation of peptic ulcers and gastritis, many researchers have stumbled across a rather striking “coincidence”. It turned out that all the known risk factors for erosive/ulcerative gastric and duodenal disorders – such as smoking, excess alcohol consumption, physical and emotional stress, and unhealthy eating habits – deplete the natural antioxidant defenses of our body and cause a free radical overload. Even the much discussed Helicobacter pylori bacteria, once thought to be the main cause of peptic ulcers but now considered by many scientists to be merely a contributing factor to their formation, exacerbates the free radical overload by producing an enzyme called urease, the action of which eventually leads to the release of more free radicals, causing damage to the epithelium. As a result, the gentle, fragile mucosal lining of the stomach and the duodenum becomes one of the first tissues to suffer from the damaging chain reactions induced by free radicals. Many scientists who have come across this striking fact in the course of their ulcer and gastritis research think that this is exactly the area where the real answers and solutions to the ulcers/gastritis/GERD problem are to be found.

Extra virgin pine nut oil: a time-tested natural remedy with a proven track record of healing peptic ulcers, gastritis, GERD and IBS without antibiotics or antacids

Extra virgin pine nut oil is an outstanding concentrate of powerful free radical scavengers fully capable of preventing or reversing even the strongest oxidative stress leading to gastritis and peptic ulcers. The effectiveness of extra virgin pine nut oil in peptic ulcer and gastritis treatment was specifically established in several clinical studies conducted in Russia and China. In those countries, as well as in Eastern Europe, extra virgin Siberian pine nut oil has now officially been approved as an effective peptic ulcer and gastritis remedy. As more research into the unique properties of this healing oil is being conducted worldwide, one rock-solid fact is confirmed again and again: extra virgin pine nut oil is an effective, time-tested and proven natural ulcer, gastritis, acid reflux, and IBS remedy.

A new epidemic of truly frightening proportions has taken over the United States. According to the U.S. Government data, an estimated 129.6 million of Americans, or 64 percent, are overweight or obese. A new study released by the Department of Health and Human resources (HHS) Centers for Disease Control and Prevention shows that deaths due to poor diet and physical inactivity rose by 33 percent over the past decade and may soon overtake tobacco as the leading preventable cause of death in America. Despite several decades of intense efforts to lower the incidence of obesity and promote weight loss through lowering the amounts of fat and cholesterol in our diets, obesity in America is still on the rise. Every now and then, a new “miracle” product or diet promises to solve the obesity crisis, but eventually all of them fail.

The underlying reason for this failure is a lack of understanding of the vital physiological processes behind eating, metabolism and weight management. We cannot win the battle against obesity and disrupted metabolism by ignoring the basic principles, which form the foundation of how food is perceived and utilized by our bodies. Therefore, any product designed to “force” or “coerce” our bodies into losing weight (and a vast majority of them try to do just that) is doomed to fail.

The only way to optimize metabolism and achieve vibrant health is to enhance the ability of our bodies to assimilate the nutrients that we need, unlocking its inherent potential to promote healing and maintain itself in perfect working order. Adelle Davis, one of the pioneers of the movement towards healthier eating, once said: “As I see it, every day you do one of two things: build health or produce disease in yourself.”

Thus, when we try to “outwit” our own body by denying it the nutrients it needs (which is the case with macronutrient-restricting low-fat and low-carb diets) or poisoning it with artificial chemicals with harmful side effects, we are doing nothing more than “producing disease” in ourselves. On the contrary, when we help our bodies to unlock their true self-healing and health-building potential, they naturally come back to their perfect balance of vibrant health. What’s very important to understand is that staying away from all fats cannot activate this potential. On the contrary, health-promoting fats (as opposed to harmful synthetic fats found in processed foods) are the very keys needed to unlock this self-healing potential of our bodies and put it to maximum use.

Three teaspoons of healing extra virgin pine nut oil daily is all you need to heal your peptic ulcers, gastritis, or GERD, boost your metabolism and optimize your digestion and nutrient assimilation

For effective healing of gastritis, peptic ulcers and other conditions related to an inflammation of the gastrointestinal lining (such as acid reflux, IBS, or ulcerative colitis), it is recommended to take at least 5 ml (one teaspoon) of extra virgin pine nut oil three times daily 30 to 60 minutes before a meal. For duodenal ulcers, it may be advisable to increase the dosage to 10 ml or more. Some people also find it useful to take an extra spoonful of pine nut oil at bedtime.

Sometimes, you will see an improvement in a matter of days or even hours after you begin taking pine nut oil. In other situations, it may take longer (on average, a significant improvement will be felt in 7 to 10 days after starting treatment). As with any other naturopathic remedy, it is important to persevere and continue treatment until you see results. After a stable improvement is achieved, the oil may be discontinued, but it is still a good idea to take a teaspoon at least once a day to avoid ulcer recurrence and protect the gastrointestinal lining. It is also a great idea to make pine nut oil a regular part of your diet by using it in your everyday meal preparation.

A great thing about extra virgin pine nut oil is that, in addition to taking it straight by the teaspoon, you can use it in a variety of delicious and healthy recipes ranging from salad dressings and pastas to smoothies, cakes and homemade nut butters. Extra virgin pine nut oil is not just a great healer and metabolism enhancer, but also a gourmet culinary oil that can be used in your kitchen in a variety of creative ways. For example, you could use in baking and light sauteing, or as an absolutely delightful dipping oil. If desired, it can be mixed into olive oil or used instead of it on your salad or in any of your favorite dishes that call for vegetable oil. We have a special page on our site devoted to our very own favorite pine nut oil recipes.

We want to thank the owner of Siberian Tiger Naturals for allow us to share their material


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Camelina Oil is better than Flax!

Written By: Doctor G - Jul• 16•11


 

WRITTEN BY: SIBERIAN TIGERNATURAL

CAMELINA – THE BETTER  FLAX!

A brief introduction to Camelina (wild flax) – a time-tested source of health-promoting omega-3 fatty acids

Camelina (Camelina Sativa) – also known as wild flax, German sesame, or Siberian oilseed – is an ancient oleaginous (oil-bearing) plant from the Cruciferae family, which has been domesticated and extensively used in Europe for several thousand years. The seed oil of Camelina contains an exceptional amount (up to 45 per cent) of omega-3 fatty acids, as well as a unique antioxidant complex making the oil very stable and resistant to heat and rancidity. Unlike any other omega-3 oil, Camelina oil is perfectly suitable for use not only as a well-balanced omega-3 supplement, but also as a health-promoting everyday cooking oil. Combined with a delicious nutty flavor, this extraordinary blend of beneficial polyunsaturated fatty acids and high oxidative stability makes Camelina oil an excellent, versatile overall source of both heart-healthy omega-3 fats and powerful antioxidants, including tocopherols, carotenoids, and phosphatides. Known as “wild flax” because it is often found growing together with common flax (and also sometimes referred to as “false flax” due to its visual similarity to regular flax), Camelina, while supplying almost as many omega-3 fatty acids as common flax, is much more stable than the latter, and also tastes much better. This is why we call it “the Better Flax”.

 

Omega-3 fatty acids are in the spotlight of today’s natural and holistic approaches to human health. These healthy essential fats have been almost entirely forced out of the everyday American diet by the commercialization of our food supply by the food processing industry. In recent years, extensive research and numerous clinical studies have confirmed thatomega-3 fats are involved in numerous vital physiological processes in our bodies, and that their deficit may cause or aggravate many serious medical problems and conditions, including atherosclerosis, hypertension, and other cardiovascular problems, arthritis, irritable bowel syndrome, dermatitis, asthma, ADHD, and even cancer. Therefore, adding a good source of omega-3 fatty acids to one’s diet is believed to be a good way of improving or preventing these conditions. The question of what constitutes the best source of omega-3 supplementation is, however, still being widely debated by scientists, doctors and consumers alike.

 

Fish and fish oils as sources of omega-3 fatty acids: benefits and disadvantages. There are two major known sources of omega-3 fatty acids: certain types of fish (and their tissue or organ fat, also called fish oil or fish liver oil), and a number of plant seeds and their oils (flax oil being the best known one). Fish and fish oils (including cod liver oil) are a fairly decent source of omega-3s. In fact, studies have shown that eating as little as one fish meal a week can reduce the risk of dying from cardiac arrest by fifty percent1. Another advantage of fish and fish oil is that they contain the most nutritionally available variety of omega-3s, eicosapentaenoic acid (EPA), which is converted directly into PGE3 – the compound responsible for most of the health benefits of omega-3 supplementation (more information about how omega-3s work in the human body may be found in some other articles.

 

At the same time, you must be very careful when choosing fish or fish by-products as a source of omega-3s. First of all, not all fish contain omega-3s. Only the fatty, cold water fish varieties, such as salmon, sardines, and anchovies, are rich in omega-3s, whereas most other fish species supply little or no omega-3s. Even with salmon, you have to make sure that it is wild and not farm-raised2. Only the salmon caught in the wild has any appreciable amounts of omega-3s, because it gets them from its natural diet. The diet of farm-raised salmon does not allow it to accumulate any omega-3s in its tissues. Besides, eating any farm-raised fish is not particularly healthy, because virtually all fish farms make indiscriminate use of artificial feed, antibiotics, and other toxic substances. Unfortunately, this is an accepted part of the industrial fish farming technology. They even use artificial colorants to make farm-raised salmon look pink rather than its “natural” gray color (yes, farm-raised salmon is “naturally” gray). In fact, when ordering farm-raised salmon, a merchant even gets to pick the exact shade of pink (using the Pantone color-matching guide), which may be fun for the merchant but not too much fun for someone using the fish or its tissue oil to feed her family.

 

Oils extracted from the body tissues (fish oil) or organs (cod liver oil) of certain fish species are by far the most concentrated sources of long-chain omega-3s (namely, EPA and DHA). Cod liver oil has an additional advantage of supplying large quantities of vitally important vitamins A and D. It is, indeed, an excellent everyday supplement, but, just like with fish, you must be a very careful shopper. There are two major problems with fish oils: contamination with polychlorinated biphenyls (PCBs) and mercury, and rancidity.

The issue of contamination is not the one to be overlooked. Modern industrial agriculture produces a huge toxic runoff which goes into our rivers and streams and eventually ends up in the ocean. At the same time, coal-burning power plants are increasingly polluting our atmosphere with mercury (this poisonous metal is eventually carried into the ocean as well). These harmful chemicals tend to accumulate in fish tissues (for instance, mercury accumulates in fish in its most toxic form: methylmercury). The larger the fish – the more PCBs, mercury, and other toxins (like lead and cadmium) will be found in its tissues. This problem is real, and every year it gets worse. For example, the contamination of fish harvested near the Northern shores of Russia got so bad that the Russian government had to ban any and all use of fish and cod liver oils as dietary supplements. More recently, the US government has issued a number of warnings3 cautioning pregnant women and young children against consuming certain species of fish because of mercury contamination.

Some fish oil manufacturers are trying to solve this problem by putting their products through an elaborate process of molecular distillation – a complex industrial method of oil purification. Although this technology guarantees that the contaminants are driven out of the oil, it significantly increases the cost of the product, and, in the case of cod liver oil, drives vitamins A and D out of the oil, forcing manufacturers to fortify it with synthetic equivalents of these vitamins. Furthermore, molecular distillation does not offer a solution to the second part of the problem with fish oils: rancidity. 

Yes, almost any oil rich in omega-3s (including not just fish oils, but flax oil as well) goes rancid very easily, especially when its natural antioxidants are removed by refining or distillation. This process is known as auto-oxidation, and it generates dangerous and aggressive compounds called free radicals, which negatively affect all molecules around them. Millions of good, useful molecules can be destroyed by the generation of a single free radical.

Manufacturers try to counter this effect by avoiding any exposure of their products to light, heat or oxygen, flushing them with nitrogen, or using artificial antioxidants or other preservatives to keep the oils fresh. More often than not, these efforts fail – a fact evidenced by many tests performed on commercially available fish oils. With few exceptions, they become rancid long before you ingest them, making them do more harm than good (this is true for both liquid and encapsulated fish oils).

One more disadvantage of fish-derived omega-3 supplements is that many people, including an ever-growing number of vegetarians, are simply not able to use them because they are excluding all animal products and by-products from their diets altogether. For them, the only viable alternative source of omega-3 fatty acids has been flax oil, a product that has experienced a tremendous growth in popularity in recent years and has become a staple in the diet of many health seekers around the globe.

Flax oil: a rich, but very fragile and rancidity-prone source of omega-3s

In many respects, the popularity of flax oil is well-deserved. It contains up to 57 percent of alpha-linolenic acid (ALA), an omega-3 fatty acid that, through a number of metabolic steps called elongation and desaturation (for more information about these metabolic processes and their products, please read other articles on essential omega-3) further converted into EPA and PGE3, as well as DHA. Although the rate of this conversion varies depending on individual metabolism, it is believed that most people are capable of effectively producing EPA, PGE3 and DHA from ALA. In addition to this, ALA has other beneficial effects on the human body. For example, ALA and its metabolic by-products compete with omega-6 fatty acids for metabolic enzymes desaturase and elongase, resulting in the decreased formation of less desirable PGE2 prostaglandins, which are manufactured by the body using the same enzymes. It also decreases the levels of triglycerides and oxidized cholesterol in the blood. Overall, ALA is an important health-promoting omega-3 fatty acid, and flax oil is the richest natural source of it.

Unfortunately, just like many other good things in life, flax oil has its downside. Primarily, it has to do with the problems already mentioned by us when we took a closer look at fish and cod liver oils – namely, auto-oxidation, rancidity, and free radical formation. Bruce Fife, N.D., talks about these unwanted side effects of taking flax oil in his article entitled“The Facts on Flax”:

“Polyunsaturated oils, including flaxseed oil, are easily oxidized. When it oxidizes it kicks off a series of free-radical chain reactions that affects all molecules around it. Millions of molecules can be destroyed or oxidized by the generation of a single free radical. Cholesterol that is in close proximity to a polyunsaturated oil that is becoming oxidized, as is the case in lipoproteins, will also become oxidized. These oxidized, free-radical damaged oils are absorbed into the lining of the artery walls and contribute to the formation of plaque…

 

All [unstable] polyunsaturated oils provide a source of free radicals which can damage arterial walls which initiates the plaque-building process. PGE2 derived from vegetable oils constricts blood vessels and increases platelet stickiness, which raises blood pressure and causes further damage to arterial walls. When injury occurs to the artery in this type of environment, oxidized fat is attracted to and incorporated into the injury site. Because platelets become sticky, blood clots easily form on injured artery walls. These clots can grow big enough to block an artery or break off and float down and lodge into a smaller artery. When an artery is clogged, cells are deprived of much needed oxygen, causing tissue death. In the heart it can cause a heart attack; in the brain it can cause a stroke.”5

 

Some opponents of flax oil like to say that it is a novelty product without a history of traditional food use in any culture. This is very untrue. It was, in fact, a widely used culinary oil in Russia for many centuries. It is a well-documented fact, and flax oil supporters are absolutely correct when they invoke it to prove the virtues of flax oil supplementation. However, if one takes a closer look at the traditional usage of flax oil in Russia, a very important detail comes to light. Namely, it turns out that flax oil was only used for food by poorer Russian peasants, and only when there were no other, more stable cooking oils available. In fact, flax oil historically was the cheapest seed oil available in Russia, mostly used for making paint and varnish. Apparently, the problem of flax oil’s susceptibility to oxidation was widely known in Russia, and considered important enough to stay away  from it by those who could afford better alternatives. 

Yes, oxidation is, indeed, a major problem with flax oil for which no solution has been offered so far. The oil is poor in natural antioxidants, and starts going rancid as soon as it is pressed from the seeds. Modern flax oil industry takes many precautions to prevent the oil from going rancid. In many ways, these precautions are similar to the measures taken by fish oil manufacturers. Flax oil is often pressed and bottled in an oxygen-free environment and stored in climate-controlled warehouses to preserve its freshness. Some health food stores keep flax oil in the refrigerated section, where it should be. But this is an exception rather than the rule, and, just like fish and cod liver oils, most commercially available varieties of flax oil, both liquid and in capsule form, do get rancid. And even if they don’t, there is no way to avoid oxidation and rancidity once the oil enters your body. Once ingested, it inevitably triggers free radical chain reactions, damaging millions upon millions of healthy molecules. Your body tries to stop these reactions with its own natural reserves of anti-oxidants, such as vitamin E, putting these reserves under an unnecessary and undesirable stress. As a result, the benefits of taking flax oil may well be outweighed by the harm done by free radicals and other toxic by-products of lipid oxidation.

Solution: Camelina (wild flax) oil

Considering the above, one inevitably comes to a conclusion that none of the commercially available sources of omega-3 fatty acids is fully satisfactory and completely problem-free. While it is possible to achieve the required level of omega-3 supplementation using either fish and fish-derived products, or flax oil, it would be highly desirable to have an omega-3-rich oil that would also be more resistant to oxidation and free of toxic contaminants. The good news is that such an oil does, indeed, exist. This is the oil of Camelina - the Better Flax!

Although some common names of Camelina (Camelina Sativa) make a reference to flax, and there is even some visual resemblance between common flax and Camelina, the latter belongs to the Cruciferae family of plants. Camelina has been grown in Europe for centuries, and in the Iron and Bronze ages it was an important agricultural crop.6

 
From the times of the Roman Empire to the Second World War, Camelina oil was a common edible oil all over Europe, and especially in Germany, Scandinavia, and Russia. In Russia, it was much preferred to flax oil because of its better taste and higher stability, and commanded a significantly higher market price. 

In mid-20th century, Camelina in most European countries (except in Russia, where it is still an important oilseed crop) was gradually replaced by other oleaginous plants, primarily rapeseed and sunflower, the oils of which are much lower in omega-3 fatty acids. Ironically, the main reason for this was the fact that rapeseed and sunflower oils are easier to hydrogenate, making them more useful for the modern food processing industry. However, nowadays we are witnessing a growing interest in Camelina and its excellent seed oil that was able to withstand the test of time. In addition to Russia, where Camelina never ceased to be an important source of cooking oil, extensive research of this unique healing plant is underway in the countries of the European Community, as well as in Canada and the United States.

Camelina seeds produce a golden-colored oil with a delicate, almond-like flavor, containing up to 45 percent of omega-3 alpha-linolenic acid (ALA). In addition to valuable omega-3s, it is uniquely rich in powerful antioxidants, primarily tocopherols. At 110mg/100g, its vitamin E (tocopherol) content is among the highest of all natural tocopherol sources. By contrast, flax oil contains only trace amounts of vitamin E. To be exact 0.7 mg/100g.

The fatty acid composition of Camelina oil is also unique and very beneficial in terms of its health-promoting qualities. While being a rich source of ALA, the oil is highly monounsaturated, naturally supplying more than 30 percent of stable monounsaturated (oleic and gadoleic) fatty acids. This significant proportion of monounsaturates (monounsaturated olive oil forms the basis of the healthy Mediterranean diet) further enhances the oxidative stability of Camelina oil, and makes it a more versatile cooking oil.

Finally, Camelina oil is relatively low in omega-6 linoleic acid, resulting in a favorable omega-3/omega-6 ratio of up to 3-to-1. This decreases the potential of the oil to stimulate the formation of less desirable series 2 prostaglandins (PGE2), while maximizing its ability to support the synthesis of health-promoting series 3 prostaglandins(PGE3).The combination of these important advantages makes Camelina oil the most balanced and desirable source of omega-3 fatty acid supplementation for solving and preventing cardiovascular and other health problems.. While supplying almost as much omega-3s as flax oil, it is highly stable and abundant in vitamin E and other natural antioxidants, as well as beneficial monounsaturated fatty acids. As a result, it does not promote the formation of harmful free radicals. On the contrary, it helps resist their destructive effects by providing powerful antioxidant protection.

The delicate, pleasant taste and aroma of Camelina oil makes it an excellent salad oil.

A final note from Dr G, even though Camelina Oil is stable enough to support low-grade temperature in cooking, I always recommend to avoid any vegetable oil for cooking and limit its use to prepare raw plates. Do not forget that that coconut oil is the ideal cooking oil, and Camelina oil as the best source of Omega-3 if you want to obtain your omega-3 in the form of oil.

In a future article we will offer you a wonderful recipe using a combination of oil and protein (Camelina oil and cottage cheese).

 
REFERENCES: 

1. Albers, C. M., et al. 1998. Fish consumption and risk of sudden cardiac death. JAMA 279 (1):23

2. A good rule of thumb is that Pacific salmon is almost always wild, whereas Atlantic salmon is typically farm-raised. All canned salmon is wild (farm-raised salmon is too flaky to withstand the canning process).

3. U.S. Department of Health and Human Services, U.S. Environmental Protection Agency. What You Need to Know about Mercury in Fish and Shellfish. EPA-823-R-04-005, March 2004

4. One fairly interesting vegetarian alternative to fish oils is a recently introduced omega-3 supplement derived from algae. It does not, however, provide any eicosapentaenoic acid (EPA). This product only contains docosahexaenoic acid (DHA), a metabolic product of EPA. Although this long-chain fatty acid has important benefits of its own, it cannot be converted to PGE3 – the hormone-like compound responsible for most of the beneficial health effects produced by omega-3 fatty acids.

5. Bruce Fife, N.D. The Facts on Flax. Excerpted from the book Saturated Fats May Save Your Life, Piccadilly Books, 1999.

6. Prehistoric Plant Food of Denmark, by Eva Koch, 12 December 1999

We want to thank the owner of Siberian Tiger Natural for allowing us to share their material.

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Palm Oil

Written By: Doctor G - Apr• 07•11

Palm oil is more than just your every day vegetable oil. It’s packed with nutrients that contribute to your daily energy needs

  • The oil is extracted from the fruit by pressing. Subsequent processing steps are non-chemical and palm oil can be considered ‘natural’. Palm oil is semi-solid at room temperature due to the presence of natural saturated fats, but does not contain trans fat. Its texture is ideal for baked and fried goods, and is functional in almost any processed food.
  • Palm oil is found in the fleshy part of the fruit of oil palm trees. The trees originate in Africa, but were first cultivated commercially in Malaysia, which is now the largest exporter of palm oil in the world.
  • Naturally saturated
  • No trans fat
  • Excellent functionality without hydrogenation
  • High stability/long shelf-life in products
  • Wide range of forms from liquid oil to solid fat
  • Competitively priced
  • Long history of usage in Europe and Asia
  • Trans fats are perceived as unhealthy
  • Consumers prefer foods without hydrogenated fats
  • Palm oil is acceptable as a food ingredient
  • This is really unique and beautiful oil. Our virgin red palm oil is made from native palms using traditional, fair trade and organic methods. We do not use any commercial plantation-grown palm fruits in our oil production. We offer this exclusive oil in its natural state; it has not been refined in any way and contains all its natural vitamins and antioxidants. As a result, our virgin palm oil is a rich source of pro-vitamin A in the form of carotenoids. Virgin palm oil contains about 15 times more carotenoids than carrots, which gives the oil its deep red color. Virgin palm oil is also rich in vitamin E and is free of cholesterol

 

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LA SEMILLA CHIA Y TU SALUD

Written By: Doctor G - Apr• 07•11

Desafortunadamente, porque nuestro cuerpo carece de la capacidad de producir Omega-3, un acido graso esencial, para que funcionemos óptimamente, debemos obtenerlo en nuestros alimentos. La mejor fuente de omega-3 vegetal es la semilla de la chía, que también contiene muchos antioxidantes, fibra, proteína, minerales y vitaminas.

El cuerpo humano contiene dos clases de ácido grasos esenciales, los Omega-6, siendo el ácido linoléico, su principal representante y los Omega-3, con el ácido alfa linolénico. De estos dos se forman otros ácidos grasos de cadenas más largas por un proceso de elongación y desaturación, tales como el GLA, EPA, DHA. Del GLA y EPA se forman las  prostanglandinas, que actúan en el cuerpo como poderosas hormonas, regulando muchos procesos biológicos. Se sabe que  muchas personas pierden la capacidad de hacer tal conversión, y estos últimos ácidos grasos se convierten en esenciales, siendo su mejor fuente el pescado. Estos ácidos grasos forman parte de la membrana celular, ayudan a mantener la piel joven y saludable y regulan el colesterol y los procesos mentales, hormonales, de la vista y el corazón.

En el consumo de omega-6 y omega-3 se debe mantener una proporción de 1:1 a 1:5. La dieta moderna contiene un exceso de omega-6, principalmente proveniente de los aceites vegetales refinados y los aceites parcialmente hidrogenados. Esto crea un imbalance que aumenta el riesgo de enfermedades coronarias y muchos otros problemas de salud.

Los Omega 3 también se pueden encontrar en cantidades pequeñas en algunas nueces y semillas, los vegetales de color verde oscuro y el pescado de aguas marítimas frías y profundas. La chía proviene originalmente de las culturas maya y azteca, donde formaba parte de su dieta básica. Algunas naciones hoy consumen esta maravillosa semilla de la chía. Los nicaragüenses hacen un fresco muy rico y refrescante utilizando la semilla de la chía. Se cultiva en Méjico, Estados Unidos, América Central, especialmente en Nicaragua. En los últimos años se está cultivando la chía en Argentina en un gran proyecto desarrollado por la universidad de Arizona.

A diferencia de la linaza no hay que molerla para su consumo. Se puede mezclar con el yogurt, los jugos, sopas, ensaladas, tortillas y cereales. También se puede mezclar con algunas harinas, molida o no, para hacer productos horneados, tales como pan, pizas y pasteles. La semilla de la chía se puede mantener fresca por muchos años, no requiere de refrigeración.  No es necesario lavarlas pues la semilla absorbe fácilmente la humedad y el agua hasta nueve veces su volumen.De la chía se puede extraer el aceite, por un largo proceso sin utilizar calor y químicos. El aceite de la chίa, al igual que el de linaza, se debe consumir crudo, y nunca utilizarse para cocinar con él.

La chίa contiene un alto porcentaje de grasa y calorías, sin embargo su alto contenido en fibras y alta densidad nutricional hace que la chίa se convierta en un producto ideal para el mantenimiento de la salud y puede formar parte de cualquier régimen de alimentación para grandes y chicos. Puesto que la chίa absorbe mucho agua se puede utilizar para regular el apetito y el peso. Estas semillas no contienen gluten, por lo que pueden ser consumidas libremente por aquellos que tienen sensibilidad al gluten. La semilla de la chίa tonifica las paredes intestinales mejorando la digestión. Excelente para el estreñimiento. Si tiene divertículos, no veo problema alguno con el consumo de esta semilla, pero usted debe utilizar su discernimiento y si tiene dudas consulte con su médico.

La chίa que ofrecemos no ha sido modificada genéticamente. La mayor parte de la chίa no es cultivada siguiendo regulaciones estrictamente orgánicas, sin embargo no se emplean elementos tóxicos en su cultivo, lo que conserva el medio ambiente, y mantiene la tierra fértil. El alto contenido de ácidos grasos, fibras y antioxidantes hacen de la chia un cultivo muy resistente a las plagas y enfermedades. El consumo frecuente de la chίa le proporcionará una vida larga y saludable. Su uso es fácil, su sabor delicioso. Conviértase en una familia chίa.

 

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The Amazing Chia Seed

Written By: Doctor G - Apr• 07•11

Unfortunately, because your body does not produce Omega-3, an essential oil necessary for optimal performance, you must get it thorough the foods you eat.  The best source of omega-3 fatty acid is the chia seed which also contains many natural antioxidants, fiber, protein, minerals and vitamins.

The human body contains two essential fatty acids, the omega-6, as linoleic acid and omega-3, as alfa linolenic acid. From these, the more elongated fatty acids, such as GLA, EPA, DHA, are formed from which the powerful hormone prostaglandins are created.  Many biological processes are regulated and modified by the prostaglandins.

These fatty acids form part of your cellular membrane, which helps maintain the health of your skin and regulate your cholesterol. Your consumption of omega-6 and omega-3 should be at a proportion of 1:1 to 1:5. The modern diet, rich in omega-6 primarily found in refined and hydrogenated vegetable oils, creates an imbalance that increases your risk of coronary diseases and many modern diseases. Omega-3 can also be found in other nuts, seeds, leave, green vegetables and cold-water fish.

Originating from the Aztecan and Mayan cultures where it was part of their basic diet, many nations now consume the chia seed. Nicaraguans like to drink beverages containing the chia seed because of its refreshing taste. The chia seed is cultivated in the United States, Mexico, Central America, especially Nicaragua and within the past few years Argentina, in conjunction with a project founded by the University of Arizona.

As it does not need to be ground, many mix the seeds in yogurts, juices, soups, salads, tortillas and cereals, etc. They are ground when added to various flours bases used for breads, cookies, pizzas, et al.

If kept at room temperature, the seeds will remain in good condition for several years and do not need to be refrigerated or contained.  They do not require washing, as they can absorb humidity and water up to nine times their volume. If you are only interested in increasing your daily consumption of Omega-3 then the encapsulated oil of the chia seed is my best recommendation.  In order to obtain the oil from the chia, the seed undergoes a long process without chemicals or heat.

Despite being high in calories and fatty acids, the high fiber content makes it lower in calories. Although not offered as a dietary supplement, its ability to absorb high volumes of

water creates a sponge-like action which expands your stomach quicker, making your feel full faster and, therefore, reduces your appetite. These seeds also contain no gluten, which is highly beneficial for people with gluten sensitivity and Celiac disease. The chia seeds protect the walls of the intestines and improve your digestion.  While one can consume this seed with no restrictions, it is recommended that you speak to your physician for best results.

We offer chia seeds that are not genetically modified. While most cultivation of chia seeds is not organically certified, they are cultivated in a way, which does not intoxicate yet preserves the environment, maintaining the fertility of the soil. The high essential oil content of the flowers and leaves serve as a natural insect repellent which does not require additional chemicals.

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COCONUT OIL

Written By: Doctor G - Apr• 05•11

Coconut oil is an edible oil that has been consumed in tropical places for thousands of years. Studies done on native diets high in coconutconsumption show that these populations are generally in good health, and don’t suffer as much from many of the modern diseases of western nations.

Coconut oil was once prevalent in western countries like the United States as well. With a long shelf life and a melting point of 76 degrees, it was a favorite in the baking industry. But a negative campaign against saturated fats in general, and the tropical oils in particular, led to most food manufacturers abandoning coconut oil in recent years in favor of the polyunsaturated oils that come from the main cash crops in the US, particularly soy. These polyunsaturated oils were not a big part of the diet of previous generations, so how has the health of Americans changed now that polyunsaturated oils are for the most part all one finds on supermarket shelves across the US? We encourage you to take an honest look at the research presented on this matter, and consider the “other side” of the story, whether it be coconut oil, saturated fats, or the new vegetable oils!

NOT ALL SATURATED FATS ARE CREATED EQUAL; THE SAME WILL BE TRUE FOR UNSATURATED FATTY ACID. COCONUT AND PALM OIL ARE THE BEST TWO OILS, BUTTER AND OLIVE OIL WILL BE OK. AS YOU MENTION BALANCE IS EVERY THING. I DO WRITE THIS FROM MY HEART. FOR 15 YEARS I HAVE BEEN STUDYING ABOUT THIS SUBJECT.

Coconut oil has been used as cooking oil for thousands of years. Popular cookbooks advertised it at the end of the 19th century. Then came the anti-saturated fat campaign and the promotion of polyunsaturated fats, such as flaxseed, canola, soybean, safflower, corn, and other seed and nut oils plus their partially hydrogenated counterparts (margarine, “I can’t believe it’s not butter”, etc.) as the way to go. Indeed, saturated fats have been supposedly causally linked to high cholesterol and heart disease, multiple sclerosis and other bad health conditions. I don’t know how anyone came to this conclusion, since it would be hard to find a person in America who has a high saturated fat diet. Why? Because nearly all commercial foods, including bread, crackers, chips, dips, many candies, zero cholesterol coffee creamers, all mayonnaise and all salad dressings, many pastries and ice creams, most dietetic (for weight loss or diabetes) “foods”, many cereals, and nearly all crunchy snacks contain either polyunsaturated or partially hydrogenated fats (which contain some margarine and some of the unsaturated fat mixed together). These foods are often advertised as healthy “all vegetarian,” “no-cholesterol” foods. Even the so-called saturated fat in commercial meat is partly unsaturated because most cows are fed corn and soybeans, both of which contain unsaturated oils.

I recommend only three types of fats to my clients: extra virgin olive oil, organic or, preferably raw butter, and organic coconut oil. Most people understand the first two but cringe at the thought of eating coconut oil. Here’s why I recommend coconut oil to everyone.

Average composition in fatty acids

  • Lauric acid 39 to 54 %
  • Myristic acid 15 to 23 %
  • Caprylic acid 6 to 10 %
  • Palmitic acid 6 to 11 %
  • Capric acid 5 to 10 %
  • Oleic acid 4 to 11 %
  • Stearic acid 1 to 4 %
  • Linoleic acid 1 to 2 %
  • Coconut oil also contains 0.6 to 1.5% unsaponifiables rich in delta-tocopherol and sterols.

How much coconut oil should be taken daily to receive its health benefits?
The health benefits of coconut oil are mainly from the medium chain fatty
acids (MCFAs). An adult needs about 3.5 tablespoons of organic virgincoconut oil a day according to researchers. It is recommended to take this amount throughout the day with food high in fiber and protein.

There are many ways to use Virgin Coconut Oil and incorporate it into one’s diet. Since it is a stable cooking oil, one can simply replace unhealthy oils in their diet with Virgin Coconut Oil. Since it is a solid most of the time at room temperature or when refrigerated, it can be a butter or margarine substitute for spreads or for baking. Any recipe calling for butter, margarine, or any other oil can be substituted for Virgin Coconut Oil. It is popularly mixed in with “smoothies”

By Mary Enig, PhD, and Sally Fallon
Coconut oil is 92% saturated with over two-thirds of the saturated fat in the form of medium-chain fatty acids (often called medium-chain triglycerides). Of particular interest is lauric acid, found in large quantities in both coconutoil and in mother’s milk. This fatty acid has strong antifungal and antimicrobial properties. Coconut oil protects tropical populations from bacteria and fungus so prevalent in their food supply; as third-world nations in tropical areas have switched to polyunsaturated vegetable oils, the incidence of intestinal disorders and immune deficiency diseases has increased dramatically. Because coconut oil contains lauric acid, it is often used in baby formulas.

  • Coconut oil is truly the healthiest oil you can consume. It is rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and contains no trans fat (even olive oil has some trans fat).
  • You can even use it on your skin to help prevent wrinkles.
  • Unfortunately, there is a widespread misconception that coconut oil is bad
  • for you because it contains saturated fat.
  • To really understand the benefits of coconut oil,
  • I suggest you read Dr. Mary Enig and Sally
  • Fallon’s article “The Truth About Saturated Fat” to first dispel any lingering notions you may have that all saturated fats are dangerous.
  • So how could an oil that is so good for you have gotten such a bad reputation? The answer comes down to simple economics and politics.
  • Based on some flawed studies performed over four decades ago, some of which used primarily hydrogenated coconut oils, a powerful anti-saturated fat movement began.
  • Remember–hydrogenated oils are oils with trans-fatty acids, which have been altered from their original chemical composition and have been shown to raise cholesterol levels and lead to heart disease and other health problems.
  • You should not consume hydrogenated oils, whether it is coconut or another vegetable oil.
  • Fortunately, coconut oil has begun to gain some positive media exposure as researchers realize its health-promoting qualities.
  • However, coconut oil can vary widely in terms of the types of coconuts used, the manufacturing processes used to make the oil, and more, and all of these factors play a major role in the effectiveness of the oil.
  • I use virgin coconut oil, olive oil, and butter in my cooking and add extra virgin coconut oil to my smoothies, and I also eat coconut oil just by the tablespoon.

Do Saturated Fats Clog Arteries?

Saturated fats are probably the most maligned fats in the popular media today. They are often blamed for “clogging arteries” and leading to heart disease. However, an examination of the research and science behind saturated fats leads one to a vastly different conclusion, suggesting that the attacks against saturated fats have been primarily political and economical, and not scientific. While we will provide a brief summary of the science behind saturated fats here, we encourage you to examine the research more closely yourself.

First of all, saturated fats are essential to our health. They comprise about 50% of our cell membranes, and some proportion of saturated fats are found in all fats and oils, whether plant based or animal based

In recent years some have made claims that too much saturated fats in our diet can lead to higher cholesterol levels and clogged arteries, which leads to heart disease. So an anti-saturated fat campaign was launched in the U.S. in recent years. As a result, Americans have consumed less saturated fat than any other nation, yet the U.S. is still a world leader in deaths from heart disease. Obesity rates are also at an all-time high. Many are now questioning the “wisdom” behind the low-fat nutritional advice that has dominated the popular media (see Gary Taubes article “The Soft Science of Dietary Fat.“)

Does research support the claim that saturated fats like coconut oil raise cholesterol levels and clog arteries? This “lipid theory” of heart disease, which blames high cholesterol levels as causing heart disease, is seriously being questioned by researchers and doctors. Malcom Kendrick M.D., Dr. Mary Enig Ph.D., Uffe Ravnskov M.D., Ph.D (author of The Cholesterol Myths), George Mann M.D., Sc.D, and many other top researchers have written extensively on the flaws of the “cholesterol theory” of heart disease.

Numerous studies now show that the high lauric acid content of coconut oilis very beneficial in attacking viruses, bacteria, and other pathogens, and that it builds the body’s immune system just as human mother’s milk does, which also contains lauric acid. Promising studies have been done on patients suffering from immune deficiency diseases, such as AIDS. See the research. With polyunsaturated seed oils now largely replacing coconut oilin the American diet, there is a huge deficiency of lauric acid in the American diet today.

  • Best Oil: Coconut oil
  • Low Fat, FAT: Coconut oil
  • Kill germ: Coconut oil
  • Fight obesity: Coconut oil
  • Protect the heart: Coconut oil
  • Use in baby formula: Coconut oil
  • Given IV to very sick people: coconut oil (MCT oil)
  • Best meal: Coconut
  • Good for desert: coconut
  • Promotes healthy hormonal balance from thyroid and ovaries.
  • Fight Cholesterol: coconut oil or milk

By the contrary, Suppress Thyroid gland: vegetable oil Promote cancer:

TRANS FATTY ACID WORSE MANKIND INVENTION: MARGARINE

Stay away from partially hydrogenated oil, found in every processed food made of white flower and sugar. Be aware of the market, they are lying to us. Stop killing yourself and destroying the health of our children.

Have a coconut on a daily basis. Drink the water, eat the meat, drink the milk or cook with the oil. Only healthy oil to cook with: coconut oil. Better than olive oil. Buy first press olive oil and use it on salad. Cook the rest withcoconut oil. Want to learn more? Ask any question. I’ll be happy to discuss yours concerns.

When we are eating healthy whole foods with the absence of highly refined carbohydrates, weight gain should not be a problem. However, many people who have switched over to healthy diets, and have even limited their carbohydrate intake, still have problems losing weight. One reason is because many Americans suffer from some kind of digestive disorder that prevents them from properly digesting their food. Without a properly working digestive system, essential vitamins and minerals that are necessary to maintain proper weight may not be absorbed adequately from the foods we eat, even if we are eating healthy foods.

We often think that the less fat we eat the better. However, you don’t necessarily need to reduce your fat intake; you simply need to choose a fat that is better for you, one that doesn’t contribute to weight gain. You can lose unwanted body fat by eating more saturated fat (in the form of coconutoil) and less polyunsaturated fat (processed vegetable oils). One of the remarkable things about coconut oil is that it can help you lose weight. Yes, there is a dietary fat that can actually help you take off unwanted pounds.Coconut oil can quite literally be called a low-fat fat.

The newest application of the coconut oil is in the treatment and prevention of Alzheimer’s disease. Coconut oil is the richest source of middle chain fatty acids (MCFA). When we consume enough of it they metabolize into ketone bodies which readily feed your brain cells, restoring they function and bringing back memory, energy and vitality. More information on this area of research soon.

 

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BENEFICIOS DEL HEMP HEARTS

Written By: Doctor G - Apr• 05•11

El HEMP HEARTS es la fuente más concentrada y balanceada de proteínas, grasas esenciales, fibras y vitaminas que nos ofrece la naturaleza.

Muy importante es que estos importantes nutrientes no vienen acompañados en el hemp hearts de una excesiva cantidad de carbohidratos, azúcares, y grasas refinadas, los que en la actualidad se consumen en grandes cantidades y que a largo plazo producen importantes problemas de la salud.

HEMP HEARTS es muy beneficioso:

  • Para aquellas personas interesadas en salud preventiva y bienestar.
  • Diabéticos.
  • Personas con obesidad.
  • Personas con estreñimiento crónico.
  • Personas mayores con problemas crónicos de la salud.
  • Personas con presión elevada.
  • Individuos que llevan una dieta baja en carbohidratos.
  • Individuos con el colesterol y los triglicéridos altos.
  • Personas con enfermedad celíaca.
  • Personas que luchan contra la depresión.
  • Mujeres embarazadas y lactantes.
  • Niños con trastornos de la conducta, aprendizaje e hiperactivos.

Que debe esperar cuando usted consume HEMPHEARTS.

Espere suficiente aumento en su energía que le ayudará a aumentar su productividad y disfrutar de la vida. Ahora le puede decir no al café y las bebidas energéticas. Naturalmente va a elegir menos dulces, productos horneados, confites y bebidas cargadas de cafeína y azúcar.

Cuando consume hemp hearts con el desayuno, no experimentara hambre hasta la media tarde. Dependiendo de su peso o de su condición de salud, puede fácilmente anular el almuerzo y restringir su comida a una ensalada en la tarde y perder hasta una libra diaria, 30 libras en un mes. Al no estar acosado por el hambre, ahora puede hacer mejor selección y elegir frutas, ensaladas y vegetales, y esto lo hará con confianza al saber que el hemp hearts le proporciona las grasas, proteínas, vitaminas y otros nutrientes necesarios para el mantenimiento de la buena salud. Al experimentar menos hambre, podrá con gran facilidad evitar los almidones y carbohidratos refinados.

Como puede ver si regularmente consume una buena cantidad de hemp hearts con el desayuno mezclando en una ensalada grande, vegetales, frutas, requesón y yogurt, puede fácilmente evitar el almuerzo y cuando experimente hambre en la tarde la puede satisfacer con más ensalada utilizando aderezos sin aceites, pudiendo añadir alguna fruta o una cantidad pequeña de proteína. Esto se puede lograr fácilmente porque experimentará menos hambre y por tanto menor inclinación a elegir pasta, pan, papas y arroz. Estará más dispuesto a comer frutas y vegetales y a elegir porciones más pequeñas.

Algo estupendo que experimentará al consumir una buena cantidad de hemp hearts es una gran reducción en la necesidad de consumir productos estimulantes, azúcar, harina y aceites refinados. Frecuentemente estos productos son promovidos con alta efectividad por las gigantescas compañías que venden productos alimenticios. Y es bien sabido que el consumo en exceso de estos productos promueve obesidad, colesterol alto, presión elevada, derrame cerebral, diabetes, y aumento de la susceptibilidad al cáncer y muchas enfermedades infecciosas.

Un desayuno con hemp hearts le ofrece una fuente balanceada de proteínas y grasas esenciales. Así su cuerpo sintiéndose satisfecho, no demandará la ingesta de otras comidas menos saludables. Un alto consumo de hemp hearts le ayudará con el estreñimiento, reduciendo el riesgo de enfermedades intestinales. El hemp hearts es digerido fácilmente por grandes y pequeños. Las madres embarazadas que consumen hemp hearts benefician al recién nacido. La gran cantidad de fibras y esterol vegetal presente en hemp hearts puede prevenir el cáncer de colon y la próstata. El hemp hearts no posee los factores antinutricionales que la soya le proporciona a muchos alimentos. Las personas consumiendo hemp hearts reportan que adquieren un sistema digestivo más eficiente, sin la típica lentitud intestinal, lo que le permite obtener el máximo beneficio sin tener que consumir excesiva cantidad de comida.

Hemp hearts se digiere con facilidad, ayudando así a corregir muchos problemas digestivos. Hasta el momento no se conoce ninguna alergia al hemp hearts. Porque ésta es una fuente excelente y bien balanceada de proteína, grasas esenciales, fibras y de la mayor parte de vitaminas, el hemp hearts ofrece ayuda especialmente a personas sensibles al gluten, lactosa, azúcar, pescado, nueces, carnes y otros alimentos comunes.

Al consumir hemp hearts usted podrá estar seguro de que no tendrá una experiencia desagradable con ninguno de los síntomas provocados por intolerancia a alguna comida. Cuando utilice hemp Hearts le proporcionará una excitante dieta, nutricionalmente superior, sin tener que consumir productos asociados con alergias y prohibiciones. No existe, ni siquiera, trazas de THC en hemp hearts.

Espere importantes beneficios en su salud. Debido a que el hemp hearts es una de la fuente mejor balanceada de los ácidos grasos omega 3 y omega 6; y porque el hemp hearts contiene una pequeña cantidad de grasas saturadas y mono-insaturadas que puede ser convertida en una fuente excelente de energía; y muy importante el hemp hearts suministra una forma de proteína con la cantidad y proporción de los aminoácidos requeridos dándole al hemp hearts la oportunidad de promover un excelente y vigoroso desarrollo celular con diversos beneficios en el área de la salud:

  • Experimentará reducción en los niveles de colesterol y presión arterial en menos de tres meses- disminuyendo su posibilidad de derrame cerebral.
  • Verá reducción del aspecto inflamatorio de muchas enfermedades. Estará consumiendo los ácidos grasos esenciales básicos que origina la formación de las prostaglandinas antiinflatorias.
  • Observará que se recuperá más rápido de muchas enfermedades, de tratamiento con radiaciones y de los accidentes.
  • Mejora su circulación; los diabéticos observarán las extremidades inferiores con más calor y mejor coloración.
  • Disfrutará de un sistema inmunológico más eficiente con una reducción en la incidencia de muchas enfermedades.
  • Al evitar el consumo de aceite vegetales, reducirá la formación de radicales libres, preservando la integridad de las células, los órganos y los diferentes sistemas del cuerpo.

Vivirá una vida más fácil con Hemp hearts. Tendrá más energía, perderá peso sin experimentar hambre, reducirá la ingesta de alimentos inadecuados, promoviendo de esta manera muchos beneficios para la salud. Consuma los nutrientes esenciales cada mañana, cuando su cuerpo necesita suplir sus necesidades, así evitará tener que consumir azúcar, aceites y carbohidratos refinados. No se deje confundir por las muchas propagandas resaltando cualidades dudosas en muchos productos alimenticios. Sea flexible. Añada una cantidad suficiente de hemp hearts a su dieta diaria. Aunquehemp hearts es una comida y no una droga o medicina se recomienda, para muchas personas, hacer cualquier cambio importante en su hábito alimenticio bajo la supervisión de su médico.

 

 

 

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